Chocolate Chip Cookie Dough-filled Cupcakes

I posted an amazing recipe for Chocolate Chip Cookie Dough Cupcakes a couple years ago on this blog and I didn't think they could get much better. But let me tell you - they can! This new and improved recipe is a compilation of a few different recipes from two sources. When combined into one rockin' cupcake, they create something magical. 

Now, the recipe I had been using came from Allrecipes and it was great. I have zero complaints with it. But this recipe uses the "Easy Vanilla Cupcakes" recipe from Savoring the Seasons with Our Best Bites, as well as their "Chocolate Frosting". The cookie dough filling here is actually eggless and comes from Lovin from the Oven. (However, I will say that the heat of the cupcakes while in the oven does cook the egg in the cookie dough from the previous recipe. So no need to worry about that if you want to just use pre-made or your favorite cookie dough instead.) 

For a printable version of the recipe, click here. 

Chocolate Chip Cookie Dough-filled Cupcakes

Cookie Dough Ingredients:

• 1/4 c. butter, softened
• 1/4 c. brown sugar, plus 2 Tbsp
• 2 tsp. water
• 1/2 tsp. vanilla
• 1/2 c. flour
• 1/4 tsp. salt
• 1/3 c. mini chocolate chips

Cupcake Ingredients:

• 1 box yellow (or white) cake mix
• 1 c. sour cream
• 3 eggs
• 1/2 c. canola oil
• 1 tsp. vanilla extract
• 1 tsp. almond extract (be aware of allergies and sensitivities to this)

Chocolate Frosting Ingredients:

• 1/2 c. melted butter
• 1/4 c. plus 2 Tbsp. cocoa powder
• 1 lb. powdered sugar
• 1/4 c. plus 2 Tbsp. milk
• 1 tsp. vanilla
• 15-18 mini Chips Ahoy cookies 

Instructions:

1. For the cookie dough: Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in the mini chocolate chips. Roll into 1-inch balls and place in the freezer until ready to use.
2. For the cupcakes: Preheat oven to 350 degrees. Line 15-18 muffin cups (there will be leftover cake batter) with cupcake liners and set aside.
3. Combine all ingredients in a large bowl or the bowl of your stand mixer and beat 30 seconds on medium speed until the mixture is moistened. Increase speed to high and beat another 3 minutes. Divide batter evenly among the lined muffin tins, about 1/4 c. in each liner.
4. Place a frozen cookie dough ball in the center of each batter-filled muffin tin. (You can choose to put the cookie dough ball in first and it will cook with a little more solid bottom and chewy, doughy middle if you prefer that).
5. Bake cupcakes for 17-18 minutes or until golden on top and a toothpick inserted into the cupcake portion comes out clean. Allow to cool completely before decorating.
6. For the chocolate frosting: Beat the ingredients together on medium speed until light and fluffy. Easy as that! 
7. Frost the cooled cupcakes using a piping bag and tip. 
8. Place a mini Chips Ahoy cookie on top of each cupcake if desired.
9. Enjoy!

These cupcakes are a hit. Did I mention that they ALL get eaten every time I make them. And they get eaten fast! The most recent experience involved a group of Boy Scouts for Boards of Review. It was an added bonus when they met with the committee/board to finish their rank advancements. Most of the boys came back for seconds. The lucky ones (who came fast enough) actually GOT seconds :)

In fact, one of the reasons I'm making this post after I have already done a Chocolate Chip Cookie Dough Cupcake is because I was asked for the recipe and I wanted to be sure I gave them the exact recipe that they ate. Well, this is it. They seem complicated, but they are really not. However, if you make these, people will always be impressed and satisfied. So give them a try!