Chocolate Chip Cookie Dough Cupcakes

by Melissa on June 23, 2011

 So a couple of days ago I posted a pretty healthy recipe, well today, I am posting the complete opposite. But, these cupcakes are worth every single calorie they contain. Chocolate chip cupcakes are stuffed with a cookie dough filling, topped with cookie dough frosting and more chocolate chips and a cute little cookie for decoration. These are the cookie dough lovers dream!

Keep in mind this recipe makes 24 cupcakes and could easily be halved.  Don’t even think about the amount of butter and sugar in these cupcakes, just make them!

Chocolate Chip Cookie Dough Cupcakes


  • 3 sticks unsalted butter, at room temperature
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low-speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Filling:

  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.


  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

For decoration:

Assembling the cupcakes:

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Makes 24 cupcakes.

Note: I frosted my cupcakes with a Wilton 1M tip, and the cupcake liners are from Michaels.

Source: Annie’s Eats, who adapted recipes from Cupcake BakeshopThe Cupcake Review and How to Eat a Cupcake.

P.S. I have also linked this post to Sweet as Sugar Cookies Saturday Sweets Link-Up, check out all of the other great sweets posted!

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