How To Make Chocolate Chip Cookie Dough Chocolate Cupcakes

HotChocolateHits's picture

Jun. 26, 2015

The name says it all: chocolate chip cookie dough stuffed chocolate cupcakes with a smooth vanilla buttercream, garnished with mini chocolate chips- I forgot to show it in the video, but cover the balls completely in batter so that when you take the cupcakes out of the oven, the center doesn't form a well, as the dough sinks to the bottom.

The recipes from which the cupcakes were made are modified in terms of the ratio- I've done all the measurement conversions, so to make your life easier.


For cupcake:
Unsalted butter 1 Cup (16 tbs) (at room temperature)
Granulated sugar 1 1/2 Cup (24 tbs)
Brown sugar 1/2 Cup (8 tbs)
Eggs 2
Cocoa powder 1 Cup (16 tbs)
All purpose flour 2 Cup (32 tbs)
Salt 1/2 Teaspoon
Vanilla extract 2 Teaspoon
Instant espresso powder 1 Teaspoon , dissolved in 1 tbsp water
Baking powder 1 Teaspoon
Baking soda 1 Teaspoon
Buttermilk 1 1/2 Cup (24 tbs) , shaken
For the cookie balls:
All purpose flour 1 Cup (16 tbs) , divided (plus 2 tablespoon)
Baking soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Unsalted softened butter 1/2 Cup (8 tbs)
Brown sugar 1/4 Cup (4 tbs) , divided (plus 2 tablespoon)
Granulated sugar 1/4 Cup (4 tbs) , divided (plus 2 tablespoon)
Vanilla extract 1/2 Teaspoon
Egg 1
Chocolate chips 1 Cup (16 tbs) (reserve little for garnishing, can use mini)
For frosting:
Confectioners’ sugar 3 Cup (48 tbs) , sifted
Unsalted butter 1 Cup (16 tbs) , softened
Milk/Heavy cream 2 Tablespoon
Vanilla 1 Teaspoon



Preheat oven to 350°F/ 180°C.

Line cupcake trays with liners.



In a bowl, combine flour, cocoa, baking powder, baking soda, salt and whisk well.

Cream together butter and sugars in another bowl. Add eggs, espresso, vanilla and stir well to combine.

Mix with flour mixture and add buttermilk. Keep the batter ready.

In a bowl, combine flour, baking soda, salt and stir well to combine.

In another bowl, combine butter, sugar and beat well. Add vanilla, eggs and mix well.

Add flour mixture and fold in chocolate chips. Roll into small balls and freeze for 1 hour until hard.

For frosting, combine sifted sugar, butter, vanilla, milk and whisk until well combined.

Scoop equal quantities of batter into cupcake liners and place cookie ball into each liner.

Pop into oven and bake for 25-30 minutes.

Once done, allow to cool completely and frost with prepared frosting.

Garnish with chocolate chips.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 30

Nutrition Facts

Serving size

Calories 342Calories from Fat 156

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 172 mg7.17%

Total Carbohydrates 45 g15%

Dietary Fiber 1 g4%

Sugars 30 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet