posted in Cake and Cupcakes

Chocolate Chip Cookie Dough Cupcakes

It’s about time for another cookie dough dessert.  My obsession with cookie dough continues with cupcakes.  I’m sure my fellow cookie-dough lovers can relate.  Today, I give you:  Chocolate Chip Cookie Dough Cupcakes 

There are more than a few folks who have whipped up a version of Cookie Dough Cupcakes.  My friend Cheryl has shared a fabulous version using a chocolate chip cupcake for the base.  And I’m drooling over the beautiful Chocolate Chip Cookie Dough Cupcakes that my friend Amanda shared too in fancy wrappers and all.  This is a cupcake flavor that is simply irresistible to make.

This recipe is for 12 cupcakes.  If you want 24, just go ahead and double everything.  I went with a chocolate cupcake batter.  The batter is whipped up in the blender, a genius idea from Abby Dodge.

Egg-free chocolate chip cookie dough is mixed up, scooped into cookie dough balls and FROZEN.  The freezing will help the cookie dough STAY COOKIE DOUGH during the baking process.

If you’d prefer to bake your cookie dough a little bit, let the cookie dough peek out the top of the batter like this.  The top of the cookie dough will bake into a cookie-like texture, while the bottom will stay more cookie dough-like.  If you’d rather have more of a raw cookie dough in there, poke the dough underneath the batter.

I made mine so they baked up half and half- a little baked cookie on top and doughy underneath.

The frosting is an absolutely amazing-tasting cookie dough frosting!!  No kidding.  It’s addicting and yummy.   I used Tidy Mom’s recipe for the frosting- again, no egg.

And of course you need some mini chocolate chip cookies and mini chips as garnish too.

I tend to get a little out of control with cookie dough, so anything resembling cookie dough is far too dangerous to have around my house.  I ate a sample cupcake and then I shared them with Recipe Girl Cookbook photographer Matt and his fabulous team when I visited his studio for the cookbook shoot last week.  They had plenty of food lying around from the shoot, but I’m pretty sure they managed to eat these too.  These cupcakes are not going to be in the cookbook, but they’re good nonetheless.

If you’re a crazed cookie dough fan like me, you simply must try them.

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Chocolate Chip Cookie Dough Cupcakes


3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

additional mini chocolate chips
12 mini Chips Ahoy cookies


1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.


*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: (cupcakes from this recipe, frosting adapted barely from TidyMom)

215 Responses to “Chocolate Chip Cookie Dough Cupcakes”

  1. postedApr 9, 2012 3:13 AM
    Anne Pedersen

    OMG whats up with all the sweets – I thought you were on a diet?

    I’d love to see healther food 🙂

    Thanks for a great blog,

    • postedApr 9, 2012 6:00 AM

      Sorry about that… what I share on the blog doesn’t always reflect what I’m eating in real life… though I do admit to eating one of these cupcakes!

  2. postedApr 9, 2012 4:08 AM

    Lori I love the idea of making these with a chocolate cupcake!!

    The ones I made were a HUGE hit, my family mentions them often……actually beg for me to make them again.

    You’re look delicious! I love see the shot of you decorating them too!!

  3. postedApr 9, 2012 4:48 AM

    These sound simply lovely! Yummy!

  4. postedApr 9, 2012 5:20 AM
    Alison @ Ingredients, Inc.

    These look amazing! Hope you are well and to see you soon!

  5. postedApr 9, 2012 5:28 AM

    I’ve made these before and they are TDF!

  6. postedApr 9, 2012 5:33 AM

    Yah, I’m salivating at 5:30am for one of these, lol! They look delish! xoxo

  7. postedApr 9, 2012 6:09 AM

    I’d LOVE one of these for breakfast. Or two. I’m going to think about these ALL MORNING!! They look great, Lori 🙂

  8. postedApr 9, 2012 6:13 AM

    I adore them and can’t wait to make them!

  9. postedApr 9, 2012 6:16 AM

    Is it terrible that I haven’t even had breakfast yet, but I’d LOVE to sink my teeth into one of these? They look SOOO delicious 🙂

  10. postedApr 9, 2012 6:23 AM

    My kind of cupcake:)

  11. postedApr 9, 2012 6:24 AM

    Once again; no breakfast reading this…..LOL. 🙂 These cupcakes look insanely mouth watering and I must try them asap. Your photography inspires me also ~ great photographs!

  12. postedApr 9, 2012 6:45 AM

    What recipe did you use for the cookie dough balls?

    • postedApr 9, 2012 6:49 AM

      Yeah, it helps if I actually include the recipe. Whoops- just added the code. Thanks 🙂

  13. postedApr 9, 2012 6:55 AM

    Oh those are beautiful!

  14. postedApr 9, 2012 6:56 AM

    Love these Lori! I could live on cookie dough 🙂

  15. postedApr 9, 2012 7:14 AM

    Oh my Gosh! I just want to make them because they look like fun!! Gorgeous!!!

  16. postedApr 9, 2012 7:18 AM

    Definitely making these. I fear the frosting may never make it to the cupcakes!

  17. postedApr 9, 2012 7:20 AM

    I just died. OMG.

  18. postedApr 9, 2012 7:53 AM

    Definitely a cupcake for cookie dough lovers (of which I am one!). I’m especially intrigued by this cookie dough frosting…

  19. postedApr 9, 2012 8:09 AM

    Oh mah gah. This made my monday!

  20. postedApr 9, 2012 8:15 AM

    I am mesmerized by the swirls of cookie dough frosting, Lori. That is my dream frosting!

  21. postedApr 9, 2012 8:46 AM

    oh wow…..lovely cuppies and awesome clicks ;)…will give it a try soon

  22. postedApr 9, 2012 8:53 AM
    Natalie @ Cooking for My Kids

    Well, I am kind of speechless. These cupcakes combine some of my most favorite dessert obsessions. Wow. Yummy!

  23. postedApr 9, 2012 10:38 AM

    These cupcakes are making me weak in my knees…. I am really swooning over those gorgeous swirls of luscious frosting….

  24. postedApr 9, 2012 10:40 AM

    Absolutely need that cookie dough frosting in my life!

  25. postedApr 9, 2012 10:41 AM

    These look great! I can’t wait to try them and see the reactions I get when I give them away. Thanks so much.

  26. postedApr 9, 2012 11:53 AM

    Lori, these cupcakes look fantastic! cookie dough IN cupcakes? genius. Question- which tip did you use for that frosting? i’ve never seen a more perfectly frosted cupcake!

    • postedApr 16, 2012 2:09 PM

      I’m not sure- big tip and standard swirl!

  27. postedApr 9, 2012 12:26 PM

    Oh my – cookie dough balls sitting in the middle of a chocolate cupcake? Yes, please!

  28. postedApr 9, 2012 5:08 PM

    Wow – these look so good! I I wish I had some of these at my house right now!

  29. postedApr 9, 2012 5:32 PM
    Melissa M

    Whoa. I’m in love.

  30. postedApr 9, 2012 6:06 PM

    Ah-Mazing!! I am a such a sucker for cookie dough. These cupcakes are so cute, and sound wonderful!

  31. postedApr 9, 2012 6:15 PM

    Crazed cookie dough fan here!! I will add these to my must-make list!

  32. postedApr 9, 2012 7:16 PM

    My son is begging me to make your cupcakes – seeing that it’s just the two of us this week, we will be doing just that! Yum!

  33. postedApr 9, 2012 8:00 PM

    Hi Lori! this cupcake recipe looks so good! I don’t think anyone would be able to read this post and not try this recipe…Thankyou, Johanna.

  34. postedApr 10, 2012 3:48 AM

    I have alway seen cookie dough cupcakes with a vanilla or yellow cake base. I the contrast the chocolate gives. . I will add this to my to try list. Thank you.

  35. postedApr 10, 2012 8:49 AM

    Cookie. Dough. Cupcakes. ?!? Are you trying to kill me? These sound absolutely incredible. Great idea!

  36. postedApr 10, 2012 12:41 PM

    I want to RUN to the kitchen right now and make these, they look sooooo good! Beautiful pics!

  37. postedApr 10, 2012 2:12 PM

    These look great. Love that giant cookie dough ball!

  38. postedApr 12, 2012 1:25 PM

    I made these a few days ago and all I can say is… Amazing!

    They were divine and sinful at the same time!

    Thank you, Lori!

  39. postedApr 13, 2012 11:32 PM

    These cupcakes we’re fabulous! They look so good with the garnishes, and tasted amazing too! 🙂 Thanks for sharing!

  40. postedApr 16, 2012 12:12 PM

    Quick question- I am making these tonight…but my friend does NOT have a blender…can we make the batter for the cupcakes by mixing by hand/hand mixer??

    • postedApr 16, 2012 2:22 PM

      Yes, I’m sure that would be fine!

  41. postedApr 17, 2012 1:42 PM

    These look soooo good, Lori!

  42. postedApr 18, 2012 1:20 PM

    Can you make these with already prepared cookie dough from the store? Trying to simplify. They look so yummy! 😉

    • postedApr 19, 2012 4:32 PM

      I haven’t tried it that way, but the dough from the store will have egg in it. Don’t use the dough from the store unless you’re comfortable eating raw dough with egg in it.

  43. postedApr 18, 2012 4:28 PM

    wow, Lori, these are gorgeous. And I can only imagine what they are going to taste like. Cannot wait for the book – so excited for you!

  44. postedApr 20, 2012 2:05 PM

    These are absolutely delicious! Tried them for the first time the other day, and everyone I shared them with fell in love with them. So much so that I had to reveal where I got the recipe from and send them a link to this page. Only just recently discovered your website and I LOVE it! Will definitely be trying out lots more of your yummy recipes. Thank you!!

    • postedApr 20, 2012 4:44 PM

      You’re welcome!

  45. postedApr 23, 2012 2:33 PM

    OMG! Where have these been all my life? I only recently discovered the deliciousness of hiding things in cupcakes, the weekend can’t come fast enough so I can try these ones out!

  46. postedMay 8, 2012 4:35 AM

    thank you Lori. Your cupcakes look lovely. Hope you enjoyed x

  47. postedMay 11, 2012 12:40 AM

    I finally made these and took them into work! Holy moly there was almost a stampede to get one! So delicous…glad I left one at home to enjoy that night!

  48. postedMay 13, 2012 4:34 AM
    Marie V.

    It looks like you made mini cupcakes. I am going to make these for my sons birthday, but want to make regular size cupcakes about (24-30) If that is correct, What size (approximately) should I make the cookie dough balls? Can I make the cookie dough a few days ahead and refrigerate in an air tight container? I am so excited to make these!!!!

    • postedMay 14, 2012 10:11 AM

      Nope- they are regular-sized cupcakes! I think making the cookie dough a little bit ahead of time would be just fine.

  49. postedMay 15, 2012 7:22 AM

    Do you think using boxed cake mix would work for the cupcakes, as I’m pressed for time any time savers would help!

    • postedMay 16, 2012 9:28 PM

      I think that would probably work out just fine.

  50. postedMay 17, 2012 11:18 AM

    I made these this morning. They are super yummy. My frosting though was a bit gritty, must have been from the brown sugar. Was yours like that?
    Thanks for the great recipe!

    • postedMay 17, 2012 11:20 AM

      Yeah, slightly. It’s “cookie dough” – ish so it’s going to have that texture somewhat.

  51. postedMay 28, 2012 3:54 PM

    Is it ok if i freeze the cookie dough over night?

    • postedMay 29, 2012 6:54 AM

      Should be… just make sure that it’s wrapped well in the freezer so it doesn’t dry out.

  52. postedJun 8, 2012 6:54 PM

    Have you made them, iced them & frozen them for a few days? When I make cupcakes with candy bar in them or cookies , it is fine , but just had to ask :0) Sounds scrumptious!

    • postedJun 10, 2012 7:12 PM

      I didn’t try freezing the cupcakes.

  53. postedJun 10, 2012 6:59 AM

    These are the cupcakes best ever. They are time consuming but tase great I always double the recipe.

  54. postedJun 14, 2012 9:50 PM

    Do you have to refrigerate these cupcakes because the frosting has milk in it, or no?

  55. postedJun 26, 2012 10:13 AM

    These cupcakes were amazing!! but the frosting was very appealing

  56. postedJul 6, 2012 12:30 PM

    Will these cupcakes keep well?

    • postedJul 8, 2012 3:51 AM

      I’d say they’re best eaten within a couple of days of being made.

  57. postedJul 10, 2012 10:17 AM

    Hi! Im using this recipe just for the chocolate cupcskes. Im always nervous about doubling a recipe. Have you doubled the cupcake part of the recipe with good results?

    • postedJul 11, 2012 10:18 AM

      I’ve only made this recipe as written!

  58. postedJul 29, 2012 5:16 PM
    Amanda Williams

    Help! I followed frosting steps, and it is very thin! Not at all like frosting should be. I retraced everything, made it again, and same consistency. Should I let it stand for a bit?

    • postedJul 30, 2012 10:06 AM

      What sort of consistency did you end up with? It should be a soft cookie dough consistency as you see in the photos!

  59. postedAug 5, 2012 10:47 AM

    I absolutely love this recipe, I have used it twice and each time the cupcakes have come out fabulously! just make sure you don’t stray to far from the directions because it could go wrong quickly

  60. postedAug 13, 2012 9:53 PM
    Katie Mackin

    Hi… I just made these this weekend, and they were delicious!! 🙂
    Is there any suggestions you may have to get the cookie dough frosting to come out smoother? The frosting I made came out with a very “grainy” texture.

    • postedAug 14, 2012 8:22 AM

      Well, it’s cookie dough… so it’s going to have a bit of that grainy texture. Not sure how to avoid…

  61. postedAug 21, 2012 5:03 PM

    Hey Lori, I made the frosting as directed but it is VERY runny. So I tried it again but some results. PLEASE help I have to deliver these cupcakes tomorrow afternoon.

    • postedAug 21, 2012 5:06 PM

      How is it runny? The only liquid you used was 1 1/2 tablespoons of milk and 1 teaspoon of vanilla, right? It should be thick as pictured. Did you use butter? You didn’t melt it, did you? I don’t know how to help. Maybe just start with no milk and add it as needed?

  62. postedAug 21, 2012 6:40 PM

    It was too runny to put on a cupcake. My butter was at room temp. but I tried again with unsalted butter (Land O Lakes) and had a much better consistency but not the same taste. I think my butter was the issue but I sure do love the flavor the other butter gives it. I ended up using my buttercream recipe and adding some dark brown sugar and mini chocolate chips, it had a much better consistency and was almost the same flavor. I’m going to try another type of butter to see if that makes a difference but I do love the recipe and can’t wait to get it just right.
    Thanks for your quick response!! I can’ t wait to try some of your other recipes!

    • postedAug 21, 2012 6:43 PM

      That’s so strange! I just usually use the generic butter at my market. It was definitely not runny!

  63. postedAug 31, 2012 3:28 AM

    Hi Lori! I stumbled across your website a few days ago and there are SO many recipes I cannot wait to try out! They all look so amazing, and this recipe especially caught my eye! I made them this afternoon and my god, they are just to die for! I had so much fun baking them and will make sure everybody knows where I got the recipe from. This is definitely one of my favourite websites now 🙂

    • postedAug 31, 2012 9:55 AM

      awesome- thanks!

  64. postedSep 5, 2012 9:28 AM

    thanks for this recipe. i tried this today and they turned out great! my cookie dough turned a bit too wet so i added flour and sugar. picture found here! thanks for sharing!

  65. postedSep 6, 2012 9:42 AM

    I just made these for my friend’s birthday and they are absolutely delicious! Rave reviews 🙂

  66. postedSep 19, 2012 8:09 PM

    In the midst of making these and am so confused! Two tablespoon scoops of dough seem huge! And I’m finding that I need way less batter because the weight of the frozen dough is making the batter level higher. Any ideas?

    • postedSep 19, 2012 8:12 PM

      Scoop out an amount that will work for you! You can see from my photos that the batter level came up pretty darn high after I dropped the frozen dough in there!

  67. postedSep 25, 2012 8:02 PM

    I just made these. The chocolate cupcake is moist and flavorful. The frosting is a bit too grainy for my taste. So next time, I will run the brown sugar through my grinder. Nonetheless, it tasted fantastic and everyone loved them. Will be making them again for sure. 🙂

  68. postedOct 16, 2012 12:15 AM

    Just wanting to make these and wondering-you could make the cookie dough a day or two before and freeze it for that long, right?

    • postedOct 16, 2012 1:18 PM

      should be fine, but I haven’t done it so I can’t say for sure.

  69. postedOct 19, 2012 5:47 PM

    Can I substitute the chocolate chip with white chocolate chip? (:

    • postedOct 21, 2012 9:47 PM

      sure- personal preference.

  70. postedNov 4, 2012 2:18 PM
    Karen Nazario

    Wow this looks extremely delicious and the appearance of it is truly beautiful as well. I’m looking for a recipe to use as a project for one of my classes and I believe I finally found it. Thank you so much Lori.

  71. postedNov 7, 2012 12:05 AM

    Made these last night and iced them today. They taste so good. Picture is here:

    • postedNov 7, 2012 5:33 AM

      You made them in coffee cups? So cute!

  72. postedNov 18, 2012 9:37 AM

    The cupcake was delicious. But instead of a cookie dough frosting I used a Ganache which gave it a very sophisticated taste.

  73. postedNov 21, 2012 1:33 PM

    Do the finished cupcakes need to be refrigerated because of the raw cookie dough? Can’t wait to make these, they sound delicious!!!!

    • postedNov 22, 2012 3:51 AM

      There is no egg in the dough, but I’d keep them in a covered container and refrigerate them anyways.

  74. postedNov 30, 2012 12:33 PM

    They came out great 🙂

  75. postedDec 5, 2012 10:21 AM

    Hi Lori! Love love these cupcakes! Can’t wait to try them! I have a request from a neighbor to make “Cherry” chocolate chip cake pops. Do you think adding a cherry flavoring to this recipe will be ok? I will prepare your cupcake recipe but then add the cherry flavor, crumble the cake finely and then blend your frosting recipe. Hmmmmnnnn…I sure hope it will work! I know that Cherry Chocolate Chip sure sounds good…I just hope the combination of the cherry flavor in the cake with your icing will work. I could just add a chocolate frosting and add mini chocolate chips into the cake pops, but I really want to get a good chocolate chip cookie flavor…which your frosting sounds incredible! Thanks!

    • postedDec 5, 2012 12:09 PM

      oh sheesh, I have no idea! It sounds good… but I guess you’ve got to try it! Let me know if it works out!

  76. postedDec 6, 2012 8:19 PM

    Can you freeze these for use at a later date? I have made these before and they were to die for! I have a party in 2 weeks and was wondering if you had ever tried freezing the cupcake. I know you can freeze other unfrosted cupcakes and they do fine, just didn’t know if these with the cookie dough could be?? Thanks

    • postedDec 6, 2012 9:29 PM

      I haven’t done so, so I’m not sure.

  77. postedDec 15, 2012 9:31 PM

    I tried this recipe, everything turned out perfect accept the frsting, it was too sweet

  78. postedDec 17, 2012 3:18 PM

    I loved loved this recipe. I’ve already made it twice. I do have a question. I have a lot of frosing left over, how long will the frosing keep?

    • postedDec 17, 2012 7:53 PM

      a week, maybe?

  79. postedDec 19, 2012 7:23 AM

    How do you keep the centers from dropping?!

    • postedDec 20, 2012 5:37 AM

      Make sure they’re frozen- and not too large!

  80. postedDec 31, 2012 6:21 AM

    Just made this frosting for our cupcakes for tonight’s desert. I do not think it tastes anything like cookie dough a little too sweet for me but the kids will love it and I really like the consistency. Tastes more like a sweeter version of buttercream to me.

  81. postedJan 2, 2013 3:16 PM

    Ok, I’ve never made cupcakes before and ran acrossed these and HAD to try. I LOVE these with a passion. My blood sugars are now skyrocketing, but it’s definatly worth it. My kids didn’t want to try them when I told them what I was going to make. (Weird, I know), so after naps I offered them both one. And then they wanted more… And more…. I was glad I made a double batch! THANK YOU!

  82. postedJan 5, 2013 3:58 AM

    Hello! I tried these.. But there was a problem, the cookie dough filling somehow melted in the cupcake!!!! The cupcakes were fine though but can u tell me what caused the problem?

    • postedJan 5, 2013 6:52 AM

      Was it frozen when you baked it? Mine didn’t melt, so I’m not sure…

  83. postedJan 27, 2013 5:48 PM

    So I just got done making these & the cupcake part was fine, but the cookie dough filling was salty. I’m not sure why this happened…any ideas why?

    • postedJan 28, 2013 1:43 PM

      Did you use salted butter? The only salt added is 1/8 tsp., so not sure why it would be salty!

  84. postedFeb 25, 2013 11:10 AM

    They look amazing!!! I’m planning to make them for my son’s birthday party this Saturday. How far in advance would you suggest making them? Friday??? And you mentioned to refrigerate, right? Thanks so much! LOVE your blog! 🙂

  85. postedMar 4, 2013 2:13 AM

    they are amazing and i make them on the weekend
    but my cookie dough filling was on the bottom 🙁
    do you have any ideas why this happened? i didn’t make large scoops 😀

    • postedMar 5, 2013 5:21 AM

      I’m not sure!

  86. postedMar 8, 2013 7:52 PM
    Renee Ward

    Made these for my hubbies bday! He loved them, thx for sharing!

    I have a question, hope you can help…
    My youngest (22 month od Lizzie) has an allergy to milk & egg but LOVES cupcakes! (She’s going to be the cupcake princess at her candyland bday party ths yr). Do you have any recipes that would be easy n her little belly? This s a new allergy so we are still learning how to adjust.

    • postedMar 9, 2013 9:24 AM

      I’m not sure- it might be best to look for a site/blog that specializes in no egg/dairy recipes. Google around and I’m sure you’ll find some good ones!

  87. postedMar 27, 2013 6:14 AM

    I found the cookie dough to be to dry when I cooked it. Is there anything I can do to make it better? I’m making these again today.

  88. postedMar 28, 2013 8:42 AM

    Can you convert this recipe to grams or ounces? I’m in England and I don’t know what cup measurements are.. these look fantastic and my friend and I really want to make them asap:)

    • postedMar 29, 2013 7:08 AM

      I don’t know how to do that, but there are many tools online that you can use to convert the measurements on your own.

  89. postedMar 30, 2013 8:24 AM

    I made these and they were a huge hit, but the cookie dough in the middle somehow turned into the exact same consistency as the cupcake. It made for an interesting contract in the cake, but it just tasted like more cake. Very strange… I would have thought if it started to cook it would have just turned into a cookie. At least it still worked!

  90. postedApr 7, 2013 11:21 AM

    These look so good!

  91. postedApr 9, 2013 12:14 AM

    I want to try them in mini size. How long should i bake them for?

    • postedApr 10, 2013 7:57 AM

      I’m not sure minis will work well w/ this recipe since you need to plop a large piece of dough in the middle…

  92. postedApr 16, 2013 12:40 AM
    mary jane

    how much did you spend to make your “Chocolate Chip Cookie Dough Cupcakes” 🙂

  93. postedApr 24, 2013 12:46 AM

    Hi there! I tried them in mini’s and they were great! I made the balls smaller and i baked them for 10minutes and the were perfect. I actually made the normal ones too but my family preferred the smaller ones cause the big ones were to sweet and overwhelming, thanks for the recipe! You are great! 🙂

  94. postedMay 21, 2013 7:56 AM

    This may have been asked already, I’m not sure, but do I need to use a blender, or can I use a mixer?

    • postedMay 24, 2013 5:50 AM

      Yeah, I’m sure using a mixer would probably be fine too.

  95. postedMay 21, 2013 8:59 PM

    These are the best cupcakes I’ve ever made! The cupcakes were dense and the brown sugar icing was amazing.

  96. postedMay 29, 2013 5:03 PM
    Veronica P.

    These look awesome! Can I use regular chocolate chips? I could go get the mini ones if necessary but I already have regular chips in my pantry. Thanks!

    • postedMay 31, 2013 2:06 PM

      probably would be fine!

  97. postedJun 10, 2013 11:34 AM

    I tried this recipe with a friend; came out great!

  98. postedJun 13, 2013 10:28 AM

    I made these earlier this week with a box of chocolate cake mix and they were fabulous. I loved the “gritty” texture of the frosting…so like cookie dough! However, my cookie dough ball in the center fell and left a hole. Any idea what could have caused that or how to avoid it? Thanks!

    • postedJun 18, 2013 6:06 AM

      Hmmm, I’m not quite sure why that happened!

  99. postedJun 15, 2013 3:21 PM

    Thanks for sharing an awesome recipe! My teenage daughter loves cookie dough ice cream, so I knew she would love these. I made them for her birthday party &they everyone thought they were delish! The cookie dough buttercream was sooo good!

  100. postedJun 19, 2013 2:21 PM

    These are looking delicious, I was just wondering if dark brown sugar could be substituted for the brown sugar?

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