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.
Here are a few more cookie dough dessert recipes you might like to try:
- Chocolate Chip Cookie Dough Truffles
- Peanut Butter Cookie Dough Brownies
- Chocolate Chocolate Chip Cookie Dough Truffles
- No Bake Cookie Dough Fudge
- Chocolate Chip Cookie Dough Brownies
- Monster Cookie Dough Dip
Chocolate Chip Cookie Dough Cupcakes
COOKIE DOUGH FILLING:
- 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
- 1½ teaspoons vanilla extract
COOKIE DOUGH FROSTING:
- 3/4 cup (1½ sticks) salted butter
- 1¾ cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all purpose flour
- 1½ tablespoons milk
- 1 teaspoon vanilla extract
- additional miniature chocolate chips
- 12 mini Chips Ahoy (or another brand) cookies
PREPARE THE COOKIE DOUGH FILLING:
- (see *NOTES 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.
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.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.
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.
ASSEMBLE THE CUPCAKES:
- 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.
- *If you are concerned about consuming raw flour: To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F. Then it will be safe to use in the uncooked cookie dough frosting.
- *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.
Love these cupcakes but my icing tastes grainy no matter how long I beat the sugars with the melted butter
Absolutely adore these cupcakes!!!! Is there anyway to make them vanilla instead of chocolate I want to make both kinds but hesitant to use a completely different recipe as I want a similar texture?
I’m sure you can use a vanilla cupcake recipe and fill them with the cookie dough. Should work just fine!
Hi I made these for a party Tomorrow how should I store them overnight?
Sorry I’m late in responding. I’d store them in a covered container in the refrigerator.
Can you freeze the cupcakes unfrosted?
Hmmm, I haven’t tried freezing these cupcakes- so I’m not sure!
This recipe is AMAZING! I’ve made these cupcakes so many times and people can’t get enough. If you make them be ready to keep hearing about it for a while (;
Is the frosting supposed to be soft and gritty?
It will be a bit gritty because the sugar doesn’t melt.
Can you use mixer instead of blender?
I can’t wrap my brain around flour in the frosting! Please reassure me this isn’t a typo. Thank you!!
They are delicious. Definitely going to make again.
These cupcakes were a huge hit! Would definitely make again!
Has anyone used a gluten free flour/gluten free cookie dough with this? And/or what was your adjusted bake time?
These cupcakes are amazing. I get asked to make them and for the recipe over and over again. Every year the parents make desserts for our teachers luncheon and the teachers look for THESE cupcakes in a sea of amazing desserts. They are time consuming but fun to make!
I should have baked them for 20 mins and then added time as needed. But, they still came out great!! But, these were my test batch, so now I know. 🙂 I’ll use a mixer next time also since I’ll be making a double batch for our hockey tournament bake sale
These are so tasty! I made miniature cupcakes with them instead which made 40. I reduced the cookie dough ball size down to 1 tsp instead of a tablespoon and baked for 13 minutes at 350 degrees. They were perfect!
Can I just say that these are actually the BEST cupcakes that I’ve ever eaten? Like, actually. They come out perfect every single time, and even my mom (who doesn’t like cookie dough) loves these. This is such a creative and cute idea. I don’t see why people are having problems and complaining about the recipe, because it’s awesome. Thank you for blessing me with my new best friends, these cupcakes.
I have made this recipe many times and they always turn out perfect. I have some events going on Sat and lots of baking today. Can I freeze the cupcakes before frosting and let the cupcakes thaw before frosting then? Thanks.
Heather, and all other bakers, never, never never, fill your baking pans or your cupcake pans, more than 2/3 full. And always test one or two cupcakes before baking all of them. Some recipes rise higher than others, in which case you will only want to fill the cupcake pans 1/2 full. Home Ec. 101…
I have been making these for birthday parties for the past 7 years! They are always such a hit. I’ve always used your blender technique for fear for making them and having them not turn out (because they ALWAYS turn out perfect!), but my blender is terrible and I’m hoping I can use my very nice Kitchenaide mixer and get the same results? Please let me know what you think.
I’m sure that will be fine.
I don’t know how this is supposed to only make 12. I followed the recipe exactly and filled 12 and they all overflowed the edges, stuck to the pan and the tops over baked because I had to keep adding time. The batter is so runny not sure how the dough ball is not supposed to sink to the bottom on its own. Very disappointed. Good thing I did a test run before I made these for a special event.
I’m not sure what went wrong… if you read the other comments, they have great reviews from others!
What is your reason for mixing cake batter in the blender. I have a awesome blender & this method sucked. Should have used a mixer. Thanks for the huge mess & extra dishes.
It’s just an easy way to blend the cupcake batter, or it should be! Not sure what happened on your end, sorry 🙁
These are GAME OVER for me — I totally love all things chocolate and cookie dough!
Delicious cupcake recipe! Love the cookie dough flavors!
mmmm….these look dangerously GOOOD!! YUM!!
These are really perfect treats! Tastes SO good!
Give me all the cupcakes! These sound so scrumptious! Love cookie dough in just about anything!
Can you use a box cake mix?
You can try!
These cupcakes were incredible. I have to admit, I was skeptical when I saw the recipe, and I honestly don’t like cookie-dough anything (other than baked cookie dough!). But my daughter really wanted to try these, and I’m so glad she did.
The chocolate cake itself was soooo delicious. We’ve made hundreds of cupcakes and cakes before, using all kinds of recipes from different sites and cookbooks and old family secrets, but this one ranks in the top five, for sure. The only thing we changed was that we baked the flour for a bit for the frosting. Thank you so much for sharing!
I made these tonight, love the cupcake and cookie dough, however my icing is super sugary, you Can hear the crunching of the brown sugar. Followed directions, do you need to melt better before mixing like the cookie dough?
I suppose you could try melting the butter and combining it with the sugars to help dissolve them. I’d want to stick the melted, sugary butter back in the fridge until solidified again though because it will be too runny to make the frosting.
Can you tell me why my cupcakes sink in the middle? Not all of them but some! I didn’t use your cupcake recipe but used the cookie dough recipe. I used my Mom’s favorite chocolate cake recipe, which is similar to yours, but with the addition of coffee. Thoughts?? Great recipe! I got rave reviews!
Here’s some advice on why cupcakes sink: https://www.momables.com/why-do-cupcakes-sink/
Made these and took then to work. They were a huge hit!
Made these with my 4 year old daughter today. They were amazing! Everyone loved them and they looked so pretty! My daughter and I were so proud of how they turned out. Definitely will make these again. Easy and delicious!
Made these for friends for a movie night and they were gone in minutes! The chocolate cake was so light and fluffy, the cookie dough was delicious,paired all together was heaven.
hi can I use store bought cookiedough ?
You can try!
can you put the measurings into grams please ?
we dont work with cups here 🙁
I’m in the United States, but you can use Google to convert US measurements into grams!
Delicious. I had some leftover cookie dough and sprinkled it on top. I will definitely make this again.
These have been my go to for years. I love the chocolate base with a creamy cookie dough suprise inside. These are by far, my most requested treat.
I’ve used this recipe for two years now and it has never failed me. Everyone loves it and I personally think they are delicious! Thank you so much!
These are the best cupcakes I’ve ever made. They look and taste amazing! A real crowd pleaser
I love this recipe! My boyfriend is in love with Ben & Jerry’s Half Baked ice cream, and I was thinking of trying to replicate that idea by making him a chocolate cake with the cookie dough inside like you’ve done here, the only catch is he is currently stationed in Bahrain…
I was going to do the whole “cake in the jar” thing but now I’m wondering how long the cookie dough inside this cake keeps, because I don’t want to poison him..
Did you keep any of these for a while and how long did they stay fresh?
Thanks in Advance!
I don’t think you’d be able to mail them anywhere– you’d probably want to eat them within a couple of days or so.
Just made these and, WOW, they’re delicious beyond words! Thank you so much for sharing this recipe, I’ll be making these over and over again, that’s for sure. I used part of the cookie dough filling to separately bake 12 mini sized cookies for decoration, worked out perfectly. So once again, thank you for this amazingly tasty recipe! Love/Suzan from Sweden
Made these last night, with a couple of changes. They are delicious! They came out almost as pretty as yours.
Main change was that I used my own regular chocolate chip cookie recipe, with mini chips replacing regular ones. I also did not freeze the cookie dough, since I wanted it to actually cook. It stayed soft and moist inside the cupcake.
I used cake flour for the cupcake batter, and it gave me a superfine crumb. The cake is moist, but does tend to fall apart pretty easily.
pinned these! love the tip about freezing the cookie dough centres before baking. thanks 🙂
I just wanted to let you know that I love your recipe! My daughter’s favorite is chocolate chip cookie dough anything – I first made these for her birthday years ago and she has requested them every birthday since! They are definitely a family favorite! Thank you for sharing! 🙂
Terrific- thank you!
After reading some of the posts before making the icing I put the brown sugar in a bowl with the milk and vanilla and voila- no gritty texture.
Hey! I really wanted to make these but I don’t have baking soda. Is there anything I can substitute it with? Or does it work fine without baking soda?
you need baking soda!
Out of this world !
hi lori, i wanna ask you, how much the weight of one cup is exactly? thank you 🙂
If you are looking for metric conversions, this will help: http://www.worldwidemetric.com/measurements.html
These are phenomenal!!
I broke up the labor and did the cookie dough interior last night and mixed dry ingredients for the cupcakes, then finished the process today.
The dough did overflow a bit onto the muffin pan, so next time I will either put less batter in ech or grease the top of the pan.
The frosting is outstanding, and a perfect match for the cookie dough part. Had with coffee and turned a regular Saturday snowy day into a very memorable experience! Also look beautiful.
I cannot thank you enough for this recipe! Will definitely post on Facebook.
A student brought these in today for her half birthday. Well, they were a HUGE hit! My class loved every part of these treats from cake to the surprise middle to the frosting and the little cookie on top. Yum!
Hi, I made this, and it was awesome! But one thing… The cookie dough turned into cookie dough cake. Is that supposed to happen? Did I put too much baking soda in the dough?
Well, sometimes it stays put as cookie-dough-like, and I guess sometimes it might bake into a cake-like texture.
I made these today for our valentine’s day dessert. They were sooooo good!! They are pretty easy to make, but look and taste so special. Although I must confess I used canned frosting and mine were not as pretty as yours but still very cute. This is a keeper and will be made again. Thanks for sharing.
I tried out these cupcakes yesterday and they turned out absolutely delicious!! Nice and chocolately, with a nice hunk of cookie dough in the middle, and the frosting tops it off perfectly! Thanks for the recipe, will definitely have to make it again!
This is a awesome cupcake! I’ve made it several times and it’s one of the best cupcakes I’ve eaten!
I have quadrupled this recipe before and the results are just as outstanding as written.
These are so good, I get requestes for these from people at work, my children’s school, church, etc.
These cupcake were really good but used up a lot of butter especially if u wanted to double it. You couldn’t make these cupcakes daily unless you were rich.
RATE: 4 stars
Hi Lori, thanks for sharing this recipe – looks amazing!! I don’t have a very big blender – could I make these with a mixer instead?
yes, I’m sure that would be fine too.
Can I make this as a cake recipe ? I have a cake bake off at work ( does not include cupcakes) and I would love to make these!!
I have never tried to make it as a cake!
Hi, I was just wondering if It’s alright to add flour in frosting. Wouldn’t it have a raw, disgusting taste?
I started a thing with my co-workers a few weeks ago call a back share. Where every Monday, someone has to bring in something that they baked from scratch in to work.
There’s about 4 of us in that group, 3 girls and I’m the only guy. They’ve all had experience in baking, this is my first time baking anything ever.
Followed the direction and gave my room mate and his g/f one to try. They both really liked it, especially the cookie dough (soft and chewy) and the frosting. Said it wasn’t too sweet, which made it even better.
Only ran into two issue when I was making this though. 1) I put too much cup cake mix into the tray and only had enough for 8 cup cakes instead of 12.. Which turns out to be giant cup cakes.. and 2) I think I put the frosting on too soon, cause it was melting/dripping a little down the cup cake 🙁
Also if I’m going to make them a day ahead can they be refrigerated and then brought ought like a hour before serving
I got this recipe from my cousin who’s friend made them and she said the batter was runny after cooking. My other cousin made them and she added 15 min to the cooking time and said they were great. Do you think that is necessary if the dough is more floating on top it should cook more it shouldn’t be a problem right. As long as the tooth pick comes out clean on the cake part they should be done?
It’s tough to say where things went wrong for the cousins… I baked it as directed and all turned out fine, but if you need to make modifications, go for it! There is no egg in the cookie dough portion of the recipe, so there is no danger of eating it when it is not cooked solid.
Just baked these and my cookie dough melted also. I melted the butter and I believe that may be the problem, because I left the dough in the freezer longer than 30 minutes while I mixed the cake batter. I will try again another time. They do look and smell delicious though.
Hey! I just made these for the second time, and while the cupcakes were great, the frosting continues to be WAY too SWEET (with a grainy texture due to the sugar).
I’ve made these twice and they are amazing! I have gotten so many compliments and have shared your recipe with several people. The flour in the buttercream was a leap of faith for me but it works beautifully and really gives the icing a cookie flavor! Thanks so much for sharing!
I made these last night for my Book Club ladies! We all loved them! And we even saved one for my husband! He liked the cupcakes too!
Yummy cupcakes I made it yesterday
this recipe is awesome!…. the best cookie cupcake I’ve ever made!!
all my family looooooove it.
I just tried these and they came out amazing!! They were the perfect consistency and the cookie dough didn’t seem dry at all, it had a great texture. They were perfect and everyone loved them! Thanks for the recipe!
Hey Lori! I’m a teenage baker who is totally obsessed with these! I always use this recipe for bake sales, so thanks so much for adding this to your blog. 🙂
They look great in the picture but I made the mistake of making them for the first time for a frie ds birthday and they did NOT come out the way I thought they would of. A tumbs down for me.
Can i use a different chocolate cupcake recipe together with the cookie dough filling & frosting? Would that work?
Looks yummy. Can’t wait to try.
I had the exact same disappointing results as Rosie above. VERY dry cookie dough batter – must be the very small amount of butter. I was really hoping these would work. I will look elsewhere.
I am terrible at making chocolate cake, so I used a box mix for that part. But these were honestly the best cupcakes I’ve ever made. However, if I make them again I will adjust how big of the cookie dough balls I make. 2 tbsp was too big and the cookie dough seeped out of the cake while they were baking and made a huge mess. Fantastic recipe. Thank you so much for sharing!!
Tried it out, was fairly disappointed. The cookie dough was very floury and didn’t cook well. The cupcake recipe made very chewy cupcakes. Wouldn’t make again but the cookie concept is nice
Can I use store bought cookie dough instead? And if so should I still freeze it? Thank you!!
I have not tried this with store-bought cookie dough.
Have made these for several years and sell them, one of my top sellers.
Made these for my boyfriend for valentines day. i ended up making a vanilla base but they were AMAZING!!!! the filling and frosting we so good, I could have just eaten those alone. I pushed the dough to the bottom and it came out perfectly. Will definitely be making these again!!!
These looks amazing I can’t have but someone else in my family made them!!!
what sort of brown sugar did u use? light or dark?
It does not matter- either is fine.
These cupcakes tasted awesome, and I loved the recipe. The frosting was really tasty, and the taste and consistency totally matched that of cookie dough’s. However, I didn’t have a piping bag, and when I went to spread it, it wouldn’t stay on the cupcake. It just all stuck together and peeled off when I tried to smooth it out. Do you think I did something wrong?? Please help. 🙁
I’m not sure!
If I eliminated the cocoa for a vanilla cupcake would it work.
Thank you sooo much for sharing an egg free cookie dough filling. Folks with autoimmune diseases( I have psoriatic arthritis ) cannot have raw eggs. I plan to make these soon !
hey just wondering will the consistency or anything for the frosting be affected if i use regular caster sugar instead of the brown sugar? 🙂 thanks!
do you think it would be possible to use this recipe to make mini cupcakes?
Might be tough since I’m not sure how you’d get a scoop of dough hidden inside a small cupcake!
I made these about a year ago and my wife loved them so much. She tells everyone about them and keeps asking me to make more. I plan on along them for thanksgiving for the whole family. Do you have a receipt for a cookie dough cheesecake?
The frosting was TO DIE FOR!! One problem… The cookie dough balls were too dry. I used a stoneware muffin pan and baked for 20 minutes. I did leave them to freeze overnight so I think they dried out. Maybe check them after 15 minutes? Or should I lower the temp or not use stoneware? I’m determined to keep trying since I too am ADDICTED to chocolate chip cookie dough! Thanks for the recipe.
Stoneware? I just used regular muffin pans, so that could be the culprit.
I’m pretty sure it’s justttt me but…
I just done a trial of these and the middle did sink but that wasn’t my main concern. I had an issue with the consistency of the dough. The cupcake in itself was baked and the toothpick on that side came out clean. However biting into the cupcake the dough was unbelievably runny and nothing like any of the pictures of the cakes I’ve seen. Should I have baked them for longer, or left them to cool? Thank you 🙂 x
Hi Renee- it is hard to know where things went wrong, but that’s definitely not the result that should be happening!
these are by far the most wonderful cupcakes I made these for my granddaughters birthday and she said they were the best cupcakes ever!
I made 18 small cookie dough balls. used the extra six,cut them in half and baked for the garnish..much better than amos cookies.
I made these for my FIL’s birthday. They were awesome! A total hit. Thank you for the awesome recipe.
I’ve got everything prepared, but I don’t want to ice them for ease in transport. How should I store the icing overnight?
I suppose you could refrigerate it and then let it come to room temperature the next day…
These are fantastic! Thank you so much for the tasty recipe!
These are looking delicious, I was just wondering if dark brown sugar could be substituted for the brown sugar?
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!
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!
Hmmm, I’m not quite sure why that happened!
I tried this recipe with a friend; came out great!
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!
probably would be fine!
These are the best cupcakes I’ve ever made! The cupcakes were dense and the brown sugar icing was amazing.
This may have been asked already, I’m not sure, but do I need to use a blender, or can I use a mixer?
Yeah, I’m sure using a mixer would probably be fine too.
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! 🙂
how much did you spend to make your “Chocolate Chip Cookie Dough Cupcakes” 🙂
I want to try them in mini size. How long should i bake them for?
I’m not sure minis will work well w/ this recipe since you need to plop a large piece of dough in the middle…
These look so good!
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!
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:)
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.
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.
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.
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!
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 😀
I’m not sure!
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! 🙂
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?
Did you use salted butter? The only salt added is 1/8 tsp., so not sure why it would be salty!
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?
Was it frozen when you baked it? Mine didn’t melt, so I’m not sure…
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!
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.
How do you keep the centers from dropping?!
Make sure they’re frozen- and not too large!
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?
a week, maybe?
I tried this recipe, everything turned out perfect accept the frsting, it was too sweet
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
I haven’t done so, so I’m not sure.
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!
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!
They came out great 🙂
Do the finished cupcakes need to be refrigerated because of the raw cookie dough? Can’t wait to make these, they sound delicious!!!!
There is no egg in the dough, but I’d keep them in a covered container and refrigerate them anyways.
The cupcake was delicious. But instead of a cookie dough frosting I used a Ganache which gave it a very sophisticated taste.
Made these last night and iced them today. They taste so good. Picture is here:http://instagr.am/p/Rtl4Hkx9ee/
You made them in coffee cups? So cute!
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.
Can I substitute the chocolate chip with white chocolate chip? (:
sure- personal preference.
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?
should be fine, but I haven’t done it so I can’t say for sure.
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. 🙂
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?
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!
I just made these for my friend’s birthday and they are absolutely delicious! Rave reviews 🙂
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!
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 🙂
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!
That’s so strange! I just usually use the generic butter at my market. It was definitely not runny!
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.
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?
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.
Well, it’s cookie dough… so it’s going to have a bit of that grainy texture. Not sure how to avoid…
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
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?
What sort of consistency did you end up with? It should be a soft cookie dough consistency as you see in the photos!
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?
I’ve only made this recipe as written!
Will these cupcakes keep well?
I’d say they’re best eaten within a couple of days of being made.
These cupcakes were amazing!! but the frosting was very appealing
Do you have to refrigerate these cupcakes because the frosting has milk in it, or no?
These are the cupcakes best ever. They are time consuming but tase great I always double the recipe.
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!
I didn’t try freezing the cupcakes.
Is it ok if i freeze the cookie dough over night?
Should be… just make sure that it’s wrapped well in the freezer so it doesn’t dry out.
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!
Yeah, slightly. It’s “cookie dough” – ish so it’s going to have that texture somewhat.
Do you think using boxed cake mix would work for the cupcakes, as I’m pressed for time any time savers would help!
I think that would probably work out just fine.
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!!!!
Nope- they are regular-sized cupcakes! I think making the cookie dough a little bit ahead of time would be just fine.
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!
thank you Lori. Your cupcakes look lovely. Hope you enjoyed x
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!
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!!
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!
Can you make these with already prepared cookie dough from the store? Trying to simplify. They look so yummy! 😉
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.
These look soooo good, Lori!
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??
Yes, I’m sure that would be fine!
These cupcakes we’re fabulous! They look so good with the garnishes, and tasted amazing too! 🙂 Thanks for sharing!
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!
These look great. Love that giant cookie dough ball!
I want to RUN to the kitchen right now and make these, they look sooooo good! Beautiful pics!
Cookie. Dough. Cupcakes. ?!? Are you trying to kill me? These sound absolutely incredible. Great idea!
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.
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.
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!
Crazed cookie dough fan here!! I will add these to my must-make list!
Ah-Mazing!! I am a such a sucker for cookie dough. These cupcakes are so cute, and sound wonderful!
Whoa. I’m in love.
Wow – these look so good! I I wish I had some of these at my house right now!
Oh my – cookie dough balls sitting in the middle of a chocolate cupcake? Yes, please!
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!
I’m not sure- big tip and standard swirl!
These look great! I can’t wait to try them and see the reactions I get when I give them away. Thanks so much.
Absolutely need that cookie dough frosting in my life!
These cupcakes are making me weak in my knees…. I am really swooning over those gorgeous swirls of luscious frosting….
Well, I am kind of speechless. These cupcakes combine some of my most favorite dessert obsessions. Wow. Yummy!
oh wow…..lovely cuppies and awesome clicks ;)…will give it a try soon
I am mesmerized by the swirls of cookie dough frosting, Lori. That is my dream frosting!
Oh mah gah. This made my monday!
Definitely a cupcake for cookie dough lovers (of which I am one!). I’m especially intrigued by this cookie dough frosting…
I just died. OMG.
Definitely making these. I fear the frosting may never make it to the cupcakes!
Oh my Gosh! I just want to make them because they look like fun!! Gorgeous!!!
Love these Lori! I could live on cookie dough 🙂
Oh those are beautiful!
What recipe did you use for the cookie dough balls?
Yeah, it helps if I actually include the recipe. Whoops- just added the code. Thanks 🙂
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!
My kind of cupcake:)
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 🙂
I adore them and can’t wait to make them!
I’d LOVE one of these for breakfast. Or two. I’m going to think about these ALL MORNING!! They look great, Lori 🙂
Yah, I’m salivating at 5:30am for one of these, lol! They look delish! xoxo
I’ve made these before and they are TDF!
These look amazing! Hope you are well and to see you soon!
These sound simply lovely! Yummy!
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!!
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,
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!