Cookie Dough Filled Cupcakes
It was 75F on Friday and today there’s a chance for snow. We’ve officially given up on Spring ever reaching us. So, if you need us, we’ll be holed up, watching Hulu and stuffing as many of these Cookie Dough Filled Cupcakes in our faces as we possibly can. These cupcakes are literally the best! We mean, they are filled with chocolate chip cookie dough, how can they not be delicious? We took them out to test on some friends and they polished them off in record time. There wasn’t enough to go around! Everyone was raving about how delicious they were.
What exactly are you supposed to do with all that extra cupcake you’re going to be scooping out of the cake, you ask? Eat it, of course! You can make a couple cake pops with it or, if like us, you can’t wait that long, just eat it with a spoon.
For the cookies we used for decorating, we used a tablespoon to bake the cookies (and baked them for about 10 minutes). This makes them the perfect size to fit on the cupcakes. And the perfect size to eat about 4 or 5 and not feel guilty about it. Not that we did that or anything…
As for how we made these sustainably, you can find more information on our start here page. As said there, we used sustainable ingredients! For this recipe, we used Florida Crystals brown sugar, Wholesome Sweet Powdered Sugar, King Arthur Flour, and Enjoy Life Chocolate Chips. And, in the name of being honest, we didn’t use sustainable paper liners for this recipe. We used what we had in the house already. We haven’t been able to find any, so if you know of some, let us know!
Check out the recipes we used below the recipe!
Cookie Dough Filled Cupcakes
- 24 white or yellow cupcakes (we used white)
- 1 batch eggless cookie dough (see recipe we used below)
- 1.5 batches buttercream frosting
- 12 chocolate chip cookies cut in half
- mini chocolate chips optional, for decorating
- 2D Wilton Decorating Tip
Start by using a Tablespoon to scoop out the middle of the cupcakes. In this step, make sure you don't take out too much of the cupcakes, make sure you take out only about 1 Tablespoon of the cupcake.
Fill the holes in the cupcakes you've just made with about 1 Tablespoon of the eggless cookie dough.
Using a piping bag, fitted with the Wilton 2D tip, frost the cupcake. You can do this by piping a little mound of frosting onto the cookie dough. Then, circle around the base of the cupcake and continue to pipe up until you've formed a peak at the top.
Top each cupcake with half of a cookie, placing it at an angle, so it is placed on the side of the piped frosting. Sprinkle the cupcakes with mini chocolate chips
For the eggless cookie dough, we used this recipe. It’s the perfect consistency for what we are using it for (and we ate it by the spoonful while we were making these!)
The chocolate chip cookies were our recipe (and not that we’re biased, but we think they are the best!)
The frosting recipe can also be found right here on our blog and it’s the one that we used, so you know it’ll produce exactly the amount you need!
Don’t forget to check out the video, too:
Thanks for hanging out with us today! If you have any questions or just want to chat you can reach us over on our Contact Us page or on our social media. We’d love to hear from you! Show us what you’ve been baking! We hope you have an amazing week, safe travels, and may you always have a cookie in your cookie jar!