Cookie Dough Filled Cupcakes

Servings 24 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


  1. 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.

  2. Fill the holes in the cupcakes you've just made with about 1 Tablespoon of the eggless cookie dough. 

  3. 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.

  4. 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