If you have a major sweet tooth and love the nostalgic charm of cookie dough alongside the fluffy delight of cupcakes, then this Chocolate Chip Cookie Dough Cupcakes Recipe is your new ultimate dessert obsession. Combining a moist yellow cake base with a surprising ooey-gooey cookie dough center, topped with smooth, creamy frosting and mini cookie dough bites, these cupcakes are like childhood favorites reborn for grown-up dessert dreams. Whether it’s a party or a treat just for yourself, these cupcakes create layers of joy in every bite, making every moment feel a little more special.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh essentials that work together beautifully to create the perfect balance of moist, creamy, and delightfully chewy textures. Each one plays a key part in building the flavor, texture, and irresistible appeal of these cupcakes.
- Yellow cake mix: The base of your cupcakes, ensuring a fluffy and tender crumb that’s an easy crowd-pleaser.
- Water: Provides the moisture necessary for the cake to rise and stay soft.
- Unsweetened applesauce: A healthier swap for oil that keeps the cupcakes moist without extra fat.
- Eggs: Help bind ingredients and create structure for the perfect lift.
- Chocolate chips: Add bursts of melty chocolate throughout the cupcake.
- Butter (softened): Key for both the cookie dough filling and frosting, providing richness and smooth texture.
- Packed light brown sugar: Brings a deep, caramel sweetness to the cookie dough filling.
- All-purpose flour: Gives your cookie dough that signature chewy texture.
- Fat-free sweetened condensed milk: Adds sweetness and moisture, helping create that authentic cookie dough mouthfeel.
- Vanilla extract: Elevates all the flavors with warm aromatic notes.
- Mini semi-sweet chocolate chips: Perfectly sized for pockets of chocolate in the cookie dough filling.
- Confectioners sugar: The key to a smooth, sweet frosting with that classic buttery finish.
- Milk: Adjusts frosting consistency for that light and fluffy texture.
How to Make Chocolate Chip Cookie Dough Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start with the yellow cake mix as your foundation. Substitute half of the oil with unsweetened applesauce to boost moisture without heaviness. Mix in the eggs, water, and carefully fold in the chocolate chips for surprise chocolate moments. Bake the cupcakes according to the box directions until they are lightly golden, then allow them to cool completely to ensure they hold their shape for filling.
Step 2: Make the Cookie Dough Filling
Softened butter and packed light brown sugar get creamed together until fluffy and airy—this step is where that luscious texture begins. Slowly add the flour, fat-free sweetened condensed milk, and vanilla extract, mixing gently until you have a dough-like consistency. Then, by hand, fold in the mini semi-sweet chocolate chips, giving the filling tiny bursts of chocolaty goodness. Refrigerate the mixture for about an hour until firm enough to scoop.
Step 3: Hollow and Fill the Cupcakes
Use a tablespoon measuring spoon or a small melon baller to carefully scoop out the centers of each cooled cupcake, creating a little nest for that luscious cookie dough. Fill each hollow with a generous chunk of the chilled cookie dough, making sure not to overstuff but to get a satisfying, gooey surprise inside every bite.
Step 4: Make the Frosting
Cream together softened butter and confectioners sugar until smooth and fluffy. Add in the vanilla extract, then mix in milk a tablespoon at a time until you reach a light and creamy consistency perfect for spreading or piping. The frosting should be sweet but balanced, complementing the rich cookie dough center without overpowering it.
Step 5: Frost and Decorate
Spread or pipe the frosting generously over each filled cupcake. Use leftover cookie dough to roll into mini balls and garnish the tops along with more mini chocolate chips. This not only adds a playful aesthetic but creates moments of texture and flavor that echo the cupcake’s delicious core. Now, they’re truly irresistible!
How to Serve Chocolate Chip Cookie Dough Cupcakes Recipe
Garnishes
Adding little extras like mini cookie dough balls and extra mini chocolate chips on top keeps the theme going and adds charm. A sprinkle of edible glitter or a light dusting of cocoa powder can also elevate presentation for special occasions.
Side Dishes
Serve these cupcakes with a cold glass of milk or a scoop of vanilla bean ice cream for a luscious contrast in temperature and texture. Fresh berries on the side can add a slightly tart balance, making the experience even more delightful.
Creative Ways to Present
For parties, arrange these cupcakes on a tiered stand with caramel drizzle or different colored liners for visual appeal. You can also adapt the recipe into a cupcake trifle, layering crumbled cupcakes, cookie dough, and frosting in individual jars for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days to maintain softness. If you need to keep them longer, refrigeration is best, but bring them to room temperature before serving so the frosting and cookie dough center soften nicely.
Freezing
You can freeze the cupcakes after they are completely cooled and filled but before frosting. Wrap each cupcake tightly with plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and frost right before serving for maximum freshness.
Reheating
For a slight warm-up, zap your cupcake in the microwave for about 10-15 seconds so the cookie dough center becomes chewy and the frosting softens just a bit. Be careful not to overheat or the cupcake may dry out.
FAQs
Can I use homemade cupcake batter instead of a cake mix?
Absolutely! Using a homemade yellow cake batter will work perfectly and allow you to customize flavors even more. Just ensure your cupcakes bake through before proceeding.
Is the cookie dough filling safe to eat raw?
This recipe uses heat-treated flour and no raw eggs, making the cookie dough filling safe to eat as is, but always ensure food safety by using clean utensils and fresh ingredients.
Can I make this recipe gluten-free?
You can substitute the cake mix and flour with gluten-free versions, but make sure all other ingredients, such as baking powder and chocolate chips, are certified gluten-free for the best outcome.
How long do these cupcakes stay fresh?
Stored properly in an airtight container, they remain fresh for about 2-3 days at room temperature or up to 5 days in the fridge.
Can I swap the chocolate chips for other mix-ins?
Definitely! Try white chocolate chips, butterscotch chips, or even chopped nuts in the filling or the cupcake batter to mix things up.
Final Thoughts
This Chocolate Chip Cookie Dough Cupcakes Recipe is a truly fun and decadent treat that combines the best of both dessert worlds with ease. With every bite delivering fluffy cake, irresistible cookie dough, and creamy frosting, you’re bound to impress anyone lucky enough to get one. Give this recipe a whirl and share some sweetness—it’s sure to become one of your favorites too!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Chocolate Chip Cookie Dough Cupcakes, a fun twist combining moist yellow cake cupcakes filled with rich, creamy cookie dough and topped with buttery vanilla frosting. Perfect for parties and special occasions, these cupcakes offer a delightful surprise with every bite.
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/2 cup chocolate chips
For the Cookie Dough Filling
- 4 tbsp butter, softened
- 6 tbsp packed light brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 7 oz fat-free sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
For the Frosting
- 1/2 cup butter, softened
- 3 cups confectioners sugar
- 1 1/2 tsp vanilla extract
- 1–3 tbsp milk
Instructions
- Make the Cupcakes: Prepare the cupcakes according to the cake mix box instructions, substituting 1/2 cup unsweetened applesauce for oil. Stir in 1/2 cup chocolate chips, then bake as directed until cupcakes are lightly golden. Allow cupcakes to cool completely before proceeding.
- Prepare Cookie Dough Filling: In a mixing bowl, cream together 4 tbsp softened butter and 6 tbsp light brown sugar until light and fluffy, about 2 minutes.
- Combine Dough Ingredients: Gradually beat in 1 cup plus 2 tbsp all-purpose flour, 7 oz fat-free sweetened condensed milk, and 1/2 tsp vanilla extract until the mixture becomes dough-like.
- Add Chocolate Chips: Stir in 1/4 cup mini semi-sweet chocolate chips by hand. Cover the dough mixture and refrigerate until firm, approximately 1 hour.
- Core the Cupcakes: Using a tablespoon measuring spoon, scoop out a small section from the center of each cooled cupcake to create a hole for the filling.
- Fill Cupcakes: Fill each cupcake cavity with a chunk of the chilled cookie dough mixture, pressing gently to fill the space completely.
- Prepare Frosting: Cream together 1/2 cup softened butter and 3 cups confectioners sugar. Add 1 1/2 tsp vanilla extract and 1 to 3 tbsp milk gradually, beating until the frosting is light and fluffy.
- Decorate Cupcakes: Frost each filled cupcake generously with the prepared frosting. Use leftover cookie dough to form mini cookie dough balls for decoration, and sprinkle additional mini chocolate chips on top for an extra treat.
Notes
- Replacing oil with applesauce in the cupcake mix reduces fat while keeping the cupcakes moist.
- Ensure the cookie dough filling is well chilled before filling to maintain shape inside the cupcakes.
- The cookie dough used is safe to eat since it does not contain raw eggs and is made with heat-treated flour.
- Store cupcakes in the refrigerator due to the cookie dough filling and frosting to keep freshness.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
- Leftover cookie dough can be shaped into small balls and frozen for an easy snack or garnish later.
