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
Scale
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.
