Cookie Dough Stuffed Cupcakes

Introduction

Imagine biting into a fluffy cupcake and discovering a hidden center of rich, edible cookie dough. This recipe transforms your favorite baked cupcakes into a decadent surprise dessert. You’ll love how easy it is to create a bakery-worthy treat that’s sure to be a crowd-pleaser.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 cupcakes

Ingredients

12 cupcakes (baked and cooled)
Single Serve Chocolate Chip Cookie Dough
Best Chocolate Frosting

Instructions

Ensure your 12 cupcakes are completely cooled to room temperature.
Using a paring knife or a small, round cookie cutter, carefully cut a cylindrical plug from the center of the top of each cupcake, about 1 to 1.5 inches deep.
Fill each cavity with a portion of the Single Serve Chocolate Chip Cookie Dough, pressing it gently into place. You can slightly mound the dough, as it will be covered.
Replace the cupcake plug over the cookie dough, trimming it if necessary so the top sits flush.
Frost the top of each cupcake generously with the Best Chocolate Frosting, covering the plug completely.
Serve immediately, or store as directed below.

Variations

For a fun presentation, insert a mini cookie or a few chocolate chips into the top of the frosting as a garnish.
Drizzle finished cupcakes with caramel or chocolate sauce just before serving for extra indulgence.
Use a piping bag with a star tip to apply the chocolate frosting for a professional, swirled look.
For mini cupcakes, simply use a smaller amount of cookie dough and adjust baking time accordingly.

Tips for Success

Cool cupcakes completely before coring and stuffing to prevent them from crumbling or melting the cookie dough.
When coring, angle your knife slightly inward to create a wider base for the cookie dough plug to sit on.
If your cookie dough is very soft, chill it briefly for easier handling.
For neat frosting, avoid overfilling the core with dough, as it can cause the cupcake to bulge or split.

Storage & Reheating

FAQ

Can I use any type of cupcake flavor?

Yes, vanilla, chocolate, or funfetti cupcakes all work wonderfully with this method.

Is the cookie dough safe to eat?

The recipe specifies “Single Serve Chocolate Chip Cookie Dough,” which is typically formulated to be edible and safe to consume raw.

Can I make these ahead of time?

Yes, you can bake and core the cupcakes a day ahead. Store them unfrosted in an airtight container, then stuff and frost the day you plan to serve them.

My cupcake plug won’t fit back on. What should I do?

Simply trim the plug slightly with a knife, or you can discard it and cover the hole completely with frosting.

What if my cookie dough is too hard to scoop?

Let it sit at room temperature for 10-15 minutes to soften slightly before portioning.

Can I freeze these cupcakes?

It’s not recommended to freeze the assembled cupcakes, as the frosting and cookie dough can become soggy upon thawing.