Introduction
These Cookie Dough Stuffed Cupcakes transform your favorite bakery treats into an irresistible surprise. You get a perfectly baked cupcake with a center of soft, safe-to-eat cookie dough, all covered in rich chocolate frosting. It’s the ultimate mash-up for anyone who can’t resist sneaking a spoonful of dough from the bowl.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
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.
- Use a small spoon, apple corer, or paring knife to carve out a small, deep hole from the center of the top of each cupcake. Remove and discard (or snack on) the core of cake you removed.
- Take portions of the Single Serve Chocolate Chip Cookie Dough and gently press them into the hollowed-out centers of each cupcake, filling them just to the top.
- Using a knife or offset spatula, generously frost the tops of each cupcake with the Best Chocolate Frosting, covering the cookie dough filling completely.
- Serve immediately, or store as directed below.
Variations
- Cookie Dough Topper: Reserve a small piece of cookie dough, roll into a mini ball, and place it on top of the frosted cupcake as a garnish.
- Frosting Swirl: Use a piping bag fitted with a star tip to create a decorative swirl of frosting, which helps fully conceal the filling.
- Double Chocolate: Use chocolate cupcakes as the base for an even richer chocolate experience.
- Mini Size: Prepare mini cupcakes for a bite-sized, party-friendly version of this treat.
Tips for Success
- Cool cupcakes completely before coring and filling to prevent the cookie dough from melting.
- For easy filling, roll the cookie dough into small, portioned balls before pressing them into the cupcakes.
- Allow the frosted cupcakes to set at room temperature for 15-20 minutes before serving for cleaner slicing.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. Due to the cookie dough filling, refrigeration is not recommended as it will cause the frosting to sweat and the cupcake to dry out. These cupcakes are best enjoyed fresh and are not suitable for reheating.
FAQ
Can I use homemade cupcakes and frosting?
Yes, absolutely. This recipe is designed for flexibility. Use your favorite vanilla or chocolate cupcake recipe and homemade chocolate frosting if you prefer.
Is the cookie dough safe to eat raw?
The specified “Single Serve Chocolate Chip Cookie Dough” product is typically formulated to be safe for consumption without baking, as it uses heat-treated flour and no raw eggs. Always check the packaging of your specific product to confirm.
My cookie dough is too hard to work with. What should I do?
Let the dough sit at room temperature for 5-10 minutes to soften slightly. You can also briefly knead it in your hands to make it more pliable for stuffing.
Can I make these cupcakes ahead of time?
It’s best to assemble them the day you plan to serve them. You can bake and cool the cupcakes a day in advance, but add the cookie dough and frosting on the day of serving for optimal texture.
The filling is visible after I frost. How do I fix this?
Apply a slightly thicker layer of frosting. Using a piping bag to create a tall swirl is the most effective method to fully cover and conceal the filling.
Can I freeze these cupcakes?
Freezing is not recommended. The cookie dough filling and frosting texture will be adversely affected by thawing.