Cookie Dough Stuffed Chocolate Cupcakes are every dessert lover’s dream — rich, fudgy chocolate cupcakes filled with gooey, edible cookie dough and topped with a silky chocolate buttercream. Every bite is soft, moist, and packed with that nostalgic cookie dough flavor, making them the ultimate treat for any occasion.
These stuffed chocolate cupcakes are rich, fudgy and easy to make! Learn how to make perfect chocolate cupcakes at home with these easy to follow step by step photo instructions. You won’t believe how easy this can be. Get it right first time and every time!
Cookie Dough Stuffed Chocolate Cupcakes
Ingredients
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ⅓ cup light brown sugar, packed
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoon milk
- ½ cup mini chocolate chips
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ½ cup dark cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup coffee, brewed (or hot water)
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup dark cocoa powder
- 1 teaspoon vanilla extract
- ⅔ teaspoon heavy cream
Instructions
Make the Cookie Dough Filling
- Heat-treat the flour by microwaving it in a bowl for about 1 minute or baking at 350°F for 5 minutes. Let cool.
- In a bowl, cream the butter, brown sugar, and granulated sugar together until smooth.
- Mix in vanilla and milk.
- Add flour and blend until combined. Fold in chocolate chips.
- Scoop 12 small balls of dough (about 1 tablespoon each) onto a cookie sheet or a large plate; and freeze for 30 minutes.
Make the Cupcakes
- Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk buttermilk, coffee, oil, eggs, both sugars, and vanilla until smooth.
- Add the dry ingredients and stir just until combined.
- Fill cupcake liners 2⁄3 full (don’t overfill, to avoid muffin tops).
- Bake for 17–19 minutes, or until a toothpick comes out clean. Cool completely.
Make the Chocolate Buttercream
- In a large bowl, beat butter until creamy.
- Sift in powdered sugar and cocoa powder. Beat until fluffy.
- Mix in vanilla and heavy cream until smooth and silky. Set aside
Assemble the Cupcakes
- Use a cupcake corer, piping tip, or paring knife to remove the center of each cooled cupcake.
- Make the hole large enough to fit in the cookie dough balls you made. Insert a chilled ball of cookie dough into each cupcake.
- Pipe chocolate buttercream on top.
- Garnish with mini chocolate chips or a drizzle of melted chocolate if desired.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Chocolate cupcake lovers unite!! From a chocolate fan’s point of view, the love for them is deep and almost instinctual. We just need that chocolate kick in our bellies to feel good, don’t we?
To make these, you will need a microwave (to heat up the flour for cookie dough), a couple of spatulas, 1 piping bag for the topping and a whisk. To bake them, we will need 12 count cupcake pan. Let’s go!
How to make Stuffed Chocolate Cupcakes
There are 3 distinct steps to making these chocolate cupcakes a reality. First, you will need to make Edible Cookie Dough filling first. Then, make Chocolate Cupcakes and thirdly, whip up the Chocolate Butter Cream for a beautiful chocolate finish!
Why use coffee in the recipe
Coffee can lend additional depth and punch to the chocolate. I don’t really understand why it works, and as a non-coffee drinker I don’t have a taste for it (but it doesn’t register in the finished product as coffee) but you’ll find that it really boosts flavor without tasting like coffee.
Coffee does enhance the taste of chocolate while dairy tends to mellow it. That’s why a lot of chocolate cakes are made with oil instead of butter, and water or coffee instead of milk. It’s so good and chocolatey.
How to make Edible Cookie Dough Filling
- Heat-treat the flour by microwaving it in a bowl for about 1 minute or baking it at 350°F for 5 minutes.
- While the flour is cooling, cream the butter, brown sugar, and granulated sugar together until smooth in a small bowl. Mix in vanilla and milk.
- Now add cooled flour and blend until combined. Fold in chocolate chips. I used mini chocolate chips.
- Now to the fun part! Scoop 12 small balls of dough (about 1 tablespoon each) onto a cutting board, or cookie sheet (or a large plate)and freeze for 30 minutes. I also used parchment paper.
How to make the Chocolate Cupcakes
- Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Those are your dry ingredients.
- In a large bowl, whisk buttermilk, coffee, oil, eggs, both sugars, and vanilla until smooth. Those are your wet ingredients.
- Add the dry ingredients into the wet and stir just until combined.
- Fill cupcake liners 2⁄3 full (don’t overfill, to avoid muffin tops). Bake for 17–19 minutes, or until a toothpick comes out clean. Cool completely.
Make the Chocolate Buttercream
- In a large bowl, beat butter until creamy.
- Sift in powdered sugar and cocoa powder. Beat until fluffy.
- Mix in vanilla and heavy cream until smooth and silky.
How to assemble the cupcakes
Use a cupcake corer, piping tip, or paring knife to remove the center of each cooled cupcake. Make the hole large enough to fit in the cookie dough balls you made.
Insert a chilled ball of cookie dough into each cupcake.
Pipe chocolate buttercream on top. Garnish with mini chocolate chips or a drizzle of melted chocolate if desired.
Yum! Made this with store bought cookie dough!
Great hack, Mike!