Cookie dough-stuffed cupcakes recipe

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It’s an easy cupcake and frosting recipe that you can whip up in a matter of minutes. The cupcakes are very fluffy and moist, and the frosting is creamy and not overly sweet. Decorate your cupcakes however you want, such as topping them with sprinkles or drizzling them with chocolate syrup.

  • Yield: 18 cupcakes


For Cupcakes
  • 3 cups (375 g) boxed cake mix of your choice (about 1 full box)
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) vegetable oil
  • ½ cup (115 g) sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 batch of edible cookie dough of choice
  • Sprinkles or other topping of choice (optional)
For the Frosting
  • ½ cup (112 g) unsalted butter, softened
  • 8 ounces (225 g) cream cheese
  • 4 cups (480 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
How to Make It
  1. Preheat the oven to 350°F (180°C, or gas mark 4). Line two cupcake pans with cupcake liners.
  2. In a large bowl, mix together the cake mix, milk, oil, and sour cream until combined.
  3. Add the eggs and vanilla all at once and mix until smooth, about 30 seconds.
  4. Fill the cupcake liners two-thirds of the way full. Don’t go over two-thirds full or your cupcakes will overflow and won’t have a nice domed shape.
  5. Bake the cupcakes for 15 to 17 minutes until just baked through. You don’t want them to be brown at all. Mine took 16 minutes. You’ll know they’re done when the cake bounces back when you touch it or a toothpick inserted into the middle comes out clean.
  6. Allow the cupcakes to cool completely on a wire rack.
  7. To make the frosting, whip the butter and cream cheese together in a bowl of a stand mixer fitted with the whisk attachment until smooth and very white in color.
  8. Add the confectioners’ sugar a little at a time and mix until combined. Then, turn your mixer to high and whip for about 30 seconds.
  9. Add the vanilla and salt and mix until combined. Set the frosting aside.
  10. When the cupcakes are cool, with your finger, squash the middle of each cupcake down until your finger hits the bottom of the wrapper. You can use a cupcake or apple corer for this step, but why waste cake? Place the edible cookie dough into a large plastic bag with a corner cut off or a piping bag. Carefully fill each cupcake’s hole with the dough. Make sure you completely fill the hole so there are no gaps when you bite into the cupcake.
  11. Place the frosting into another piping bag and pipe it onto the cupcakes.You can be fancy or simple with your frosting design, whatever you prefer. Top the cupcakes with sprinkles or another topping of your choice, if you’d like.
  12. Eat immediately or store covered for about 1 week at room temperature.

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