Cookie Dough Stuffed Cupcakes Irresistible Sweet Treat

Love cupcakes? How about adding cookie dough for an irresistible twist? These Cookie Dough Stuffed Cupcakes are the ultimate treat for anyone with a sweet tooth. With layers of rich, buttery batter, creamy cookie dough filling, and fluffy frosting, every bite is pure joy. In this guide, I’ll break down simple steps and tips to help you create these delightful desserts at home. Let’s get baking and indulge in this delicious fun!

Ingredients

Required Ingredients for Cupcakes

– 1 ¾ cups all-purpose flour

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup buttermilk

To make the cupcakes, you need basic ingredients. All-purpose flour gives structure. Baking powder and baking soda help them rise. The softened butter adds moisture and flavor. Granulated sugar sweetens the mix. Eggs provide richness and bind everything together. Vanilla extract makes it fragrant. Buttermilk adds a slight tang and keeps the cupcakes soft.

Cookie Dough Filling Ingredients

– ½ cup unsalted butter, softened

– ¾ cup brown sugar, packed

– ½ cup granulated sugar

– 2 tablespoons milk

– 1 teaspoon vanilla extract

– 1 cup heat-treated all-purpose flour

– ½ cup mini chocolate chips

For the cookie dough filling, start with butter and sugars. Cream them together until smooth. Add milk and vanilla for extra flavor. Use heat-treated flour to ensure safety. This step kills bacteria found in raw flour. Finally, fold in mini chocolate chips for that classic cookie taste.

Frosting Ingredients

– 1 cup unsalted butter, softened

– 4 cups powdered sugar

– 2 tablespoons heavy cream or milk

– 1 teaspoon vanilla extract

– Additional mini chocolate chips for decoration

The frosting is rich and creamy. Start with softened butter. Gradually mix in powdered sugar to avoid clumps. Use heavy cream or milk to reach your desired consistency. Stir in vanilla for flavor. Top each cupcake with mini chocolate chips to make them look fun and festive.

Step-by-Step Instructions

Preparing the Cupcake Batter

To start, preheat your oven to 350°F (175°C). This step is key to getting those cupcakes just right. Next, grab a medium bowl. In this bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this aside for later.

Now, take a large bowl and cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it’s light and fluffy. Then, add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract for that lovely flavor.

Gradually add your dry mixture to the wet one. Alternate with ½ cup of buttermilk until just combined. Avoid overmixing; you want a tender cupcake!

Filling the Cupcake Liners

Line your cupcake pan with cupcake liners. Start by spooning about one tablespoon of cupcake batter into the bottom of each liner.

Next, let’s make the cookie dough filling. In a separate bowl, beat ½ cup of softened unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar. Add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Mix until creamy.

Now, mix in 1 cup of heat-treated all-purpose flour. This flour is safe to eat raw. Fold in ½ cup of mini chocolate chips.

Take a small ball of cookie dough, about the size of a teaspoon. Place it on top of the batter in each liner. Cover the cookie dough with more batter until the liners are about two-thirds full.

Baking and Cooling

Place your filled cupcake liners in the preheated oven. Bake for 18-20 minutes. To check if they’re done, insert a toothpick. If it comes out clean, they are ready!

Once baked, allow the cupcakes to cool completely in the pan. After about 10 minutes, move them to a wire rack to cool fully. This cooling step ensures they stay soft and delicious.

Tips & Tricks

Achieving Perfect Cupcakes

To make great cupcakes, measure your ingredients carefully. Use a dry measuring cup for flour and sugar. Level off the top with a knife for accuracy. This small step makes a big difference in how your cupcakes turn out.

When mixing the batter, cream the butter and sugar until light. This adds air and helps the cupcakes rise. Add the eggs one by one, mixing well after each. Then, combine the dry and wet ingredients gently. Overmixing can make your cupcakes tough.

Baking evenly is key. Make sure your oven is preheated to 350°F (175°C). Place the cupcake pan in the center of the oven. This ensures even heat. Rotate the pan halfway through baking for best results.

Making the Cookie Dough Safe to Eat

Raw flour can contain germs, so we need to heat-treat it. Spread the flour on a baking sheet. Bake it at 350°F (175°C) for about 5 minutes. This kills any harmful bacteria. Let it cool before using it in your cookie dough.

You can also use alternatives for raw flour. Try using oat flour or almond flour. Both options work well and add unique flavors. Just make sure they are heat-treated too.

Frosting Techniques

To get the right frosting consistency, start with softened butter. Beat it until creamy, then slowly add powdered sugar. Mix in heavy cream or milk until you reach your desired texture. If it’s too thick, add a bit more cream. If it’s too runny, add more sugar.

Using a piping bag makes decorating easy. Fill the bag with frosting and twist the top to seal it. Pipe frosting onto each cupcake in a swirl. For extra flair, sprinkle mini chocolate chips on top. This adds a nice touch and makes them look lovely.

Variations

Flavor Variations for Cupcakes

You can change up the base flavor of your cupcakes. A chocolate cupcake version is easy. Just swap out some of the flour for cocoa powder. This gives you a rich, chocolatey treat. You can also try a vanilla bean cupcake option. Use real vanilla beans for a more intense flavor. These flavors pair well with the cookie dough filling.

Cookie Dough Filling Alternatives

For the cookie dough filling, you can play with different types of chocolate chips. Milk chocolate, dark chocolate, or even white chocolate chips can work. Each type adds its own twist to the flavor. Another fun idea is to add nut butter to the filling. Peanut butter or almond butter pairs well with the sweet dough. This gives a creamy texture and extra taste.

Alternative Frosting Options

Frosting can also change the game for your cupcakes. Try cream cheese frosting for a tangy twist. It balances the sweetness of the cupcake perfectly. You can also use a rich chocolate ganache topping. Just melt chocolate with cream for a smooth finish. This creates a decadent layer on top of your cupcakes.

Storage Info

Storing Cupcakes

To keep your cupcakes fresh, store them in an airtight container. You can leave them at room temperature for up to three days. If your kitchen is warm, consider putting them in the fridge. The cold helps keep the frosting firm, but it can dry out the cake. So, remember to cover them well.

Freezing Instructions

You can freeze your cupcakes and frosting separately for up to three months. To freeze the cupcakes, let them cool completely. Place them in a single layer in a freezer-safe container. For the frosting, place it in a separate airtight container. When you want to enjoy them, take them out and thaw overnight in the fridge.

Best Practices for Freshness

The best time to enjoy these cupcakes is within 1-2 days after baking. If you have leftovers, you can reheat them. Place the cupcake in the microwave for about 10-15 seconds. This warms it up and revives the soft texture. Enjoy your sweet treat fresh!

FAQs

How to make cookie dough stuffed cupcakes from scratch?

To make cookie dough stuffed cupcakes, follow these steps:

1. Prep the Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

2. Make the Cupcake Batter: In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In another bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well. Gradually add the dry mix with ½ cup buttermilk until just combined.

3. Fill the Liners: Spoon a tablespoon of batter into each liner.

4. Prepare Cookie Dough Filling: Beat together ½ cup softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until creamy. Add 2 tablespoons milk, 1 teaspoon vanilla, and 1 cup heat-treated flour. Fold in ½ cup mini chocolate chips.

5. Assemble: Place a teaspoon-sized ball of cookie dough on the cupcake batter. Cover with more batter until the liners are two-thirds full.

6. Bake: Bake for 18-20 minutes. Use a toothpick to check doneness. Let them cool in the pan.

Can you make cookie dough stuffed cupcakes in advance?

Yes, you can make cookie dough stuffed cupcakes ahead of time. Here’s how:

– Cupcakes: Bake and cool the cupcakes. Store them in an airtight container at room temperature for up to two days.

– Cookie Dough: You can prepare the cookie dough filling up to two days before. Store it in the fridge in a sealed container.

– Frosting: Make the frosting a day in advance. Keep it in the fridge and let it sit at room temperature before using.

What substitutions can be made for a healthier version?

You can easily swap ingredients for a healthier version:

– Use whole wheat flour instead of all-purpose flour.

– Replace unsalted butter with unsweetened applesauce for fewer calories.

– Use coconut sugar or a sugar substitute for lower sugar content.

– Substitute mini chocolate chips with dark chocolate or dried fruit for a healthier filling.

How do I store leftover cupcakes?

To keep leftover cupcakes fresh, follow these tips:

– Room Temperature: If you plan to eat them within two days, store them in an airtight container at room temperature.

– Refrigeration: For longer storage, place them in the fridge. This extends freshness up to a week.

– Freezing: You can freeze them for up to three months. Wrap each cupcake tightly in plastic wrap, then put them in a freezer-safe bag. Thaw at room temperature before serving.

You learned how to make cookie dough stuffed cupcakes from scratch. We covered the key ingredients, including cupcake batter, filling, and frosting. You saw step-by-step instructions on mixing, baking, and cooling. We also shared tips for perfect cupcakes and safe cookie dough. Lastly, you can vary flavors and learn storage tricks.

Create these delightful treats to impress friends and family. Enjoy the process and have fun bakin