Name: Cookie Dough Stuffed Cupcakes
Ingredients: 1 box vanilla cake mix, plus ingredients called for on box; ¼ cup unsalted butter, softened; ½ cup light brown sugar, packed; 1 tsp. pure vanilla extract; ½ tsp. kosher salt; ¾ cup all-purpose flour *; 2 Tbsp. whole milk; ⅓ cup mini chocolate chips; 1 cup (2 sticks) unsalted butter, softened; 3 ½ cups powdered sugar; 3 Tbsp. whole milk; 1 tsp. pure vanilla extract; 1 pinch kosher salt; Mini chocolate chips; Mini chocolate chip cookies

Description

This recipe, “Cookie Dough Stuffed Cupcakes,” is a dream come true for anyone who loves both cupcakes and cookie dough. It combines the best of both worlds in one irresistible treat

Ingredients

Scale

Cupcakes:

1 box vanilla cake mix, plus ingredients called for on box

Cookie Dough:

¼ cup unsalted butter, softened
½ cup light brown sugar, packed
1 tsp. pure vanilla extract
½ tsp. kosher salt
¾ cup all-purpose flour *
2 Tbsp. whole milk
⅓ cup mini chocolate chips

Frosting:

1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar
3 Tbsp. whole milk
1 tsp. pure vanilla extract
1 pinch kosher salt

Garnish:

Mini chocolate chips
Mini chocolate chip cookies

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line a muffin tin with 20 cupcake liners.
Prepare Batter: In a large bowl, prepare the vanilla cake batter according to the package instructions.
Fill Liners: Pour the batter into the prepared liners, filling them about two-thirds full.
Bake: Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
Cool: Let the cupcakes cool completely.
Make Cookie Dough: Meanwhile, make the cookie dough. In a large bowl using a hand mixer, beat together the softened butter, brown sugar, vanilla extract, and salt until light and creamy. Add the flour, beating on low until fully combined. Beat in the milk, then fold in the mini chocolate chips.
Scoop Out Centers: Using a teaspoon or melon baller, scoop out the middle of each cooled cupcake to create a small well.
Fill with Cookie Dough: Scoop a heaping teaspoon of the cookie dough into each cupcake well. Press gently to flatten the top.
Make Frosting: Make the frosting. In a large bowl using a hand mixer, beat together the softened butter and half of the powdered sugar until smooth. Beat in the milk, vanilla extract, and salt, then add the remaining powdered sugar and beat until light and fluffy.
Frost and Garnish: Transfer the frosting to a piping bag fitted with a large, round tip (or use a spatula). Pipe the frosting onto the stuffed cupcakes. Garnish each with more mini chocolate chips and a mini chocolate chip cookie.
Serve: