Cookie Dough Cupcakes
Servings 24 cupcakes
These Cookie Dough Cupcakes are made by stuffing an edible cookie dough into moist chocolate cupcakes and then topping it with a velvety peanut butter frosting, sprinkles, and a mini chocolate chip cookie!
Ingredients
Chocolate Cupcakes
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups mini chocolate chips
Cookie Dough
- 1/2 batch Edible Cookie Dough
Frosting
- 1 batch Peanut Butter Frosting
Instructions
- Preheat oven to 375 degrees F. Line cupcake pan with liners.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners with 1/4 cup of batter each.
- Reduce heat to 350 degrees F.
- Bake for 18-22 minutes until toothpick comes clean after being inserted into the center of the cupcakes.
- Remove from oven and move cupcakes to cooling racks to finish cooling.
- While the cupcakes are cooling, prepare the cookie dough according to recipe directions.
- Core out the top center of the cupcakes to make room for the cookie dough.
- Use a cookie scoop to scoop equal amount of cookie dough from the batch and gently press into the cored-out section of the cupcakes.
- Prepare the frosting according to recipe directions and pipe onto cooled cupcakes, top with sprinkles and a mini cookie (optional).
Nutrition
Calories: 583kcal | Carbohydrates: 61g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 48mg | Sodium: 374mg | Potassium: 100mg | Fiber: 1g | Sugar: 45g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1.2mg
Find it online: www.sugarandsoul.co/cookie-dough-cupcakes/