Chocolate Chip Cookie Dough Cupcake

    2 hours 40 minutes

    Cookies or cupcakes? With this recipe, you don't have to choose. These cupcakes have a hidden chocolate chip cookie dough center for the undecided among us.

    5 people made this

    Serves: 24 

    • 1 1/2 cups (225g) plain flour
    • 1/4 teaspoon bi carb soda
    • 1/4 teaspoon sea salt
    • 125g butter, softened
    • 1/4 cup (55g) caster sugar
    • 1/2 cup (110g) brown sugar
    • 1 egg
    • 2 teaspoons vanilla essence
    • 1 cup (190g) chocolate chips
    • 3 eggs
    • 1 (510g) packet vanilla cake mix
    • 1 cup (250ml) water
    • 1/3 cup (80ml) canola oil

    Preparation:20min  ›  Cook:20min  ›  Extra time:2hours freezing  ›  Ready in:2hours40min 

    1. Whisk together the flour, bicarb and sea salt; set aside. Beat the butter, caster sugar and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla essence and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking tray, and freeze until solid, about 2 hours.
    2. Preheat an oven to 175 degrees C. Line 24 standard muffin holes with paper cases.
    3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
    4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


    Ice cupcakes with chocolate frosting, if desired.

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    Reviews in English (1073)


    I'm the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry. It's also imperative you don't overbake (or you'll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*). These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don't skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these! I HAVE tried this as a cake, but have yet to perfect the cookie dough ball size/bake time...when I get it *right*, I'll add the dimensions/bake time to my review. THANKS, everyone, for trying (and rating and posting pics of!) my recipe! Enjoy!  -  11 May 2009  (Review from Allrecipes USA and Canada)


    I don't know what more I could add to nearly 100 other glowing reviews. So let me preface this by saying that on the rare occasions Hubs REALLY likes something he'll say it's so good he could eat it till he got sick. Having said that, I made and froze the cookie dough the day before, exactly as the recipe directs. The next day it was a breeze to get these in the oven and if you follow LTH's tips, these come out exactly as she says they will. I used a chocolate cake batter, a vanilla buttercream, and garnished with a mini chocolate chip cookie. Too cute. And the inside? A delightful, gooey, chocolate chip cookie dough surprise that Hubs' staff all loved. As for Hubs? I do believe he "made himself sick." Thanks for sharing your wonderful and creative cupcakes LTH!  -  17 Jun 2009  (Review from Allrecipes USA and Canada)


    What a good idea- to put a cookie in a cupcake!!! I HAD to try this. But I used a chocolate fudge cake mix cuz I didn't have yellow mix on hand. And personally, I liked the contrast in color between the chocolate cupcake and the cookie dough inside. The only thing I would have to say about this time I would use mini chocolate chips in the cookie dough. I bet you could also use those prepared "break & bake" cookies that they sell in the grocery store to save some time & effort. These came out yummmmmy! I dunked my cupcakes in chocolate ganache (1 cup choc chips & 1/2 cup heavy cream in a double boiler) if there wasn't enough choc in this recipe. Chocolate chip cookies in a cupcake covered with MORE chocolate- who could ask for anything more in a dessert?  -  02 May 2009  (Review from Allrecipes USA and Canada)