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Chocolate Chip Cookie Dough Stuffed Cupcakes

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“This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.”
READY IN:
3hrs 5mins
YIELD:
2 dozen cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Cookie Dough Balls:
  2. Whisk together the flour, baking soda, and sea salt Set aside.
  3. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
  4. Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
  5. Fold in the chocolate chips; mixing just enough to evenly combine.
  6. Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
  7. Preheat an oven to 350.
  8. Line 24 muffin cups with paper liners.
  9. Cupcake Mix:
  10. Beat 3 eggs in a large bowl with an electric mixer to break up.
  11. Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
  12. Spoon into the prepared cupcake liners, filling each 2/3 full.
  13. Place a frozen cookie dough ball on the top center of each cupcake.
  14. 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.
  15. Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.

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