Cookie Dough Surprise Cupcakes

Experience the ultimate treat with our Cookie Dough Surprise Cupcakes! These vegetarian American-style cupcakes feature a soft, fluffy vanilla base with a hidden center of gooey cookie dough, creating a sweet and satisfying bite. Perfect for parties or a fun family dessert, these cupcakes are sure to impress.

With gluten, dairy, and eggs as potential allergens, this recipe is a unique twist on a classic favorite. The rich flavor profile, enhanced by miniature semisweet chocolate chips, makes them versatile for any occasion.

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Recipe Collection: Dessert

Serving Size: 24

Cooking Time: 20 minutes

Overview

These Cookie Dough Cupcakes are a delightful fusion of classic vanilla cupcakes and rich cookie dough. Perfect for any occasion, they offer a surprise center of frozen cookie dough that bakes into a gooey delight. Ideal for cupcake aficionados looking for a unique twist on a beloved treat.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 1.5 Cups all-purpose flour
• 0.25 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) sea salt
• 0.5 Cups butter, softened
• 0.25 Cups white sugar
• 0.5 Cups brown sugar
• 1 Whole egg
• 2 Teaspoons (tsp) vanilla extract
• 1 Cup miniature semisweet chocolate chips
• 1 18.25 Ounces (oz) box yellow cake mix
• 1.33 Cups water
• 0.33 Cups canola oil
• 3 Whole eggs

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
2. In a separate bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until smooth. Add 1 whole egg and vanilla extract; beat until smooth.
3. Mix in the flour mixture until just incorporated. Fold in the miniature semisweet chocolate chips until evenly combined. Form the dough into tablespoon-sized balls, place them onto a baking sheet, and freeze until solid, about 2 hours.
4. Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners.
5. In a large bowl, lightly beat the 3 whole eggs with an electric mixer. Add the yellow cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
6. Spoon the batter into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
7. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes out clean, about 20 minutes.
8. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy your delicious Cookie Dough Cupcakes!