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My review
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.
lovestohost
"Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them."
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Ingredients
2 h 40 m servings 256 calsOriginal recipe yields 24 servings (2 dozen cupcakes)
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Directions
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Prep
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Ready In
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract 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 sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 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.
- 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.
Footnotes
- This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 256 calories; 12.5 g fat; 34 g carbohydrates; 3.2 g protein; 42 mg cholesterol; 215 mg sodium. Full nutrition
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Reviews
Read all reviews 10531388 Ratings
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Most helpful positive review
5/11/2009
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 c...
Most helpful critical review
5/9/2009
I am not sure if I did something wrong but I followed the directions to a tee and I was not impressed. The cupcakes were dry and I guess I hoped the cookie dough would stay more "doughish" but ...
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5/11/2009
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 c...
6/17/2009
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 ea...
5/2/2009
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 ...
5/10/2009
Nobody I know likes vanilla cupcakes so I used devils food mix instead. I used premade cookie dough to save on time and cleanup and it worked great! Huge hit, loved by all, gobbled up immediatel...
5/13/2009
These were ok. Mine turned out a little dry and crumbley in the middle. They were good, but as my husband said "Good, but not worth the extra work". I made them with my 3 year old daughter and w...
5/9/2009
I am not sure if I did something wrong but I followed the directions to a tee and I was not impressed. The cupcakes were dry and I guess I hoped the cookie dough would stay more "doughish" but ...
6/14/2010
WOW! Cupcakes and cookie dough - what a great combination! I brought these to a children's birthday party and amongst the ooh's and aah's and everyone asking "Who made these?", I couldn't help ...
5/9/2009
Fabulous recipe, great combination. I made some buttercream for the top. I prefer to eat these when they are cool or cold. My picky husband loves them and I took them to a barbeque and everyone ...
1/22/2011
These were great :) The changes I made were minimial. (Quantities listed are for 12 servings) I used 5/8 cup EACH (translated 1/2 cup + 1/8 cup) sugar & brown sugar. Instead of adding a raw egg...