Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

256 calories; protein 3.2g 6% DV; carbohydrates 34g 11% DV; fat 12.5g 19% DV; cholesterol 41.6mg 14% DV; sodium 214.5mg 9% DV. Full Nutrition

Reviews (1085)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2009
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 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! Read More
(3020)

Most helpful critical review

Rating: 1 stars
05/12/2009
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 you could hardly tell it was cookie dough. It was more like a cupcake with some choc chips in the middle. Maybe I need to try them again but I was very disappointed this time around. Read More
(110)
1436 Ratings
  • 5 star values: 992
  • 4 star values: 275
  • 3 star values: 120
  • 2 star values: 31
  • 1 star values: 18
Rating: 5 stars
05/26/2009
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 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! Read More
(3020)
Rating: 5 stars
12/20/2010
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! Read More
(720)
Rating: 5 stars
05/07/2009
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 between the chocolate cupcake and the cookie dough inside. The only thing I would have to say about this is...next 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)...as 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? Read More
(493)
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Rating: 5 stars
07/22/2009
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 we had fun doing it. EDIT: Afer reading LTH reveiw I made them again. The first time I put them in the freezer but not long enough for them to freeze. This time I froze those little suckers rock hard and baked for no longer then 18 minutes. Let me tell you: A little extra work but SO worth it! Thank you for the reveiw LTH!!! Read More
(152)
Rating: 5 stars
05/11/2009
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 immediately and the kids (and adults) all had fun trying to guess what the surprise inside was. I will definitely make again! Read More
(152)
Rating: 1 stars
05/11/2009
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 you could hardly tell it was cookie dough. It was more like a cupcake with some choc chips in the middle. Maybe I need to try them again but I was very disappointed this time around. Read More
(110)
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Rating: 5 stars
06/15/2010
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 but smile. These are so easy to make but I can't emphasize enough how important it is to follow the instuctions especially when it comes to freezing the cookie dough. These are awesome and I can't wait to try different cupcake and cookie dough combinations. The possibilites are endless! Thanks LTH for another great recipe! Read More
(85)
Rating: 5 stars
05/13/2009
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 loved them there too! These are truly delicious! I am not sure why the previous person who rated this gave a bad review it doesn't deserve it.;) Read More
(79)
Rating: 5 stars
01/24/2011
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... I used 2 Tbsp milk (2 Tbsp milk = 1 egg) and then increased the flour to 1 3/4 cup (yes I know, again this was not for 24 cupcakes, but 12). Mix all ingredients together - Using a 1.5 tbsp scoop, shape the dough into balls freeze overnight. I chose not to use a boxed cake mix...ugh! Instead I used a cake recipe that made these POP! 3/4 cup softened butter 3/4 cup packed light brown sugar, 2 eggs 1 1/3 cups all purpose flour 1/2 tsp EACH baking powder & baking soda 1/4 tsp. salt 1/2 cup milk 1 tsp. vanilla extract Cream butter & brown sugar, Add eggs, sift dry ingredients, alternate adding dry ingredients w/ milk, begin and end w/ flour mixture, stir in vanilla Fill cupcake liners w/ 3 Tbsp batter, press the frozen cookie dough into the batter. bake at 350° 16-18 minutes This will be MUCH better than the boxed mix.. Frosting..oh yes! 1 1/2 cups softened butter 1/2 cup + 2 Tbsp light brown sugar, packed 1 3/4 cups powdered sugar 1/4 tsp. salt 1 Tbsp. milk 1 tsp. vanilla extract Cream ingredients together, pipe onto cooled cupcakes, sprinkle w/ more choc chips :D That's the 5 star cupcake!!! Read More
(76)