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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.
January 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... 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!!!