Chocolate Chip Cookie Dough Filled Cupcakes
Tender chocolate chip cupcakes with a surprise center of edible cookie dough filling, topped with a smooth vanilla buttercream. These cupcakes layer three components: a moist vanilla cake studded with semisweet chips, a chilled sweetened condensed milk cookie dough filling, and a creamy vanilla-flour frosting. Perfect for dessert lovers who enjoy the contrast of baked cake with raw cookie dough.
Ingredients
- 1 ½ cups unsalted butter, room temperature
- 1 ½ cups packed light brown sugar
- 4 large eggs
- 2 ⅝ cups all-purpose flourcake flour0.88:1 by weightlighter crumb
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- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 2 teaspoon vanilla extract
- 1 cup chocolate chips, semisweet or bittersweet
- 4 tablespoons unsalted butter, room temperature
- 6 tablespoons packed light brown sugar
- 1 ⅛ cups all-purpose flourcake flour0.88:1 by weightlighter crumb
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- 7 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
- ¼ cup mini semisweet chocolate chips
- ¾ cup packed light brown sugar
- 3 ½ cups powdered sugar
- 1 cup all-purpose flour, see notes for cooked flourcake flour0.88:1 by weightlighter crumb
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- ¾ teaspoon salt
- 3 tablespoons milk
- 2 ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F.
- 2
Cream butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- 3
Add eggs one at a time, beating well after each addition and scraping down the bowl.
- 4
Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- 5
Alternate adding dry ingredients and milk to the mixer on low speed, beginning and ending with dry ingredients, mixing until just incorporated.
- 6
Blend in vanilla.
- 7
Fold in chocolate chips with a spatula.
- 8
Divide batter evenly between 24 cupcake liners.
- 9
Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- 10
Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- 11
For cookie dough filling, cream butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- 12
Add flour, sweetened condensed milk, and vanilla and beat until smooth.
- 13
Stir in mini chocolate chips.
- 14
Cover with plastic wrap and refrigerate for at least 30 minutes until firmed.
- 15
Once cupcakes have cooled, cut a cone-shaped portion from the center of each cupcake.
- 16
Fill each hole with chilled cookie dough mixture.
- 17
For frosting, beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
- 18
Mix in powdered sugar until smooth.
- 19
Beat in flour and salt.
- 20
Mix in milk and vanilla extract until smooth and combined.
- 21
Frost the filled cupcakes.
Tips
For food safety, use pasteurized eggs or pasteurized sweetened condensed milk in the cookie dough filling since it contains raw flour.
If using regular flour in the frosting, toast it in a dry skillet over medium heat, stirring constantly for 1-2 minutes, then cool before mixing to eliminate any raw flour taste.
Keep the cookie dough filling chilled until ready to pipe or fill to prevent it from becoming too soft.
Good to Know
Unfrosted cooled cupcakes keep in an airtight container at room temperature for 2 days. Frosted cupcakes store in the refrigerator for 3-4 days in an airtight container. Filled cupcakes are best served the same day.
Bake and cool cupcakes up to 1 day ahead. Prepare cookie dough filling up to 2 days ahead and keep refrigerated. Make frosting up to 1 day ahead and store in the refrigerator. Assemble and fill cupcakes up to 4 hours before serving.
Serve at room temperature or chilled. These are best eaten within a few hours of filling and frosting for optimal texture contrast.
Common Mistakes
Overmix the batter to avoid dense, tough cupcakes.
Skip cooling cupcakes completely to avoid melting the chilled filling.
Add warm or softened filling to avoid it spreading into the cake.
Use untoasted regular flour in the frosting to avoid a raw flour taste.