Cookie Dough Stuffed Cupcakes with Brown Sugar Frosting
Vanilla cupcakes with edible cookie dough centers and creamy brown sugar buttercream frosting. The surprise cookie dough filling adds texture and rich flavor to these bakery-style treats. Perfect for birthday parties, bake sales, or when you want to combine two beloved desserts into one showstopping cupcake. The brown sugar in both the cake and frosting creates deeper caramel notes that complement the chocolate chips beautifully.
Ingredients
- 1 cup light brown sugar, divided
- 2 tablespoons light brown sugar, divided
- ½ cup white sugar, divided
- 1 ½ cups flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup oil
- 1 teaspoon pure vanilla extract
- ½ cup milk, divided
- 2 tablespoons milk, divided
- ½ cup butter, softened
- 5 tablespoons butter, softened
- 5 cups powdered sugar, more as needed
- ¼ cup mini chocolate chips
Instructions
- 1
Preheat oven to 350 F
- 2
Mix softened butter, white sugar, brown sugar, and flour for cookie dough filling
- 3
Mix in chocolate chips and form mixture into ball with hands
- 4
Refrigerate cookie dough while preparing cupcake batter
- 5
Combine white sugar, brown sugar, flour, baking powder, baking soda, and salt in large bowl
- 6
Mix in eggs one at a time
- 7
Add oil, vanilla extract, and milk
- 8
Line cupcake pan with paper liners
- 9
Fill cupcake wells halfway with batter
- 10
Break off small pieces of cookie dough and roll into balls
- 11
Dip bottom of each dough ball in flour before placing in cupcake wells
- 12
Bake for 18 minutes until tops are set
- 13
Cool completely before frosting
- 14
Cream softened butter for frosting
- 15
Add brown sugar and powdered sugar to butter
- 16
Mix in milk
- 17
Gradually add remaining powdered sugar until frosting forms
- 18
Beat on high speed until fluffy
- 19
Frost cooled cupcakes and decorate with chocolate chips or cookie dough pieces
Tips
Chill the cookie dough filling before assembly to prevent it from melting into the batter during baking.
Dip cookie dough balls in flour before placing in batter to help them stay centered during baking.
Let cupcakes cool completely before frosting to prevent the buttercream from melting.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Cookie dough filling can be made 1 day ahead and refrigerated
Best served at room temperature within 2 days of baking
Common Mistakes
Do not overfill cupcake wells to avoid overflow during baking
Do not skip chilling cookie dough to prevent it from dissolving into batter
Do not frost warm cupcakes to avoid melting buttercream
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make the cookie dough filling ahead of time?
Yes, you can prepare the cookie dough filling up to one day ahead and store it covered in the refrigerator until ready to use.
What if my frosting is too thick or thin?
Add more powdered sugar if too thin, or add milk one teaspoon at a time if too thick until you reach desired consistency.
How long do these cupcakes keep fresh?
Store covered at room temperature for up to 2 days or refrigerate for up to 1 week for best quality and freshness.