Chocolate Chip Cookie Dough Cupcakes

I have made a different version of cc cookie dough cupcakes before. I think I did one with a white cake from scratch and baked frozen cookie dough balls inside the cupcakes. The frosting had little bits of dough in the frosting. They were insanely sweet and delicious but also a bee-otch to make. So many steps with making eggless cookie dough from scratch, cupcakes from scratch, and don't get me started on the frosting. Those were a one time make.

But these...oh yes. These will be on repeat in my kitchen. They still involve a bit of work but after the other recipe this one seems positively simple to me. I guarantee people will devour these.

Chocolate Chip Cookie Dough Cupcakes
recipe adapted from Stick a Fork In It
doctored cupcakes adapted from My Baking Addition
makes 24

chocolate chip cupcakes
1 package butter cake mix
1/2 package vanilla pudding
1 cup greek yogurt
1 cup oil
4 eggs lightly beaten
2 tsp vanilla
1 cup chocolate chips

Preheat over to 350. Line muffin tin with cupcake liners. Dump all ingredients except chocolate chips, in order, in mixing bowl and mix for 2 minutes. Fold in chocolate chips. Scoop into liners and bake 15-20 minutes or until a toothpick comes out clean. Cool.

Mini Cookies
In the interest of saving time in an already step laden process, I just bought a package of refrigerated cookie dough. I cut each little cookie block in half and baked according to the directions on the package. You  could totally use your favorite recipe and bake these from scratch but keep in mid they are just a garnish.

chocolate chip cookie dough filling
4 T unsalted butter (room temp)
6 T brown sugar, packed
1 cup + 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/4 cup mini chocolate chips

Cream butter and sugar. Mix in milk, vanilla, and flour until smooth. Fold in chocolate chips. Set aside but keep at room temperature.

brown sugar buttercream
2 sticks salted butter softened
1/2 cup brown sugar, packed
2 1/3 cup powdered sugar
1/2 cup flour
1 T almond milk (any milk is fine)
2 t vanilla

Cream butter and brown sugar, starting on low speed and increasing to medium. Switch mixer back to low and add powdered sugar slowly. I add one heaping spoonful at a time, waiting until it is fully incorporated until adding the next. Add flour. Finally, add milk and vanilla and beat on low to medium speed until smooth and creamy. Use a rubber spatula to scoop frosting into a ziploc bag. 

Assembly

I made the cupcakes and the cookie the night before. The next morning, I made the filling and frosting.

Core out cupcakes. You can use a small knife or a handy little corer like I have. 

 Use two spoons to fill the cupcakes with approx 1-2 tsp of cookie dough filling. Don't overfill.

 Top with the piece you cored out, pressing down.

Cut the tip off the bag of frosting and pipe it onto each cupcake. Top with a mini cookie. These stay on better if you bite break off a little piece from each first.

Chocolate Chip Cookie Dough Cupcakes
recipe adapted from Stick a Fork In It
doctored cupcakes adapted from My Baking Addition
makes 24

chocolate chip cupcakes
1 package butter cake mix
1/2 package vanilla pudding
1 cup greek yogurt
1 cup oil
4 eggs lightly beaten
2 tsp vanilla
1 cup chocolate chips

chocolate chip cookie dough filling
4 T unsalted butter (room temp)
6 T brown sugar, packed
1 cup + 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/4 cup mini chocolate chips

brown sugar buttercream
2 sticks salted butter softened
1/2 cup brown sugar, packed
2 1/3 cup powdered sugar
1/2 cup flour
1 T almond milk (any milk is fine)
2 t vanilla

Garnish
Any chocolate chip cookie dough

 Preheat over to 350. Line muffin tin with cupcake liners. Dump all ingredients except chocolate chips, in order, in mixing bowl and mix for 2 minutes. Fold in chocolate chips. Scoop into liners and bake 15-20 minutes or until a toothpick comes out clean. Cool.

Bake mini chocolate chip cookies. Set aside.

For filling, cream butter and sugar. Mix in milk, vanilla, and flour until smooth. Fold in chocolate chips. Set aside but keep at room temperature.

For frosting, cream butter and brown sugar, starting on low speed and increasing to medium. Switch mixer back to low and add powdered sugar slowly. I add one heaping spoonful at a time, waiting until it is fully incorporated until adding the next. Add flour. Finally, add milk and vanilla and beat on low to medium speed until smooth and creamy. Use a rubber spatula to scoop frosting into a ziploc bag. 

Core out cupcakes. You can use a small knife or a handy little corer. Use two spoons to fill the cupcakes with 1-2 tsp of cookie dough filling. Don't overfill. Top with the piece you cored out, pressing down. Cut the tip off the bag of frosting and pipe it onto each cupcake. Top with a mini cookie. These stay on better if you bite break off a little piece from each first.