Description
Rich, fudgy chocolate cupcakes stuffed with a warm, gooey cookie dough center. This easy recipe uses simple ingredients and comes together in under an hour for a surprising and indulgent dessert.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated white sugar
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- ¼ cup (55g) softened unsalted butter (for filling)
- ¼ cup (50g) granulated sugar (for filling)
- ¼ cup (50g) brown sugar (for filling)
- 1 tbsp milk (for filling)
- ½ tsp vanilla extract (for filling)
- 1 cup (125g) heat-treated all-purpose flour (for filling)
- ½ cup (85g) semi-sweet chocolate chips (for filling)
- ½ cup (115g) softened butter (for frosting)
- 3 cups (360g) powdered sugar (for frosting)
- ½ cup (50g) cocoa powder (for frosting)
- 2–3 tbsp heavy cream or milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix softened butter, granulated sugar, and brown sugar until smooth. Stir in milk and vanilla. Add heat-treated flour and mix until a dough forms. Fold in chocolate chips.
- Scoop dough into 12 equal balls (about 1 tablespoon each), place on a parchment-lined sheet, and freeze for at least 15 minutes.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat vigorously for about 2 minutes until smooth and thick.
- Slowly pour in boiling water while stirring gently. The batter will become thin; this is normal. Pour batter into liners, filling each about 1/3 full.
- Take a frozen cookie dough ball and press it into the center of each cupcake batter, submerging it halfway. Spoon more batter on top to cover completely, filling liners 2/3 to 3/4 full.
- Bake at 350°F (175°C) for 18-20 minutes. Rotate pan halfway through. A toothpick inserted into the cake part (not the center) should come out with moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat softened butter until creamy. Add powdered sugar, cocoa powder, vanilla, and salt. Add heavy cream one tablespoon at a time until desired consistency is reached. Beat on high for 3 minutes until fluffy.
- Pipe or spread frosting onto cooled cupcakes and garnish with extra chocolate chips if desired.
Notes
Ensure the cookie dough balls are frozen solid before stuffing to prevent them from melting into the batter. Heat-treat raw flour by microwaving for 30-45 seconds to kill bacteria. Do not frost warm cupcakes as the frosting will melt. For best texture, store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: cookie dough cupcakes, chocolate cupcakes, stuffed cupcakes, easy dessert, baking, chocolate chip cookie dough, homemade cupcakes