Explore the delightful surprise of Cookie Dough Stuffed Cupcakes, where the softness of a vanilla cupcake meets the indulgent chew of cookie dough. These cupcakes are ingeniously stuffed with a rich, chocolate chip cookie dough center, combining two beloved desserts into one extraordinary treat.
Why You’ll Love This: If you’re torn between a cookie and a cupcake, why not have both? This recipe offers the ultimate dessert experience by merging fluffy vanilla cupcakes with a heart of sweet, creamy cookie dough. It’s a playful and satisfying treat that’s sure to excite both cupcake lovers and cookie aficionados alike.
Perfect Occasion: These cupcakes are perfect for birthday parties, special celebrations, or as a unique offering at bake sales. They’re also great for comforting weekend baking projects with kids, adding a fun twist to traditional baking.
Decoration Tips: To enhance their visual appeal, top these cupcakes with a swirl of rich frosting made from a blend of icing sugar, milk, and a touch of butter, mixed with leftover cookie dough. For a festive touch, sprinkle some mini chocolate chips or colorful sprinkles over the frosting.
Ingredients:
Cupcake Batter:
- 225g self-raising flour (about 1 1/4 cup + 2 tbsp)
- 200g caster sugar (1 cup)
- 250ml milk
- 2 tsp vanilla extract
- 75ml vegetable oil
- 1 tbsp white wine vinegar
Cookie Dough:
- 110g unsalted butter, room temperature (1/2 cup)
- 110g packed light brown sugar (1/2 cup)
- 50g granulated sugar (1/4 cup)
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 120g heat-treated plain flour
- 85g chocolate chips or chunks (1/2 cup)
Instructions:
- Preheat your oven to 350°F (180°C, or 160°C with fan) and prepare a muffin tray with 12 cupcake cases.
- In a large bowl, mix the flour and caster sugar. Gradually add the milk, vanilla extract, oil, and vinegar, stirring until the mixture is smooth, taking care not to overmix.
- Divide the batter evenly among the cupcake cases.
- Bake for about 20 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- While the cupcakes bake, prepare the cookie dough. In a bowl, cream together the butter and sugars until fluffy. Mix in the vanilla extract and milk.
- Sift in the heat-treated flour and gently mix until incorporated. Fold in the chocolate chips or chunks.
- Once the cupcakes are baked and fully cooled, carve a small crater in the center of each cupcake, setting aside the top piece. Consume or set aside the scooped-out cake.
- Fill each crater with a ball of cookie dough, about the size of two teaspoons.
- Replace the top piece of the cupcake, pressing down lightly to secure.
- Prepare the frosting by mixing icing sugar, a bit of milk, and butter into the remaining cookie dough. Apply the frosting using a piping bag or simply dollop it on top of the cupcakes.
- Enjoy your Cookie Dough Stuffed Cupcakes, a whimsical and delicious treat that combines the best of both worlds!
These cupcakes promise a unique and delicious experience with every bite, perfect for sharing with loved ones or indulging in a little self-care. Enjoy!
