Salted Dark Chocolate Cupcakes stuffed with Chocolate Chip Cookie Dough

Salty, sweet, creamy and altogether sinful. These cupcakes are just about the best baked thing I have ever eaten.Yesterday we made Chocolate Chip Cookie Dough and today we put that cookie dough to use! These beauties got sent to my husband’s office along with some other treats and people came up to him saying “I didn’t expect the cookie dough in the middle!” That is what these delicious cupcakes are, an awesome cupcake with an even more awesome surprise inside. I know what you are thinking, “Sabrina you’re killing me here! How are we going to go from baked beans to onion rings to bbq chicken and now CUPCAKES?!” It seems like we go from one delicious, rich dish to the next. Don’t worry, you don’t have to make EVERY recipe on this page! In between these delicious posts you see is a lot of egg white omelets and salads for lunch you don’t get forced to see. Oh the salads. My patented unpopular low-calorie dressing that makes my husband’s mouth pucker because it is 5 parts vinegar to 1 part olive oil covered with grilled chicken breast on top and piled high with veggies. Those are the things I do every day so that after I have gotten through it all, I can enjoy this. delicious. insane. cupcake (and still lose over a pound last week!).Salty, sweet, creamy and altogether sinful. These cupcakes are just about the best baked thing I have ever eaten.And guess what? It is totally, 100% worth it! Because I don’t need every meal to have one of these cupcakes in it. But as a chef I need flavor and craziness in my food day, even if it is just one item, or if truly a fattening dish, maybe only two bites of it. It makes me a much calmer, happier person. One who doesn’t dream about french fries (you laugh, but when I was on a restrictive diet in my younger days, I would often dream about the food I never let myself have….or worse I would dream about it and wake up panicked that I had actually eaten it!). So go ahead and work these cupcakes into your meal plan. 😉

Before we go any further with this recipe, pretty please heed this warning. Make sure your ingredients are room temperature. Every single one…. EXCEPT…the cookie dough, which should be frozen solid in small chunks. I want so badly for you to make this cupcake and sing its praises and in one of my trial runs for it I neglected to use room temperature ingredients and it tasted drier and way less tender.

Okay so back to our regularly scheduled programming here, let’s get started.

MY OTHER RECIPES


Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high-speed until light and fluffy, approximately 5 minutes. I know 5 minutes sounds a bit nuts, but trust me. Don’t stop at 3 and say “oh hey, that looks fluffy enough!”Salty, sweet, creamy and altogether siinful. These cupcakes are just about the best baked thing I have ever eaten.
We will skip pictured for the rest of this mix, since it is pretty standard. Mix the eggs and vanilla in a measuring cup. Add it to the mixture in thirds. This cuts down the amount of time your mixer is on since the motor is probably not happy with you at this moment. Separately, combine the buttermilk, sour cream, and coffee. Lastly, sift together the flour, cocoa, baking soda, and salt. On low alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet. Do this as quickly as possible because even we took time in the beginning with the butter, taking time with flour is BAD! Leads to heavy cupcakes.
Now, for a couple more pictures! Using a 1/4 cup ice cream scoop, diving the batter into the cupcake liners.
Press in a chunk of your frozen cookie dough. FROZEN solid. if it is not you will not love the outcome. Salty, sweet, creamy and altogether siinful. These cupcakes are just about the best baked thing I have ever eaten.
Bake for 18-20 minutes, until the cake springs back when touched.

The frosting is a pretty straight forward recipe, but I just wanted to throw a tip out there for all the people who hate making frosting because of flying powdered sugar… I used two stand mixers for this recipe because, well, my husband was nice enough to bring my backup in from the garage and to offer to clean them! To prevent flying powdered sugar, I do this…Salty, sweet, creamy and altogether siinful. These cupcakes are just about the best baked thing I have ever eaten.and then put a tiny piece of tape on the back. After you’ve mixed your frosting, you can use the paper towels for clean up but folding the powdered side into itself. Now here is a shot of our frosting!Salty, sweet, creamy and altogether siinful. These cupcakes are just about the best baked thing I have ever eaten.Now make sure the cupcakes have cooled before icing, and top with flaky sea salt if you like salted chocolate!

And another shot of our delicious cupcakes for good measure!Chocolate Chip Cookie Dough Cupcakes

Delicious Salted Dark Chocolate Cupcakes filled with Chocolate Chip Cookie Dough. Deliciously rich, filled with creamy cookie dough filling.
5 from 10 votes
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Dark Chocolate Cookie Dough Cupcakes

Salty, sweet, creamy and altogether sinful. These cupcakes are just about the best baked thing I have ever eaten.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 24 cupcakes
Author Dinner, then Dessert

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar , packed
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 3 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup dark chocolate cocoa powder [regular cocoa powder will work too , it just won't be as dark]
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • Sea Salt for sprinkling on top (optional)
  • Eggless Chocolate Chip Cookie Dough
  • NOTE: MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE. EXCEPT THE COOKIE DOUGH , WHICH SHOULD BE FROZEN SOLID.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line cupcake pans with paper liners.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. I know 5 minutes sounds a bit nuts, but trust me. Don't stop at 3 and say "oh hey, that looks fluffy enough!"
  4. Mix the eggs and vanilla in a measuring cup.
  5. Add it to the mixture in thirds. This cuts down the amount of time your mixer is on since the motor is probably not happy with you at this moment.
  6. Separately, combine the buttermilk, sour cream, and coffee.
  7. Lastly, sift together the flour, cocoa, baking soda, and salt.
  8. On low alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet.
  9. Do this as quickly as possible because even we took time in the beginning with the butter, taking time with flour is BAD! Leads to heavy cupcakes.
  10. Using a 1/4 cup ice cream scoop, diving the batter into the cupcake liners.
  11. Press in a chunk of your frozen cookie dough. FROZEN solid. if it is not you will not love the outcome.
  12. Bake for 18-20 minutes, until the cake springs back when touched.

Recipe Notes

Experimented with this recipe four times for the cupcake and came up with the one you find here. An adapted version of the original 🙂
5 from 10 votes
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Chocolate Buttercream Frosting

Rich, fluffy, easy chocolate buttercream frosting!
Course Dessert
Cuisine American
Author Dinner, then Dessert

Ingredients

  • 6 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder
  • 12 tablespoons butter
  • 2/3 cup milk
  • 1 tablespoon vanilla extract

Instructions

  1. For the Frosting:
  2. Sift dry ingredients together.
  3. Mix vanilla into the milk.
  4. Cream butter until smooth, then alternate sugar and milk until combined and fluffy.

Salty, sweet, creamy and altogether sinful. These cupcakes are just about the best baked thing I have ever eaten.

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