Cookie Dough Stuffed Salted Dark Chocolate Cupcakes

by Sabrina Snyder

Last Update:

68 Comments

5 from 10 votes
24 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Cookie Dough Stuffed Salted Dark Chocolate Cupcakes are a decadent, impressive dessert that everyone will love! A perfect dessert marriage!

This fun Cupcake Recipe is perfect to bring along to your next potluck, enjoy as a sweet treat, or gift to a friend. These Chocolate Cupcakes get a twist with a cookie dough filling and Rich Chocolate Frosting.

I made these beauties to send 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.

Recipe Card

Dinner, then Dessert

Cookie Dough Stuffed Salted Dark Chocolate Cupcakes Recipe

Cookie Dough Stuffed Salted Dark Chocolate Cupcakes are a decadent, impressive dessert that everyone will love! A perfect dessert marriage!
Yield 24 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 12 tablespoons (1 ½ 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
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • sea salt , optional, for sprinkling on top
  • 16 ounces Chocolate Chip Cookie Dough , frozen

Instructions

  • Preheat 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.
  • Mix the eggs and vanilla in a measuring cup.
  • Add it to the mixture in thirds.
  • 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. Taking extra time with flour is BAD and leads to heavy cupcakes.
  • Using a ¼ cup ice cream scoop, diving the batter into the cupcake liners.
  • Press in a chunk of your frozen solid cookie dough into the cupcake.
  • Bake for 18-20 minutes, until the cake springs back when touched.

Notes

NOTE: MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE. EXCEPT THE COOKIE DOUGH, WHICH SHOULD BE FROZEN SOLID.

Nutrition

Calories: 240kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 138mg | Potassium: 149mg | Fiber: 2g | Sugar: 18g | Vitamin A: 259IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 2mg

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About this Recipe

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 the only way for you to do that is to make sure you follow the instructions precisely.

Recipe Tips & Tricks

  • Cream the butter and two sugars for approximately 5 minutes. I know 5 minutes sounds a bit long, but trust me. Don’t stop at 3 and say “oh hey, that looks fluffy enough!” This will result in an airier cupcake.
  • 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 though we took time creaming the butter and sugars, taking time with flour is BAD and leads to heavy cupcakes.
  • For all the people who hate making frosting because of flying powdered sugar, I put paper towels over the top of the bowl 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.
  • Be sure to let cupcakes cool before icing. This will prevent the icing from melting.

More Enticing Cupcake Recipes

cupcake pin image

Photos used in previous version of post:

side view of cupcake
Stand mixer mixing frosting
butter and sugar creamed together

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I love the idea of adding sea salt to chocolate desserts. These look great, and I think that I’ll have to make these soon!
    I recently made a cooking and baking blog, too.
    http://kcolescreativecorner.com
    I would greatly appreciate it if you would check it out!
    Thanks so much!

    Reply

    1. Your blog is wonderful! I hope you’re having a great time with it too! Mine has been up for 6 weeks now and it has been a totally crazy ride already!

      Reply

  2. These. Look. Phenomenal. WOW. When I get that next chocolate craving, I know just what to make now. Thanks.

    Reply

  3. The title of these are literally all of my favorite sweets. They sound DIVINE!!!

    Reply

  7. Oh my. My brain is still trying to process all of this yummy good stuff. SO many wonderful tastes in one compact little cupcake.

    Reply

    1. Yes, the pictures came out really well, but more importantly, it was delicious! I hope you enjoy them!

      Reply

  12. I don’t even know what to say here. I’m speechless. OK, these sound seriously amazing! Yummiest cupcake I think I’ve ever seen before!

    Reply

  13. WOW! These look so rich and SO perfect! I agree that it’s incredibly important to make sure everything is at room temperature or frozen; especially with cookie dough. I always ignored those directions until I actually started to take my time baking and understand how everything reacts with each other. I’m excited to try out your recipe! Thanks for the post!

    Reply

    1. Thank you so much! You’re right, it’s easy to ignore the cooling step in baking instructions, but it’s usually important to the recipe not to skip that step. I hope you enjoy them!

      Reply

  14. Okay, first…let me wipe the drool from my chin. Second, OMG, I need like, 15 of these in my belly NOW! Pinning now and making soon. I can’t even stand how delicious these look!

    Reply

  16. Oh lordy Sabrina.. Yes, you were in my head.. Enough with these amazing recipes!! I might have to try these!! Thanks!!

    Reply

  17. This might be the most delicious cupcake I ever heard of. Cookie Dough. Salted chocolate. Are you serious? It is legal to have that much yumminess in one cupcake?

    Reply

    1. I’ve checked the penal code and, surprisingly, it’s legal in most states! Just be careful who you share them with. 😉

      Reply

  19. Oh my word, I’m pretty sure these are illegal! I’ve got to try these now! Pinning for later!

    Reply

  20. Oh man. These look incredible. I need to make these asap, because now they are all I’m going to think about. Yum.

    Reply

  22. You can’t be serious! That is so much goodness all in one little cupcake. I know I could not eat just one. I will have to make these for sure.

    Reply

    1. I hope you love it as much as we do! if you roll it in saran wrap into a log shape, you can just slice off pieces when you want some! Not that I do that or anything…

      Reply

  23. My mouth is watering because these look delicious. I love cookie dough so that had my interest right away. I can’t wait to give them a try!

    Reply

  27. It is always a treat to see your delicious recipes but you have outdone yourself with these. They are everything right with the world all in one cupcake!

    Reply

  29. What a great way to use that cookie dough. I really need to try making some of that dough so I can make treats like this!

    Reply

  33. Holy Moly! That’s the fanciest cupcake in all of Fancy Town! That looks delicious!

    Reply