Salted Dark Chocolate Cupcakes stuffed with Chocolate Chip Cookie Dough

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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.

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.

Recipe

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Dark Chocolate Cookie Dough Cupcakes

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

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  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 🙂

Nutrition Information

Yield: 24 cupcakes, Amount per serving: calories

All images and text © for Dinner, then Dessert.

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Recipe

Save

Chocolate Buttercream Frosting

5 from 20 votes
  • Yield: 12
  • Course: Dessert
  • Cuisine: American
  • Author: Dinner, then Dessert
Rich, fluffy, easy chocolate buttercream frosting!

Ingredients

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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  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.

Nutrition Information

Yield: 12 , Amount per serving: 357 calories, Calories: 357g, Carbohydrates: 63g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 108mg, Potassium: 103mg, Fiber: 1g, Sugar: 59g, Vitamin A: 370g, Calcium: 26g, Iron: 0.8g

All images and text © for Dinner, then Dessert.

Keyword: Salted Dark Chocolate Cupcakes stuffed with Chocolate Chip Cookie Dough
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Salty, sweet, creamy and altogether sinful. These cupcakes are just about the best baked thing I have ever eaten.

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Cakes & Cupcakes Chocolate Dessert Recipe

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Comments

    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!

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

  2. 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!

  3. 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!

    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!

  4. 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!

  5. 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?

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

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

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

  8. 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.

    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…

  9. 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!

  10. 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!

  11. 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!