It’s no secret that I love sweets and cupcakes are right up there at the top of my list of favorite desserts (as you’ve seen). A friend of mine recently visited and brought me some delectable chocolate chip cookie dough cupcakes that were such a yummy blend of cookie and cake that I knew I just had to find a way to recreate it myself. And boy, did I! Check out my super easy recipe that just involves mixing cookie dough and cake batter together in the right quantities. Then get ready to stuff yourself silly. And then if you have any left, you can use them to wow your friends!
Make the cookie dough
My recipe for the cookie dough is a pretty basic one, and works well.
- 2 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 cup butter, softened
- 1/2 tsp vanilla extract
- 2 eggs
- 12 oz chocolate chips
Mix flour, salt, and baking soda together in a bowl and set aside. Add butter, brown sugar, and white sugar in the bowl of your stand mixer and cream together until smooth. Add eggs, one at a time, allowing each to incorporate fully before continuing. Add vanilla and mix well. Slowly add the flour mixture to the butter/sugar mixture and continue to mix until fully blended.
Add the chocolate chips and mix for just a minute until they are evenly distributed in the cookie dough.
Make the cake batter
For the cake batter, I prefer to keep it as simple as possible and go with a classic stand-by: Betty Crocker SuperMoist Yellow Cake Mix. Add eggs, oil, and water, as directed on the box.
Since your mixer bowl is already full of cookie dough, just use any bowl and a whisk to quickly mix the batter.
Mix and bake
You should now have about 4.5 cups of cookie dough and 4 cups of cake batter. Time to start mixing! I’ve tested different ratios and found that 2 parts dough to 1 part batter works the best (but you can use more dough for a denser cupcake or more batter for a lighter cupcake).
So with the 2:1 dough/batter ratio, that means you’ll dump all of your cookie dough into a big bowl and add 2 cups of cake batter to it, and mix it all up!
Doesn’t it look delectable already?
(You’re going to have 2 cups of cake batter left over that you won’t need for this recipe. You can use that to make a dozen boring, yellow cupcakes when you’re done.)
By the way, see how easily I was able to grab this cupcake pan with my oven mitt? That’s because I followed my own advice and left one cup empty!
Give the cupcakes a few minutes to settle before digging in to them, so that the cookie part of it can finish cooking. You know how it goes with cookies… you have to let them sit just a few minutes. Then, feel free to break one open and enjoy the ooey, gooey, chocolate yumminess!
Frost the cupcakes
Whatever cupcakes have survived this far would be even better with frosting on them, and once they’re fully cooled, you can frost them without risk of it melting.
This is my favorite part of this recipe. My newly invented, homemade, cookie dough frosting! I used all the same flavors and most of the same ingredients as go into cookie dough, but in a sweeter and smoother variation. You will love it.
- 1 sticks butter, softened
- 1/4 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp molasses
- 1/4 cup flour
- 1 1/4 cups powdered sugar
Before I continue, let me answer some questions you’re probably already asking:
- “Is that enough frosting?” Probably not. This recipe only makes enough to put a small swirl of frosting on each cupcake, but I wanted to make the recipe easy to double or triple (or quadruple!) if you want, so I gave the smallest quantities possible.
- “Why molasses?” Well, typical cookie dough has brown sugar in it, but using brown sugar made the frosting too gritty, so I couldn’t do that. Since brown sugar is brown because it has molasses in it, I got the same flavor by just adding a little molasses to the recipe and using powdered sugar.
- “Flour? Really?” Seems weird, I know, but cookie dough has flour in it, and if we want this frosting to taste like the real thing, it needs that flour in there!
Ok, now just take all those ingredients and put them in your stand mixer bowl and whip them up until light and creamy.
P.S. Jo insists that I tell you that the cupcakes taste best warmed up for 10 seconds in the microwave. Heavenly!