Chocolate Chip Cookie Dough Cupcakes 

     In case you didn't already happen to know, one of my most favorite flavors of ice cream is chocolate chip cookie dough! I always love finding a surprise of delicious, tiny balls of cookie dough inside of my already delicious chocolate chip/ vanilla icecream. Seriously, its heaven. I could eat the stuff ALL day! (hmm...I'm starting to wish I had some right now).

    So, I turned my love for chocolate chip cookie dough ice cream into a cupcake! In the place of chocolate chip vanilla ice cream is vanilla cake with chocolate chips on the bottom. If you actually flip the cupcake upside down, it'll look like a cookie! And to make the "cookie dough" part, I made an edible cookie dough with no eggs (so its safe to eat) and used it as the icing and garnish. Mmmm....sounds yummy already. Here's the recipe:


for the cake:
  • 1 package of white cake mix (or vanilla)
  • 1 cup chocolate chips
  • 1/4 cup butter
  • 1 cup milk

for the cookie dough:

  • 2 cup flour (have about another 1/2 cup ready to add until you get the right consistency) 
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoon milk
  • chocolate chips


  1. First, make the cookie dough. Simply add all of the cookie dough ingredients in a bowl (in whichever order) and mix. You can add more flour if the consistency is too runny for your taste.
  2. Then, for the cookie dough icing, place about half of your cookie dough (without the chocolate chips) in a separate bowl and add about half a cup of milk. Mix with a spoon for a while and eventually, you'll get a creamy & delicious frosting.
  3. Now onto the cake. Place the butter into a large bowl and cream it with a mixer. Take your time and make sure your butter is completely creamy (no chunks).
  4. Next, add in the milk. Mix well with the mixer on med low.
  5. Finally, you can add in your cake mix and whatever ingredients are required in the box. Now you can fold in your chocolate chips.
  6. Fill your cupake liners 2/3 of the way. Bake at 350 degrees for about 17-20 minutes.
  7. When your cupcakes come out of the oven and get the toothpick approval, spread some of the icing on top. Then roll a pinch of the cookie dough into a ball and garnish in the center.
  8. Enjoy! Refridgerate to store.

 This is how the cupcake looks on the inside. That bottom layer is chocolate.

Tips & Comments 

       One of the main issues of this cupcake was the chocolate chips. It was the first time I had actually put something solid into one of my cupcakes. It was actually suppose to scatter arround the cupcake, to be honest with you. But, when I was doing my research on making a chocolate chip cupcake, the Martha Stewart recipe had said to fold it into the cupcake batter, so I said "Fine, then. Martha Stewart's always right, right?" Plus, her cupcakes looked delish and THEY had perfectly scattered chocolate chips. Though, right after I "folded" those chocolate chips in, I questioned Martha Stewart's reputation. They sank to the bottom of the batter, and eventually, the bottom of my cupcakes. But, you know me! I just went with the flow and said, alright, so now they are "vanilla cupcakes with a layer of chocolate chips at the bottom". And after I ate one, I saw that it turned out to look better that way because if you flip the cupcake over, you'll see that it looks like an actual cookie. Hence, the "chocolate chip cookie" part of this cupcake was born! And, well, you can see where the dough part came in.

      My brother, on the other hand, was not a fan of the "chocolate chip layer" on the bottom. He said he just preferred the chocolate to be scattered throughout the cupcake instead. So, if you happen to have a strange, picky eater on your hands who prefers scattered chocolate chips, its no big deal. Simply add in your chocolate chips after the cake has already started baking. I'd say after about 5 or 6 minutes and you should be good. I haven't actually tried this, but if anyone does or has any other comments or suggestions on the prevention of sunken chocolate chips, please comment below.

      Another thing is that I added milk and butter to the cake mix as an experiment to see if the cake comes out more moist. The box on most cake mixes usually say "Super moist!", or something like that, but they never really are. They are usually very dense and dry. SO, I decided to first of all add butter and cream it because I know that when making a cake from scratch, creaming the butter is said to be the most important part to getting it light and fluffy. Cake mixes don't have that first step, so that may be why they are so dense. Then, I wanted to add buttermilk, to make it softer and more velvet-y. But, I decided that regular old 2% milk would do. Let me just say that I am SUPER glad that I did these 2 steps. The cake turned out really fluffy, really velvet-y, and really moist. Just how I wanted it! I couldn't be happier with the result and I would recommend that anyone out there using any cake mix try it!

      Here are just some pictures of my cupcakes. On the bottom cupcake, I used the cookie dough as a sort of fondant and rolled it on top. Hehehe! The cupcake had a little snack before coming. That's the crumbs you see on his mouth! Now, when a cupcake eats itself, you know it's good!

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