Chocolate Chip Cookie Dough Surprise Cupcakes
Serves: 32 cupcakes
  • For the Cookie Dough Center:
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup softened, unsalted butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 egg, at room temperature
  • 2 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • For the Chocolate Cupcakes:
  • ½ cup plus 1 tablespoon cocoa powder, Dutch-process or regular unsweetened
  • ½ cup plus 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks plus 1 tablespoon (17 tablespoons total) butter, at room temperature
  • 1⅔ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup sour cream
  • For the Cookie Dough Frosting:
  • 3 sticks unsalted butter, room temperature
  • ¾ cup light brown sugar
  • 1 tsp kosher salt
  • 2½ cups powdered sugar
  • 2½ tsp vanilla
  • 1 cup flour
  • 3-4 tablespoons milk
  1. For the Cookie Dough Center: Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, beat the butter and sugars until they are light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and stir until mixed, about 1 minute. Gradually add flour and mix until a dough forms. Fold in the chocolate chips. Form dough into no larger than tablespoon-sized balls and FREEZE.
  2. For the Cupcakes: Preheat the oven to 350°F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, and salt; set aside.
  4. In a medium saucepan over medium heat, combine the butter and sugar. Cook, whisking occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated (Add ⅓ of the flour, mix, then add ½ of the sour cream, mix, add another ⅓ of the flour, mix, add the rest of the sour cream, and finish with the last ⅓ of the dry ingredients).
  5. Place one frozen cookie dough ball in each paper liner of one tray. Do not fill all the trays unless they are all going into the oven- you want the cookie dough to be frozen when it goes into the oven. Divide the batter evenly between the prepared liners, filling no more than ⅔ full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake ½ full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18-20 minutes. Remove the cupcakes to a wire rack to cool completely. It is normal for the cake to sink in the center where the cookie dough is- it will be okay, the frosting will cover it. Repeat process with remaining cake batter and cookie dough. Cool cupcakes to room temperature before frosting, about 1 hour.
  6. For the Cookie Dough Frosting: Beat butter, brown sugar, and salt together with mixer until light and fluffy, 3-4 minutes. Add powdered sugar and vanilla until combined. Add flour and mix until just combined. If necessary, add 1 tablespoon milk at a time until desired consistency is reached.
Recipe by Laura's Sweet Spot at