Cakes/ Recipes

Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Chocolate Chip Cookie Dough + Cupcake

Prep time: 20 minutes – Cook time: 20 minutes – Additional time: 2 hours – Total time: 2 hours 40 minutes – Servings: 24 – Yield: 2 dozen cupcakes.

There isn’t anything better than a cookie and cupcake put together. Chocolate Chip Cookie Dough and Cupcake will give you the BEST CUPCAKE EVER. You most likely will have everything you need in your pantry to bake these absolutely delicious cupcakes. And in just a few easy steps, you will have 24 cupcakes to hand out. And boy will they go so quick! Everyone you hand a Chocolate Chip Cookie Dough Cupcake to will be asking for the recipe and begging for more. They are mouth-watering and smell oh-so-good when you are baking them in the kitchen.

Chocolate Chip Cookie Dough + Cupcake

Original idea! Put a cookie in a cupcake! You have to try this! How can you not love a chocolate chip cookie combined with a cupcake? If you have a sweet tooth, this dessert is your dream. Not only are they absolutely delicious, but they are also easy to make and yield two dozen cupcakes. If you are having family over, or need to make the perfect dessert for your next birthday party, these Chocolate Chip cookies Dough, and Cupcakes will definitely bring the crowd. Everyone will want the recipe!

Chocolate Chip Cookie Dough + Cupcake

Great combination! Picky eaters love them too!  

Is The Prep Time and Cook Time Worth It?

These cupcakes are BEYOND worth it because they aren’t hard to bake. You need about 20 minutes of prep time, 20 minutes of cook time and in under a few hours you will have 2 dozen delicious cupcakes to enjoy.

Chocolate Chip Cookie Dough + Cupcake

Ingredients for Chocolate Chip Cookie Dough + Cupcake:

(1 ½) cups Wheat flour, white, all-purpose, enriched, bleached

¼ tsp Leavening agents, baking soda

¼ tsp Sea Salt, gray

½ cup Butter, with salt

¼ cup Sugars, granulated

½ cup Sugars, brown

(1) egg, whole, raw, fresh

2 tsp Vanilla extract

1 cup miniature semisweet chocolate chips

(1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched

(1 ⅓) cups Water, municipal

⅓ cup Vegetable oil, canola

(3) egg, whole, raw, fresh

What do you need to make Chocolate Chip Cookie Dough + Cupcake:

Chocolate Chip Cookie Dough + Cupcake

How to make Chocolate Chip Cookie Dough + Cupcake:

Step 1. Whip Up The Batter 

You want to gather all of your ingredients. In a bowl, add and whisk baking soda, flour, and sea salt; set this mixture aside. Grab your butter, white sugar, and brown sugar and beat all of these ingredients into a large bowl with an electric mixer. Make sure you mix it until smooth. Add in an egg and vanilla extract until smooth before mixing it all together. Now you will want to mix in the flour mixture until it’s completely mixed together. No clumps! Make sure it’s as smooth as it can be. Next up, fold the chocolate chips into the mixture until you have evenly combined them into the batter. Just throw them in and mix. From the dough batter you will want to form tablespoon-sized balls; place them onto a baking sheet, leaving space in between them, and freeze until solid which is generally about 2 hours.

a.

b.

Chocolate Chip Cookie Dough + Cupcake

c.

Step 2: Preheat The Oven 

Before you take your dough from the freezer, you want to make sure you preheat your oven to 350 degrees. Grab your muffin pan and line 24 muffin cups with paper liners.

Chocolate Chip Cookie Dough + Cupcake

Step 3: Mix It Up

Now comes the fun and the part that really makes these cupcakes special. In a large bowl, you will add and beat in 3 eggs with an electric mixer to break up your eggs. Add the cake mix, canola oil, and water into the mixture; keep beating for 2 minutes on medium speed or until smooth. Spoon into the cupcake liners you prepared, filling each ⅔ fil. Don’t forget to place a frozen cookie dough ball on the top center of each cupcake. It is the hidden secret to the best cupcake ever!

a.

Chocolate Chip Cookie Dough + Cupcake

b.

Step 4: Bake Them & Serve 

Once you’ve thrown them in the oven you will want to bake them for about 2 minutes. How can you check to make sure they are done? It’s easy! Just insert a toothpick into the cake portion of the cupcake, not the cookie dough ball. If the toothpick comes out clean in the preheated oven, they are ready to come out. You will let them cool in the pans for about 10 minutes before removing them from the pan to cool completely on a wire rack. Don’t let them cool in the oven though. Make sure you take them out of the oven to cool.

Enjoy!

Chocolate Chip Cookie Dough + Cupcake

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Chocolate Chip Cookie Dough + Cupcake

Chocolate Chip Cookie Dough + Cupcake

Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Yield: 2 dozen cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Ingredients

  • (1 ½) cups Wheat flour, white, all-purpose, enriched, bleached
  • ¼ tsp Leavening agents, baking soda
  • ¼ tsp Sea Salt, gray
  • ½ cup Butter, with salt
  • ¼ cup Sugars, granulated
  • ½ cup Sugars, brown
  • (1) egg, whole, raw, fresh
  • 2 tsp Vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • (1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched
  • (1 ⅓) cups Water, municipal
  • ⅓ cup Vegetable oil, canola
  • (3) egg, whole, raw, fresh

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Instructions

Step 1. Whip Up The Batter 

You want to gather all of your ingredients. In a bowl, add and whisk baking soda, flour, and sea salt; set this mixture aside. Grab your butter, white sugar, and brown sugar and beat all of these ingredients into a large bowl with an electric mixer. Make sure you mix it until smooth. Add in an egg and vanilla extract until smooth before mixing it all together. Now you will want to mix in the flour mixture until it’s completely mixed together. No clumps! Make sure it’s as smooth as it can be. Next up, fold in the chocolate chips to the mixture until you have evenly combined them into the batter. Just throw them in and mix. From the dough batter you will want to form tablespoon-sized balls; place them onto a baking sheet, leaving space in between them, and freeze until solid which is generally about 2 hours. 

Step 2: Preheat The Oven 

Before you take your dough from the freezer, you want to make sure you preheat your oven to 350 degrees. Grab your muffin pan and line 24 muffin cups with paper liners. 

Step 3: Mix It Up

Now comes the fun and the part that really makes these cupcakes special. In a large bowl, you will add and beat in 3 eggs with an electric mixer to break up your eggs. Add the cake mix, canola oil and water into the mixture; keep beating for 2 minutes on medium speed or until smooth. Spoon into the cupcake liners you prepared, filling each ⅔ fil. Don’t forget to place a frozen cookie dough ball on the top center of each cupcake. It is the hidden secret to the best cupcake ever! 

Step 4: Bake Them & Serve 

Once you’ve thrown them in the oven you will want to bake them for about 2 minutes. How can you check to make sure they are done? It’s easy! Just insert a toothpick into the cake portion of the cupcake, not the cookie dough ball. If the toothpick comes out clean in the preheated oven, they are ready to come out. You will let them cool in the pans for about 10 minutes before removing them from the pan to cool completely on a wire rack. Don’t let them cool in the oven though. Make sure you take them out of the oven to cool.

Enjoy!

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 107mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g

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