18 June, 2010  |   6 Comments

Recipe: Chocolate Chip Cookie Dough Cupcakes

This week’s bocce potluck theme was “Inside the Box.”
It didn’t matter if you were going to bring box-shaped food, food in a box or food that followed the rules very. precisely.
It just needed to be inside the box.

So, I brought food made from some boxes, Yellow Cake Mix + Vanilla Pudding mix. Oh, guys, you know I’m usually about doing it myself, but this was too delicious.

Like a Turducken of sweet, I made Cookie Dough Cupcakes.

Cookie Dough Cupcake

The recipe is from The Cake Mix Doctor. Trying to figure out what I’d be the doctor of during the preparation of this recipe made the whole thing even more fun. (Doctor of fun? Doctor of stuffy noses? Doctor of celebrating the mundane and everyday?) What are you the doctor of?

1 18 ounce package of cookie dough
24 cupcake liners
8 chocolate chip cookies, ground to sand in the food processor
1 18.25 ounces box of yellow cake mix
1 3.4 ounce box of vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

Vanilla Bean Buttercream (recipe below)

Cut the cookie dough into 24 equal-sized pieces.
(I put the chunks in a large freezer bag and set in the freezer.)

Line 24 cupcake cups with paper liners. Set the pans aside.
Preheat the oven to 350° F.

Put the cake mix, pudding mix, milk, oil, eggs, and vanilla in your big mixing bowl.
Mix with an electric mixer until combined (2 minutes-ish) scraping down the sides again if needed. The batter should look well blended.

Take a 1/4 cup measuring cup to scoop batter into each lined cupcake cup for a total of 24 cupcakes.
Push a frozen cookie dough chunk in the middle of each cupcake.

Bake the cupcakes until they are goldeny done – for about 20 to 25 minutes.
While the cupcakes are cooking, make the Vanilla Bean Buttercream and grind those chocolate chip cookies to sand.

Pull the pans from the oven and pull the cupcakes from the pan.
Cool on a rack or the counter for about 10 minutes.

Frost the cupcakes with the Vanilla Bean Buttercream, covering the tops completely. Sprinkle with the chocolate chip cookie sand until they look just so.

Vanilla Bean Buttercream
1 stick room temperature butter
1/2 vanilla bean, scraped
3 cups powdered sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

Mix the butter and vanilla bean together with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Add the powdered sugar, 3 tablespoons of the milk, and the vanilla extract. Blend with the mixer on low speed until the sugar is blended. Mix on high to give it a bit of fluff. Add milk if too dry.

Serve to this guy.


And maybe this one can have a bite or three.


After she finishes her broccoli, of course.

6 thoughts on “Recipe: Chocolate Chip Cookie Dough Cupcakes

  1. 1
    Holly says:

    All of a sudden I feel the urge to make these immediately…they look amazing!

  2. 2

    Oh, YUM.
    I made your spinach dip recipe today, to be served in a pumpernickel bread bowl and at a friend’s cookout later today…but my husband and I ate half of it for lunch, and it just wouldn’t do, bringing it. Maybe I’ll make these cupcakes (though I don’t think they’d make it out of the house, either!).
    You’re the best!

  3. 3
    jiff says:

    OK HJ you HAVE to tell me: HOW prayTELL, do you get your little one to eat BROCOLLI? Or any vegetables for that matter? I think mine would starve without dairy products, crackers and pasta. Veggies? Only unwillingly and then usually by accident.

  4. 4
    Anne says:

    I’m glad to see your daughter is growing up with broccoli cooked the *right* way — still bright green and clearly with a bit of crunch to it. As a kid, I was served broccoli cooked to a wan olive green, mushy and limp. At least our kids don’t have to suffer that way.

  5. 5

    Oh wow! Those look so good!

  6. 6
    Kristen says:

    Just had to come by and say hi! It was great talking to you some at EVO today. These cupcakes look divine!

Hooray for replies!