A couple of weeks ago I made this epic Confetti Cookie Dough Cake. I absolutely love cookie dough and so obviously I couldn't stop thinking about this cake. I wanted it ALL the time.
But instead of making this cake again, I decided to turn it into cupcakes. They are easier to share with people so I wasn't stuck eating the whole cake by myself!
Except this time I decided to bake the cookie dough right into the cupcake! I removed the egg from my cookie dough recipe (because let's be honest...I don't need anyone getting salmonella on my watch) which makes it prefect safe to eat...
But this also allows for the cookie dough to stay nice and gooey inside the cupcake! I tried this recipe a few different times (one was an EPIC fail), but I finally landed on a real winner! If you like cookie dough at all, you are going to LOVE these cupcakes!
for the cookie dough:
for the cupcakes:
for the buttercream:
*Makes about 20 cupcakes
The cupcakes look and taste amazing just one comment my cookie dough didn’t spread out in the cupcake and didn’t really cook through it just remained in a ball. Next time I won’t freeze the dough and hopefully it will spread out, it still tastes fine just lacks the visual appeal of the layered effect that you’ve got in your cupcakes. Thank you for the recipe ????
Can the frosted cupcakes be left out of the fridge (because of the cream cheese in the frosting...). Thanks!
Hi Marla! Thanks for the question. It depends on how long you are leaving them out! If you are not serving the cupcakes within a few hours, they do need to be refrigerated. And then brought back to room temperature before they are served. Let me know if you have any further questions!
These are really good, however my cupcakes are stuck to the paper at the bottom which takes away from the cookie dough inside :( Really bummed about that since I'm taking these to an event. Maybe it's bc the dough had the sprinkles inside like the recipe says?? Idk. But regardless they are good!
Hi Sherry! Thanks so much for letting me know! I think the trick is to spray the cupcake liners with non-stick cooking spray. I have switched over the sprinkles and added this trick into the directions. I am glad you liked them though!
I made this just now, and they are good. A couple of things: My cookie dough in the beginning would not shape into balls, so I added a touch more butter. The cookie balls did not seem to bake like a cookie like the picture looks like to me (which is fine, they were just more gooey than expected), and I would make them smaller (I thought I was making them small, so I'd suggest to go even smaller than what you usually think small means). Other than a couple of tweaks these turned out lovely. Thank you!
Hi Shannon! Thanks so much for letting me know! I personally like it when the cookie dough is gooey on the inside :) - but making them smaller will definitely make them bake up more. I am glad you were happy with the final product though!
Hey!! As far as eating the raw cookie dough ball on top, is that ok food safety wise? I was told raw flour was bad.
Hello! I have heard this too. About a year or so ago, there was a recall on flour. One brand had their kitchens contaminated, so there was potential for the flour to make people sick. But, that seems to have been taken care of - so I think we are safe! I have been eating cookie dough for years and never had a problem! But if you are still nervous, just skip the cookie dough balls on top!
Wondering..i am really short on time. Do you think I could use a box cake mix instead and do you have a recommendation? Also could any part of these or the whole cupcake be made a day ahead and if so I should I store them? Thanks.
I have never tried this with a box cake mix - but I don't see why it wouldn't work. I suggest using Pillsbury. And if you make them the day before, I would store them in the fridge in an airtight container or wrapped in plastic wrap. Then I would frost them the day of serving. Let me know if you have any more questions!
Im confused. Do you use 2 whole eggs plus an egg white? No where in the recipe does it add the eggs just the egg whites
Hi Donna! Sorry about the confusion! I have updated the recipe. Let me know if you have any further questions!
How many cupcakes does this recipe approximately make?
Hi Ashley! This recipe makes approximately 30 cupcakes.
do you have to use whole milk
You don't have to use whole milk, but it will give you the best flavor.
These look perfect!
This looks so good!! I made that cookie dough cake a couple weeks ago and I think you saw it on my Instagram @sweetsbythebeach ! I sadly didn't get to try it because I was making it for someone's birthday. :( I will definitely make these for myself though! I will let you know how they turn out!
Hi Jojo! I did see it on instagram! It looked amazing! But I'm so sad you didn't get to try it...that's literally the best part about baking! You will have to try these and let me know if you like them!
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