Chocolate Chip Cookie Dough Cupcakes

I am a massive fan of Cupcake Wars.  Does anyone else watch that show?  It’s my secret addiction.  I have a dream to one day be able to whip up three distinct cupcakes within two hours.  If only.. Anyway, one of the things that people are often doing on this show is making fillings.  I was starting to feel like a big of a cupcake novice because I never did fillings.

On that note, I was browsing Love from the Oven the other day and I found this link to a delicious chocolate chip cookie dough cupcakes recipe, complete with filling!  Absolutely decided.  So armed with our brand new cupcake corer and piping bag, I decided to give it a go.

Chocolate Chip Cookie Dough Cupcakes (adapted from the cupcake, filling and frosting recipe provided by Tidymom)  Her recipe makes 24, but I find that to be a bit too much to be manageable for myself and Beardyboyfriend (and whoever ends up as the recipients), so I halved it to make 12!


190g unsalted butter

3/4 cup light brown sugar

2 large eggs (unpictured)

1/2 cup milk

1/4 tsp vanilla extract

1/4 tsp almond extract

1 1/3 cup plan flour

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 cup chocolate chips (although this is flexible – I thought it didn’t look chip filled enough and put in a whole cup!)

Start by creaming together the butter and brown sugar.

Add in the two eggs and mix well.

Stir in the vanilla and almond extracts.

Stir in the bicarbonate of soda and baking powder.  Sift in the plain flour.

Mix in the flour and the chocolate chips.  Heat the oven to 170C.  Should fill approximately 12 cupcake cases.

Cook for about 15 minutes.  Again, it totally depends on your oven.  I was a bit surprised as to how it turned out – I had previously baked chocolate chip muffins and the taste and texture ended up being quite similar.  Which leads again to the question: what’s the difference between a muffin and cupcake?

Beardy boyfriend noted that these should be cored immediately, before the cool (as it’s easier to core then) and to only core part-way down the cupcake to make a nice neat hole for the filling!

Chocolate Chip Cookie Dough Filling


2 tbsp unsalted butter

3 tbsp light brown sugar

1 cup and 1 tbsp plain flour

100g condensed milk (truth: I had to estimate this from the can size.)

1/4 tsp vanilla extract

1/8 cup mini chocolate chips.

Mix unsalted butter, light brown sugar, vanilla extract, condensed milk and plain flour.  Fold in the mini chocolate chips.  Pop it in the fridge for a couple hours until it’s thick enough to be piped, rather than poured!

Cookie Dough Frosting

190g unsalted butter

3/8 cups brown sugar (I know – no one has an eighth measuring cup.  Would suggest measuring out 1 and a half 1/4 cups)

1 3/4 cup icing sugar

1/2 cup plain flour

1 1/2 tbsp milk

1 tsp vanilla extract

1/4 tsp almond extract

Cream together butter and sugar.  Add the milk, vanilla extract and almond extract.  Sift in the plain flour.  Mix together.  Let the icing set for an hour or two, then pipe onto cupcakes.

The verdict: all of it was good, but the result was VERY chocolate chip-ish.  In the future, I don’t think I would make all three together, but would make each part seperately (chocolate chip cakes with chocolate icing, cookie dough filling in vanilla cupcakes, etc!)



  1. Cupcake is made in the same way as a butter cake – you usually start by creaming the butter and sugar. Muffin is mixed more simply; you just stir the wet and dry ingredients together, and the batter is usually quite lumpy.

  2. They look lovely. Lots of squidgyness to them. 🙂

  3. I got hungry just by looking at your post! =)

    1. Aww, thanks! I’m definitely feeling more filling-ready!

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