Chocolate Chip Cookie Dough Cupcakes

Recipe by JamesDeansGirl
READY IN: 47mins


  • 1
    (18 1/4 ounce) package yellow cake mix
  • 1
    (3 1/2 ounce) package vanilla instant pudding mix
  • 1
    cup whole milk
  • 1
    cup vegetable oil
  • 4
    large eggs, at room temperature
  • 1
    teaspoon vanilla extract
  • 1
    (1 lb) package frozen refrigerated chocolate chip cookie dough
  • frosting, of choice for decorating


  • Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
  • Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
  • Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
  • Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
  • Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
  • Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
  • Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
  • Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.