Chocolate Chip Cookie Dough Stuffed Cupcakes

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READY IN: 3hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cookie Dough Balls:
  • Whisk together the flour, baking soda, and sea salt Set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
  • Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
  • Fold in the chocolate chips; mixing just enough to evenly combine.
  • Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350.
  • Line 24 muffin cups with paper liners.
  • Cupcake Mix:
  • Beat 3 eggs in a large bowl with an electric mixer to break up.
  • Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
  • Spoon into the prepared cupcake liners, filling each 2/3 full.
  • Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
  • Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.
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