Cookie Dough Stuffed Cupcakes

The Dough Dough founder Gina Ginsburg shows you how to make cupcakes stuffed with cookie dough. The cookie dough is safe to eat because it's made with pasteurized egg whites and flour that's been heat treated to kill the bacteria.

Cookie Dough Stuffed Cupcakes


Box of your favorite cake mix

Preheat the oven to 350.  In a large bowl, stir together ingredients according to the box. Scoop into lined cupcake pans. Bake 15-20 minutes in preheated oven, or at temp/time as stated on the box. Rotate halfway through. Bake until the cake comes out clean with a toothpick. Pop pan into the freezer for at least 15 minutes to cool.

Eggless Cookie Dough 

1lb 4 oz Heat Treated flour
0.2 oz salt
1 lb butter, soft
14 oz sugar
7 oz brown sugar
0.5 oz vanilla extract
1 lb 2 oz mini chocolate chips
2 oz Almond Milk as needed for texture (ADD 1 Tbsp. AT A TIME)

In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy. Add vanilla extract. Add flour and salt. Mix until combined. Stir in Almond Milk 1 tbsp at a time for texture until smooth. Stir in chocolate chips. Ok at room temp. for 2 days.

Buttercream Frosting

6 sticks Butter
6 c Powdered Sugar
1 ½ tsp Salt
2 tbsp Vanilla
¼ c Heavy Cream

Cream butter on medium speed until smooth. Scrape down sides of bowl and paddle. Add powdered sugar and salt in 3 additions, alternating with heavy cream and vanilla. Scrape often, beat until light. 

Using a paring knife, cut out the center of the cupcake leaving ½” of cake at the edge and going 1” deep.  Discard center of cupcake that you cut out.

Using a heaping scoop (with a scooper or large spoon) of cookie dough, carefully stuff cupcake. It is ok if it sticks out a bit on top. 

Top with buttercream or store bought frosting of choice. Can decorate with sprinkles or more cookie dough frosting if desired.