Chocolate Chip Cookie Dough Cupcakes

Behold. The chocolate-chip cookie dough cupcake. Commonly known as the Ecstasy cupcake. In fact, if you look up the word Ecstasy in the dictionary, the entry reads, “also see chocolate chip cookie dough cupcake.” So, in other words, it’s kind of a big deal, and I know you’ve all been DYING for the recipe, right?

Well, I’ll brief you on the story. As I was searching the web one day, for new ideas for treats of course, I stumbled upon this fabulous little blog called SugarCooking. She is from State College and is like an semi-older version of myself! WOO! There are more of me! Anyway, as if was skimming through her posts, I found this one, and new it had to be mine. It had to be mine now!

Here we go, take a deep breath.

Bake up some chocolate chip cupcakes, then hollow a little whole out in the center.

Stuff that sucker with a big heaping of cookie dough, minus the egg whites of course. We wouldn’t want salmonella to be cause by this delightful package of fabu-lash-ness. Short story. I made these cupcakes twice last week. One for the football boys and one for the church pot-luck. I think I scared the boy who took one and asked if they were ok to eat because they had cookie dough. I tried to explain to him that they were safe, but that raw eggs were present in food we eat everyday, like mayonnaise. After mortifying the poor boy, I have decided that I will keep my nutrition lessons to a minimum. I’ll stick to the cupcakes.

Top with brown-sugar cookie icing, chocolate chips, and a homemade chocolate chip cookie! (I used some good old fashion chewy keebler in the first picture. I kind of cheated…ehh, who cares!)

“I think this was your best cupcake yet,” I over heard someone say while tasting them. Satisfaction, delight, and Ecstasy are the three words I would use to describe how I feel.

Chocolate Chip Cookie Dough Cupcakes

Adapted from Annie’s Eats

Items Needed:

For the cupcake:

  • 1 white cake mix
  • Oil, water, and eggs called for on the package.
  • 1/3 cup sour cream
  • 1/2 cup chocolate chips

For the cookie dough filling:

  • 4 TBS. softened salted butter
  • 6 TBS packed light brown sugar
  • 1 cup plus 2 TBS all-purpose flour
  • 7 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/2 cup semi-sweet or milk or even white chocolate chips

For the brown sugar cookie frosting:

  • 3 sticks softened salted butter
  • 3/4 cup packed light brown sugar
  • 3 1/2 cups confectioner’s sugar
  • 1 cup all-purpose flour
  • 3 TBS. milk
  • 2 1/2 TBS. vanilla


  • Homemade mini chocolate chip cookies. (I would suggest using my chocolate chip cookie recipe, it’s nothing short of fabulash) However, store bough cookies take a lot less time, and taste yummy to. (The first picture is shown with store-bought cookies, I am not ashamed!)
  • Mini semi-sweet chocolate chips.


  1. Bake cupcakes according to package, folding in sour cream before baking. Divide between 24-30 baking cup lined cupcake pan.
  2. Bake for 18-22 minutes at 350*F.
  3. Let cool, meanwhile make cookie dough filling. Combine butter and sugar on medium speed with a mixer for about two minutes, until light and fluffy. Beat in flour, sweet. cond. milk, and vanilla. Fold in chocolate chips. Place in the refrigerator until ready to use it.
  4. To make the frosting, combine butter and brown sugar until light and fluffy. Mix in confectioner’s sugar, flour, milk, and vanilla until smooth.
  5. To assemble, hollow a little hole in the center of each cupcake, eat the scraps. Next roll a ball of cookie dough to fit inside the whole, stuffing may be involved ;)
  6. Pipe on frosting, top with a half or a whole of a cookie, and sprinkle with mini chocolate chips.

Webster’s Dictionary: Ecstasy (See chocolate chip cookie dough cupcake)