Friday, January 27, 2012

Chocolate Fudge Cookie Stuffed Cupcakes With Chocolate & Vanilla Butter Cream

I recently celebrated my 18th birthday and decided to create an extra special cupcake just for my special day. I combined some of my favorite flavors and managed to stuff it all into one cute little cupcake! I knew from the moment I took the cupcakes out of the oven that everything was going to be delicious... and I was right! Stuffed with the most decadent cookie, these chocolate cupcakes satisfy everyone's sweet tooth. I hope you all enjoy them as much I did. And always remember: "Life's short, eat a cupcake!"

Chocolate Fudge Cupcakes:
1 box chocolate cake mix of your choice.

Prepare as directed; bake according to directions on box.

Cookie Dough Center:
1 1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla extract
1 cup miniature chocolate chips

Whisk together the flour, baking soda, and 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.

Vanilla Butter Cream Frosting:½ c. butter.
½ c. margarine.
3 c. confectioners’ sugar. (SIFTED!)
1 tbsp. vanilla.
¼ tsp. salt.
2 tbsp. milk.

Beat butter and margarine for a few minutes at medium speed. Add confectioners’ sugar and reduce mixer to low speed. Blend until sugar is incorporated. Increase to medium speed and add vanilla, salt, and milk. Beat for 3 minutes. Frost cupcakes and sprinkle with miniature chocolate chips.

Chocolate Butter Cream Frosting:
½ cup butter
½ cup margarine
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk

Cream butter and margarine for a few minutes on medium speed. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.




  1. Thanks for your post! And happy belated birthday! You're just like me--I like to bake for myself on my birthday:)

    I've seen this idea before and was unsure how to make it exactly. I am kinda confused on your directions--could you write about how you assembled them?

    Thanks so much!!

  2. Hi Amber! Thank you so much for the comment! The assembly for these cupcakes is very simple. After you have prepared your batter, fill the cupcake liners about half way and then place the frozen cookie dough ball right inside the batter. Then just bake the cupcakes as directed. When the cupcakes come out of the oven, it's ok if the batter is still a bit moist, because the cookie and batter will continue to bake when cooling-and also, the cookie dough might become a bit dry if baked too much. If you have any further questions don't hesitate to leave another comment! I hope you enjoy!