So Bad, But So Good: Chocolate Chip Cookie Dough Filled Funfetti Cupcakes

Nobody's going to challenge the idea that cupcakes are delicious. It's like, fact.

But you know what? They're even better when stuffed with cookie dough.

I learned this, of course, when I found myself with a boatload of extra Funfetti cake mix and cookie dough from making a Cookie Cake Pie, and decided to make a batch of cupcakes with a dollop of dough dropped in each cup of batter before baking.

Now, if you've never done it yourself, here's what you can expect.

First: A heads up: the cookie dough will sink--the cake will bake around and over the dough. But this is OK, because each one has an unexpected, gooey little sugar bomb inside.

Note: It will be gooey, by the way, so if you are worried about things like, oh, salmonella, use an egg-free cookie dough.

Second, and perhaps more importantly: It will delight you and your friends to eat them.

Now, I'm going to confess: my favorite delivery method is with either Funfetti or Rainbow Chip cake (a mix. Yup, I said it). But please, please, please: Make your own frosting. It's so easy, and it adds an extra dimension of delicious to this ever-so-slightly trashy (but delightfully so) treat.

Here's the recipe I used.

Chocolate Chip Cookie Dough-filled Cupcakes


  • 1 box Funfetti or Rainbow chip cupcake mix
  • 1/2 batch of chocolate chip cookie dough (um, bake the rest as cookies)
  • 1 batch fudge buttercream (recipe below, as found on AllRecipes)


  1. Prepare cupcake batter per box instructions--but before baking, fill the cups about 2/3 full, then give each one an added dose of awesome by adding a generous spoonful of cookie dough.
  2. Bake as directed on box instructions.
  3. Remove from oven and let cool. 
  4. Meanwhile, make the frosting (recipe below). When the cupcakes are room temperature, frost liberally, and enjoy.

Chocolate Fudge Buttercream

  • 1/2 cup butter
  • 1/4 cup shortening
  • 1/3 cup unsweetened cocoa powder
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 cup hot fudge topping
  • 1 teaspoon vanilla extract


  1. Cream together the butter or margarine with the shortening.
  2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
  3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

P.S. In case you were wondering how the Cookie Cake Pie came out? Delicious.