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Almond Chocolate Chip Cookie Dough Cupcakes

Almond Chocolate Chip Cookie Dough Cupcakes

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Cupcakes stuffed with almond cookie dough and topped with chocolate frosting.MORE+LESS-

Updated September 11, 2017

Make with

Pillsbury Cookie Dough


box (15.25 oz) Betty Crocker™ Super Moist™ yellow or butter recipe yellow cake mix (and ingredients package calls for)


cup brown sugar, packed


teaspoons vegetable oil


teaspoons vanilla paste or extract


teaspoon almond extract


cup mini chocolate chips


can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate


package of Pillsbury™ refrigerated chocolate chip cookie dough (optional)

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  • 1

    Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.

  • 2

    While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.

  • 3

    Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.

  • 4

    Add brown sugar, salt, vanilla, and almond extract.

  • 5

    Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.

  • 6

    Chill in refrigerator for 20-30 minutes or until firm.

  • 7

    Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.

  • 8

    Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).

Expert Tips

  • To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350°F.

No nutrition information available for this recipe

More About This Recipe

  • Every once in a while, my husband brings home chocolate chip cookie dough cupcakes from work that are to die for!I have three problems with this:1. I have yet to track down the recipe for the cupcakes.2. Even though I don’t have the recipe, we know the dough stuffed in the cupcakes has raw eggs in it. Although I like to live dangerously, I don’t consider eating massive amounts of raw eggs the best idea (which is bound to happen because you know I can’t eat just one cupcake!).3. They’re really tasty and whoever is baking them may be giving me a run for my money in the baking department.So the only logical thing to do was try to duplicate the recipe on my own! These Almond Chocolate Chip Cookie Dough Cupcakes came pretty darn close if not better to the ones my husband brings home from work.

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Chickpea Protein Cupcakes topped with Protein Chocolate Frosting made from a Greek Yogurt base, and finished with Vegan-Chocolate Covered Chocolate Chip Cookie Dough QuestBar Bites!

² Ingredients

  • 1 large Egg
  • 1/4 cup Carob Chips
  • 1.33 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
  • 6 serving (serving = 1 tbsp) Nestle Semi-Sweet Mini Chocolate Chip Morsels
  • 4 serving (serving = 1/2 cup) Trader Joe's Organic Garbanzo Beans
  • 6 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
  • 1/3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
  • 1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  • 8 serving (serving = 1/8 tsp) Great Value Baking Powder
  • 2 serving (serving = 1 scoop) About Time Whey Protein Isolate
  • 1 serving (serving = 1 bar) Quest Chocolate Chip Cookie Dough

Q Directions

For Cupcakes:
Drain, rinse, and clean chickpeas under water in a strainer. In a blender combine chickpeas, 1/3 cup almond milk, and 1/3 cup fate yogurt. Blend/Pulse until chickpeas are pureed and all ingredients are combined. Transfer mixture into a mixing bowl. Add in 1tsp vanilla extract, 1tsp baking powder, the stevia, and 1 scoop of About Time Vanilla Protein Powder. Mix all ingredients together until combined thoroughly. Whip in 1 large egg. Lastly, gently fold in the mini chocolate chips.
Equally distribute batter into 9 sprayed muffin tins.
Cook on 350F for 20-25 minutes (until cupcakes are baked through and bounce back when touched. Will be super moist and fairly thick.

For Frosting:
Mix together 1 cup Fage and 1 scoop AboutTime Chocolate Protein Powder until completely combined. Use frosting equally on the 9 cupcakes.

For QuestBites:
Break apart a Chocolate Chip Cookie Dough QuestBar into 25-30 equal balls. Melt Carob Chips in a double boiler or in a fondue melter. Once Chips are melted roll QuestBar balls in the chocolate one at a time until completely covered and set on non-stick paper (parchment/wax) to cool and harden.

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes are the ultimate sweet treat and perfect for any occasion!

Yield: 12 cupcakes

Prep Time: 10 minutes

Cook: 18 minutes

Tessa's Recipe Rundown.

Taste: Sweet without being cloying.
Texture: The cupcake is moist and fluffy while the frosting is uber rich with bites of mini chocolate chips.
Ease: Pretty straight forward recipe, though you will dirty a few bowls.
Appearance: Beautiful! These would look great on any dessert table.
Pros: Just a fun and simple cupcake recipe that everyone will enjoy.
Cons: These are pretty rich.
Would I make this again? Yes!

Okay you guys. I have something to admit. I currently have two totally guilty obsessions right now. One of those obsessions is for cookie dough. If you are a regular reader of my blog you may have noticed that these Chocolate Chip Cookie Dough Cupcakes are not the first cookie dough themed recipe I’ve posted lately. In fact, this will be the third cookie dough recipe this month!! It all started with these Homemade Cookie Dough Brownie Bombs, and continued with Homemade Peanut Butter Cookie Dough Oreos. And now I’m subjecting you to more cookie dough torture, for which I’m terribly sorry. I do have to say though, I have a super fun job that allows me to work on cookie dough recipes 24/7.

My other obsession is totally unrelated, and it is centered around my NEED for grey horizontal striped curtain panels in our living room. Right now we have ugly vertical blinds in front of a sliding glass door and I KNOW that replacing the blinds with these curtains would complete the room in such a beautiful way but I can’t find them anywhere for a reasonable price! It’s seriously driving me nuts. And I’m not about to attempt to paint curtains, that will end horribly wrong I can guarantee it. I’ve been lusting after these perfect striped grey and ivory curtain panels from Crate & Barrel but cannot bring myself to spend $200 on freakin’ curtains. Maybe they will go on sale? That will probably happen the day someone creates calorie-free cookie dough.

Chocolate Chip Cookie Dough Cupcakes

I’m sorry for doing this to you. Really, I am. I took my favorite chocolate chip cookie recipe in the world and combined it with a chocolate chip cookie dough FROSTING. The frosting is egg free and completely safe necessary to eat. You just found your new favorite way to eat a chocolate chip cookie, I promise.

You can literally see how soft they are! I love these little cookie cupcakes. And I can’t think of a better frosting for them than the actual cookie dough, can you? I didn’t think so.

Baking cookie dough in muffin/cupcake pans is actually easier than making actual cookies. There’s no spreading issues to fear and you’re guaranteed a thick result. Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin. Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin. Be sure to use cupcake liners to make things extra easy. I love the ridged effect the liners give the cookie cupcakes, too. Oh and bonus: no dough chilling for this recipe!

As the cookie cupcakes cool, make your frosting. It’s safe-to-eat cookie dough in frosting form. The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk. There are no eggs or leavening agents present – both ingredients used for the structure of a baked cookie. Well, you’re not baking the frosting – you’re just eating it. And it is GOOD. I use mini chocolate chips for the frosting because you get more chips with each bite and it makes the frosting easier to spread onto the cookie cupcake.

This cookie dough frosting is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.

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Chocolate Chip Cookie Dough Cupcakes

So it's a cupcake with just a hint of cookie dough flavor stuffed with cookie dough (egg-less) and then topped with a frosting that has tastes like well. like a cookie.


  • 3 sticks unsalted butter (1 1/2 cups, at room temperature)
  • 1½ cups light brown sugar
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup 2 sticks unsalted butter, softened to room temp
  • 1 1/2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups mini chocolate chips (you may want more to put on top)


Recipe Notes

Source: Cupcakes from Annie's Eats Filling and frosting from [Sally's Baking Addiction |

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posted February 8, 2011 by Christy Denney

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I'm Christy Denney, and I eat everything. I'm a mom of five, wife, and cookbook author living in sunny Florida. I can't be left alone with a warm cinnamon roll or chocolate chip cookie.


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