So moist. So delicious. And so much more.™

The Baker's Club

Learn More >>

Join Now

Welcome back, !

Log Out Settings
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Chocolate Chip Cookie Dough

Cami SanRomani Recipe shared by:
| Follow this Baker

If you can't decide if you want cookies or cupcakes - why not have BOTH! These cupcakes are the best of both worlds! Rich devi's food cake surrounding a chocolate chip cookie dough center. Genius. :)

  • Hands-On Time: 15 Minutes
  • Total Time: 25 Minutes
  • Servings: 24
  • Rating:

Ingredients

  • 1 (18.25 ounce) package Duncan Hines Devil’s Food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules
  • 1/2 cup warm water
  • refrigerated chocolate chip cookie dough
  • Vanilla Buttercream:
  • 3 sticks unsalted butter, softened
  • pinch of kosher salt
  • 1 tablespoon vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • Garnish:
  • mini chocolate chips
  • mini chocolate chip cookie

Baking Instructions

  1. 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.
  3. 3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter.
  4. 4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Push down to make sure the batter covers the cookie dough.
  5. 5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
  6. 6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Continuous Piping

Continuous Piping

To frost smooth, unbroken piped outlines, squeeze your piping bag steadily and move slowly along the desired path.


Mayonnaise as a replacement for oil and eggs in a cake mix

Mayonnaise as a replacement for oil and eggs in a cake mix

You can substitute the oil and eggs called for in a cake mix by following the directions below: Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions. You may need to adjust the amount of water. Start by addiing a small amount of water and add more as needed to achieve a cake batter consistency, but do NOT exceed the amount called for in the directions.





Keep Exploring

Back to Top