Will raw flour in the cookie dough be safe to eat?

Raw flour can carry bacteria. For a safer edible dough, use heat-treated flour (toast in the oven briefly) or use pasteurized flour sold for no-bake recipes. Many bakers also use minimal-egg recipes or egg replacers for no-risk dough.

How do I stop cookie dough from sinking to the bottom?

Freeze the dough balls thoroughly and place them on batter rather than pushing them through. The frozen dough should remain centered as the cupcake bakes.

Can I make this gluten-free?

Yes. Use a gluten-free flour blend for the cookie dough and a gluten-free cake mix for the batter. Test bake one cupcake to set timing.

Why is my cookie dough still raw after baking?

That can happen if the dough is too large or your oven runs cool. Either reduce the size of dough balls or increase bake time slightly while watching the cake portion’s doneness.

Can I use homemade cake batter instead of box mix?

Absolutely. Use your favorite yellow cake recipe but watch bake time — homemade batters sometimes need a few extra minutes.

Chocolate Chip Cookie Dough Cupcakes — Soft, Sweet & Irresistible

Description

I spotted these cookie-stuffed cupcakes on a bakery menu and just had to recreate them. They turned out fantastic — soft cake with a hidden cookie-dough center. If you love cupcakes, this one’s a winner.

Ingredients

All-purpose flour — 1½ cups
Baking soda — ¼ teaspoon
Sea salt — ¼ teaspoon
Unsalted butter, softened — ½ cup
Granulated sugar — ¼ cup
Packed brown sugar — ½ cup
Large egg — 1 (for the cookie dough)
Vanilla extract — 2 teaspoons
Mini semisweet chocolate chips — 1 cup
Yellow cake mix (boxed) — 1 (18.25 oz) package
Water — 1⅓ cups
Canola oil — ⅓ cup
Large eggs — 3 (for the cake batter)

Instructions

In a medium bowl whisk together the flour, baking soda, and salt. Set this dry mix aside.
In a separate bowl, cream the softened butter with the granulated and brown sugars until smooth using a hand or stand mixer. Add the single egg and the vanilla and beat until incorporated.
Fold the dry ingredients into the butter-sugar mixture just until combined. Stir in the miniature chocolate chips. Scoop tablespoon-sized portions of the dough, arrange them on a baking sheet, and freeze until they are firm (about two hours).
Preheat the oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
Whisk the three eggs lightly in a large bowl, then add the boxed cake mix, water, and oil. Beat on medium speed for two minutes until the batter is smooth.
Fill each liner about two-thirds full with the cake batter. Press one frozen cookie-dough ball into the center of each cup so it sits slightly below the surface.
Bake for about 20 minutes, or until a toothpick inserted into the cake portion (avoiding the cookie dough) comes out clean. Let the cupcakes rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the dough balls solid — this prevents them from melting into the batter while baking.
Don’t overmix the cookie dough or the batter; overworking develops gluten and can make the texture tough.
Use mini chocolate chips for even distribution through the dough and cake.

Nutrition

Calories: 256
Fat: 13g
Carbohydrates: 34g
Protein: 3g