These moist chocolate cupcakes are filled with a chocolate chip cookie for a sweet treat that’s doubly delicious!
Summer is in its final days which means camps have ended and the kids are gearing up for a new school year. This past week, they’ve been home with me while I’m working. When time allows, we do little projects to keep them busy (and when time doesn’t allow, mommy calls in reinforcements!). These chocolate cupcakes are one of our projects. We also grew crystals and took care of their school garden! But I’m pretty sure chocolate cupcakes top the list – they could barely wait to gobble them up.
The recipe is a from scratch chocolate cupcake batter filled with store-bought cookie dough. You could absolutely use homemade chocolate chip cookie dough, but this was a lot easier with the kids.
- 1 16-oz. roll of chocolate chip cookie dough
- 2 cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. Kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- ½ cup sour cream
- ½ cup how water
- Line a 12-cup muffin pan with paper liners.
- Cut roll of cookie dough in half. Reserve half for another use. Divide the remaining half into 12 pieces; roll into balls and refrigerate until ready to use.
- Preheat oven to 350F.
- Whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined.
- Alternate dry ingredients with some of the hot water and sour cream until everything has been added.
- Divide batter evenly among prepared muffin cups. Press one cookie dough ball into each.
- Bake for 20 minutes or until a tester inserted into the cake comes out clean.
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