The Secret to Unforgettable Chocolate Cookie Dough Stuffed Cupcakes

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
2. 2

   In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
3. 3

   In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. 4

   Pour wet ingredients into dry ingredients. Mix on low speed until just combined.
5. 5

   Gradually add hot brewed coffee to the batter, mixing until smooth. The batter will be thin.
6. 6

   Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for a few minutes, then transfer to a wire rack to cool completely.
7. 7

   To make edible cookie dough: Cream softened butter and brown sugar until light and fluffy. Stir in milk and vanilla extract. Gradually add heat-treated flour and salt, mixing until just combined. Fold in mini chocolate chips. If too soft, chill for 15-20 minutes.
8. 8

   Once cupcakes are completely cool, use a cupcake corer or small knife to carefully cut out the center of each cupcake (do not cut through to the bottom).
9. 9

   Roll cookie dough into 1-inch balls and gently press one into the center of each cored cupcake.
10. 10

    To make buttercream: Beat softened butter in a large bowl until creamy. Gradually add sifted powdered sugar, alternating with milk/cream, until smooth and fluffy. Beat in vanilla extract, vanilla bean paste, and salt until light and airy. Adjust consistency with more sugar or milk as needed.
11. 11

    Transfer buttercream to a piping bag fitted with your favorite tip and pipe generous swirls onto each stuffed cupcake.