Chocolate Chip Cookie Dough Cupcakes #Choctoberfest

*Disclosure: I did not receive products from sponsors for this post.  However, have received products from Imperial Sugar in the past & used their products for today’s post.  All thoughts and opinions are my own.

You guys.

I am so excited to share today’s #Choctoberfest recipe!  It’s been in the works for a while – and Instagram has been getting sneak peeks as I tweaked the recipe to get it just right!  Because if one is going to make Chocolate Chip Cookie Dough Cupcakes, they have to be just right!

Before I get further into the cupcakes, let’s talk Imperial Sugar – our #Choctoberfest Gold sponsor.  Imperial Sugar makes all sorts of amazing sugar products (I used their white sugar, brown sugar, and powdered sugar in the recipe below).

Imperial Sugar is celebrating their 175th year of producing non-GMO pure cane sugar this year!

Follow Imperial Sugar on social media!

And don’t forget to enter the amazing giveaway here!

So let’s get back to those cupcakes shall we?

The first time I made these, I was worried about overflow, so I made little tiny cookie dough balls.  Too small, in fact.  The cupcakes were delicious, but the cookie ball baked into a teeny tiny cookie, leaving empty space when the frozen dough had been.

So I knew I had to overcome my fear and go for a larger dough ball.  I increased the size my about 50% and it was just what these cookies needed!

Plus, I made little tiny cookies to go on top!  I took this batch to our back to school potluck this year and the cupcakes lasted less than 5 minutes.  No exaggeration!  People were inhaling them (or lamenting that they weren’t in the front of the line and missed out!)

Bottom line?  Make these cupcakes and you’ll be the hit of the party!

Chocolate Chip Cookie Dough Cupcakes

Eggless Edible Cookie Dough

½ cup butter (1 stick), softened
½ cup white sugar
½ cup brown sugar
2 teaspoons vanilla extract
1 cup flour
¼ teaspoon sea salt
1 cup mini chocolate chips


1 white/vanilla cake mix
1 package vanilla pudding mix (4 serving size)
1 (8 oz) container sour cream
4 eggs
¾ cup water
¾ cup oil
1 teaspoon vanilla extract

Cookie Dough Frosting
Adapted from Kevin & Amanda

¾ cup butter (1 ½ sticks), softened
¾ cup Crisco shortening
½ cup brown sugar
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon butter extract
¼ teaspoon salt
Mini chocolate chips

To make the cookie dough filling:
Cream together butter and sugars until light and fluffy.  Add vanilla, salt, and flour and mix until well combined.  Stir in chocolate chips.

Scoop into 1-inch balls (about 1 ½ tablespoons each).  Place on a baking sheet and freeze for 2 hours or overnight.

Once the cookie dough balls are frozen, make the cupcake batter.

Preheat the oven to 350 degrees F (not convection) and line muffin tins with paper liners.

Mix all cupcake ingredients together until smooth and divide between the prepared liners.

Push one frozen dough ball into the center of each cupcake – it is ok if the tops of the dough balls are still visible.

Bake in the preheated oven for 22-25 minutes or until the tops of the cupcakes are lightly browned.

Move to wire racks and cool completely.

To make the frosting:
Beat the butter and shortening together until smooth.  Add the brown sugar and mix until smooth.

Finally, add the powdered sugar, extracts, and salt and beat until smooth.

From here, you can add the icing into piping bags and frost cupcakes or stir chocolate chips into the frosting and frost cupcakes.

For these, I piped the frosting onto the cupcakes, added a mini chocolate chip cookie (here’s my recipe, just use all chocolate chips instead of other candies!) and sprinkled with mini chocolate chips!