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Cookie Dough filled Chocolate Cupcakes (Vegan and Gluten Free)

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If you love chocolate cake and cookie dough, then these vegan and gluten free cookie dough filled chocolate cupcakes are the treat you need make right now! Bonus: They’re ready in under an hour!

Vegan and gluten free cookie dough filled cupcake cut in half

Honestly, I don’t know where to begin with this recipe….  these cookie dough filled cupcakes are SOO good, they have me totally speechless! Let’s just say, if you’re a fan of chocolate, cake, chocolate cake, cookie dough, and frosting, then hop on board, because these cupcakes will take you straight to heaven!  Totally cheesy to say, I know – but wait ’til you try them!! These cupcakes are ridiculous.

So the next time you have a special occasion pop up where some insanely fun and delicious cupcakes are needed, I got you covered.  This recipe is blue ribbon status, my friend.  Trust me, your taste buds won’t know what hit ’em!

Why this recipe works:

  • This recipe is the best of both worlds – cookies and cake. It’s such a show-stopping and delicious treat!
  • The combination of the rich chocolate cake and sweet cookie dough is a flavor combo made in heaven.
  • Made with a Peanut’s Bake Shop Cookie kit, this recipe couldn’t be any easier to make!

Is it safe to eat this raw cookie dough?

  • Yes! we’re using a vegan cookie dough here, no need to worry about eating raw cookie dough – woo hoo! No raw eggs here!

Looking for other vegan cupcake recipes? Then you have to try my:

How to Make Vegan and Gluten Free Cookie Dough Filled Chocolate Cupcakes:

1. Preheat your oven to 350º. Then, line 12 spots in a cupcake pan with paper cupcake liners.

2. In a small bowl, combine the apple cider vinegar, non-dairy milk, oil, and vanilla. Set aside.

3. In a medium mixing bowl (or bowl for a stand mixer) stir together the sugar, instant coffee, salt, baking powder and baking soda. Then, sift in the flour and cocoa powder and stir again.

Dry cookie dough ingredients being sifting into a bowl

Dry cookie dough ingredients mixed in a bowl with a spoon

4. Add half of the liquid ingredients to the bowl of dry ingredients. Using a hand or stand mixer, mix on low until most of the flour has been incorporated, about 10 seconds. Then, add the remaining liquid mixture and mix for another 10 seconds. Scrape down the sides of the bowl with a spoon or spatula and mix again, this time on high for about 2 minutes.

Liquid and dry cookie dough ingredients mixed together in a bowl with hand mixer

5. Using an ice cream scoop or ¼ measuring cup, scoop the batter into the 12 cupcake liners. The liners should only be about 2/3 full.

6. Bake in preheated oven for 22 – 25 minutes or until a toothpick inserted down the center comes out completely batter-free. It’s best to test at least 3 or 4 cupcakes to be sure. Allow cupcakes to completely cool on a wire rack before adding the cookie dough filling or frosting.

7. When the cupcakes are cool, prepare the cookie dough according to the Peanut’s Bake Shop package directions.  Then, hollow out the center of each cupcake with a sharp paring knife. You’ll want to create a cylinder shape about 1 1/2 inches deep and 1 inch wide.  Then, proceed to fill each cupcake with about a tablespoons worth of cookie dough (be generous).

Prepared raw cookie dough in a bowl

Chocolate cupcake with the middle portion cut out

Chocolate cupcake with cookie dough in the hole

8. Prepare the frosting according to the directions listed at the very bottom of this page.  Then, frost each cupcake using a piping bag with a fitted tip, or the old fashioned way by using a butter knife or off-set spatula (like I did below.)

Frosted cookie dough filled chocolate cupcake on a purple plate

That’s it. So easy, so good, and so worth it.  I hope you LOOOVE these cupcakes as much as we do!

Top Tips for Making Vegan and Gluten Free Cookie Dough Filled Chocolate Cupcakes:

  • Make sure your cupcakes are completely cool before filling with cookie dough or frosting.
  • When cutting the hole in the cupcakes, do not cut all the way down to the bottom.
  • Prefer vanilla frosting with your chocolate cupcakes? Then try frosting these with my Sweet Vegan Vanilla Frosting!
  • This recipe is made with a Peanut’s Bake Shop Original Chocolate Chunk Cookie Kit. However, you can also try making these with a Peanut’s Bake Shop Midnight Chocolate Chunk Cookie Kit too, if you’re an even bigger chocolate fan.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

 

Vegan and Gluten Free Cookie Dough Filled Cupcakes

Cookie Dough filled Chocolate Cupcakes (Vegan and Gluten Free)

Let's just say, if you're a fan of chocolate, cake, chocolate cake, cookie dough, and frosting, then hop on board, because these cupcakes will take you straight to heaven!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: plant based, vegan
Keyword: Cookie Dough Cupcakes, Vegan Cupcakes, Vegan Desserts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 cupcakes

Ingredients

For the Chocolate Cupcakes

Cooke Dough Filling

Vegan Chocolate Frosting

  • 2/3 cup Vegetable Shortening
  • 2 1/4 cups Powdered Sugar (270 g) divided
  • 5 Tb Original Unsweetened Almond Milk divided
  • 1 tsp Vanilla Extract
  • 1/4 cup + 2 Tb Cocoa Powder (30 g)
  • 1/8 tsp Salt

Instructions

  • Preheat your oven to 350º. Then, line 12 spots in a cupcake pan with paper cupcake liners.
  • In a small bowl, combine the apple cider vinegar, non-dairy milk, oil, and vanilla. Set aside.
  • In a medium mixing bowl (or bowl for a stand mixer) stir together the sugar, instant coffee, salt, baking powder and baking soda. Then, sift in the flour and cocoa powder and stir again.
  • Add half of the liquid ingredients to the bowl of dry ingredients. Using a hand or stand mixer, mix on low until most of the flour has been incorporated, about 10 seconds. Then, add the remaining liquid mixture and mix for another 10 seconds. Scrape down the sides of the bowl with a spoon or spatula and mix again, this time on high for about 2 minutes.
  • Using an ice cream scoop or ¼ measuring cup, scoop the batter into the 12 cupcake liners. The liners should only be about 2/3 full.
  • Bake in preheated oven for 22 – 25 minutes or until a toothpick inserted down the center comes out completely batter-free. It’s best to test at least 3 or 4 cupcakes to be sure. Allow cupcakes to completely cool on a wire rack before adding the cookie dough filling or frosting.
  • When the cupcakes are cool, prepare the cookie dough according to the Peanut's Bake Shop package directions.  Then, hollow out the center of each cupcake with a sharp paring knife. You'll want to create a cylinder shape about 1 1/2 inches deep and 1 inch wide.  Then, proceed to fill each cupcake with about a tablespoons worth of cookie dough (be generous).
  • Prepare the frosting according to the directions listed at the very bottom of this page.  Then, frost each cupcake using a piping bag with a fitted tip, or the old fashioned way by using a butter knife or off-set spatula.

Directions for Frosting

  • In a mixing bowl, cream the shortening on high speed for 30 seconds or until it's fluffy and smooth.
  • Add 1 cup powdered sugar, the vanilla and 2 Tb. almond milk and mix on low for 20 seconds.
  • Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
  • Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.

Notes

  • Make sure your cupcakes are completely cool before filling with cookie dough or frosting.
  • When cutting the hole in the cupcakes, do not cut all the way down to the bottom.
  • Prefer vanilla frosting with your chocolate cupcakes? Then try frosting these with my Sweet Vegan Vanilla Frosting!
  • This recipe is made with a Peanut's Bake Shop Original Chocolate Chunk Cookie Kit. However, you can also try making these with a Peanut's Bake Shop Midnight Chocolate Chunk Cookie Kit too, if you're an even bigger chocolate fan.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

 

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