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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!

FYI – since we’re using a vegan cookie dough here, no need to worry about eating raw cookie dough – woo hoo!

Here’s how to make them:

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.

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.

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).

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.)

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

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!
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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 divided
  • 5 Tb Original Unsweetened Almond Milk divided
  • 1 tsp Vanilla Extract
  • 1/4 cup + 2 Tb Cocoa Powder
  • 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.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

 

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