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Chocolate Chip Cookie Dough Stuffed Cupcakes

Chocolate Chip Cookie Dough Stuffed Cupcakes:

Maybe I was a strange child…

Whenever a classmate brought cupcakes to school for his or her birthday, I’d devour the frosting but leave the actual cupcake, proclaiming it to be “boring.”

Too bad no one ever brought in a batch of these cookie dough cupcakes. You think they are ordinary vanilla cupcakes until you take a bite. Suddenly it’s no longer a cupcake you’re eating, it’s unbaked chocolate chip cookie dough!

cookie dough cupcakes

I was generous with the cookie dough in these cupcakes – there’s not just a tiny amount. They are completely STUFFED with cookie dough!

And the process is much easier than it may seem. As proof: I made the entire recipe with one hand. (Or maybe I’m just getting better at navigating my broken arm.) In any case, I’ve included some of the unedited in-process photos below:



vegan cookie dough cupcakes

On to the recipe!!

Cookie Dough Cupcakes:

Cookie Dough Stuffed Cupcakes

For the Cupcakes (adapted from my Gluten Free Cupcakes)

  • 1 1/2 cups flour (white, spelt, or Bob’s gf) (180g)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup xylitol or sugar of choice (180g)
  • only if using Bob’s gf, add 1/2 tsp xantham gum
  • 1/2 cup mayonnaise (such as Vegenaise, Mindful Mayo, or homemade cashew mayo) (120g)
  • 1 tsp pure vanilla extract
  • 2/3 cup plus 2 tbsp water (190g)

Preheat your oven to 350F. Place 12-14 liners inside a cupcake pan. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, combine remaining ingredients and whisk until the mayo spread is completely smooth. Pour wet ingredients into dry and stir until just evenly combined.  Immediately divide among the liners (these cupcakes rise a lot), and bake 20 minutes or until cupcakes have domed and a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the oven and let sit at least 20 minutes before trying to peel away the liners.

For the Cookie Dough (adapted from my Chickpea Cookie Pie, and if a sugar-free version is preferred, you can use my Sugar-Free Cookie Dough Dip instead.)

  • 1 can white beans or garbanzos (drained and rinsed) (250g total, once drained)
  • 1/2 cup quick oats (40g)
  • 2 tbsp unsweetened applesauce (30g)
  • 1 1/2 tbsp oil (or peanut butter) (20g)
  • 1 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar or xylitol (135g)
  • 1/2 cup chocolate chips (120g)

Blend everything except the chocolate chips very well in a good food processor. Stir in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) Cut out the center of each cupcake with a knife or spoon, fill the holes with cookie dough, then place the cut-out portion back on top. Frost with more cookie dough OR your favorite frosting OR any of my Healthy Frosting Recipes.

—–> View Cookie Dough Cupcake Nutrition Information <—–

tagalongs fg

Link of the Day: Healthy Girl Scout Cookie Peanut Butter Tagalongs – no flour required!

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Published on August 6, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Freddy Falck says

    The cookie dough looks spectacular. Although I am more a fan of frosting than cookie dough, this is one dough that I am ready to lick right off the bowl. The flavorful chocolate chips act as the perfect accomplice to the vanilla frosting.

  2. Matea says

    I’m a cookie-dough lover, salmonella or no salmonella–I’ll take the risk once in a while! But this is healthy, no-egg cookie dough….so basically I can eat more, risk-free and guilt-free!

  3. Kim says

    Did anyone else’s cookie dough turn out a little runny? i tried adding some extra oats to absorb some of the moisture. I rinsed and drained the beans well, so I am not sure what the problem could be?

    • Unofficial CCK Helper says

      Mine came out thick, so I’m not sure I can help, but have you looked through Katie’s Recipe FAQ page at the top of her blog for troubleshooting? Also what food processor did you use, and what sweetener?

      • Kim says

        Thanks for the advice! I just used my trusty old cuisinart food processor and xylitol. Adding the oats seemed to help as well as letting it settle for a bit.

    • Chocolate Covered Katie says

      Oh no, MANY are dairy free! 🙂
      I use only fair-trade (non-slave) chocolate, so my favorites are Enjoy Life brand and Fair Trade brand, both available at Whole Foods and some regular grocery stores. Ghirardelli, Guittard, Kroger natural, and even Costco brand are all vegan though!

  4. Amira Alexandra says

    I made this into a full cake, rather than individual cupcakes (because I’m lazy) and this recipe was delicious!! The first layer of frosting was the cookie dough layer followed by a vegan buttercream layer. It wasn’t as pretty as your cupcakes, but it sure was delicious! I used whole wheat pastry flour and cut out a bit of sugar (replaced by stevia) and my non-health-concious boyfriend didn’t even notice. We both LOVED it! The cake is so moist and fluffy. Another genius Katie creation! <3

    P.S. I was lucky that I had a jar of Veganiase in my fridge, but it was 5 months expired…which initially scared me. However, once I opened it, and it was totally perfect. Yay for vegan mayo! 🙂

  5. Melanie says

    These sound delicious! I have a few mini (about 3-4″) heart shaped spring foam pans I was thinking of using to make these. Would the cooking time still be the same, or would I need to increase it? How much if so?

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