Chocolate Chip Cookie Dough Cupcakes From Harvard Sweet Boutique

Fwd: Contributed Recipes - cookies, brownies and more!

Chocolate Chip Cookie Dough Cupcakes from Sue George, owner of Harvard Sweet Boutique Chocolate cupcakes, filled with chocolate chip cookie dough (minus the eggs!), topped with vanilla buttercream and a homemade chocolate chip cookie! Yields: 13 cupcakes


  • Chocolate Cupcakes
  • Vanilla Buttercream
  • Chocolate Chip Cookie Dough Filling 
  • Chocolate Chip Cookies (use your favorite recipe)

Chocolate Cupcakes Recipe
1/2 cup European cocoa powder
1/2 tablespoon instant espresso powder
1 cup boiling water
1/3 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 teaspoons vanilla


  1.  Add cocoa powder and espresso powder to boiling water and leave to cool
  2. In a medium mixing bowl, whisk flour, baking powder and salt together
  3. In a large mixing bowl, cream butter and sugar with a mixer 
  4. Add eggs, dry ingredients, and cocoa powder/ water mixture to the butter/sugar mixture
  5. Fill cupcake pans 3/4 of the way full and bake at 350 degrees Fahrenheit for about 10 to 15 minutes or until toothpick comes out clean.
  6. Cool completely on cooling rack
Vanilla Buttercream Recipe
1/2 lb unsalted butter
1lb of confectioner's sugar, sifted
1 tablespoon vanilla extract

Combine ingredients in mixing bowl and  cream until smooth

Chocolate Chip Cookie Dough Filling
1 cup of all-purpose flour
1/2 cup of butter (softened and cut into cubes)
1/2 cup dark brown sugar
1 teaspoon vanilla extract
A pinch of salt 
1/4 cup chocolate chips 
1 tablespoon vanilla buttercream (see recipe above) or more as needed

  1. Combine flour, softened and cubed butter, dark brown sugar, vanilla extract and salt in a mixer and mix until dough forms.
  2. Add chocolate chips and buttercream to the dough and combine just until mixture holds together.
Cupcakes Assembly
Core each cupcake by scooping out about one teaspoon of the cupcake using a pairing knife or cupcake corer. Put the Chocolate Chip Cookie Dough Filling into a pastry bag and cut 1/2 inch off the tip. Fill each cupcake with approximately 1 tablespoon of filling.

Fill another pastry bag with the vanilla buttercream and attach a decorating tip of your choice and pipe a generous amount of icing on top of the cupcake. Garnish the cupcakes with a wedge of your favorite homemade chocolate chip cookie and enjoy!