Sunday, April 7, 2013

Cookie Dough Cupcakes with Fluffy Nutella Frosting

Yup, you heard right ... cookie dough AND Nutella!!  This is a cupcake that I made for my sister's birthday.  I thought long and hard about the things she loved most and this is what I came up with.  Plain vanilla cake stuffed with cookie dough, topped with fluffy Nutella frosting, drizzled with even more Nutella and topped with a soft delicious cookie!  This is the stuff dreams are made of ... well, my dreams anyway.

I'm still on the hunt for a nice vanilla cake.  I gave this recipe a try for the first time and it worked really well.  I don't know if I'd want to just have the cake by itself, but it complimented the cookie dough beautifully.  With everything else going on in this cupcake, you really just want the cake itself to be nice and plain ... and that's what this one was.

I always thought that this kind of cupcake would take forever to make, but both the cookie and the cake  are one bowl recipes.  I made it over two days.  On day I did the cupcakes stuffed with the cookies, then I let them cool overnight and frosted them in the morning.  Mostly because I love fresh frosting!

Don't worry about the fact that the cookie recipe has eggs in it, the 'cookie dough' in the centre does cook with the rest of the cupcake so it's perfectly safe to eat :-D

First ... make the cookie dough.  These are the same cookies I used to make the cookie nests in my last post.

Best Ever Chocolate Chip Cookies: (this will make the cookie dough and the cookies to top the cupcake)

  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 cup dark chocolate chips
Adapted from Baking Illustrated

  1. In the bowl of your stand mixer with the paddle attachment, add the melted butter and both the sugars.  Cream these together on medium speed for about 30 seconds. 
  2. In a glass or small bowl, crack your eggs and add the salt and vanilla.  This is a tip that I learned in my baking class at George Brown.  Doing this helps to make sure that no shells make it into your batter and it also helps dissolve the salt before adding it to your mixture.
  3. Add the eggs one by one to your butter and sugar mixture.  TIP: Make sure to scrape down the sides and bottom of the bowl between each egg addition.
  4. I take a bit of a shortcut here and it works for me.  Once the eggs are completely mixed in I add the flour and then the baking powder on top and give it a quick mix with my hand.  I then turn on my mixer on the lowest speed and mix until the flour has been incorporated fully (and no longer).  Really, you should take out another bowl and sift your flour with your baking powder ... but I wanted this to be as quick as possible and my way works :-)
  5. Add your chocolate chips and turn your mixer on low until the chips have been mixed in.  Now you can dump this cookie dough into another bowl, or onto some wax paper, or even some plastic wrap.

Wash out the bowl and you're now ready to make your cake batter.

Preheat your oven to 350 degrees F.

Quick Yellow Cake:

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 1/4 cups milk
  • 2 teaspoon vanilla
  • 1/4 cup sour cream  

Adapted from

First let me say that this method is completely unconventional and nothing like I've ever made before, but it works.  The cake batter was almost the consistency of whipped cream and it didn't rise much when baked.  But stick with me on this one.

  1. Cream the butter and the sugar together in your stand mixer with your whisk attachment
  2. Crack your eggs into a side bowl or glass and add your salt and your vanilla.  Add the eggs one by one to your butter/sugar mixture.  Scrape the bowl down between each egg ... and scrape it well.
  3. Add the flour and the baking powder and mix on medium speed until incorporated, it will be thick.
  4. Add the milk and the sour cream and mix on medium speed.  Stop and scrape down the bowl well ... very well.  Mix again, then stop and scrape down the bowl.

Your batter will now look like whipped cream.

Take out two cupcake pans and place a cupcake liner in each.  

Assemble and Bake:
Place a tablespoon of batter into each of the 24 cups.  Then put a tablespoon of cookie dough in each.  Finish by putting another tablespoon into each cupcake liner.  You may need to add a little more to cover the cookie dough.  Again, the cake won't rise much so only leave about half a centimeter of space at the top.

Bake for 18-20 minutes until the tops spring back to the touch and a toothpick comes out clean.

Let cool completely.

While the cupcakes are in the oven, bake the small cookies.  Take out a baking sheet and line it with some parchment paper or a silicone baking mat if you have one.  Place a tablespoons of cookie dough spaced apart on the baking sheet.  You should be able to fit at least 20.  Once the cupcakes come out, reduce the heat to 325 degrees F and put the cookies in for about 10 minutes.  You want the edges to be just a little bit browned, they will look under done but don't worry, they're perfect.

You'll have more cookie dough than you need, you can make some extra cookies as a snack or wrap it up and put it in the freezer for another time.

Now ... the frosting..

Nutella Frosting

  • 1 cup butter, softened
  • 1 1/2 cup icing sugar
  • 1/2 cup bitter sweet chocolate melted and cooled
  • 1/2 cup Nutella
  • 3 Tbsp heavy cream
adapted from

  1. Place softened butter in the bowl of your stand mixer and, using the whisk attachment, beat the butter on medium speed until light and fluffy.
  2. Add the icing sugar and beat on slow until incorporated and then turn up the speed to medium.  Don't forget to scrape down the bowl from time to time. Mix until light and fluffy
  3. Add the bitter sweet chocolate and mix until uniform in colour, then add the Nutella and mix again on medium
  4. Add the heavy cream one tablespoon at a time.  Scrape down the bowl in between additions
Warm up some Nutella in the microwave until smooth, you don't want it to be too hot, just smooth enough to drizzle.  Let it cool while you pipe the frosting onto the waiting cupcakes.  Place the Nutella into a piping bag, or a sandwich bag works just fine.  Cut a very small hole in one corner and drizzle away.  Add a small cookie to the top and you're done.  Enjoy!

Serve to friends for the "oooooooo ..... aaahhhhhh" effect.


  1. Yum! Yum! And yum!!! Wow what a trifecta! Love cupcakes, Nutella and choc chip cookies. Mmmmm

    Carrie of Bella Cupcake Couture

  2. YUMMY!! Everything about the ingredients makes me want jump up and down out of excitement :D

  3. hi can u pls tell me for d melted butter.. is it melted as in liquid form or like in room temp? thankiewwww

    1. For the cookie recipe, the melted butter is completely melted ... liquid.

  4. can i replace heavy cream with normal cream?
    Also, is there an alternative to sour cream?

    1. For the icing, you can use any cream you have, but add it a little at a time to make sure your icing doesn't get too thin.

      There are replacements for sour cream. Buttermilk, or thick Greek yogurt are your best options. I personally prefer buttermilk :-)

  5. I made these yesterday with a friend and they were beautiful and delicious! Just one question - can you please let me know what kind of piping tip you used for the frosting? Thanks!


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