Chocolate Chip Cookie Dough Cupcakes

You guys all know that we love cookie dough in the Beantown Baker household. It wasn’t until recently that I was able to hear Hubby pronounce that a cookie I had made was better baked than raw. We’ve all seen the cookie dough cupcakes on the internet and I have been wanting to make them for quite some time…

I was waiting for a proper occasion to make these cupcakes because I knew they’d be special. More special than cupcakes you take to work with you. So when our friend M asked me to bake for his fiancee’s birthday party, I decided that was just the occasion I had been waiting for!

When I first tasted one of these cupcakes, I thought they were too sweet. Can you believe it? Me? Thinking something was too sweet? I realized later that day it was probably because I tasted it at 8am and really, who needs dessert at 8am? When I split one with Hubby later that night at the birthday party, I realized they weren’t too sweet at all. In fact, they were as special as I had envisioned.

These cupcakes have quite a few components. Enough that it could be overwhelming to tackle them all in one day. In fact, you can’t tackle it all in one day since the cookie dough has to freeze overnight.

Here’s what I did. I made the mini cookies a couple days in advance. The garnish could be left off, but they add to the overall look of the cupcake, so I definitely recommend including it. I chose a recipe that would still be substantial even in it’s tiny form. I stored the mini cookies in a tupperware container until I was ready to garnish my cupcakes.

I also made the cookie dough a couple days in advance. It needs to freeze overnight and would be fine in the freezer a couple days or even longer if you put them in a ziplock bag. Then the day of the party, I baked the cupcakes, made the frosting while they cooled, and then assembled them. It worked out perfectly. I have no idea how long these cupcakes would last because they all disappeared very very quickly.

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Chocolate Chip Cookie Dough Cupcakes

Yield: 24

Ingredients:

For the Mini Ultimate Chewy and Soft Chocolate Chip Cookies
1/2 cup unsalted butter at room temp
1/2 cup packed light brown sugar
1/4 cup sugar
1 egg
3/4 tsp vanilla
1 1/2 cups plus 1 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
8 oz mini chocolate chips

For the Egg-less Chocolate Chip Cookie Dough
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 Tbsp milk
1 Tbsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 cup mini chocolate chips

For the Chocolate Chip Cookie Dough Cupcakes
1 batch egg-less cookie dough, scooped and frozen
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 eggs
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla

For the Brown Sugar Frosting
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla

Directions:

To assemble the Chocolate Chip Cookie Dough Cupcakes
Make mini chocolate chip cookies (can be done a couple days in advance).

Make cookie dough balls and place in the freezer (can be done a couple days in advance).

Make the cupcakes and frosting. Once cupcakes are completely cooled, frost with brown sugar buttercream. Sprinkle mini chocolate chips on top of frosting. Garnish with mini chocolate chip cookie.

For the Mini Ultimate Chewy and Soft Chocolate Chip Cookies
Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the egg. Beat in the vanilla.

Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chips.

Using a cookie scoop, scoop out a portion of dough. Make that portion into two balls of dough and place on pan. Continue until the pan is full. Bake for 6-7 minutes or until light golden brown. Cool cookies on sheet for 5 minutes before removing to a cooling rack.

Note: Once you have 24 mini cookies, feel free to make normal sized cookies. Using a cookie scoop, they should bake 10-12 minutes.

For the Egg-less Chocolate Chip Cookie Dough
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.

Beat in milk and vanilla until incorporated and smooth.

Beat in the flour and salt until just combined. Stir in the chocolate chips.

Using a cookie scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.

For the Chocolate Chip Cookie Dough Cupcakes
Preheat oven to 350. Prepare two muffin pans.

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.

Scoop into cupcake papers about half to three-quarters full. Drop one frozen scoop of cookie dough into each cupcake. Do not press the dough down at all.

Bake for 20-22 minutes until edges start to turn golden.

For the Brown Sugar Frosting
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.

Beat in the powdered sugar until smooth.

Beat in the salt, milk, and vanilla extract until smooth and combined.

Chocolate Chip Cookie Dough Cupcakes Recipe as seen on kevin and amanda
Mini Ultimate Chewy and Soft Chocolate Chip Cookies Recipe from Regan Daley's In The Sweet Kitchen
Egg-less Chocolate Chip Cookie Dough Recipe from Picky Palate
Chocolate Chip Cookie Dough Cupcakes Recipe from The Cupcake Blog
Brown Sugar Frosting Recipe adapted from How to Eat a Cupcake

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35 Responses to “Homemade Ding Dongs or Ring Dings or whatever you call them”

  1. #
    1
    SimplySweeter — May 24, 2010 at 12:37 pm

    Jen, I think I just died and went to heaven! Long live the Ring Ding!! LOL

    http://www.simplysweeter.blogspot.com

  2. #
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    Cara — May 24, 2010 at 1:22 pm

    Love this theme, so fun! The whole menu sounds delicious 🙂

  3. #
    3
    Jane — May 24, 2010 at 1:30 pm

    Hi Jen,
    Wow! These babies look really authentic. I’ve seen a lot of faux Ding Dongs in my day, and yours rank right up there. Very nice job!
    🙂 Jane

  4. #
    4
    bridget {bake at 350} — May 24, 2010 at 2:16 pm

    Oh, I LOVE Ding Dongs!!! And yours look fabulous!

  5. #
    5
    roxan — May 24, 2010 at 3:04 pm

    Even at 8a on a monday morning, I feel like I could eat a whole stack of those. Great job, they look delicious!

  6. #
    6
    Kasey — May 24, 2010 at 7:11 pm

    There is a local baking partnership here in the Los Angeles area that makes individual sized cakes and treats. They also recreate classic favorites such as the Ho-Ho. Thought you might enjoy the link. http://www.cakemonkey.com/

  7. #
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    Memória — May 24, 2010 at 8:01 pm

    Oh your Ding Dongs look perfect. Absolutely perfect!! They make me want to jump up and make them now. Goodness!! Thanks for sharing the photos and recipe with us. I’ve yet to make the 7-minute frosting, so I’m looking forward to that.

  8. #
    8
    Katherine — May 24, 2010 at 8:11 pm

    Oh my, what a great recipe!

  9. #
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    Kara — May 24, 2010 at 11:31 pm

    You’re killing me! Now I have to think about when I can fit Ring Dings into my schedule this week! They’d be so much better from scratch than they would out of the box…

  10. #
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    ellysaysopa.com — May 25, 2010 at 1:15 pm

    These & oatmeal creme pies were my absolute favorite as a kid. I think they were called King Dons when I ate them. I definitely need to try this!

  11. #
    11
    oneordinaryday — May 25, 2010 at 3:32 pm

    Oh, how fun. WIsh I had a couple right now.

  12. #
    12
    Ingrid — May 29, 2010 at 1:44 am

    Ring Dings! :)But that’s what they were called when Drake’s made them and we lived in NYC. Once we moved to FL they were Ding Dongs. Or do I have that backwards, hmm now I’m not exactly sure. Either way it wasn’t I that ate them but my Mom. I’ll have to give them a whirl for her and score some brownie points, hee-hee!

    Hope you have a safe and Happy Memorial Day weekend!
    ~ingrid

  13. #
    13
    hannah! — May 29, 2010 at 3:44 pm

    omigosh YUM!! they sure do remind me of hostess cupcakes

  14. #
    14
    Katherine — July 4, 2010 at 1:30 pm

    Your ding dongs look perfect! Great job!

    I’ve been thinking of making these for my mother for her birthday next week…but since she LOVE chocolate peanut butter, I thought I would fill the cakes with a peanut butter version of the white cream. Any suggestions on what peanut butter cream I should fill them with??

    I would love your input, I trust you more than myself in this matter, haha.

  15. #
    15
    GadgetGirl — January 4, 2011 at 8:22 pm

    FYI for anyone interested, I made mine into cupcakes since I don’t have round cake pans. The cupcakes take about 25 minutes to bake at the same temp. Really good but tons of work! Oh yeah I got 32 cupcakes using 1/4 cup batter in each cup. I had plenty of filling but I had to made a little more ganache, BUT I was a little heavy with it in the beginning so if you keep that in mind you could have enough.

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    Souffle Bombay (Colleen) — January 6, 2011 at 2:42 pm

    Love these…I am an East Coat gal and I knew what you meant lol! I will NOT buy these for my kids with what is used for ingredients, but you have inspired me to make them! Thanks!

  17. #
    17
    Carol — February 12, 2012 at 2:35 am

    Sorry to say but mine fell apart and it was entirely to much work. Much better to just go to the store and buy them.

  18. #
    18
    Kari@Loaves n Dishes — January 5, 2013 at 7:26 pm

    These look just like the original, but I bet they’re so much more tasty. Great job!

    • beantownbaker — January 5th, 2013 @ 11:44 pm

      They sure are better than the original – a lot more work though, but definitely worth it!

  19. #
    19
    Anna — January 17, 2013 at 9:38 am

    Can the coffee be substitutes with anything else?

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      The coffee just enhances the chocolate flavor. You can just use water instead if you don’t have any coffee or don’t like coffee.

  20. #
    20
    jennifer — February 2, 2013 at 4:11 pm

    I just made these for my mothers birthday(ring dings are the only dessert she enjoys) they came out great! Awesome recipe

    • beantownbaker — February 3rd, 2013 @ 9:46 pm

      So glad you enjoyed them. Happy birthday to your mother!

  21. #
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    Kathy — February 21, 2013 at 1:51 pm

    hey.. made these.. testing recipes for a summer camp job I start this June.. so good, but might stick with cupcakes for kids..
    took cake chunks and extra frosting.. made cake balls! Rolled in melted peanut butter then dripped chocolate over… YUM… love your site.. looking for more camp ideas.. kid friendly!

    • beantownbaker — February 24th, 2013 @ 10:28 am

      Cupcakes definitely would be less messy for kids. I really like the portability of bars and brownies. I have tons of those on my blog too.

      Making cake balls with PB and chocolate on top sounds amazing!

  22. #
    22
    Carmen — July 24, 2013 at 8:30 pm

    Never had these before but look good! I might just use the whole cake and cut out rings with the cutter and fill them up in the whole cake then cover in choc. What if you put marshmallow filling? Do you think it would be to soft to cut into pieces of cake?

  23. #
    23
    Virginia — August 3, 2013 at 9:26 pm

    OMG Jen, just saw this recipe linked from HuffPo article! Sorry, can’t get the link on my phone. 🙁 Slide show on manufactured foods that taste better homemade.

    • beantownbaker — August 4th, 2013 @ 6:43 pm

      Thanks for letting me know! I found the post.

  24. #
    24
    Trisha — August 26, 2013 at 11:01 pm

    Amazing results. Rarely do I find the recipes that claim to be “just like” the original actually live up to those claims. This one did. LOVE.

    • beantownbaker — August 27th, 2013 @ 7:58 am

      So glad you enjoyed them!

  25. #
    25
    Jody — March 13, 2014 at 2:00 pm

    The recipe says to use filling same day. I need to make the cakes a day or 2 ahead of party. If I fill them right away, will they hold for a day or so in the refrigerator ? I don’ t want them to get soggy.

  26. #
    26
    Chaya — October 22, 2014 at 9:44 am

    Can these be frozen?

  27. #
    27
    Lynmarie — January 26, 2015 at 1:27 pm

    Made these for a friend’s birthday party. Definitely time intensive…assembly took me forever. I made 16 cupcakes and 24 mini-cupcakes and had lots of extra cake batter. The cake is amazing, super moist and flavorful…but fally-aparty so hard to work with when dipping in ganache or spreading ganache over it. After I spent hours making these, they ended up smashed together in one side of the pan that I packed them in to the party. i would highly recommend transporting them in a cupcake tin or something where they will not move. The ganache never “dried” for me so mine were gooey on the outside too, and pretty much a mess to eat. Don’t get me wrong, they taste amazing and everyone enjoyed eating them…but if I was to do it over again, I would just use the ingredients to make a cake.

  28. #
    28
    Kimberly Westervelt — March 31, 2015 at 4:15 pm

    Do you have to use hot coffee? Can you just use plain hot water.

  29. #
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    Colleen — May 7, 2015 at 7:52 pm

    I don’t know what happened. I made Red Velvet “Fwinkies” (fake Twinkies), but covered them with chocolate so basically a hybrid or a Fwinkho. I have a delectovals pan. After piping in the 7-minute frosting, I dipped the bottoms in melted chocolate to seal and then covered the top in chocolate. The next day, I took them to a sorority luncheon as a treat. Well, the cream filling disappeared and I have to wonder did sealing the bottoms with the warm melted chocolate basically disintegrate the cream filling? I want to make something like this for a gender reveal next week, but I may have to change up the cream filling because I can’t leave the bottoms bare. Any advice?

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