Mini Chocolate Chip Cupcakes with Edible Cookie Dough
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 mini cupcakes
Mini Chocolate Chip Cupcakes with Edible Cookie Dough with a delicious vanilla cupcake mixed with mini chocolate chips and Pillsbury™ Filled Pastry Bag Chocolate Fudge frosting. To make these mini cupcakes extra special, a small ball of edible cookie dough is placed on top. There is a potential risk of foodborne illness from the consumption of raw flour.
  • 1 cup mini chocolate chips
  • .5 cup unsalted butter, softened
  • .5 cup sour cream
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoon baking powder
  • .5 teaspoon salt
  • 16 ounce Pillsbury™ Filled Pastry Bag Chocolate Fudge
Cookie Dough
  • ¾ cup brown sugar
  • .5 unsalted butter, softened
  • .5 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 cup mini chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add .5 cups softened unsalted butter, .5 cup sour cream and 3 eggs. Use a hand or stand mixer to mix well.
  3. Add 1 teaspoon vanilla extract, 1.5 cups flour, 1 cup sugar, 1.5 teaspoons baking powder and .5 teaspoon salt. Mix again.
  4. Add 1 cup of mini chocolate chips to your bowl and stir.
  5. Place mini cupcake liners into your mini muffin pan.
  6. Fill each cupcake liner with cake batter filling ¾.
  7. Bake for 10 minutes. Check with a toothpick after 10 minutes. If toothpick comes out clean, remove cupcakes from oven. If not, add another 2 minutes of baking.
  8. Let cupcakes cool.
  9. As the cupcakes cook, make your cookie dough. In a mixing bowl, add .5 cup softened unsalted butter and use your hand mixer to blend.
  10. Add the ¾ cup brown sugar, .5 teaspoon vanilla extract, .5 teaspoon salt, .5 teaspoon vanilla extract, 1 tablespoon milk and 1 cup flour. Use a hand or stand mixer to thoroughly mix.
  11. Stir in 1 cup mini chocolate chips.
  12. Place cookie dough into freezer until cupcakes are cool enough to frost.
  13. Once cupcakes are cool, frost each one using Pillsbury™ Filled Pastry Bag Chocolate Fudge because it is so delicious and simple to use.
  14. Remove cookie dough from freezer.
  15. Roll the cookie dough into mini balls and top each cupcake. These can be any size you wish, just keep them consistent in size.
  16. Sprinkle extra mini chocolate chips if you wish and serve.
Recipe by Leggings 'N' Lattes at