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Almond Chocolate Chip Cookie Dough Cupcakes

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Girl Who Ate Everything
Updated May 16, 2022
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Cupcakes stuffed with almond cookie dough and topped with chocolate frosting.

More About This Recipe

  • Every once in a while, my husband brings home chocolate chip cookie dough cupcakes from work that are to die for! I have three problems with this: 1. I have yet to track down the recipe for the cupcakes. 2. Even though I don’t have the recipe, we know the dough stuffed in the cupcakes has raw eggs in it. Although I like to live dangerously, I don’t consider eating massive amounts of raw eggs the best idea (which is bound to happen because you know I can’t eat just one cupcake!). 3. They’re really tasty and whoever is baking them may be giving me a run for my money in the baking department. So the only logical thing to do was try to duplicate the recipe on my own! These Almond Chocolate Chip Cookie Dough Cupcakes came pretty darn close if not better to the ones my husband brings home from work.

Almond Chocolate Chip Cookie Dough Cupcakes

  • Prep Time 20 min
  • Total 50 min
  • Servings 24
  • Ingredients 11
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix (and ingredients package calls for)
  • 2 cups raw almonds
  • 1/3 cup brown sugar, packed
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla paste or extract
  • 1/2 teaspoon almond extract
  • 1/4 cup mini chocolate chips
  • 4 tablespoons milk
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1/4 roll from 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough (optional)

Instructions

  • Step 
    1
    Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.
  • Step 
    2
    While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.
  • Step 
    3
    Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.
  • Step 
    4
    Add brown sugar, salt, vanilla, and almond extract.
  • Step 
    5
    Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.
  • Step 
    6
    Chill in refrigerator for 20-30 minutes or until firm.
  • Step 
    7
    Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
  • Step 
    8
    Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).

Nutrition

No nutrition information available for this recipe

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