filled cupcakes

If you or someone you know is a cookie dough lover, YOU MUST make these cookie dough cupcakes stuffed with cookie dough and topped with an indulgent chocolate chip cookie dough frosting. 

Chocolate Chip Cookie Dough Cupcakes

(3 sticks) unsalted butter,

brown sugar

eggs

all-purpose flour

baking powder

baking soda

salt

milk

vanilla extract

chocolate chips (semisweet

unsalted butter,

condensed milk

¼ cup mini semisweet chocolate chips

¾ cup packed light brown sugar

sugar

Preheat the oven to 350° F.

Using the paddle attachment on an electric mixer,...

Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.

Whisk the flour, baking powder, baking soda, and...

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

Alternating add the dry ingredients to the mixer...

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

Blend in the vanilla.

Fold in the chocolate chips with a spatula.

Divide the batter evenly between 24 cupcake liners....

Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Cream butter and sugar in a mixing bowl...

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).

Add flour, sweetened condensed milk and vanilla and...

Add flour, sweetened condensed milk and vanilla and beat until smooth.

Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the...

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).

After cupcakes have cooled, fill the cupcakes by...

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.

Beat butter and brown sugar with the paddle...

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until...

Mix in the milk and vanilla extract until smooth and combined.

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Homemade Hostess Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) hot water

(56 grams) unsalted butter, room temperature

(58 grams) powdered sugar

oz marshmallow creme

oz (113 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp unsalted butter, room temperature

tbsp milk

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together to combine. Set aside.

Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.

For the Cupcakes

When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.

Add the remaining powdered sugar and mix until well combined and smooth.

Add the marshmallow creme and stir until well combined.

For the Filling

To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there&#8217;s a filling there now and you don&#8217;t need all of that cake core.

To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.

To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.

Add the powdered sugar and mix until evenly combined. It&#8217;ll be lumpy and dry.

Add the milk and vanilla extract and mix until everything comes together and smooths out.

Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.

Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

To Assemble

It's so delicious.
i will make this for family gathering next week. thanks for inspiring me :)

Lindsay is the Marshmallow filling fluffy or a bit soft and runny?  The filling seems to be a little soft, but they still taste great.  Thanks for a great recipe!  

Big hit with the grandkids.Thanks for giving delicious and easy to follow recipes.

They were delicious!! 
Thank you for the recipe!!

These cupcakes were a hit!  They are incredibly easy to make, but it definitely helps to have an “assistant” to help with coring, and filling If you are like me and needed to hurry to bring them to an outdoor gathering! My daughter perfected using the smallest biscuit cutter in our set to remove the center of the cupcakes while I made the filling.  I’ve never made ganache before but, this recipe made it super easy! I love all of the recipes on your blog! Your vanilla and chocolate cupcakes are now my “go to” recipes!  Everyone loved these copycat Hostess cupcakes! They were delicious!

These came out perfectly the first time, the recipe was spot on! I have to practice my "loop-de-loop," but other than that they were delicious and very pretty.

I'm currently making these for the 3rd time in the past month.  They are so good and so easy to assemble! I've been a home baker for 20 years and i thought 300 was too low a temp for cupcakes, but i was so wrong. These come out soft and moist. I couldn't be happier with this recipe and it's always a hit!

If you want to add outstanding flavor and creative flair to your baked goods, it&#039;s important to know how to fill cupcakes. Adding a filling is a simple process that can completely transform your dessert. Use this guide to learn the most useful techniques for how to fill a cupcake and to gain inspiration for the best cupcake fillings.

How to fill Cupcakes

Cupcakes

Apple corer - To use an apple corer to hollow a cupcake, simply press it straight down over the center of the cupcake. Gently press down ½ to ¾ of the way into the cupcake. Then,  simply lift it out

Paring knife - This is the best way to core cupcakes without a corer. To remove the center of a cupcake with a paring knife, place the knife at a 45-degree angle and cut a cone out of the center of the cupcake. The cone should only go about halfway into the cupcake. Once you remove the cone, you can choose to replace it after adding the filling. 

Piping bag without tip - Simply place the filling into a pastry bag. Press the filling towards the tip into a downward motion to remove air. Snip off the very end of the bag. The filling should be able to flow through easily when you apply pressure.

Piping bag with tip - First, you must cut the piping bag and put the tip in place. Then, fill the bag with your desired filling. It can be helpful to set the bag into a tall glass, tip side down. Just press the tip straight down into the center of your cupcakes and gently press the filling out of the bag.

Small measuring spoon - To fill cupcakes with a measuring spoon, simply remove the center from your cupcake using your preferred method. Scoop a spoonful of your filling into the measuring spoon and pour it into your cupcake. 

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