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Almond Chocolate Chip Cookie Dough Cupcakes

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  • Prep 20 min
  • Total 50 min
  • Servings 24
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Cupcakes stuffed with almond cookie dough and topped with chocolate frosting. Recipe by Girl Who Ate Everything.
Created Apr 19, 2018
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden 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 container Betty Crocker™ Creamy Deluxe™ chocolate frosting
  • 1/4 roll of Pillsbury™ refrigerated chocolate chip cookie dough (optional)

Steps

  •  
    1
    Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.
  •  
    2
    While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.
  •  
    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.
  •  
    4
    Add brown sugar, salt, vanilla, and almond extract.
  •  
    5
    Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.
  •  
    6
    Chill in refrigerator for 20-30 minutes or until firm.
  •  
    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.
  •  
    8
    Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).

Expert Tips

  • Tip 1
    To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350°F.

Nutrition Information

70 Calories, 4.8g Total Fat, 1.8g Protein, 5.4g Total Carbs, 3.9g Sugars

Nutrition Facts

Serving Size: 24 cupcakes
Calories
70
Total Fat
4.8g
Saturated Fat
0.7g
Cholesterol
0.6g
Sodium
28mg
Total Carbs
5.4g
Dietary Fiber
1g
Sugars
3.9g
Protein
1.8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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