Cone Method
I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.
If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.
Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.
Step 2: Scoop small amount of filling into cupcake.
Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.
Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.