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+ servings

Cookie Dough & Raspberry Stuffed Cupcakes w/ Buttercream Frosting

4 from 1 vote
Servings 24


  • 1 package devil's food cupcake mix & needed ingredients I used Pillsbury
  • 1 cup butter lightly salted
  • 3 1/2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 tube chocolate chip cookie dough
  • 1 cup frozen raspberries
  • 36 fresh raspberries
  • 4 tbsp Hershey's strawberry syrup
  • 3/4 cup miniature chocolate chips
  • red sprinkles


  • Bake the cupcakes according to the packaging and leave to cool completely.
  • For the frosting, using a mixer (use the paddle attachment if you own one), cream the butter until light and fluffy (about 3 minutes).
  • Slowly add the sugar, scraping down the sides of the bowl, a little at a time.
  • After all of the sugar is added, add the vanilla and continue beating until the icing is smooth and light (icing may appear dry).
  • Add 2 tbsp of milk, for moisture, and beat for 1 additional minute.
  • Once the cupcakes are cooled, cut out a small circular cone from one cupcake at a time.
  • Fill half of the cupcakes with a small ball of cookie dough and the other half with 1 or 2 frozen raspberries and 1/4 tbsp strawberry syrup.
  • Tear off the tip of the cupcake cone and place tops back on each cupcake.
  • Next, frost each cupcake, making sure to cover the knife marks.
  • Decorate the cookie dough cupcakes with mini chocolate chips and another cookie dough ball.
  • Decorate the raspberry cupcakes with 3 raspberries each and red sprinkles.
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