White Chocolate Chip Cookie Dough Stuffed Red Velvet Cupcakes with Cream Cheese Frosting

For the Fourth of July I wanted to celebrate with something creative, yummy and festive.

I've made cookie dough stuffed cupcakes before, but these flavors were not only patriotic in their colors but worked so well together. I stuffed the cupcakes with chocolate ganache as well as white chocolate chip cookie dough. The white chocolate helps to cut down the richness of the red velvet and ganache and brings the whole cupcake together along with the creamy cream cheese frosting.

With some red, white and blue sprinkles and firework toppers, these cupcakes were ready for a Fourth of July celebration and everybody loved them!

White Chocolate Chip Cookie Dough Stuffed Red Velvet Cupcakes with Cream Cheese Frosting

makes 24 cupcakes

Ingredients

For cookie dough:

• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips

For cupcakes:

• one box red velvet cake mix (pus ingredients needed to prepare on box)
• 1/2 cup heavy whipping cream
• 1 cup chocolate chips

For frosting:

• 1 package (8 oz) cream cheese
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1 package (16 oz) powdered sugar, sifted

Instructions:

1. Start with preparing the cookie dough. Beat butter, sugar, brown sugar and vanilla together. Add the eggs and beat until well mixed. Stir together flour, baking soda and salt. Gradually add to the butter mixture and beat until well blended together. Add in white chocolate chips. 

2. Next prepare the chocolate ganache. Cook heavy whipping cream over medium heat until boiling then pour the boiling cream over chocolate chips and whisk together.

3. Prepare the red velvet cake mix as directed on the package. Distribute the cake batter evenly into papers in a cupcake baking tin. Next add a small spoonful of chocolate ganache into the center of each cupcake then add a quarter size ball of cookie dough into the center of each cupcake. Make sure the top of the cookie dough is covered with cake batter. Bake the cupcakes as directed on the box. 

4. For the frosting, beat cream cheese, butter and vanilla together until well blended. Gradually add powdered sugar, mixing completely after each addition until well blended. Let cupcakes cool completely before frosting them.

*There will be leftover cookie dough. This can be baked by dropping teaspoons of dough onto a cookie sheet and baking for 8-10 minutes at 375F Degrees.