Today we are making Chocolate Chip Cookie Stuffed Cupcakes and boy do I have news for you. These might possibly be the best dessert I’ve ever made. The cake is fluffy and the cookie is chewy - just absolute perfection.
They’re also 100% vegan! My daughter has a severe egg allergy so it’s always nice when we have something sweet she can eat. The recipe is SO easy, too. It actually might surprise you. It may even weird you out a little bit but I need you to trust me. Like, really trust me.
Have you ever made a soda cake? I don’t know the science behind it but 1 box of cake mix combined with 1 can of soda, makes the perfect and moist cake. I have no explanation as to why it’s so good - you can google it, but I kind of like the mystery behind it. Not knowing what makes this cake and soda combo is kind of fun. No measuring, no other ingredients just vibing.
I frosted the cupcakes and added some cute valentine’s sprinkles but then it got me thinking. These are huge and they look like mini cakes. This would be perfect for a loved ones birthday!
First, preheat your oven to 325 degrees.
In a large mixing bowl, add your yellow cake and can of soda. Mix well.
Next, add oil or non-stick spray to each mold. Take your silicone heart molds and add the yellow cake mix, just enough to cover the bottom and then some.
Take about a tablespoon of cookie dough and flatten it into a thick circle. Don't make it too flat. Add these to each heart.
Add the remaining batter to each heart just below the top so they don't overflow.
Cook for 20-30 minutes or until toothpick is pulled out clean with no batter. Let rest for 15 minutes before frosting.
Here's the fun part. Add some sprinkles and decor to dress up your cupcakes and make them super cute!
Serving Size 1