cookie dough cupcakes
Cookie Dough Cupcakes are a delicious combination of soft cupcakes filled with edible cookie dough and topped with creamy frosting. These cupcakes are perfect for any occasion, offering a rich, sweet flavor with chocolate chips in every bite. Easy to make and fun to eat, they’re a hit with both kids and adults!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1 cup heat-treated all-purpose flour
- ¼ tsp salt
- 2 tbsp milk
- ½ cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- ¼ cup mini chocolate chips for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a bowl, whisk together flour, baking powder, and salt. This ensures an even rise.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined. Do not overmix.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Prepare the Edible Cookie Dough:
- In a bowl, beat butter and brown sugar until smooth. Mix in vanilla extract and salt.
- Gradually add heat-treated flour, then stir in milk until you achieve a soft dough consistency.
- Fold in mini chocolate chips, then refrigerate for 10 minutes to firm up slightly.
Make the Frosting:
- Beat butter until creamy, then gradually add powdered sugar, mixing until fluffy.
- Add vanilla extract and heavy cream, beating until smooth and spreadable.
Assemble the Cupcakes:
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Roll the cookie dough filling into small balls and place them inside the cupcakes.
- Pipe the frosting on top and garnish with mini chocolate chips.
- Now, enjoy your cookie dough cupcakes—soft, fluffy, and bursting with sweet, chocolatey goodness!
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