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cookie dough cupcakes

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

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

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!