Chocolate Chip Cookie Dough Cupcakes

These Chocolate Chip Cookie Dough Cupcakes are a dream come true for cookie dough lovers! Featuring a moist vanilla cupcake stuffed with edible cookie dough and topped with a rich cookie dough-flavored buttercream, these cupcakes are the perfect combination of two classic desserts.

Why You’ll Love This Recipe

• Cookie Dough Surprise – A hidden cookie dough center makes every bite exciting.
• Rich & Moist Cupcakes – Soft vanilla cupcakes pair perfectly with the creamy filling.
• No Raw Eggs or Flour – Safe-to-eat edible cookie dough filling.
• Perfect for Any Occasion – A fun treat for birthdays, parties, or any sweet craving.
• Easy to Make Ahead – Prepare components in advance for stress-free baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Edible Cookie Dough Filling:

• 1 cup all-purpose flour (heat-treated, see instructions)
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tbsp milk (or heavy cream)
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup mini chocolate chips

For the Vanilla 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 Cookie Dough Buttercream Frosting:

• 1 cup unsalted butter, softened
• ½ cup brown sugar, packed
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)
• ½ cup mini chocolate chips

Directions

this recipe

1. Heat-Treat the Flour (For the Cookie Dough)

• Preheat oven to 350°F (175°C).
• Spread 1 cup flour on a baking sheet and bake for 5 minutes to kill bacteria.
• Let cool completely before using.

2. Make the Edible Cookie Dough

• In a bowl, beat butter, brown sugar, and granulated sugar until fluffy.
• Mix in milk, vanilla, and salt.
• Gradually add heat-treated flour, then stir in mini chocolate chips.
• Roll into 1-inch balls and freeze for 20 minutes.

3. Prepare the Cupcake Batter

• Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, beat butter and sugar until fluffy.
• Mix in eggs and vanilla, then alternately add dry ingredients and milk, mixing until smooth.
• Fill cupcake liners ¾ full and bake for 18-20 minutes until a toothpick comes out clean.
• Let cool completely.

4. Make the Cookie Dough Buttercream

• Beat butter and brown sugar until creamy.
• Add powdered sugar, vanilla, and milk, mixing until smooth.
• Fold in mini chocolate chips.

5. Assemble the Cupcakes

• Use a cupcake corer or spoon to remove the center of each cupcake.
• Fill with a cookie dough ball.
• Pipe buttercream on top and garnish with extra chocolate chips.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 25 minutes
• Bake Time: 20 minutes
• Total Time: 45 minutes

Variations

• Chocolate Cupcakes – Use a chocolate cupcake base instead.
• Stuffed with Extra Cookie Dough – Press cookie dough into the bottom before baking.
• Nutty Twist – Add crushed pecans or walnuts to the cookie dough.
• Gluten-Free Option – Use gluten-free flour for both cupcakes and filling.
• Dairy-Free Version – Swap butter for vegan butter and use almond milk.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months.
• Serving Tip: Let chilled cupcakes sit at room temperature for 10 minutes before eating.

FAQs

Can I use store-bought cookie dough?

Yes! Just make sure it’s safe-to-eat raw cookie dough.

How do I prevent my cupcakes from drying out?

Do not overbake! Check with a toothpick after 18 minutes.

Can I make mini cupcakes?

Yes! Adjust baking time to 10-12 minutes.

Can I skip heat-treating the flour?

No, raw flour can contain bacteria, so heat-treating is necessary.

What’s the best frosting for these cupcakes?

The cookie dough buttercream enhances the flavor, but you can also use classic vanilla or chocolate frosting.

Can I use dark chocolate chips instead of mini chips?

Yes, but mini chips work best for even distribution.

How do I make the frosting thicker?

Add more powdered sugar, ¼ cup at a time.

What’s the best way to fill the cupcakes?

Use a cupcake corer, small spoon, or piping bag for precision.

Can I bake cookie dough inside the cupcakes?

Yes! Freeze small cookie dough balls and press them into the batter before baking.

What’s a good topping for extra crunch?

Sprinkle with chopped nuts, toffee bits, or crushed cookies.

Conclusion

These Chocolate Chip Cookie Dough Cupcakes are the perfect blend of moist cupcakes, creamy frosting, and a delicious cookie dough surprise inside. Whether for a birthday, special occasion, or just because, these cupcakes will wow everyone. Try them today and enjoy the best of both worlds—cookies and cupcakes in one bite!

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