Indulge in these decadent chocolate chip cookie dough cupcakes! Soft vanilla cupcakes are filled with edible cookie dough and topped with a rich cookie dough frosting.{getToc} $title={Table of Contents}
Preparation and Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Number of Servings and Serving Size
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
Ingredients
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
For the Edible Cookie Dough Filling:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 2 tbsp milk
- 1 cup (125g) heat-treated all-purpose flour
- ½ cup (90g) mini chocolate chips
For the Cookie Dough Frosting:
- 1 cup (230g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- 1 tsp pure vanilla extract
- 2 cups (240g) powdered sugar, sifted
- 2-3 tbsp milk
- ½ cup (90g) mini chocolate chips
Directions
Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Edible Cookie Dough Filling
- Beat the butter, brown sugar, and granulated sugar until creamy.
- Mix in the vanilla extract and milk.
- Gradually add the heat-treated flour and stir until smooth. Fold in the chocolate chips.
Make the Frosting
- Beat the butter and brown sugar on medium speed until fluffy.
- Add the vanilla extract and powdered sugar, mixing well.
- Gradually add milk to achieve a spreadable consistency. Fold in the chocolate chips.
Assemble the Cupcakes
- Use a small knife or cupcake corer to remove the center of each cupcake. Fill with a small scoop of edible cookie dough.
- Pipe or spread the frosting onto each cupcake. Garnish with additional cookie dough balls or mini chocolate chips, if desired.
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 4g
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Sugar: 45g
- Fiber: 1g
- Sodium: 150mg
Notes and FAQ
Can I make these in advance?
Yes! Store unfrosted cupcakes and cookie dough filling separately in airtight containers at room temperature for up to 2 days. Assemble just before serving.
Do I need to heat-treat the flour?
Yes! To make the cookie dough safe to eat, heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F (74°C).
Storage Tips:
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving.
Enjoy your indulgent Chocolate Chip Cookie Dough Cupcakes!
Tags
Kids-Cupcake