Print

Chocolate Chip Cookie Dough Cupcakes

A close-up, cross-section view of a chocolate chip cookie dough cupcake showing the cake interior filled with chips and topped with white frosting and mini chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist vanilla cupcakes filled with safe, edible chocolate chip cookie dough and topped with a rich vanilla buttercream.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup edible chocolate chip cookie dough (egg-free recipe)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
  • 1/2 cup mini chocolate chips (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While cupcakes cool, prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Add vanilla extract and milk/cream, beating until the frosting is light and spreadable.
  9. Once cupcakes are cool, use a small knife or melon baller to cut a cone-shaped plug from the center of each cupcake.
  10. Fill the cavity with a spoonful of the edible chocolate chip cookie dough. Replace the removed cake piece on top.
  11. Pipe or spread the vanilla buttercream onto the filled cupcakes. Garnish with mini chocolate chips.

Notes

  • For the edible cookie dough filling, make sure you use a recipe that omits eggs and uses heat-treated flour to ensure safety.
  • To heat-treat flour, spread the required amount on a baking sheet and bake at 300°F (150°C) for 5 minutes, stirring halfway through. Let it cool before using.
  • Chill the cookie dough slightly before filling the cupcakes; this makes it easier to handle and insert.

Nutrition

Find it online: https://hearthbite.com/chocolate-chip-cookie-dough-cupcakes/