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Cookie Dough Cupcakes Recipe

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These Cookie Dough Cupcakes are the ultimate dessert mash-up! Moist vanilla or chocolate cupcakes are filled with safe-to-eat cookie dough and topped with a rich cookie dough–flavored buttercream. They taste just like your favorite chocolate chip cookie and cupcake combined into one sweet bite!

Ingredients

Scale

For the edible cookie dough filling:

  • 1/2 cup unsalted butter, softened

  • 1/4 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 tablespoon milk

  • 1/2 teaspoon vanilla extract

  • 1/2 cup all-purpose flour (heat-treated – see notes)

  • 1/3 cup mini chocolate chips

  • Pinch of salt

For the cupcakes (vanilla or chocolate):

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

For the cookie dough frosting:

  • 1/2 cup unsalted butter, softened

  • 1/4 cup brown sugar

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk (more if needed)

  • Pinch of salt

  • 1/4 cup mini chocolate chips (optional for garnish)

Instructions

  1. Make the edible cookie dough:

    • Heat-treat flour by microwaving it in a bowl for 1 minute or baking it at 350°F (175°C) for 5 minutes, then cool.

    • In a mixing bowl, beat butter, sugars, milk, and vanilla until creamy.

    • Mix in the flour and salt, then stir in mini chocolate chips.

    • Roll into small balls (about 1 teaspoon each) and freeze while you make the cupcakes.

  2. Make the cupcakes:

    • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    • In a bowl, whisk flour, baking powder, and salt.

    • In another bowl, cream butter and sugar until light and fluffy.

    • Beat in eggs and vanilla.

    • Add flour mixture in thirds, alternating with milk, and mix until just combined.

    • Fill each cupcake liner about 2/3 full.

    • Bake for 16–18 minutes or until a toothpick comes out clean. Cool completely.

  3. Core and fill:

    • Once cupcakes are cool, use a small knife or cupcake corer to remove the center.

    • Place a frozen cookie dough ball into each cupcake center.

  4. Make the frosting:

    • Beat butter and brown sugar until smooth.

    • Add powdered sugar, vanilla, milk, and salt. Beat until fluffy and creamy.

    • Pipe or spread onto cupcakes. Garnish with mini chocolate chips if desired.

Notes

  • You can use a boxed cake mix for a shortcut and focus on the cookie dough magic!

  • Store cupcakes in the fridge but let them come to room temp before serving.

  • For chocolate cupcakes, replace 1/3 cup flour with cocoa powder.

 

Find it online: https://ukfinda.com/cookie-dough-cupcakes-recipe/