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The Ultimate Guide to Cookie Dough Cupcakes

Cookie Dough Cupcakes combine the best of both worlds—soft, fluffy cupcakes with a surprise center of safe-to-eat cookie dough. Perfect for any celebration or just to satisfy a cookie dough craving, these cupcakes are a showstopper with their gooey centers and delightful cookie dough frosting. Easy to customize, they can be adapted to suit various dietary needs and flavor preferences.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes

Ingredients

  • For the Cupcake Batter:

    • 1 ½ cups all-purpose flour
    • 1 ½ tsp baking powder
    • ¼ tsp salt
    • ½ cup unsalted butter (softened)
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup whole milk

  • For the Edible Cookie Dough Filling:

    • ¾ cup all-purpose flour (heat-treated for safety)
    • ¼ cup unsalted butter (softened)
    • ¼ cup brown sugar
    • 2 tbsp granulated sugar
    • 1 tsp vanilla extract
    • 1 tbsp milk
    • ½ cup mini chocolate chips

  • For the Cookie Dough Frosting (Optional):

    • ¾ cup unsalted butter (softened)
    • 1 cup brown sugar
    • 2 tsp vanilla extract
    • 1 ¼ cups heat-treated all-purpose flour
    • 6 tbsp milk
    • ¾ tsp salt
    • 1 cup mini chocolate chips

Instructions

  1. Prepare the Edible Cookie Dough:

    • Preheat the oven to 350°F (177°C) and heat-treat the flour for the cookie dough by spreading it on a baking sheet and baking for 5 minutes.
    • Cream the butter and sugars together until smooth.
    • Add the vanilla extract and milk; mix until combined.
    • Stir in the heat-treated flour and chocolate chips. Roll the dough into small balls (about 1 inch) and freeze them while making the cupcake batter.

  2. Make the Cupcake Batter:

    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
    • Gradually add the dry ingredients and milk, alternating between them, and mix until just combined.
    • Line a 12-cup muffin tin with cupcake liners. Divide the batter evenly among the liners and bake for 18-20 minutes, or until a toothpick comes out clean.
    • Let the cupcakes cool completely before filling.

  3. Assemble the Cupcakes:

    • Once the cupcakes have cooled, use a small spoon or cupcake corer to remove the center of each cupcake.
    • Insert the frozen cookie dough balls into the hollowed-out centers.

  4. Make the Cookie Dough Frosting:

    • Cream together the butter and brown sugar until fluffy.
    • Add the vanilla extract and mix well.
    • Slowly add the heat-treated flour and salt, followed by the milk, and beat until the frosting is light and fluffy.
    • Fold in the mini chocolate chips.
    • Frost the cupcakes generously and top with additional mini chocolate chips, if desired.

Notes

  • Heat-Treating Flour: Make sure to heat-treat the flour to ensure it is safe for raw consumption.
  • Chilling the Dough: Freezing the cookie dough balls helps prevent them from melting during the baking process.
  • Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Author: Billie
  • Prep Time: 25 minutes
  • Cook Time: 18-20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 390 kcal
  • Sugar: 35g
  • Sodium: 190 mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60 mg

Keywords: Cookie dough cupcakes, edible cookie dough, chocolate chip cupcakes, cookie-filled cupcakes, dessert hybrid