Chocolate Chip Cookie Dough Cupcakes
Indulge your sweet tooth with these irresistible Chocolate Chip Cookie Dough Cupcakes—a decadent fusion of two beloved desserts! These cupcakes start with a moist vanilla-chocolate chip cake base and are filled with creamy, edible cookie dough made with heat-treated flour for safety. Topped with a smooth, velvety vanilla frosting, each bite is a delightful combination of fluffy cake, rich cookie dough, and delicate sweetness. Perfect for parties or when you want to wow your guests, this recipe is easy to follow and comes together in under an hour. With a surprise cookie dough center, these cupcakes are as fun to eat as they are impressive to serve. Treat yourself to the ultimate dessert mashup today!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Eggs (large)
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 0.75 cups Mini chocolate chips
- 0.5 cups Heat-treated all-purpose flour
- 0.25 cups Unsalted butter (softened, for cookie dough)
- 0.25 cups Brown sugar
- 1 teaspoons Vanilla extract (for cookie dough)
- 0.25 cups Mini chocolate chips (for cookie dough)
- 1.5 cups Powdered sugar
- 0.5 cups Unsalted butter (softened, for frosting)
- 1 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Whole milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Set aside.
Using a hand or stand mixer, cream together 0.5 cups unsalted butter and 1 cup granulated sugar until light and fluffy.
Add 2 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 0.75 cups milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in 0.75 cups mini chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool completely.
Prepare the edible cookie dough by creaming together 0.25 cups unsalted butter and 0.25 cups brown sugar until smooth.
Mix in 1 teaspoon vanilla extract and 0.5 cups heat-treated all-purpose flour until combined. Fold in 0.25 cups mini chocolate chips. Roll into 12 small balls and refrigerate.
To make the frosting, beat 0.5 cups unsalted butter with 1.5 cups powdered sugar until smooth. Add 1 teaspoon vanilla extract and 2 tablespoons milk, beating until creamy.
Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers of each cupcake.
Place a ball of chilled cookie dough into the hollowed-out center of each cupcake.
Pipe or spread vanilla frosting on top of each cupcake, covering the cookie dough and decorating as desired.
Serve and enjoy your delicious Chocolate Chip Cookie Dough Cupcakes!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 44.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
