Cookie Dough Cupcakes
These cookie dough cupcakes are soft, fluffy, and filled with rich edible cookie dough, then topped with creamy frosting. Perfect for parties or special treats, this easy cupcake recipe combines classic cookie dough flavor with moist homemade cake.
Ingredients
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- Cookie Dough Edible:
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons milk
- 1 cup heat-treated flour
- 1/2 cup mini chocolate chips
- Frosting:
- 2 cups powdered sugar
- 1/2 cup butter softened
- 2 –3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- In another bowl, combine flour and baking powder.
- Alternate adding dry ingredients and milk to the batter.
- Fill liners 2/3 full and bake for 18–20 minutes.
- Cool completely.
- Cookie Dough:
- Mix butter, brown sugar, vanilla, milk, and heat-treated flour.
- Fold in chocolate chips and form small balls.
- Assembly:
- Core cupcakes and fill with cookie dough.
- Beat frosting ingredients until fluffy.
- Pipe frosting onto cupcakes and top with extra cookie dough.
Notes
- Always heat-treat flour for safe cookie dough.
- Do not overbake to keep cupcakes soft.
- Let cupcakes cool before filling.
- Chill cookie dough if too soft to handle.
- Use a piping bag for a cleaner finish.