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Chocolate Chip Cookie Dough Cupcakes

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These Chocolate Chip Cookie Dough Cupcakes are the ultimate treat for cookie and cupcake lovers! They feature a moist vanilla cupcake with a hidden edible cookie dough center, topped with creamy cookie dough frosting. Each bite is packed with rich, chocolatey goodness—perfect for birthdays, parties, or whenever you need a sweet fix!

Ingredients

Scale

For the Cookie Dough Filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (heat-treated*)
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons 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 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 cups powdered sugar
  • 1/4 cup all-purpose flour (heat-treated*)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

Make the Cookie Dough Filling:

  1. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth.
  2. Add the milk and vanilla extract, then mix well.
  3. Stir in the heat-treated flour and salt until combined.
  4. Fold in the mini chocolate chips.
  5. Roll into 12 small balls and freeze while preparing the cupcakes.

2. Make the Cupcakes:

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with 12 liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the flour mixture and milk, beginning and ending with the flour. Mix until just combined.
  6. Fill cupcake liners halfway with batter, then place a frozen cookie dough ball in the center of each.
  7. Top with more batter until each liner is about 3/4 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the side (not the center) comes out clean.
  9. Let cupcakes cool completely before frosting.

3. Make the Frosting:

  1. Beat the butter and brown sugar until creamy.
  2. Add powdered sugar and heat-treated flour, mixing until combined.
  3. Stir in milk and vanilla extract until smooth and fluffy.
  4. Fold in mini chocolate chips.

4. Assemble the Cupcakes:

  1. Pipe or spread the frosting onto the cooled cupcakes.
  2. Garnish with extra mini chocolate chips or a small piece of cookie dough.
  3. Enjoy!

Notes

  • To heat-treat flour: Bake it at 350°F (175°C) for 5 minutes to kill bacteria, then let it cool.
  • Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
  • If you love extra cookie dough flavor, mix in some crushed cookies to the frosting!

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