Sweet Dreams: Easy Cookie Dough Cupcakes Recipe Everyone Loves

Chocolate chip cookie dough cupcakes bring pure magic to your dessert lineup!

Sweet memories of childhood blend perfectly with grown-up indulgence.

Creamy frosting swirls atop tender cake layers, hiding delightful surprises inside.

Little pockets of unbaked cookie dough peek through each delectable bite.

Soft textures and rich flavors dance together in unexpected harmony.

These cupcakes promise to become your new obsession, tempting everyone who catches a glimpse.

You’ll want to share this irresistible treat with everyone around you.

Grab a fork and let the deliciousness begin!

Why Cookie Dough Cupcakes Recipe Is A Sweet Surprise

• Quick Comfort Bite: These cookie dough cupcakes deliver an instant sweet escape with minimal kitchen effort, blending two beloved desserts into one irresistible treat.
• Perfect for Sweet Lovers: Packed with chocolate chips and rich buttercream, this recipe satisfies deep dessert cravings while offering a playful twist on traditional cupcakes.
• Crowd-Pleasing Dessert: Ideal for birthday parties, potlucks, or family gatherings, these cupcakes guarantee smiles and second helpings from kids and adults alike.
• Beginner-Friendly Adventure: With straightforward steps and basic ingredients, home bakers of all skill levels can successfully create this delightful dessert without feeling overwhelmed.

What You’ll Need For Cookie Dough Cupcakes Recipe

• All-Purpose Flour: Essential base for safe-to-eat cookie dough, requires heat treatment to eliminate bacteria.
• Unsalted Butter: Provides rich, creamy texture and flavor to the cookie dough.
• Granulated Sugar, Brown Sugar: Sweetens and adds depth to the cookie dough's taste.
• Mini Chocolate Chips: Adds classic chocolate chip cookie flavor and texture.
• Milk: Helps bind ingredients and create smooth consistency.
• Vanilla Extract: Enhances overall flavor profile.
• Salt: Balances sweetness and boosts flavor.

• All-Purpose Flour: Provides structure for the cupcake base.
• Granulated Sugar: Sweetens and helps with cupcake texture.
• Unsalted Butter: Adds moisture and rich flavor.
• Eggs: Bind ingredients and provide structure.
• Baking Powder: Helps cupcakes rise and become fluffy.
• Milk: Adds moisture and softness to the cupcake.
• Vanilla Extract: Adds depth and aromatic flavor.
• Salt: Enhances overall taste.

• Unsalted Butter: Creates smooth, creamy base for frosting.
• Brown Sugar: Adds caramel-like depth to frosting.
• Powdered Sugar: Provides sweetness and helps achieve ideal frosting consistency.
• Vanilla Extract: Enhances flavor complexity.
• Milk: Adjusts frosting thickness.
• Salt: Balances sweetness.

Easy Steps For Cookie Dough Cupcakes Recipe

Step 1: Prepare Magical Cookie Dough

• Softened butter
• Granulated sugar
• Brown sugar
• Milk
• Vanilla extract

Mix in flour and a pinch of salt. Fold in those adorable mini chocolate chips. Roll tiny cookie dough balls and send them on a quick freeze vacation while you craft the cupcakes.

Step 2: Bake Cuddly Cupcake Bases

• All-purpose flour
• Baking powder
• Salt

In another bowl, cream butter and sugar until they become fluffy clouds. Invite eggs and vanilla to the party. Gently fold in flour mixture, alternating with milk. Fill cupcake homes about two-thirds full. Bake for 16-18 minutes until a toothpick comes out squeaky clean. Let cupcakes chill completely.

Step 3: Create Surprise Cookie Dough Centers

Once cupcakes are cool, use a small knife to create a cozy pocket in each cupcake. Nestle those frozen cookie dough balls right into their new homes.

Step 4: Whip Up Dreamy Frosting

• Powdered sugar
• Vanilla extract
• Milk
• Pinch of salt

Whip until the frosting becomes cloud-like and smooth. Pipe or spread this heavenly topping onto your cupcakes. Sprinkle mini chocolate chips for extra magic if you’re feeling fancy.

Enjoy your delightful cookie dough cupcake adventure!

Helpful Baking Tips For Cookie Dough Cupcakes Recipe

• Heat-Treat Flour Safely: Eliminate harmful bacteria by microwaving or baking flour before mixing cookie dough, ensuring a safe and delicious treat for everyone.
• Freeze Cookie Dough Balls: Chill cookie dough balls before filling cupcakes to maintain their shape and create a surprising, cold center when biting into the cupcake.
• Perfect Cupcake Filling Technique: Fill cupcake liners only 2/3 full to prevent overflow and achieve a beautifully domed, even cupcake top during baking.
• Create Smooth, Creamy Frosting: Gradually add powdered sugar and beat thoroughly to prevent lumps and achieve a silky-smooth frosting that pipes perfectly.
• Customize for Dietary Needs: Substitute gluten-free flour and dairy-free alternatives to make these cupcakes suitable for different dietary restrictions without compromising taste.

How To Keep Cookie Dough Cupcakes Recipe Fresh

• Refrigerate cupcakes in an airtight container for maximum freshness, keeping them delicious for up to 3-4 days.
• Wrap each cupcake individually with plastic wrap to prevent drying and preserve moisture.
• Place the container in the coldest part of your refrigerator, away from strong-smelling foods that might affect the flavor.
• For longer storage, freeze the unfrosted cupcakes for up to 2 weeks by wrapping them tightly in plastic wrap and placing them in a freezer-safe container.
• Thaw frozen cupcakes in the refrigerator overnight before adding frosting and serving.

Best Pairings With Cookie Dough Cupcakes Recipe

• Pair with Chocolate Milk Delight: Indulge in a cold glass of rich chocolate milk that complements the sweet cookie dough and buttercream frosting, creating a nostalgic childhood treat experience.
• Match with Vanilla Bean Latte: The warm, creamy espresso drink balances the sugary cupcake, with its smooth vanilla notes enhancing the chocolate chip cookie dough flavors.
• Team Up with Cold Brew Coffee: A smooth, chilled cold brew cuts through the sweetness, providing a refreshing contrast that highlights the cupcake's rich texture and chocolatey undertones.
• Complement with Salted Caramel Chai: The spicy, warm chai with a salted caramel twist creates a sophisticated flavor profile that elevates the cookie dough cupcake's sweetness.

Ways To Change Up Cookie Dough Cupcakes Recipe

• Nutty Cookie Dough Cupcakes: Replace mini chocolate chips with chopped pecans or walnuts for a rich, crunchy texture. Swap vanilla extract with almond extract to enhance the nutty flavor profile.
• Salted Caramel Cookie Dough Cupcakes: Drizzle homemade caramel sauce over the frosting. Sprinkle sea salt flakes on top to create a sweet and salty combination that elevates the overall taste.
• Chocolate Lover's Cookie Dough Cupcakes: Use cocoa powder in the cupcake batter for a deeper chocolate experience. Add dark chocolate chips to the cookie dough and top with chocolate shavings for an intense chocolate sensation.
• Seasonal Berry Cookie Dough Cupcakes: Incorporate freeze-dried raspberry powder into the frosting. Add fresh berries on top or mix crushed strawberries into the cookie dough for a fruity summer twist.

Cookie Dough Cupcakes Recipe Q&A

• Why do I need to heat-treat the flour?

Heat-treating flour kills potential bacteria like E. coli, making it safe to eat raw in cookie dough, preventing any foodborne illness risks.

• Can I use regular chocolate chips instead of mini chips?

Yes, you can use regular chocolate chips, but mini chips distribute more evenly in the cookie dough and create a better texture throughout the cupcake.

• How do I know if my cupcake batter is mixed correctly?

Stop mixing when the flour is just combined and no dry streaks remain. Overmixing can lead to tough, dense cupcakes instead of light and fluffy ones.

• What's the best way to core the cupcakes without destroying them?

Use a small knife or specialized cupcake corer and twist gently, removing the center in one smooth motion. Work carefully and slowly to keep the cupcake intact.

Cookie Dough Cupcakes Recipe

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4.5 from 11 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Indulgent cookie dough cupcakes blend classic comfort with playful sweetness, creating a dessert that dances between nostalgic childhood treats and grown-up sophistication. Chocolate chip cookie crumbles nestled in fluffy frosting invite you to savor each delightful, memory-laden bite.

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Ingredients

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Primary Ingredients:

Cookie Dough:

• ½ cup (113 grams) unsalted butter, softened
• ¼ cup (50 grams) brown sugar
• ¼ cup (50 grams) granulated sugar
• ½ cup (60 grams) all-purpose flour (heat-treated)
• ⅓ cup mini chocolate chips

Cupcake Base:

• 1 ¼ cups (150 grams) all-purpose flour
• ½ cup (113 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• ½ cup (120 milliliters) milk

Flavor and Binding Ingredients:

• 1 tablespoon (15 milliliters) milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (120 grams) powdered sugar
• ¼ cup mini chocolate chips (optional for garnish)
• Pinch of salt

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Instructions

1. Prepare the heat-treated cookie dough by warming flour in the microwave or oven to eliminate potential bacteria. Allow the flour to cool completely before proceeding.
2. In a mixing vessel, combine softened butter with granulated and brown sugars, blending until the mixture becomes smooth and creamy. Incorporate milk and vanilla extract, stirring until well integrated.
3. Gently fold flour and salt into the butter mixture, creating a uniform consistency. Carefully fold in miniature chocolate chips to distribute evenly throughout the dough.
4. Shape the cookie dough into tiny spheres, roughly the size of a teaspoon. Place these delicate morsels onto a freezer-safe tray and transfer to the freezer for rapid chilling.
5. Preheat the oven to a precise 350°F, preparing a muffin tin with protective paper liners to prevent sticking.
6. Whisk together dry ingredients – flour, baking powder, and salt – in a separate mixing bowl to ensure even distribution of leavening agents.
7. In another bowl, cream butter and sugar until the mixture becomes light and voluminous. Introduce eggs one at a time, then blend in vanilla extract for enhanced flavor.
8. Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with milk. Mix until just combined, avoiding overmixing which can result in dense cupcakes.
9. Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full to allow room for rising.
10. Bake for 16-18 minutes, monitoring for a perfectly golden surface and checking doneness with a clean toothpick inserted into the center.
11. Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before further preparation.
12. Using a small knife or specialized cupcake corer, delicately remove the center of each cooled cupcake.
13. Retrieve the frozen cookie dough balls and nestle one into the core of each cupcake, creating a delightful hidden center.
14. Prepare the frosting by whipping butter and brown sugar until smooth and glossy. Gradually add powdered sugar, vanilla, milk, and a pinch of salt.
15. Beat the frosting until it reaches a fluffy, spreadable consistency. Pipe or spread generously over the filled cupcakes.
16. Optional: Garnish with additional miniature chocolate chips for a decorative and delicious finishing touch.

Notes

• Protect yourself from foodborne illness by heat-treating flour, which kills potential harmful bacteria before using in raw cookie dough.
• Freeze cookie dough balls completely before inserting into cupcake centers to maintain their shape and prevent melting during assembly.
• Customize the recipe by substituting gluten-free flour and dairy-free alternatives for a more inclusive dessert that everyone can enjoy.
• Enhance flavor complexity by using dark brown sugar instead of light brown sugar in the frosting for a deeper caramel-like undertone.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg