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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to a precise 350°F, preparing a muffin tin with protective paper liners to prevent sticking.
- Whisk together dry ingredients – flour, baking powder, and salt – in a separate mixing bowl to ensure even distribution of leavening agents.
- 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.
- 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.
- Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 16-18 minutes, monitoring for a perfectly golden surface and checking doneness with a clean toothpick inserted into the center.
- Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before further preparation.
- Using a small knife or specialized cupcake corer, delicately remove the center of each cooled cupcake.
- Retrieve the frozen cookie dough balls and nestle one into the core of each cupcake, creating a delightful hidden center.
- Prepare the frosting by whipping butter and brown sugar until smooth and glossy. Gradually add powdered sugar, vanilla, milk, and a pinch of salt.
- Beat the frosting until it reaches a fluffy, spreadable consistency. Pipe or spread generously over the filled cupcakes.
- 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