If you’re a cookie dough lover, these Cookie Dough Cupcakes are going to be your new obsession! They feature a moist vanilla cupcake filled with edible cookie dough, topped with a cookie dough-infused buttercream, and finished with mini chocolate chips and a cookie on top. It’s like getting the best of both worlds—cookies and cupcakes in one bite!
🛒 Ingredients Notes
For the Cupcakes:
- 1 ½ cups all-purpose flour – The base of soft, fluffy cupcakes.
- 1 ½ teaspoons baking powder – Helps the cupcakes rise.
- ½ teaspoon salt – Balances sweetness.
- ½ cup unsalted butter (softened) – Adds richness.
- ¾ cup granulated sugar – Sweetens the cupcakes.
- 2 large eggs – Gives structure and moisture.
- 1 teaspoon vanilla extract – Enhances the flavor.
- ½ cup whole milk – Keeps the cupcakes moist.
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter (softened) – Creates a creamy base.
- ½ cup brown sugar – Adds classic cookie dough flavor.
- 1 teaspoon vanilla extract – Essential for that cookie dough taste.
- 1 cup heat-treated flour – Ensures it’s safe to eat raw.
- ½ teaspoon salt – Balances the sweetness.
- ¼ cup milk – Helps with consistency.
- ½ cup mini chocolate chips – Adds that classic cookie dough bite.
For the Cookie Dough Buttercream Frosting:
- 1 cup unsalted butter (softened) – The base of creamy frosting.
- 2 cups powdered sugar – For a smooth, sweet texture.
- ½ cup brown sugar – For that authentic cookie dough taste.
- 1 teaspoon vanilla extract – Enhances flavor.
- ½ cup heat-treated flour – Makes it taste like cookie dough.
- 2 tablespoons milk – Adjusts consistency.
- ½ cup mini chocolate chips – For extra cookie goodness!
🎂 Yield: 12 cupcakes | ⏳ Prep Time: 30 minutes | 🔥 Bake Time: 18 minutes
🧁 How to Make Cookie Dough Cupcakes
Step 1: Make the Cupcake Batter
1️⃣ Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2️⃣ In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
4️⃣ Gradually add the dry ingredients, alternating with milk, and mix until combined.
5️⃣ Fill cupcake liners ⅔ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Step 2: Make the Edible Cookie Dough
1️⃣ In a bowl, beat butter and brown sugar until smooth.
2️⃣ Mix in vanilla, salt, and heat-treated flour until combined.
3️⃣ Add milk until dough reaches a scoopable texture, then fold in mini chocolate chips.
4️⃣ Scoop small 1-inch balls of cookie dough and chill while cupcakes cool.
Step 3: Fill the Cupcakes
1️⃣ Use a knife or cupcake corer to cut a small hole in the center of each cupcake.
2️⃣ Fill each hole with a small ball of edible cookie dough.
Step 4: Make the Cookie Dough Frosting
1️⃣ Beat butter, powdered sugar, and brown sugar until fluffy.
2️⃣ Mix in vanilla and flour, then add milk until smooth.
3️⃣ Fold in mini chocolate chips.
Step 5: Frost and Decorate
1️⃣ Pipe frosting onto cooled cupcakes using a large round tip.
2️⃣ Sprinkle with extra mini chocolate chips and top with a mini cookie for the perfect finishing touch!
🍪 Why You’ll Love These Cookie Dough Cupcakes
✔ Stuffed with Real Cookie Dough – No raw eggs or flour, making it completely safe to eat!
✔ Soft, Moist, and Fluffy Cupcake Base – The perfect contrast to the creamy cookie dough filling.
✔ Irresistible Cookie Dough Frosting – A buttercream frosting that tastes like cookie dough!
✔ Perfect for Any Occasion – Great for birthdays, bake sales, or anytime you crave a sweet treat.
🍪 Tips for the Best Cookie Dough Cupcakes
💡 Heat-Treat Your Flour – To make raw flour safe, bake it at 350°F (175°C) for 5 minutes before using.
💡 Don’t Overbake – Check cupcakes at 18 minutes to keep them soft and fluffy.
💡 Use a Cookie Scoop – Helps create evenly sized cookie dough centers.
💡 Chill the Dough Before Filling – It makes stuffing the cupcakes easier!
🎭 The Science Behind Their Unique Texture
Unlike traditional cupcakes, these have a contrast of textures:
- The cupcake base is light and fluffy, thanks to the creaming method (whipping butter and sugar).
- The cookie dough filling is rich and chewy—a fun surprise inside!
- The buttercream is smooth and velvety, mimicking real cookie dough.
The secret to their perfect structure is the right balance of fats (butter, milk, and eggs) to ensure both the cupcakes and frosting hold their shape while staying moist and tender.
❤️ Why These Cookie Dough Cupcakes Are Irresistible
✔ Two Desserts in One – Cupcakes + cookie dough = pure happiness!
✔ Easy to Make Ahead – Store them in the fridge and enjoy anytime.
✔ Soft, Creamy, and Crunchy – Every bite is an explosion of flavors and textures.
✔ Perfect for Parties – These cupcakes are a showstopper!
🏠 Storage & Freezing
- Refrigeration: Store cupcakes in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
- Frosting Storage: Keep extra frosting in the fridge for 1 week, or freeze for later use.
🍫 Variations & Substitutions
🔥 Peanut Butter Cookie Dough Cupcakes – Swap chocolate chips for peanut butter chips.
🔥 Oreo Cookie Dough Cupcakes – Add crushed Oreos into the cookie dough and frosting.
🔥 Brownie Cookie Dough Cupcakes – Use a chocolate cupcake base for a brownie-like experience
✨ Conclusion
These Cookie Dough Cupcakes are the ultimate dessert for anyone who loves cookies and cupcakes. The moist vanilla cupcake, creamy cookie dough filling, and luscious cookie dough frosting create the perfect bite every time!
Make a batch today and prepare to impress—because who doesn’t love cookie dough?! 🍪🧁💛
