A burst of sweet nostalgia hits me each time I take a bite of these Cookie Dough Cupcakes. Combining the comforting essence of cookie dough with moist, fluffy cupcakes topped with a rich brown sugar buttercream, this recipe is a game-changer for any dessert lover. The thrill of sinking your teeth into a hidden scoop of edible cookie dough makes these treats not only exciting to bake but also a guaranteed crowd-pleaser. You’ll appreciate the quick prep time, allowing you to whip these up for any spontaneous celebration or cozy evening at home. Plus, they offer a delightful twist on traditional cupcakes that will have your family and friends asking for seconds. Are you ready to dive into a tempting blend of flavors that brings joy to every occasion? Let’s get baking! Why Are These Cupcakes So Special? Irresistible flavor: The combination of cookie dough and cupcakes brings an exciting twist that takes your baking game to new heights. Quick and easy: With minimal prep time, these Cookie Dough Cupcakes are perfect for any unexpected guests or desserts on the fly. Customizable fun: Tailor the chocolate chips or frosting flavors to suit your taste or occasion, ensuring there’s a delicious option for everyone. Crowd favorite: These adorable treats will have your friends and family clamoring for more, making them perfect for celebrations! Chewy surprise: Each bite reveals a hidden pocket of soft, edible cookie dough that keeps you coming back for more. For more delightful treats, don’t forget to check out my other popular recipes like Chocolate Chip Cookies and Vanilla Cupcakes. Cookie Dough Cupcake Ingredients For the Cupcake Batter Unsalted Butter (room temperature) – Provides moisture and richness; substitute with dairy-free butter for a vegan option. Light Brown Sugar (packed) – Adds sweetness and a subtle caramel flavor; use dark brown sugar for a deeper taste. Granulated Sugar – Enhances sweetness and contributes to the cupcake’s texture; can be replaced with coconut sugar for a healthier option. Pure Vanilla Extract – Introduces aromatic flavor; genuine vanilla is preferred for quality over imitation. Whole Milk – Adds moisture and tenderness; substitute with almond milk or oat milk for a dairy-free version. All-Purpose Flour (heat-treated) – Creates structure for the cupcakes; substitute with a gluten-free flour blend if desired. Mini Chocolate Chips – Adds bursts of chocolate flavor; dark chocolate or dairy-free options can be used. Baking Powder – Provides leavening for fluffy cupcakes; ensure it’s fresh for best results. Table Salt – Enhances flavor balance; sea salt can be a good alternative. Eggs (room temperature) – Contributes to structure and moistness; for a vegan alternative, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). For the Buttercream Frosting Confectioners Sugar – Adds sweetness and creaminess to the frosting; can be replaced with powdered erythritol for a low-carb option. Heavy Cream – Provides richness; substitute with coconut cream for a dairy-free version. Remember, the key to these Cookie Dough Cupcakes is the delightful mix of flavors and textures, making them a sure hit at any gathering! Step‑by‑Step Instructions for Cookie Dough Cupcakes Step 1: Prepare Edible Cookie Dough In a mixing bowl, cream together ½ cup of unsalted butter, ¼ cup of packed light brown sugar, and ¼ cup of granulated sugar until fluffy and light, about 2-3 minutes. Mix in 1 teaspoon of pure vanilla extract and 1 tablespoon of whole milk until combined, then gradually fold in 1 cup of heat-treated all-purpose flour. Finally, add ½ cup of mini chocolate chips, mixing gently to combine. Set aside this delicious cookie dough while you prepare the cupcake batter. Step 2: Bake the Cupcakes Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together 1 ½ cups of heat-treated all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of table salt, and the remaining ½ cup of mini chocolate chips. In a separate bowl, beat together ½ cup of melted unsalted butter and ½ cup of granulated sugar until smooth. Add 2 room temperature eggs, ½ cup of whole milk, and 1 teaspoon of vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Step 3: Fill and Add Cookie Dough Spoon the batter into the lined muffin tins, filling each cup about two-thirds full for the best rise. Then, using a tablespoon, add a scoop of your prepared edible cookie dough into the center of each cupcake batter-filled cup. Cover each scoop gently with more batter until the cups are about three-quarters full, ensuring the cookie dough is hidden. This will create a delightful surprise inside your Cookie Dough Cupcakes! Step 4: Bake and Cool Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them; the cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs. Once baked, remove the tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting. Step 5: Make the Brown Sugar Buttercream While the cupcakes are cooling, prepare the rich brown sugar buttercream. In a mixing bowl, beat together ½ cup of unsalted butter until creamy and smooth. Gradually add 1 cup of cooled brown sugar syrup and 2 ½ cups of confectioners sugar, mixing until fluffy and well blended. Add 2 tablespoons of heavy cream and beat until the frosting reaches your desired consistency, ready to spread generously over your cooled Cookie Dough Cupcakes. Step 6: Frost and Serve Once the cupcakes have cooled completely, use a piping bag or a spatula to frost each one with the luxurious brown sugar buttercream. You can get creative with your frosting technique—swirl it high or keep it simple. Once frosted, place the cupcakes on a serving platter. These delightful Cookie Dough Cupcakes are now ready to captivate your family and friends with their delicious layers of flavor and texture! What to Serve with Cookie Dough Cupcakes To create the perfect dessert experience, consider these delightful pairings that elevate your Cookie Dough Cupcakes! Rich Vanilla Ice Cream: The cool creaminess contrasts perfectly with warm cupcakes, enhancing the overall indulgence. Chocolate Milkshake: The rich, chocolatey goodness of a milkshake complements the cupcake flavors, turning your treat into a mini celebration. Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that balances the sweetness of the cupcakes beautifully. Whipped Cream: A dollop of homemade whipped cream adds an airy, smooth texture that pairs well with the cookie dough and buttercream topping. Caramel Sauce: Drizzling warm caramel over the cupcakes introduces another layer of sweetness and makes every bite extra special. Coffee or Espresso: A warm cup of coffee enhances the dessert flavors, creating a comforting finish to your sweet treat. Nutty Pecans: Chopped pecans add a crunchy texture alongside the soft cupcake, enhancing the complexity of flavors. Chocolate Ganache: For an extra indulgent treat, drizzle or dip the cupcakes in silky chocolate ganache for an irresistible touch. Chilled Lemonade: The zesty freshness of lemonade cuts through the cupcake’s richness, offering a refreshing contrast and delightful balance. Cookie Dough Cupcakes Variations Let your creativity soar by tailoring these Cookie Dough Cupcakes to suit your tastes and preferences! Dairy-Free: Substitute unsalted butter and whole milk with dairy-free butter and almond or oat milk for a delightful vegan twist. Rich and satisfying, these cupcakes will please everyone at the table! Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make these cupcakes accessible to gluten-sensitive friends. They’ll love indulging without a worry! Flavor Infusion: Add a teaspoon of espresso powder to your batter for a rich, coffee-flavored surprise that pairs beautifully with the sweetness—it’s a sophisticated touch that elevates the experience! Mini Versions: Transform the recipe into bite-sized mini cupcakes for a fun treat at parties. Simply reduce the baking time to 10-15 minutes, and you’ll have adorable little delights perfect for snacking! Chocolate Lovers: Incorporate unsweetened cocoa powder into the batter for chocolate cupcakes, and pair it with a chocolate buttercream frosting. Double the chocolate means double the happiness! Nutty Delight: Mix in some chopped walnuts or pecans for a crunchy texture in both the cupcake and the frosting. This added bite will create a delightful contrast to the soft cupcake. Fruity Twist: For a refreshing change, add in some mashed ripe banana or applesauce to the batter. This not only adds moisture but also a unique flavor that’s pleasantly sweet! Heat It Up: Add a pinch of cayenne pepper or incorporate some chopped jalapeños into the batter for a fiesta-inspired cupcake that balances sweet and spicy beautifully. For more delicious options, don’t miss out on recipes like my Chocolate Chip Cookies and Vanilla Cupcakes. Your baking journey is just getting started! Make Ahead Options These Cookie Dough Cupcakes are a fantastic choice for meal prep, allowing you to enjoy homemade treats without the last-minute rush! You can prepare the edible cookie dough up to 24 hours in advance and store it in an airtight container in the refrigerator. Additionally, the cupcake batter can be mixed and kept refrigerated for up to 3 days; just give it a gentle stir before baking. When you’re ready to bake, simply fill your muffin tins with the prepared batter, add the cookie dough, and bake as directed. This way, you’ll have delicious cupcakes just as fresh and delightful as if you made them on the spot! How to Store and Freeze Cookie Dough Cupcakes Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days for optimal freshness. Fridge: If you have leftover frosted cupcakes, refrigerate them in an airtight container for up to 4 days. This helps to maintain the richness of the brown sugar buttercream. Freezer: For long-term storage, freeze unfrosted Cookie Dough Cupcakes in a single layer, individually wrapped, for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving. Reheating: If desired, warm the cupcakes slightly in the microwave for about 10-15 seconds; this brings back some of the original moistness and flavor. Expert Tips for Cookie Dough Cupcakes Heat-Treat the Flour: To ensure food safety, heat-treat your all-purpose flour for at least 5 minutes in the oven before using it in the edible cookie dough. Use Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature for a smoother batter and improved cupcake rise, enhancing your Cookie Dough Cupcakes. Don’t Overmix: When combining your dry and wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes that lose their airy texture. Avoid Oven Door Peeking: Keep the oven door shut during baking to maintain a consistent temperature. Opening it too early can cause your cupcakes to sink in the middle. Experiment with Frosting Techniques: Use a piping bag for a professional finish and try different tips for added creativity. A swirl or rosette can enhance the look of your cupcakes! Make Ahead: These cupcakes can be baked a day in advance. Just frost them closer to serving time for the freshest taste! Cookie Dough Cupcakes Recipe FAQs What type of chocolate chips should I use for the cupcakes? I recommend using mini chocolate chips for the best distribution of chocolate flavor throughout the cupcakes. However, if you prefer, you can substitute them with dark chocolate chips or even dairy-free options to accommodate dietary preferences. Each brings its unique flavor that can enhance your Cookie Dough Cupcakes! How long do these cupcakes stay fresh? Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you decide to frost them, refrigerate in an airtight container for up to 4 days. Make sure they are well protected to preserve the delicious flavor and freshness of the brown sugar buttercream. Can I freeze Cookie Dough Cupcakes? Absolutely! For long-term storage, you can freeze unfrosted cupcakes. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature and frost as desired! What should I do if my cupcakes sink in the middle? If your cupcakes sink after baking, it might be due to overmixing the batter or opening the oven door too early during baking. To avoid this, gently fold the wet and dry ingredients together until just combined, and keep that oven door closed until you check for doneness with a toothpick. Can I modify this recipe for dietary restrictions? Yes, definitely! You can make these Cookie Dough Cupcakes vegan by using dairy-free butter, almond or oat milk, and substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). For gluten-free options, use a gluten-free flour blend for the cupcakes and ensure that all other ingredients are certified gluten-free as well. Indulgent Cookie Dough Cupcakes You’ll Love to Bake Delight in these Cookie Dough Cupcakes that blend cookie dough with fluffy cupcakes, topped with rich buttercream. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsCooling Time 5 minutes minsTotal Time 57 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcake Batter0.5 cups unsalted butter room temperature0.25 cups light brown sugar packed0.5 cups granulated sugar1 teaspoon pure vanilla extract0.5 cups whole milk1.5 cups all-purpose flour heat-treated0.5 cups mini chocolate chips1 teaspoon baking powder0.25 teaspoon table salt2 units eggs room temperatureFor the Buttercream Frosting2 cups confectioners sugar0.5 cups heavy creamFor the Edible Cookie Dough0.5 cups unsalted butter0.25 cups light brown sugar packed0.25 cups granulated sugar1 teaspoon pure vanilla extract1 tablespoon whole milk1 cups all-purpose flour heat-treated0.5 cups mini chocolate chips Equipment Mixing BowlMuffin tinCupcake linersWhiskSpatulaPiping Bag Method Prepare Edible Cookie DoughCream together butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and milk, then fold in flour and chocolate chips.Bake the CupcakesPreheat oven to 350°F (175°C). Mix flour, baking powder, salt, and chocolate chips in one bowl. In another, beat butter and sugar until smooth, add eggs, milk, and vanilla.Combine dry and wet mixtures, stirring until just combined.Fill and Add Cookie DoughSpoon batter into muffin tins, filling two-thirds full. Add a scoop of edible cookie dough in the center and cover with more batter.Bake and CoolBake for 18-22 minutes until a toothpick comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack.Make the Brown Sugar ButtercreamBeat butter until creamy, then gradually add cooled brown sugar syrup and confectioners sugar. Mix in heavy cream until desired consistency is reached.Frost and ServeFrost cooled cupcakes with brown sugar buttercream and place on a serving platter. Nutrition Serving: 1cupcakeCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 450IUCalcium: 30mgIron: 0.5mg NotesMake sure to use room temperature ingredients for better mixing. These cupcakes can be baked in advance and frosted just before serving. Tried this recipe?Let us know how it was!
