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Cookie Dough Cupcakes

Indulgent Cookie Dough Cupcakes That Wow Every Bite

These Cookie Dough Cupcakes combine rich flavors and textures, featuring edible cookie dough inside and topped with brown sugar buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1/2 cup Unsalted Butter (Room Temperature) Add richness and moisture; substitute with dairy-free butter if needed.
  • 3/4 cup Granulated Sugar Creates essential sweetness and structure; no substitutions needed here!
  • 1/4 cup Light Brown Sugar (Packed) Provides caramel-like sweetness and moisture; white sugar can be used but will change the flavor profile.
  • 1 teaspoon Pure Vanilla Extract Adds aromatic flavor; imitation vanilla can be used.
  • 1/4 cup Whole Milk Contributes moisture; can substitute with dairy-free milk alternatives.
  • 1 cup All-Purpose Flour (Heat-Treated) Forms the base structure; crucial for safe edible cookie dough.
  • 1/2 cup Mini Chocolate Chips For delightful chocolatey bursts; regular chocolate chips work well.
  • 1 teaspoon Baking Powder Helps the cupcakes rise; best not to substitute.
  • 1/4 teaspoon Table Salt Enhances flavor; don’t skip this step!
  • 2 Large Eggs (Room Temperature) Help bind the ingredients; no substitutes for binding.
For the Brown Sugar Buttercream
  • 1 cup Confectioners Sugar Essential for sweetness and smooth frosting; no substitutions suggested.
  • 1/2 cup Heavy Cream Contributes to the creaminess; can swap with coconut cream for a dairy-free option.

Equipment

  • mixing bowls
  • Whisk
  • Muffin tin
  • Cupcake liners
  • Piping Bag

Method
 

Step‑by‑Step Instructions for Cookie Dough Cupcakes
  1. Prepare the Edible Cookie Dough: Cream together 1/2 cup of unsalted butter, 1/4 cup of light brown sugar, and 1/4 cup of granulated sugar until fluffy. Mix in 1 teaspoon of vanilla extract and 2 tablespoons of milk until smooth. Add in 1 cup of heat-treated flour, folding in 1/2 cup of mini chocolate chips. Set aside.
  2. Make the Cupcake Batter: Preheat oven to 350°F (175°C). Whisk together 1 cup of heat-treated flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 cup of mini chocolate chips. In a separate bowl, combine 1/2 cup melted butter and 3/4 cup granulated sugar. Beat in 2 eggs, 1/4 cup milk, and 1 teaspoon vanilla until smooth. Gradually incorporate dry ingredients.
  3. Combine & Bake: Line muffin tin with cupcake liners and fill each halfway with batter. Add 1 tablespoon of cookie dough into each cupcake, then top with more batter until 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely.
  4. Prepare the Brown Sugar Buttercream: In a saucepan, melt 1/2 cup brown sugar with 2 tablespoons of water; boil for 2 minutes and cool. Beat 1/2 cup softened butter until creamy, add 1 cup confectioners sugar, then brown sugar syrup. Mix in 2 tablespoons of heavy cream, 1/2 teaspoon vanilla, and a pinch of salt until fluffy.
  5. Frost the Cupcakes: Once cooled, optionally hollow out a small portion from the center for more cookie dough. Frost each cupcake with brown sugar buttercream, garnishing with mini chocolate chips or sea salt if desired.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter and do not overmix to avoid tough cupcakes.

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