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–+ servings
Cookie Dough Cupcakes

Indulgent Cookie Dough Cupcakes with Creamy Surprise Inside

These Cookie Dough Cupcakes are deliciously indulgent, featuring a creamy cookie dough filling and topped with rich brown sugar buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Unsalted Butter (room temperature) Adds richness and moisture
  • 1 cup Granulated Sugar Enhances sweetness
  • 2 large Large Eggs (room temperature) Helps bind the ingredients
  • 1 cup Whole Milk Contributes to moistness
  • 2 cups All-purpose Flour (heat-treated) Essential for structure
  • 2 teaspoons Baking Powder Leavening agent
  • 1 teaspoon Table Salt Balances sweetness
  • 1 cup Mini Chocolate Chips Delightful bursts of chocolate
For the Edible Cookie Dough Filling
  • 1/2 cup Unsalted Butter (softened) Adds creaminess
  • 1 cup Light Brown Sugar (packed) Chewy texture and caramel flavor
  • 1 teaspoon Pure Vanilla Extract Enhances flavor
  • 1 cup All-purpose Flour (heat-treated) Ensures safety for raw cookie dough
  • 1/2 cup Mini Chocolate Chips Classic cookie dough taste
For the Brown Sugar Buttercream Frosting
  • 1/2 cup Unsalted Butter (softened) Creamy base for frosting
  • 2 cups Confectioners Sugar Provides sweetness
  • 2 tablespoons Heavy Cream Adds richness
  • 1/4 cup Light Brown Sugar Warm caramel flavor
  • 1 pinch Salt Balances the flavors

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Piping Bag
  • Baking sheet

Method
 

Step-by-Step Instructions for Cookie Dough Cupcakes
  1. Prepare Edible Cookie Dough: Heat-treat the flour; cream unsalted butter, light brown sugar, and granulated sugar until fluffy; mix in vanilla extract and whole milk; fold in flour and mini chocolate chips.
  2. Make Cupcake Batter: Preheat oven; mix heat-treated flour, baking powder, salt, and mini chocolate chips in one bowl; in another bowl, mix melted butter and sugar, then add eggs, milk, and vanilla; combine wet and dry ingredients.
  3. Fill and Bake: Spoon batter into liners; add cookie dough filling; cover with more batter; bake for 18-22 minutes; cool completely.
  4. Prepare Brown Sugar Buttercream: Melt brown sugar with water; cool; beat butter, then add confectioners sugar and cooled syrup; mix in cream, vanilla, and salt until fluffy.
  5. Assemble and Decorate: Frost cooled cupcakes; optionally top with cookie dough or mini chocolate chips.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, chill the edible cookie dough before using. Store cupcakes in an airtight container for freshness.

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