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–+ servings
Cookie Dough Cupcakes

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.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 0.5 cups unsalted butter room temperature
  • 0.25 cups light brown sugar packed
  • 0.5 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 0.5 cups whole milk
  • 1.5 cups all-purpose flour heat-treated
  • 0.5 cups mini chocolate chips
  • 1 teaspoon baking powder
  • 0.25 teaspoon table salt
  • 2 units eggs room temperature
For the Buttercream Frosting
  • 2 cups confectioners sugar
  • 0.5 cups heavy cream
For the Edible Cookie Dough
  • 0.5 cups unsalted butter
  • 0.25 cups light brown sugar packed
  • 0.25 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon whole milk
  • 1 cups all-purpose flour heat-treated
  • 0.5 cups mini chocolate chips

Equipment

  • Mixing Bowl
  • Muffin tin
  • Cupcake liners
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Prepare Edible Cookie Dough
  1. Cream together butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and milk, then fold in flour and chocolate chips.
Bake the Cupcakes
  1. Preheat 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.
  2. Combine dry and wet mixtures, stirring until just combined.
Fill and Add Cookie Dough
  1. Spoon 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 Cool
  1. Bake 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 Buttercream
  1. Beat butter until creamy, then gradually add cooled brown sugar syrup and confectioners sugar. Mix in heavy cream until desired consistency is reached.
Frost and Serve
  1. Frost 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

Notes

Make sure to use room temperature ingredients for better mixing. These cupcakes can be baked in advance and frosted just before serving.

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