Description
Delight in these decadent Chocolate Chip Cookie Dough Cupcakes, combining moist vanilla cupcakes with a creamy, chocolate chip-studded frosting inspired by cookie dough. Perfectly sweet and rich, they offer a fun twist on classic cupcakes with a luscious frosting that mimics the beloved cookie dough texture.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/4 cups powdered sugar
- 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be incorporated later into the batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which helps to create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each. Stir in the vanilla extract to infuse flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting to prevent melting.
- Prepare the Frosting: In a mixing bowl, beat together softened butter and packed brown sugar until creamy. Add vanilla extract and milk, mixing well. Slowly incorporate the powdered sugar until the frosting is smooth and fluffy. Stir in mini chocolate chips to mimic cookie dough chunks.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost the cooled cupcakes. Top with extra mini chocolate chips for added texture and decoration.
- Serve and Enjoy: Present these indulgent cupcakes for any celebration or treat yourself with their perfect balance of cake and cookie dough flavors.
Notes
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- For a stronger cookie dough flavor, you can add a pinch of salt and a little extra vanilla to the frosting.
- Mini chocolate chips in the frosting give a nice texture—substitute with regular-sized chips for a chunkier bite.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for the best texture.
