If you have a sweet tooth and love the nostalgic taste of cookie dough, you are absolutely going to adore this Cookie Dough Cupcakes Recipe. It’s an irresistible fusion of fluffy cupcakes and luscious, safe-to-eat cookie dough centers, all topped with creamy, dreamy frosting that makes every bite feel like a celebration. The combination of moist cake and gooey cookie dough creates a delightful texture contrast that’s truly unforgettable. Once you try this recipe, it will quickly become your go-to dessert for parties, family gatherings, or simply a special treat for yourself.
Ingredients You’ll Need
These ingredients are simple staples, yet each one plays a crucial role in creating the perfect balance of flavors, textures, and colors in the Cookie Dough Cupcakes Recipe. From the fluffy cake base to the rich cookie dough filling and the silky frosting, every bit counts!
- 2 1/4 cups all-purpose flour: The backbone of the cupcake’s tender crumb.
- 2 1/2 teaspoons baking powder: Gives the cupcakes that lovely rise and airy texture.
- 1/4 teaspoon salt: Enhances overall flavor by balancing the sweetness.
- 1 cup unsalted butter (room temperature): Provides richness and moistness to the cupcakes.
- 1 3/4 cups sugar: Adds essential sweetness and helps achieve a golden color.
- 4 large eggs: Bind ingredients and add structure with moisture.
- 1 tablespoon vanilla extract: Gives a warm, comforting aroma and flavor.
- 1 cup milk: Adds moisture and keeps the batter smooth.
- 1/2 cup unsalted butter (softened): The base for the cookie dough filling’s creamy texture.
- 3/4 cup brown sugar: Offers deeper, caramel-like sweetness to the cookie dough.
- 1 teaspoon vanilla extract: Infuses the cookie dough with extra flavor.
- 1 cup all-purpose flour (heat-treated): Ensures the cookie dough is safe to eat by removing any raw flour bacteria.
- 1/4 teaspoon salt: Balances the sweetness in the cookie dough.
- 2 tablespoons milk: Keeps the cookie dough soft and creamy.
- 1/2 cup mini chocolate chips: The delightful bursts of chocolate in the cookie dough.
- 1 cup unsalted butter (softened): Essential for creating that smooth and fluffy frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1/4 cup heavy cream: Adds richness and helps achieve the perfect frosting consistency.
- 1 teaspoon vanilla extract: A final touch of flavor in the frosting.
- Pinch of salt: Balances the sweetness and intensifies the frosting flavor.
How to Make Cookie Dough Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with liners for easy removal later. In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix will give your cupcakes that tender crumb and light structure. In a separate large bowl, cream the room temperature butter and sugar until the mixture is fluffy and pale, which is key for a light texture. Beat in the eggs one at a time to ensure they’re fully incorporated, then add the vanilla extract to bring out a lovely aroma. Alternately add the dry flour mixture and milk to the wet ingredients, mixing just until combined to avoid overworking the batter.
Step 2: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing. Bake them for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This cooling period is super important before adding any fillings or frosting.
Step 3: Create Safe-to-Eat Cookie Dough Filling
To prepare the cookie dough that’s safe to eat inside your cupcakes, you’ll first need to heat-treat the flour. Simply microwave it for one minute, stirring halfway through to eliminate any harmful bacteria. In a bowl, cream the softened butter and brown sugar together until light and fluffy. Mix in the vanilla extract, then add the heat-treated flour, salt, and milk until you get a smooth, spreadable dough. Finally, fold in the mini chocolate chips for that classic cookie dough chocolatey goodness.
Step 4: Fill the Cupcakes
Once your cupcakes are completely cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake, creating a perfect cavity for your cookie dough. Spoon a generous amount of the cookie dough filling into each hole. This gooey surprise inside is what makes this Cookie Dough Cupcakes Recipe truly special.
Step 5: Frost and Decorate
To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until smooth and fluffy. Mix in the heavy cream, vanilla extract, and a pinch of salt to balance the sweetness and create a luxurious texture. Pipe or spread the frosting over the tops of each filled cupcake, then garnish with extra mini chocolate chips or a sprinkle of crumbled cookies if you’d like a little extra flair.
How to Serve Cookie Dough Cupcakes Recipe
Garnishes
The simplest garnishes can elevate the presentation of your Cookie Dough Cupcakes Recipe to the next level. Mini chocolate chips, a light dusting of cocoa powder, or even a small chunk of cookie on top add texture and visual appeal that guests will love. Don’t be afraid to get creative!
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a cold glass of milk for a classic combo that balances richness and sweetness. Fresh berries can also add a refreshing contrast, softening the decadent flavors with a hint of tartness.
Creative Ways to Present
Try arranging your cupcakes on a tiered cake stand for a festive display, or put them in colorful cupcake wrappers to match a theme or party vibe. For an extra indulgent treat, drizzle a little caramel or chocolate sauce on top right before serving. These thoughtful touches make your Cookie Dough Cupcakes Recipe irresistible and party-ready.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left over, store them in an airtight container at room temperature for up to two days. Keeping them covered prevents the cupcakes from drying out and the frosting from hardening.
Freezing
You can freeze these cupcakes for longer storage. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw the cupcakes in the refrigerator overnight before serving to preserve texture and taste.
Reheating
Warm your cupcakes gently in the microwave for about 10-15 seconds to bring back their soft, fresh-from-the-oven texture. Avoid overheating as the frosting might melt or become too soft.
FAQs
Can I use regular flour for the cookie dough filling?
Yes, but it’s essential to heat-treat the flour before using it in the cookie dough filling to make it safe for eating raw. Simply microwave it for a minute, stirring halfway.
How do I make sure the cupcakes don’t sink in the middle?
Make sure not to overmix the batter as this develops gluten which can cause sinking. Also, bake the cupcakes immediately after mixing to prevent rise issues.
Can I substitute mini chocolate chips with something else?
Absolutely! You can use chopped regular chocolate, white chocolate chips, or even butterscotch chips depending on your flavor preference.
Is it possible to make these cupcakes dairy-free?
With some ingredient substitutions like vegan butter, plant-based milk, and dairy-free chocolate chips, you can adapt this recipe to be dairy-free while maintaining great texture and flavor.
What’s the best way to fill the cupcakes neatly?
Using a small melon baller or cupcake corer works best to remove the center cleanly, and spooning the cookie dough with a small cookie scoop or teaspoon helps keep the filling tidy.
Final Thoughts
This Cookie Dough Cupcakes Recipe brings together the best of both worlds and turns dessert time into a fun, joyful experience every single time. Whether you’re making it for a special occasion or just because, these cupcakes are guaranteed to impress and delight. So grab your ingredients and dive into baking a batch of happiness—your taste buds will thank you!
Print
Cookie Dough Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cookie Dough Cupcakes that combine moist, fluffy cupcakes with a safe-to-eat cookie dough filling and a creamy buttercream frosting. Perfect for gatherings or a special treat, each cupcake features a center filled with rich, chocolate chip-studded cookie dough and is topped with smooth, vanilla buttercream frosting.
Ingredients
Cupcake Batter
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
Cookie Dough Filling
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
Buttercream Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients. In another large bowl, cream the room temperature unsalted butter and sugar until the mixture is light and fluffy. Gradually beat in the eggs one at a time to ensure full incorporation, then stir in the vanilla extract. Alternately add the dry flour mixture and milk to the butter mixture, mixing until just combined to avoid overmixing.
- Bake the Cupcakes: Spoon the batter into the cupcake liners, filling them about two-thirds full for even rising. Bake the cupcakes in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Create Safe-to-Eat Cookie Dough Filling: To ensure safety, heat-treat the all-purpose flour by microwaving it for 1 minute, stirring halfway through to prevent hot spots. In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Mix in the vanilla extract, heat-treated flour, salt, and milk until a dough forms. Gently fold in the mini chocolate chips for an authentic cookie dough texture.
- Fill the Cupcakes: Once the cupcakes have cooled completely, use a small knife or cupcake corer to carefully remove the center of each cupcake, creating a well. Fill each cavity generously with a spoonful of the prepared cookie dough filling to introduce a delightful surprise in every bite.
- Frosting and Decorating: Beat the softened unsalted butter until creamy using an electric mixer. Gradually add the powdered sugar, mixing continuously to prevent lumps. Blend in the heavy cream, vanilla extract, and a pinch of salt until the frosting achieves a smooth, spreadable consistency. Pipe or spread the buttercream frosting generously onto the cookie dough-filled cupcakes. Optionally, garnish with extra mini chocolate chips or crumbled cookies for an extra decorative touch.
Notes
- Heat-treating the flour is essential to eliminate any harmful bacteria, making the cookie dough safe to eat raw.
- Ensure cupcakes are completely cooled before removing the centers and filling to prevent meltdowns or crumbling.
- For best results, use room temperature butter for creaming and softened butter for the filling and frosting.
- You can use a cupcake corer or a small knife to hollow out the cupcake centers safely and uniformly.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
