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
Scale
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.
