If you love the irresistible taste of raw cookie dough, these Cookie Dough Cupcakes are about to become your new favorite dessert. Soft vanilla cupcakes filled with edible cookie dough and topped with rich brown sugar buttercream create the perfect bakery style treat at home.
Why You’ll Love This Recipe
These homemade cookie dough cupcakes are soft, sweet, and incredibly satisfying. The surprise cookie dough center makes them fun and indulgent, while the brown sugar buttercream adds a deep caramel-like flavor. They’re easy to make, family friendly, and perfect for spring cupcakes, birthdays, or any celebration.
Ingredients
For the edible cookie dough:
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 cup all purpose flour ( heat treated)
- ½ cup mini chocolate chips
For the cupcakes:
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- ½ cup milk
- 1 tablespoon vanilla extract
For the buttercream:
- ½ cup light brown sugar
- 1 ¼ cups unsalted butter, softened
- 2 ½ cups confectioners sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- 1. Prepare the edible cookie dough
Heat-treat the flour by baking it at 350°F for 10 minutes, then let it cool. Cream butter and sugars until fluffy. Add vanilla and milk, then mix. Stir in flour and mix until combined. Fold in mini chocolate chips and chill for 15–30 minutes. - 2. Make the cupcakes
Preheat oven to 350°F and line a cupcake pan. Whisk flour, baking powder, salt, and chocolate chips. In another bowl, mix melted butter and sugar, then add eggs and egg white. Stir in milk and vanilla. Combine wet and dry ingredients gently. - 3. Bake
Fill liners 2/3 full and bake for 18–22 minutes. Cool completely. - 4. Make the buttercream
Beat butter and brown sugar until fluffy. Gradually add powdered sugar. Add cream, vanilla, and salt, then whip until light and creamy. - 5. Assemble the Cookie Dough Cupcakes
Core each cupcake, fill with cookie dough, and replace the top. Pipe brown sugar buttercream and garnish as desired. These Cookie Dough Cupcakes are best enjoyed fresh.
Tips & Tricks
- Always heat treat flour for safe edible cookie dough frosting
- Use room temperature ingredients for smoother batter
- Don’t overmix to keep cupcakes light and fluffy
- Chill cookie dough slightly for easier filling
- Add extra mini chocolate chips on top for texture
Details
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary: Vegetarian
Notes
- Swap whole milk with almond milk if preferred
- Use gluten-free flour blend for a GF version
- Add a scoop of cookie dough on top for bakery-style presentation
- Perfect as spring cupcakes for parties and gatherings
Nutrition (Approximate per cupcake)
- Calories: 682 kcal
- Protein: 6g
- Carbs: 78g
- Fat: 38g
FAQ
- Can I eat the cookie dough safely?
Yes, the edible cookie dough uses heat-treated flour and contains no raw eggs. - Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day in advance and assemble before serving. - What makes these stuffed cupcakes special?
The hidden cookie dough center adds a fun surprise and rich texture. - Can I freeze Cookie Dough Cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months. - Can I use regular chocolate chips instead of mini?
Yes, but mini chocolate chips distribute more evenly in the batter.
Storage
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months and thaw overnight in the fridge.
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Cookie Dough Cupcakes
Soft vanilla cupcakes filled with edible cookie doughTopped with rich brown sugar buttercream frostingPerfect homemade dessert for parties and celebrations
Ingredients
For the edible cookie dough:
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 cup all-purpose flour heat-treated
- ½ cup mini chocolate chips
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- ½ cup milk
- 1 tablespoon vanilla extract
For the buttercream:
- ½ cup light brown sugar
- 1 ¼ cups unsalted butter softened
- 2 ½ cups confectioners sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the edible cookie dough
- Heat-treat the flour by baking it at 350°F for 10 minutes, then let it cool. Cream butter and sugars until fluffy. Add vanilla and milk, then mix. Stir in flour and mix until combined. Fold in mini chocolate chips and chill for 15–30 minutes.
Make the cupcakes
- Preheat oven to 350°F and line a cupcake pan. Whisk flour, baking powder, salt, and chocolate chips. In another bowl, mix melted butter and sugar, then add eggs and egg white. Stir in milk and vanilla. Combine wet and dry ingredients gently.
Bake
- Fill liners 2/3 full and bake for 18–22 minutes. Cool completely.
Make the buttercream
- Beat butter and brown sugar until fluffy. Gradually add powdered sugar. Add cream, vanilla, and salt, then whip until light and creamy.
Assemble the Cookie Dough Cupcakes
- Core each cupcake, fill with cookie dough, and replace the top. Pipe brown sugar buttercream and garnish as desired. These Cookie Dough Cupcakes are best enjoyed fresh.
Notes
- Swap whole milk with almond milk if preferred
- Use gluten-free flour blend for a GF version
- Add a scoop of cookie dough on top for bakery-style presentation
- Perfect as spring cupcakes for parties and gatherings
Conclusion
These Cookie Dough Cupcakes combine everything you love about cookies and cupcakes into one irresistible dessert. With their soft crumb, gooey center, and creamy frosting, they’re guaranteed to impress and satisfy every sweet craving. you must try this recipe and if you like it please leave a comment what recipe do you want next.