If you have a soft spot for all things sweet and nostalgic, this Cookie Dough Cupcakes Recipe is about to become your new obsession. Imagine the classic comfort of moist, tender cupcakes perfectly infused with a luscious, safe-to-eat cookie dough center, all topped with a cloud of creamy frosting. Each bite delivers that joyful surprise of gooey cookie dough hidden inside a fluffy cupcake, creating a dessert experience that is both playful and utterly irresistible. Whether it’s for a birthday party, weekend treat, or just a reason to indulge, these cupcakes bring the best of two beloved treats into one spectacular package.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind this recipe is in its simplicity and balance. Each ingredient plays a vital role: from the basic pantry staples that form our cupcake base, to the special touches that create that signature cookie dough filling and dreamy frosting. You’ll find that gathering these ingredients is easy, and it’s what makes this treat so approachable yet decadently delicious.
- 2 1/4 cups all-purpose flour: The backbone of the cupcakes, providing structure and a tender crumb.
- 2 1/2 teaspoons baking powder: Leavens the cupcakes, ensuring they rise light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors so they really shine through.
- 1 cup unsalted butter (room temperature): Adds creaminess and richness to the cupcake batter.
- 1 3/4 cups sugar: Sweetens the cupcakes perfectly without overpowering.
- 4 large eggs: Bind everything together and contribute to the cupcake’s moist texture.
- 1 tablespoon vanilla extract: Infuses a warm, comforting aroma and flavor.
- 1 cup milk: Keeps the batter smooth and tender.
- 1/2 cup unsalted butter (softened): For the cookie dough filling, giving it that authentic buttery taste.
- 3/4 cup brown sugar: Adds moisture and a subtle caramel note to the cookie dough.
- 1 teaspoon vanilla extract: Enhances the cookie dough’s sweet aroma.
- 1 cup all-purpose flour (heat-treated): Safe to eat and essential for that classic cookie dough texture.
- 1/4 teaspoon salt: Balances the sweetness in the dough.
- 2 tablespoons milk: Keeps the cookie dough smooth and spreadable.
- 1/2 cup mini chocolate chips: Charm the filling with melty pockets of chocolate yumminess.
- 1 cup unsalted butter (softened): For the frosting, creating a luscious, creamy base.
- 4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/4 cup heavy cream: Adds silkiness and helps achieve the ideal frosting consistency.
- 1 teaspoon vanilla extract: Rounds out the frosting with warm, inviting aroma.
- Pinch of salt: Balances and intensifies all the sweet flavors in the frosting.
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 a cupcake pan with liners to ensure your cupcakes don’t stick. Whisk together the flour, baking powder, and salt in a bowl to evenly distribute the leavening agents. In another large bowl, cream the butter and sugar really well until the mixture is light and fluffy—this step is key to achieving a tender cupcake. Beat in the eggs one at a time, then add the vanilla extract for that hint of warmth. Alternate adding the dry flour mixture and milk until everything is just combined; be careful not to overmix, or your cupcakes might turn out dense.
Step 2: Bake the Cupcakes
Fill your liners about two-thirds full with the batter, giving the cupcakes room to rise beautifully. Pop them in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack. Cooling completely is essential before you fill them with that gorgeous cookie dough.
Step 3: Create Safe-to-Eat Cookie Dough Filling
Since we’re making a cookie dough filling you can enjoy without baking, heat-treat the flour first by microwaving it for 1 minute, stirring halfway through—this step is crucial for safety. Cream together the softened butter and brown sugar until light and fluffy, then stir in vanilla extract, the heat-treated flour, salt, and milk until you get a smooth dough. Finally, fold in the mini chocolate chips to add those delightful chocolate bursts. This cookie dough is just like the kind you’ll sneak from the bowl during baking but perfectly safe and luscious.
Step 4: Fill the Cupcakes
Once your cupcakes are completely cool, take a small knife or a cupcake corer to hollow out a bit of the center of each cupcake. Fill each cavity generously with a spoonful of your safe-to-eat cookie dough. This juicy center is what transforms ordinary cupcakes into a magical treat.
Step 5: Frosting and Decorating
For the frosting, beat softened butter until creamy. Gradually add powdered sugar, beating continually for a smooth texture. Mix in heavy cream, vanilla extract, and a pinch of salt until you get this irresistible silky frosting. You can pipe it over the cupcakes or simply spread it with a knife. Top with extra mini chocolate chips or crumbled cookies if you feel fancy. And voilà — your Cookie Dough Cupcakes Recipe masterpiece is ready to wow!
How to Serve Cookie Dough Cupcakes Recipe
Garnishes
A sprinkle of mini chocolate chips or some crushed chocolate chip cookies adds a charming touch of texture and visual appeal to your cupcakes. Sometimes a light dusting of cocoa powder or even edible gold glitter can turn your cupcakes from delicious to dazzling, perfect for celebrations.
Side Dishes
These cupcakes shine as a solo dessert, but pairing them with a scoop of vanilla bean ice cream or a swirl of fresh whipped cream intensifies the indulgence. For a slightly lighter side, try serving with fresh berries or a cup of rich hot chocolate to complement the cookie dough flavors.
Creative Ways to Present
Consider serving these cupcakes in individual clear jars for a trendy look, layering some extra cookie dough at the bottom for a double dessert delight. Or, build a cupcake tower at your party that shows off those gooey centers, inviting everyone to dig in with excitement. Presentation can be as simple or as joyful as you like — the taste will always impress.
Make Ahead and Storage
Storing Leftovers
These cupcakes stay fresh for 2 to 3 days when stored in an airtight container at room temperature. Because of the cookie dough filling, refrigeration is optional but recommended if your kitchen tends to be warm, which helps keep the dough firm and frosting stable.
Freezing
Want to prepare ahead or save extras? Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container. Freeze the cookie dough and frosting separately to maintain freshness. When ready, thaw everything in the fridge overnight, then assemble for the best texture and flavor.
Reheating
To bring frozen or refrigerated cupcakes back to life, warm them briefly in a microwave for about 10 to 15 seconds. This subtle heat awakens the flavors and softens the cake without melting the frosting too much. Enjoy them just as they are or add a scoop of ice cream for an elevated treat.
FAQs
Is the cookie dough filling safe to eat?
Yes! The recipe uses heat-treated flour, which eliminates any risk of bacteria, and avoids raw eggs, making the cookie dough perfectly safe to enjoy uncooked.
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work well, though mini chips distribute more evenly and create a better texture in the filling and decoration.
How long does it take to make the Cookie Dough Cupcakes Recipe?
From start to finish, including baking and cooling times, you’re looking at around 50 minutes — totally manageable and well worth every second.
Can I use a different frosting instead of the buttercream?
Of course! Cream cheese frosting or even a simple glaze could be a lovely alternative, but traditional buttercream offers the perfect balance of sweetness and texture for these cupcakes.
What’s the best way to hollow out the cupcakes?
A cupcake corer is ideal, but a small knife or spoon does the job well. Just be sure to remove enough center to hold a generous spoonful of cookie dough without breaking the cupcake structure.
Final Thoughts
There’s something utterly joyful about the surprise of cookie dough tucked inside a cupcake, and this Cookie Dough Cupcakes Recipe captures that feeling perfectly. Whether you’re making them for yourself or sharing with friends, these cupcakes promise smiles, satisfaction, and a hint of childhood nostalgia in every bite. So go ahead—whip up a batch, get a little messy, and enjoy the magic that happens when two classic favorites come together so beautifully.
Print
Cookie Dough Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these whimsical Cookie Dough Cupcakes, featuring moist vanilla cupcakes filled with safe-to-eat cookie dough and topped with creamy vanilla frosting. Perfectly balanced with a tender crumb cake and a luscious, chocolaty cookie dough center, these cupcakes are an irresistible treat for any occasion.
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
Vanilla Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: mini chocolate chips or crumbled cookies for garnish
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, cream the room temperature unsalted butter and sugar together until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then add vanilla extract. Alternately add the flour mixture and milk to the wet ingredients, mixing just until combined to avoid overmixing.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full with the batter. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Create Safe-to-Eat Cookie Dough Filling: Heat-treat the flour by microwaving it for 1 minute, stirring halfway through to ensure even heating, to eliminate any bacteria. In a 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 combined. Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Fill the Cupcakes: Once the cupcakes are completely cooled, use a small knife or a cupcake corer to carefully remove the center of each cupcake, creating a cavity. Fill each cavity with a generous spoonful of the cookie dough filling, smoothing out the top to be level with the cupcake surface.
- Frosting and Decorating: Beat the softened butter for the frosting until creamy. Gradually add powdered sugar, mixing continuously. Incorporate the heavy cream, vanilla extract, and a pinch of salt, beating until the frosting is smooth and spreadable. Pipe or spread the frosting onto the cookie dough-filled cupcakes and garnish with mini chocolate chips or crumbled cookies if desired.
Notes
- Heat-treating the flour is essential to ensure the cookie dough is safe to eat raw.
- Allow cupcakes to cool completely before coring and filling to prevent melting or collapsing.
- You can customize the cookie dough filling by adding different mix-ins like nuts or different chocolate chips.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
