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
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
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.
