Imagine biting into a moist cupcake, only to discover a playful, decadent surprise of cookie dough in the center—yes, Chocolate Chip Cookie Dough Cupcakes deliver pure dessert joy in every bite! These cupcakes are the perfect blend of fluffy vanilla cake, gooey chocolate chips, a rich edible cookie dough core, and swoon-worthy swirls of buttercream frosting. Whether you’re baking for birthdays, potlucks, or simply to spoil yourself, these beauties are the ultimate treat for cookie dough lovers and cupcake fans alike.
Ingredients You’ll Need
Every ingredient in this recipe works its magic to create those layers of flavor and texture that make Chocolate Chip Cookie Dough Cupcakes so irresistible. Stick to the list and don’t skip a thing—you’ll taste the difference in every mouthful!
- All-purpose flour: Gives structure to both cupcakes and cookie dough, holding everything together with a tender crumb.
- Baking powder: Adds lift and keeps those cupcakes perfectly fluffy.
- Salt: Just a pinch enhances sweetness and balances all the flavors.
- Unsalted butter: The foundation of rich flavor in the cupcakes, cookie dough, and frosting—be sure it’s nice and soft for easy creaming.
- Granulated sugar: Sweetens up the cupcakes and cookie dough for that classic taste.
- Brown sugar: Adds a caramelly depth to the cookie dough center.
- Eggs: Bind the cupcake batter and give it a lovely lightness.
- Vanilla extract: That cozy, familiar warmth runs through every layer of this recipe.
- Whole milk: Brings moisture and richness to the cupcake crumb and frosting.
- Mini chocolate chips: Speckle every bite with melty chocolate—don’t be shy about scattering a few extra on top!
- Powdered sugar: Makes the frosting silky-smooth and sweet.
- Milk or cream: Whips the frosting into luscious peaks.
- Pinch of salt: Sharpens and lifts the frosting’s flavor.
How to Make Chocolate Chip Cookie Dough Cupcakes
Step 1: Mix the Dry Ingredients
Start off by whisking together your flour, baking powder, and salt in a medium bowl. This crucial step ensures all the leavening and seasoning gets evenly distributed, creating a perfectly airy base for your cupcakes. No lumps here—just a smooth start to a magical cupcake experience!
Step 2: Cream Butter and Sugar
In a large bowl, beat your softened butter and granulated sugar until the mixture is pale and fluffy. This is where the cupcake’s signature lightness begins. Take your time with this step; creaming properly incorporates air, building texture right from the foundation.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition, and then splash in the vanilla extract. By adding eggs one by one, you keep your batter beautifully smooth—no curdling, just a decadent start to your Chocolate Chip Cookie Dough Cupcakes.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and whole milk, starting and ending with the dry ingredients. This keeps the batter ultra-tender. Finish by gently folding in the mini chocolate chips, being mindful not to overmix (so you don’t lose that dreamy cupcake rise).
Step 5: Bake to Perfection
Divide your luscious batter evenly among cupcake liners in a tin, filling each about two-thirds full. Pop them into a preheated oven at 350°F (175°C) for 18–20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean—let them cool completely before the fun fillings begin!
Step 6: Make the Cookie Dough Filling
In a clean bowl, cream together butter, brown sugar, and granulated sugar until smooth. Next, stir in milk and vanilla extract, then blend in the heat-treated flour and more mini chocolate chips for that classic cookie dough bite. If your dough feels sticky, a quick chill in the fridge will help firm it up for easier shaping.
Step 7: Fill the Cupcakes
Use a small paring knife or cupcake corer to remove a plug from the center of each cooled cupcake—save those tops for a sneaky chef’s treat! Roll the cookie dough into small balls and press one into the cavity of each cupcake, nestling that gooey center right where it belongs.
Step 8: Whip Up the Frosting
Beat softened butter in a large bowl until super fluffy, then slowly add powdered sugar. Drizzle in vanilla, milk or cream, and a tiny pinch of salt, whipping until the frosting is cloud-like and dreamy. Get ready to pipe or spread it thickly over every cupcake, then crown your masterpieces with a flourish of extra mini chocolate chips.
How to Serve Chocolate Chip Cookie Dough Cupcakes
Garnishes
A handful of extra mini chocolate chips scattered on top is classic, but don’t stop there! Add a sprinkle of colorful sprinkles, a mini cookie, or a drizzle of melted chocolate for extra flair. These toppings make the cupcakes even more eye-catching and hint at the cookie dough magic hiding inside.
Side Dishes
Chocolate Chip Cookie Dough Cupcakes are the beaming star of any dessert spread! Pair with a scoop of vanilla ice cream for an over-the-top treat, or serve alongside fresh berries for a burst of natural sweetness that cuts through the richness. A creamy iced coffee or cold glass of milk is the ultimate finishing touch.
Creative Ways to Present
Display your cupcakes on a tiered stand for a show-stopping centerpiece, or tuck them into cute wrappers and gift boxes for party favors. For a fun twist, arrange them in a circle on a platter and top with a few candles for a surprise birthday “cake” everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), keep the cupcakes in an airtight container in the fridge. Because of the cookie dough filling, chilled storage keeps everything safe and holds moisture so your Chocolate Chip Cookie Dough Cupcakes stay soft for up to 4 days.
Freezing
Looking to get ahead on party prep? You’re in luck! These cupcakes freeze beautifully unfrosted and even with the cookie dough inside. Just wrap each cooled, filled cupcake snugly in plastic wrap and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge when you’re ready to frost and serve.
Reheating
Cupcakes are best enjoyed at room temperature, so let them sit out for 30 to 60 minutes before serving for the softest texture and full flavor. You don’t need to heat them, but if you want to restore a freshly-baked softness, a quick 10-second zap in the microwave does the trick—just enough to bring everything to that sweet, just-baked feel.
FAQs
Can I safely eat the cookie dough in these cupcakes?
Absolutely! The cookie dough in Chocolate Chip Cookie Dough Cupcakes is specially made without eggs, and the flour is heat-treated, making it perfectly safe to eat raw.
Do I have to use mini chocolate chips, or can I use regular ones?
Mini chocolate chips are ideal because they distribute evenly in both the cupcake and cookie dough layers, but regular chips will work in a pinch—your treat will just have bigger pockets of chocolatey goodness!
How do I make the flour safe to eat in the cookie dough filling?
Heat-treat the flour by microwaving it in a heatproof bowl for 1 minute, stirring halfway through, or bake it at 350°F for 5 minutes. This step kills any potential bacteria and makes the flour safe for edible dough.
Can I make these cupcakes gluten-free?
Yes! Substitute your favorite all-purpose gluten-free flour blend for the regular flour in all parts of the recipe, and double-check that your chocolate chips are gluten-free. The results will be just as delicious.
How do I prevent the cupcakes from getting too dry?
Avoid overbaking—keep an eye on the oven and test at 18 minutes. Also, make sure not to overmix your batter; fold gently just until everything is combined for light, moist cupcakes every time.
Final Thoughts
If you’re ready to wow your friends, family, or just spoil yourself a little, whip up a batch of these Chocolate Chip Cookie Dough Cupcakes. Every bite is a celebration, with that gooey, nostalgic cookie dough center adding an unforgettable twist. Happy baking, and enjoy every chocolate-studded cupcake—you deserve it!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the ultimate treat with these Chocolate Chip Cookie Dough Cupcakes! A soft, fluffy cupcake filled with edible cookie dough and topped with a creamy frosting – a delightful twist on the classic chocolate chip cupcake.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup mini chocolate chips
For the cookie dough filling:
- ½ cup unsalted butter (softened)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
For the frosting:
- ¾ cup unsalted butter (softened)
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- pinch of salt
- ¼ cup mini chocolate chips (for garnish)
Instructions
- Make the cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry. Fold in the mini chocolate chips. Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the cookie dough filling: In a medium bowl, cream the butter, brown sugar, and granulated sugar. Mix in milk and vanilla, then stir in flour and chocolate chips until a dough forms. Chill for 10 minutes if too soft. Use a paring knife or cupcake corer to remove the centers of the cooled cupcakes. Roll cookie dough into small balls and press into the center of each cupcake.
- Make the frosting: Beat the butter until fluffy. Gradually add powdered sugar, mixing until combined. Add vanilla, milk, and salt, and beat until light and creamy. Pipe or spread onto cupcakes and sprinkle with mini chocolate chips.
Notes
- To make heat-treated flour, microwave it in a bowl for 1 minute, stirring halfway, or bake at 350°F for 5 minutes.
- Keep cupcakes chilled if not serving within a few hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 36g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
