If ever there was a dessert that combined all the pure joys of sneaking spoonfuls of cookie dough with the irresistible charm of a classic cupcake, it would be these Chocolate Chip Cookie Dough Cupcakes. Imagine moist, fluffy vanilla cupcakes speckled with mini chocolate chips, each one hiding a gooey, egg-free cookie dough center, finished with a creamy swirl of frosting and a playful scatter of more chocolate chips on top. Every bite is a playful indulgence that tastes like childhood memories wrapped up in bakery-level decadence—perfect for celebrations or just because!
Ingredients You’ll Need
The beauty of these cupcakes is in how simple, yet totally essential, each ingredient is. From silky butter to punchy vanilla extract, every component plays a starring role in creating the perfect taste, texture, and appearance for your Chocolate Chip Cookie Dough Cupcakes.
- All-purpose flour: Gives structure to both the cupcakes and the edible cookie dough center for that classic crumb.
- Baking powder: Lifts the cupcakes for a perfectly light texture.
- Salt: Just a pinch enhances all the sweet, buttery flavors.
- Unsalted butter: Used throughout for a rich, creamy base—make sure it’s softened for easy mixing!
- Granulated sugar: Sweetens the cupcakes and the cookie dough filling, keeping everything tender.
- Brown sugar: Adds a caramel-like depth to the doughy center.
- Eggs: Bind the cupcake batter and add richness—room temperature works best.
- Vanilla extract: The secret behind those classic bakery aromas and flavors.
- Milk: Lends moisture and lightness to the cupcake batter.
- Mini chocolate chips: The star ingredient—they’re scattered through every layer and add the signature chocolate burst in each bite.
- Cream cheese: Blends into the frosting for a tangy, creamy finish that balances all the sweetness.
- Powdered sugar: Sifts into the frosting for that cloud-like, decadent swirl.
- Heat-treated flour: An optional step for the cookie dough filling if you want to go extra safe.
How to Make Chocolate Chip Cookie Dough Cupcakes
Step 1: Prep Your Cupcake Station
Preheat your oven to 350°F (175°C) and line a muffin tin with pretty cupcake liners. Taking a few minutes to organize your ingredients and tools at this point makes the whole process relaxed and enjoyable, especially when you’re excited to get to the cookie dough part!
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt. Whisking them together ensures that every cupcake puffs up evenly and keeps those familiar tender cupcake crumbs we love.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential! It helps capture air, giving your Chocolate Chip Cookie Dough Cupcakes that bakery-style, melt-in-your-mouth bite.
Step 4: Mix in Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Take a moment to scrape down the sides of your bowl—every bit of egg and vanilla means a moist, flavorful cake.
Step 5: Alternate Wet and Dry Ingredients
Begin by adding one-third of the dry ingredients, then half the milk, and repeat, ending with the rest of the dry. Stir gently, just until everything is combined. Overmixing is the enemy of a tender cupcake—gentle is key!
Step 6: Add the Chocolate Chips and Bake
Fold in those adorable mini chocolate chips, then spoon the batter evenly between cupcake liners. Bake for 18 to 20 minutes, until a toothpick slides out clean from the center. Let them cool completely—this is non-negotiable when you’re filling cupcakes!
Step 7: Make the Cookie Dough Filling
In a small bowl, cream together butter, brown sugar, and a touch of granulated sugar. Add the milk and vanilla, then stir in flour (heat-treated, if you’re extra cautious) and those tiny chocolate chips. You can roll it into little balls or just keep it as spoonfuls, then chill to set while your cupcakes cool.
Step 8: Fill the Cupcakes
Once your cupcakes are cooled, use an apple corer or a small spoon to remove a bit of cake from the center. Fill each with about a teaspoon of the eggless cookie dough. Don’t snack on all the filling—save plenty for the cupcakes!
Step 9: Make the Frosting
Beat together the softened butter and cream cheese until combined and creamy. Add vanilla, then slowly beat in powdered sugar until the frosting is fluffy and dreamy. This is the crowning glory to your Chocolate Chip Cookie Dough Cupcakes!
Step 10: Frost and Decorate
Spoon or pipe the frosting generously onto each cupcake, then scatter mini chocolate chips over the top. If you really want to go over the top, crown each cupcake with a tiny ball of leftover cookie dough for the ultimate finish.
How to Serve Chocolate Chip Cookie Dough Cupcakes
Garnishes
These cupcakes look absolutely adorable with a sprinkle of mini chocolate chips, but you can also try a drizzle of melted chocolate, a dusting of powdered sugar, or an extra dollop of edible cookie dough right on top for the full wow-factor.
Side Dishes
Pair your cupcakes with a cold glass of milk, rich hot cocoa, or even an espresso for grown-up gatherings. They make a show-stopping dessert when served with fresh strawberries or a scoop of vanilla ice cream, turning your table into a sweet-treat fantasy land.
Creative Ways to Present
Turn these Chocolate Chip Cookie Dough Cupcakes into party showpieces by serving them on a tiered cake stand or nestling each one in a fancy cupcake wrapper. For an interactive option, create a DIY cupcake bar—set out bowls of extra mini chips, sprinkles, and cookie dough chunks so everyone can customize their own delicious creation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cupcakes in an airtight container in the fridge. They’ll keep their texture and flavor for up to four days, so you can enjoy a cupcake pick-me-up whenever the craving strikes.
Freezing
Want to save them for later? These cupcakes freeze surprisingly well. Place unfrosted (and unfilled) cupcakes and cookie dough filling in separate airtight containers and freeze for up to two months. When ready, thaw at room temperature, fill, and frost as you normally would—fresh as ever!
Reheating
If you prefer your cupcake just slightly warmed, pop one in the microwave (without frosting) for 5–10 seconds to bring back that soft, bakery feel. Add your frosting and chocolate chips after reheating for the ultimate freshly made experience.
FAQs
Are these Chocolate Chip Cookie Dough Cupcakes safe to eat raw?
Yes! The cookie dough filling is egg-free, and you can use heat-treated flour to ensure they’re perfectly safe for everyone to enjoy—no worries about sneaking a little extra.
Can I make the frosting ahead of time?
Absolutely. Prepare the cream cheese frosting a day or two in advance and store it in the refrigerator. Just let it sit at room temperature for 10–15 minutes and whip it a bit before using to restore its fluffy texture.
What’s the best way to core the cupcakes?
An apple corer works wonders for creating the perfect space for your cookie dough, but a small paring knife or even a teaspoon will get the job done with a little patience. No fancy tools required!
Can I use regular-sized chocolate chips instead of mini?
You can, but mini chocolate chips mix more evenly into the batter and dough, creating little pockets of chocolate throughout every layer rather than big chunks. Minis definitely offer the ideal chocolate-chip-to-cupcake ratio!
How do I keep my cupcakes moist?
Avoid overbaking the cupcakes, and make sure to store them in a sealed container once cooled. The moisture from the cookie dough filling and creamy frosting will actually help keep everything soft and tender even after a day or two.
Final Thoughts
So there you have it: pure joy in cupcake form! These Chocolate Chip Cookie Dough Cupcakes aren’t just a dessert—they’re a delightful experience waiting to happen. Whether you’re baking for a birthday, a bake sale, or just a cozy night in, give this recipe a try and prepare to wow everyone with your baking magic!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the perfect fusion of cookie dough and cupcakes with these delightful Chocolate Chip Cookie Dough Cupcakes. A soft, vanilla cupcake filled with egg-free cookie dough and topped with a creamy frosting – a treat that will satisfy any sweet tooth!
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup mini chocolate chips
For the cookie dough filling (egg-free):
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (heat-treated, if desired)
- 1/4 cup mini chocolate chips
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (for garnish)
Instructions
- Make the cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix until just combined. Fold in mini chocolate chips. Divide batter evenly among liners. 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 small bowl, cream together butter, brown sugar, and granulated sugar. Mix in milk and vanilla, then stir in flour and chocolate chips. Roll into small balls or spoonable portions and chill if needed. Core each cooled cupcake and fill with about 1 teaspoon of cookie dough.
- Make the frosting: Beat the butter and cream cheese until smooth. Add vanilla and gradually beat in powdered sugar until fluffy. Frost the cupcakes and sprinkle with mini chocolate chips.
Notes
- You can prepare the cookie dough and frosting ahead of time.
- For extra fun, top each cupcake with a small ball of edible cookie dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~390 kcal
- Sugar: ~32 g
- Sodium: ~160 mg
- Fat: ~20 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~8 g
- Trans Fat: ~0 g
- Carbohydrates: ~50 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~65 mg
