If you’re craving an irresistible combo of classic chocolate chip cookie dough and soft, fluffy cupcakes, then prepare to fall in love with this Cookie Dough Cupcakes Recipe. Imagine biting into a pillowy cupcake, only to discover a gooey cookie dough center, finished with a swirl of silky, chocolate-studded frosting. It’s a little bit nostalgic, a touch decadent, and sure to delight both kids and adults alike—perfect for birthdays, celebrations, or any day that calls for pure baking joy.

Cookie Dough Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Baking from scratch can be simple when each ingredient is thoughtfully chosen, and that’s precisely what makes this Cookie Dough Cupcakes Recipe so special. Every item, from the brown sugar to the mini chocolate chips, adds its own touch of texture, color, or richness—so don’t skip a thing!

All-purpose flour: The foundation of your cupcakes, providing just the right crumb and structure.
Baking powder: Lends lift and softness, making each bite light and tender.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Unsalted butter (for batter and frosting): Gives that melt-in-your-mouth richness, as well as a creamy base for the frosting.
Brown sugar (for batter and frosting): Adds warmth and caramel-like notes reminiscent of real cookie dough.
Eggs: Bind everything together and give the cupcakes a beautiful airy texture.
Vanilla extract (for batter and frosting): Because nothing says “homemade” quite like fragrant vanilla!
Milk (for batter and frosting): Helps keep both the cupcakes and frosting ultra-moist and smooth.
Frozen cookie dough balls: The fun surprise at the core of each cupcake. Freeze them for best results, so you hit the magic gooey-but-not-raw texture.
Powdered sugar: Essential for a fluffy, light, and pipeable frosting.
Mini chocolate chips: Folded into the frosting for that signature cookie dough crunch.

How to Make Cookie Dough Cupcakes Recipe

Step 1: Prepare Your Equipment

Preheat your oven to 350°F (175°C), and line a 12-cup muffin tin with paper liners. This not only makes cleanup easier, but it also ensures each cupcake releases perfectly—plus, the liners hold in all that gooey cookie dough goodness!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. This quick step helps evenly distribute the rising agents so you don’t end up with lopsided cupcakes.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and brown sugar together until the mixture turns light and fluffy—about 2-3 minutes. This creates a tender, melt-in-your-mouth cupcake base and incorporates air for that perfect rise.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, beating well after each addition to keep the batter silky. Stir in the vanilla extract, and bask in the dreamy aroma that fills your kitchen.

Step 5: Combine Wet and Dry Ingredients

Now it’s time to bring it all together. Alternate adding the flour mixture and milk, mixing lightly between each. This ensures a soft, even crumb—just don’t over-mix!

Step 6: Assemble the Cupcakes

Spoon batter into each cupcake liner until they’re half-full. Gently press a frozen cookie dough ball into the center of each, then cover with a bit more batter if needed. The cookie dough should stay frozen until right before baking for that gooey core we all love.

Step 7: Bake

Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the edge comes out clean (remember, the center has gooey cookie dough). Let them cool fully in the pan before moving on to the next step so the frosting doesn’t melt.

Step 8: Make the Cookie Dough Frosting

Beat the softened butter, powdered sugar, brown sugar, milk, and vanilla extract together until the frosting is light and creamy. Fold in the mini chocolate chips for that signature cookie dough crunch.

Step 9: Frost and Finish

Once the cupcakes have cooled completely, pipe or spread the frosting on top. For extra pizzazz, sprinkle a few additional chocolate chips or perch a mini cookie atop each cupcake.

How to Serve Cookie Dough Cupcakes Recipe

Garnishes

Have fun topping your Cookie Dough Cupcakes Recipe with a sprinkle of extra mini chocolate chips, a drizzle of chocolate sauce, or even a tiny bite-size cookie for that jaw-dropping bakery look. Customizing your garnishes lets everyone spot their own creation in the lineup!

Side Dishes

Serve these cupcakes alongside a tall glass of cold milk, rich hot chocolate, or coffee for grown-ups. If you want to keep things ultra-playful, try pairing them with a scoop of vanilla bean ice cream or a fresh fruit salad for a sweet contrast.

Creative Ways to Present

Arrange your Cookie Dough Cupcakes Recipe on a cake stand for a party centerpiece, stack them in colorful gift boxes for a fun takeaway, or wrap them in clear cellophane as edible favors. You can even tuck a playful flag or birthday candle into each cupcake for extra celebration flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for optimal freshness. Just be sure the frosting is set before stacking to avoid smudges.

Freezing

The Cookie Dough Cupcakes Recipe freezes beautifully! Place unfrosted cupcakes in a single layer in an airtight container and freeze for up to 2 months. Thaw at room temperature, and frost before serving for best texture.

Reheating

If you prefer your cupcakes slightly warm, zap one in the microwave (without the frosting) for about 10 seconds to gently soften the cookie dough center. Then, allow it to cool for a minute before topping with frosting so it doesn’t melt.

FAQs

Can I use store-bought cookie dough for the filling?

Absolutely! Store-bought cookie dough balls work perfectly in this Cookie Dough Cupcakes Recipe—just be sure to freeze them first so they hold their shape during baking.

What makes the center gooey but safe to eat?

Starting with frozen cookie dough and baking only until the edges are set keeps the center gooey, while the oven temperature cooks it just enough for a safe and luscious treat.

Can I make this Cookie Dough Cupcakes Recipe gluten-free?

Yes! Simply swap in your favorite gluten-free flour blend and use gluten-free cookie dough. Just check all labels to be sure you’re covering dietary needs.

How do I prevent the cupcakes from overbaking?

Watch for golden edges and test with a toothpick at the side, not the center. The gooey dough in the center means the middle will always seem soft, but the edges should come out clean when fully baked.

Can I double this Cookie Dough Cupcakes Recipe for a crowd?

Absolutely! Just double every ingredient, and bake in batches if needed. These cupcakes are always a hit at parties, so feel free to make extra—the more, the merrier!

Final Thoughts

This Cookie Dough Cupcakes Recipe is pure soul-satisfying fun, transforming two classic treats into one show-stopping dessert. Whether you make them for a celebration or a spontaneous afternoon delight, you’re sure to spark big smiles and even bigger cravings—so go ahead, preheat your oven and let your inner baker run wild!

Cookie Dough Cupcakes Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of cookie dough and cupcakes combined in these irresistible Cookie Dough Cupcakes. A moist vanilla cupcake filled with a surprise frozen cookie dough ball, topped with a brown sugar frosting and mini chocolate chips.

Ingredients

Scale

Cupcake Batter:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk

Frozen Cookie Dough Balls:

12 frozen cookie dough balls (pre-made or homemade)

Frosting:

1 cup unsalted butter, softened
2 ½ cups powdered sugar
¼ cup brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup mini chocolate chips

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Whisk flour, baking powder, and salt in a bowl.
Mix Batter: Beat butter and brown sugar, add eggs and vanilla. Alternate adding dry ingredients and milk until combined.
Fill and Bake: Fill cupcake liners, press a frozen cookie dough ball into each, and bake for 18-22 minutes.
Make Frosting: Beat butter, sugars, milk, and vanilla until fluffy. Fold in chocolate chips.
Frost Cupcakes: Pipe or spread frosting onto cooled cupcakes.