It’s about time for another cookie dough dessert. My obsession with cookie dough continues with cupcakes. I’m sure my fellow cookie-dough lovers can relate. Today, I give you: Chocolate Chip Cookie Dough Cupcakes
There are more than a few folks who have whipped up a version of Cookie Dough Cupcakes. My friend Cheryl has shared a fabulous version using a chocolate chip cupcake for the base. And I’m drooling over the beautiful Chocolate Chip Cookie Dough Cupcakes that my friend Amanda shared too in fancy wrappers and all. This is a cupcake flavor that is simply irresistible to make.
This recipe is for 12 cupcakes. If you want 24, just go ahead and double everything. I went with a chocolate cupcake batter. The batter is whipped up in the blender, a genius idea from Abby Dodge.
Egg-free chocolate chip cookie dough is mixed up, scooped into cookie dough balls and FROZEN. The freezing will help the cookie dough STAY COOKIE DOUGH during the baking process.
If you’d prefer to bake your cookie dough a little bit, let the cookie dough peek out the top of the batter like this. The top of the cookie dough will bake into a cookie-like texture, while the bottom will stay more cookie dough-like. If you’d rather have more of a raw cookie dough in there, poke the dough underneath the batter.
I made mine so they baked up half and half- a little baked cookie on top and doughy underneath.
The frosting is an absolutely amazing-tasting cookie dough frosting!! No kidding. It’s addicting and yummy. I used Tidy Mom’s recipe for the frosting- again, no egg.
And of course you need some mini chocolate chip cookies and mini chips as garnish too.
I tend to get a little out of control with cookie dough, so anything resembling cookie dough is far too dangerous to have around my house. I ate a sample cupcake and then I shared them with Recipe Girl Cookbook photographer Matt and his fabulous team when I visited his studio for the cookbook shoot last week. They had plenty of food lying around from the shoot, but I’m pretty sure they managed to eat these too. These cupcakes are not going to be in the cookbook, but they’re good nonetheless.
If you’re a crazed cookie dough fan like me, you simply must try them.
Here are a few more cookie dough dessert recipes you might like to try:
- Chocolate Chip Cookie Dough Truffles
- Peanut Butter Cookie Dough Brownies
- Chocolate Chocolate Chip Cookie Dough Truffles
- No Bake Cookie Dough Fudge
- Chocolate Chip Cookie Dough Brownies
- Monster Cookie Dough Dip
Chocolate Chip Cookie Dough Cupcakes
Ingredients
COOKIE DOUGH FILLING:
- 3/4 cup all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 tablespoons granulated white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
CUPCAKES:
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup hot water
- 1/2 cup vegetable or canola oil
- 1 large egg
- 1½ teaspoons vanilla extract
COOKIE DOUGH FROSTING:
- 3/4 cup (1½ sticks) salted butter
- 1¾ cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all purpose flour
- 1½ tablespoons milk
- 1 teaspoon vanilla extract
GARNISH:
- additional miniature chocolate chips
- 12 mini Chips Ahoy (or another brand) cookies
Instructions
PREPARE THE COOKIE DOUGH FILLING:
- (see *NOTES below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
PREPARE THE CUPCAKES:
- Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
PREPARE THE FROSTING:
- In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
ASSEMBLE THE CUPCAKES:
- Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.
Notes
- *If you are concerned about consuming raw flour: To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F. Then it will be safe to use in the uncooked cookie dough frosting.
- *You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a awesome cupcake! I’ve made it several times and it’s one of the best cupcakes I’ve eaten!
I have quadrupled this recipe before and the results are just as outstanding as written.
These are so good, I get requestes for these from people at work, my children’s school, church, etc.
These cupcake were really good but used up a lot of butter especially if u wanted to double it. You couldn’t make these cupcakes daily unless you were rich.
RATE: 4 stars
Hi Lori, thanks for sharing this recipe – looks amazing!! I don’t have a very big blender – could I make these with a mixer instead?
Thank you!
yes, I’m sure that would be fine too.
Can I make this as a cake recipe ? I have a cake bake off at work ( does not include cupcakes) and I would love to make these!!
I have never tried to make it as a cake!
Hi, I was just wondering if It’s alright to add flour in frosting. Wouldn’t it have a raw, disgusting taste?
I started a thing with my co-workers a few weeks ago call a back share. Where every Monday, someone has to bring in something that they baked from scratch in to work.
There’s about 4 of us in that group, 3 girls and I’m the only guy. They’ve all had experience in baking, this is my first time baking anything ever.
Followed the direction and gave my room mate and his g/f one to try. They both really liked it, especially the cookie dough (soft and chewy) and the frosting. Said it wasn’t too sweet, which made it even better.
Only ran into two issue when I was making this though. 1) I put too much cup cake mix into the tray and only had enough for 8 cup cakes instead of 12.. Which turns out to be giant cup cakes.. and 2) I think I put the frosting on too soon, cause it was melting/dripping a little down the cup cake 🙁
Also if I’m going to make them a day ahead can they be refrigerated and then brought ought like a hour before serving
I got this recipe from my cousin who’s friend made them and she said the batter was runny after cooking. My other cousin made them and she added 15 min to the cooking time and said they were great. Do you think that is necessary if the dough is more floating on top it should cook more it shouldn’t be a problem right. As long as the tooth pick comes out clean on the cake part they should be done?
It’s tough to say where things went wrong for the cousins… I baked it as directed and all turned out fine, but if you need to make modifications, go for it! There is no egg in the cookie dough portion of the recipe, so there is no danger of eating it when it is not cooked solid.
Just baked these and my cookie dough melted also. I melted the butter and I believe that may be the problem, because I left the dough in the freezer longer than 30 minutes while I mixed the cake batter. I will try again another time. They do look and smell delicious though.