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.
I should have baked them for 20 mins and then added time as needed. But, they still came out great!! But, these were my test batch, so now I know. 🙂 I’ll use a mixer next time also since I’ll be making a double batch for our hockey tournament bake sale
These are so tasty! I made miniature cupcakes with them instead which made 40. I reduced the cookie dough ball size down to 1 tsp instead of a tablespoon and baked for 13 minutes at 350 degrees. They were perfect!
Can I just say that these are actually the BEST cupcakes that I’ve ever eaten? Like, actually. They come out perfect every single time, and even my mom (who doesn’t like cookie dough) loves these. This is such a creative and cute idea. I don’t see why people are having problems and complaining about the recipe, because it’s awesome. Thank you for blessing me with my new best friends, these cupcakes.
I have made this recipe many times and they always turn out perfect. I have some events going on Sat and lots of baking today. Can I freeze the cupcakes before frosting and let the cupcakes thaw before frosting then? Thanks.
Probably?
Heather, and all other bakers, never, never never, fill your baking pans or your cupcake pans, more than 2/3 full. And always test one or two cupcakes before baking all of them. Some recipes rise higher than others, in which case you will only want to fill the cupcake pans 1/2 full. Home Ec. 101…
I have been making these for birthday parties for the past 7 years! They are always such a hit. I’ve always used your blender technique for fear for making them and having them not turn out (because they ALWAYS turn out perfect!), but my blender is terrible and I’m hoping I can use my very nice Kitchenaide mixer and get the same results? Please let me know what you think.
Thank you!
I’m sure that will be fine.
I don’t know how this is supposed to only make 12. I followed the recipe exactly and filled 12 and they all overflowed the edges, stuck to the pan and the tops over baked because I had to keep adding time. The batter is so runny not sure how the dough ball is not supposed to sink to the bottom on its own. Very disappointed. Good thing I did a test run before I made these for a special event.
I’m not sure what went wrong… if you read the other comments, they have great reviews from others!
What is your reason for mixing cake batter in the blender. I have a awesome blender & this method sucked. Should have used a mixer. Thanks for the huge mess & extra dishes.
It’s just an easy way to blend the cupcake batter, or it should be! Not sure what happened on your end, sorry 🙁
These are GAME OVER for me — I totally love all things chocolate and cookie dough!
Delicious cupcake recipe! Love the cookie dough flavors!