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.
Wow this looks extremely delicious and the appearance of it is truly beautiful as well. I’m looking for a recipe to use as a project for one of my classes and I believe I finally found it. Thank you so much Lori.
Can I substitute the chocolate chip with white chocolate chip? (:
sure- personal preference.
Just wanting to make these and wondering-you could make the cookie dough a day or two before and freeze it for that long, right?
should be fine, but I haven’t done it so I can’t say for sure.
I just made these. The chocolate cupcake is moist and flavorful. The frosting is a bit too grainy for my taste. So next time, I will run the brown sugar through my grinder. Nonetheless, it tasted fantastic and everyone loved them. Will be making them again for sure. 🙂
In the midst of making these and am so confused! Two tablespoon scoops of dough seem huge! And I’m finding that I need way less batter because the weight of the frozen dough is making the batter level higher. Any ideas?
Scoop out an amount that will work for you! You can see from my photos that the batter level came up pretty darn high after I dropped the frozen dough in there!
I just made these for my friend’s birthday and they are absolutely delicious! Rave reviews 🙂
thanks for this recipe. i tried this today and they turned out great! my cookie dough turned a bit too wet so i added flour and sugar. picture found here! thanks for sharing!
http://instagr.am/p/PMj3VYwupi/
Hi Lori! I stumbled across your website a few days ago and there are SO many recipes I cannot wait to try out! They all look so amazing, and this recipe especially caught my eye! I made them this afternoon and my god, they are just to die for! I had so much fun baking them and will make sure everybody knows where I got the recipe from. This is definitely one of my favourite websites now 🙂
awesome- thanks!
It was too runny to put on a cupcake. My butter was at room temp. but I tried again with unsalted butter (Land O Lakes) and had a much better consistency but not the same taste. I think my butter was the issue but I sure do love the flavor the other butter gives it. I ended up using my buttercream recipe and adding some dark brown sugar and mini chocolate chips, it had a much better consistency and was almost the same flavor. I’m going to try another type of butter to see if that makes a difference but I do love the recipe and can’t wait to get it just right.
Thanks for your quick response!! I can’ t wait to try some of your other recipes!
That’s so strange! I just usually use the generic butter at my market. It was definitely not runny!
Hey Lori, I made the frosting as directed but it is VERY runny. So I tried it again but some results. PLEASE help I have to deliver these cupcakes tomorrow afternoon.
How is it runny? The only liquid you used was 1 1/2 tablespoons of milk and 1 teaspoon of vanilla, right? It should be thick as pictured. Did you use butter? You didn’t melt it, did you? I don’t know how to help. Maybe just start with no milk and add it as needed?