Description
Delight in these irresistible Cookie Dough Cupcakes featuring moist vanilla cupcakes filled with edible cookie dough and topped with luscious cream cheese frosting and mini chocolate chips, perfect for dessert lovers craving a unique twist.
Ingredients
Scale
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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
For the cookie dough filling:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (for garnish)
Instructions
- Prepare the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and whole milk to the butter mixture, mixing just until combined. Divide the batter evenly among the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely.
- Make the cookie dough filling: In a bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Add the milk and vanilla extract, mixing well to combine. Gradually mix in the heat-treated flour and salt until fully incorporated. Fold in the mini chocolate chips. Shape the dough into small balls or scoop teaspoons of dough to be used as filling. Once the cupcakes are cool, core out the centers to make room and insert a ball of cookie dough into each cupcake.
- Prepare the frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar while continuing to beat to avoid lumps. Stir in the vanilla extract until the frosting is well combined and fluffy. Using a piping bag or a knife, frost the filled cupcakes generously and sprinkle the tops with mini chocolate chips for garnish.
Notes
- Heat-treat the flour for the cookie dough by microwaving it for 1 minute or baking it at 350°F for 5 minutes to ensure it is safe for raw consumption.
- For an extra indulgent touch, drizzle the cupcakes with melted chocolate before serving.
- Store cupcakes in the refrigerator and bring them to room temperature before eating for best texture and flavor.