Chocolate Chip Cookie Dough Cupcakes Recipe
If you’re the type Dessert. Each cupcake is a soft, buttery vanilla base studded with mini chocolate chips, hiding a secret center of safe-to-eat, egg-free cookie dough, and finished with a dreamy swirl of cream cheese frosting. It’s a dessert mash-up that delivers the best of both worlds in every single bite — and trust me, it’s just as fun to make as it is to eat!
Ingredients You’ll Need
The magic of Chocolate Chip Cookie Dough Cupcakes comes from simple, familiar ingredients, each one playing a crucial role in flavor, texture, and overall cupcake charm. Here’s what you’ll need and why each matters:
- All-purpose flour: Gives the cupcakes structure and is also used for the edible cookie dough filling — be sure to heat-treat for safety!
- Baking powder: Ensures your cupcakes rise up nice and fluffy.
- Salt: Just a pinch balances the sweetness and enhances all the flavors.
- Unsalted butter: Adds richness and that classic buttery taste to both the cupcakes and the filling.
- Light brown sugar: Brings a deep, caramel-like sweetness to the batter and cookie dough.
- Granulated sugar: Used in the cookie dough filling for a touch of sweetness and texture.
- Eggs: Bind the cupcake batter together, creating a tender crumb.
- Vanilla extract: Rounds out the flavor and makes everything smell like heaven.
- Whole milk: Keeps cupcakes moist and tender.
- Mini chocolate chips: The star of the show — they’re in every layer, from cupcake to filling to garnish.
- Cream cheese: Adds a slight tang and extra creaminess to the frosting.
- Powdered sugar: Sweetens the frosting and creates that perfect, pipeable consistency.
How to Make Chocolate Chip Cookie Dough Cupcakes
Step 1: Prep Your Cupcake Liners and Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This little bit of prep work ensures your cupcakes bake evenly and release easily, setting you up for sweet success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent and salt evenly throughout the batter, so every bite is as fluffy and flavorful as the next.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream the softened butter and brown sugar until the mixture is light and fluffy. This step builds air into the batter, giving your Chocolate Chip Cookie Dough Cupcakes their signature soft texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that irresistible, classic cupcake aroma.
Step 5: Combine Wet and Dry Ingredients
Alternate adding your flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined — overmixing can make cupcakes dense instead of fluffy! Gently fold in the mini chocolate chips.
Step 6: Bake the Cupcakes
Divide the batter evenly among your prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before you move on to the fun part: filling and frosting!
Step 7: Make the Edible Cookie Dough Filling
For the irresistible center, cream together the butter, brown sugar, and granulated sugar until smooth. Add milk and vanilla, then stir in the heat-treated flour. Finally, fold in the mini chocolate chips. Roll this dough into small balls (about 1 teaspoon each) and freeze while your cupcakes are cooling — this makes assembly a breeze.
Step 8: Whip Up the Frosting
Beat together the softened butter and cream cheese until creamy. Gradually mix in the powdered sugar, then add vanilla and milk until you reach your desired frosting consistency. This frosting is perfectly pipeable and pairs beautifully with the cookie dough center.
Step 9: Assemble the Chocolate Chip Cookie Dough Cupcakes
Use a small knife or a cupcake corer to remove the center of each cooled cupcake. Pop a frozen cookie dough ball into each hole, then pipe that luscious frosting on top. Finish with a generous sprinkle of mini chocolate chips for extra crunch and chocolatey goodness.
How to Serve Chocolate Chip Cookie Dough Cupcakes
Garnishes
For the finishing touch, a handful of mini chocolate chips sprinkled over the frosting adds both texture and visual appeal. You can also add a tiny cookie or a drizzle of chocolate sauce for an extra-decadent look that makes every Chocolate Chip Cookie Dough Cupcake feel like a party.
Side Dishes
These cupcakes are undeniably rich, so pairing them with a glass of cold milk or a scoop of vanilla ice cream is a classic choice. For grown-ups, a hot cappuccino or a shot of espresso balances the sweetness and turns dessert into an occasion.
Creative Ways to Present
Try arranging your Chocolate Chip Cookie Dough Cupcakes on a tiered dessert stand for a showstopping centerpiece at birthday parties or bake sales. You can also serve them in individual cupcake boxes for party favors, or top each with a tiny flag or custom topper for celebrations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store your Chocolate Chip Cookie Dough Cupcakes in an airtight container in the fridge. The frosting and filling stay fresh for up to three days. Just remember to let them come to room temperature before eating for the best texture and flavor.
Freezing
You can freeze unfrosted cupcakes and cookie dough balls separately for up to two months. Wrap the cupcakes tightly in plastic wrap and place the cookie dough balls in a zip-top bag. Thaw both at room temperature, then assemble and frost when you’re ready to serve.
Reheating
Cupcakes don’t need reheating, but if you like a slightly warm treat, let a refrigerated cupcake sit out for about 30 minutes, or give it a quick 10-second zap in the microwave. Just be careful not to melt that gorgeous frosting!
FAQs
Can I use regular-sized chocolate chips instead of mini?
Mini chocolate chips work best because they distribute more evenly throughout the cupcakes, filling, and frosting. If you only have regular chips, give them a rough chop before adding to the batter or dough.
How do I heat-treat flour for the cookie dough filling?
To make the flour safe for raw consumption, simply microwave it in a bowl for 1 minute or spread it on a baking sheet and bake at 350°F for 5 minutes. Let it cool before adding to your cookie dough mixture.
Can I make these Chocolate Chip Cookie Dough Cupcakes gluten-free?
Absolutely! Substitute your favorite 1-to-1 gluten-free baking flour blend for the all-purpose flour in both the cupcakes and the cookie dough filling. Just check that all other ingredients are gluten-free as well.
Is it safe to eat the cookie dough filling?
Yes! This recipe uses no eggs and calls for heat-treated flour, so the filling is perfectly safe to eat raw. You can snack on any leftover dough, guilt-free.
Can I make the cupcakes ahead of time for a party?
Definitely. You can bake the cupcakes a day ahead, keep them in the fridge, and fill and frost them just before serving. If you’re short on time, assemble everything the night before and let them come to room temp before your guests arrive.
Final Thoughts
If you’re ready to wow your friends, family, or just treat yourself, these Chocolate Chip Cookie Dough Cupcakes are a must-try. They deliver all the nostalgia of raw cookie dough wrapped up in a perfectly fluffy cupcake, and they’re guaranteed to disappear fast. Go ahead, bake a batch and share the joy — or keep them all to yourself, I won’t judge!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Total Time: 45 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Decadent Chocolate Chip Cookie Dough Cupcakes feature a moist vanilla cupcake base studded with mini chocolate chips, filled with safe-to-eat egg-free cookie dough balls, and topped with smooth cream cheese frosting and chocolate chip garnish. Perfect for birthday treats or any celebration, these cupcakes combine the best of classic cookie dough and cupcake flavors into one indulgent bite.
Ingredients
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 light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
For the Cookie Dough Filling (Egg-Free):
- 1/4 cup unsalted butter, softened
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (heat-treated)
- 1/3 cup mini chocolate chips
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/3 cup mini chocolate chips for garnish
Instructions
- Prepare Oven and Cups: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and light brown sugar together until light and fluffy, creating airiness to the batter.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract to infuse flavor.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the batter, distributing them evenly without deflating the mixture.
- Bake Cupcakes: Divide batter evenly among cupcake liners. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before filling.
- Make Cookie Dough Filling: Cream together softened butter, light brown sugar, and granulated sugar until smooth. Add milk and vanilla extract, then mix in heat-treated flour thoroughly to prevent any bacteria risks. Stir in mini chocolate chips. Form dough into small balls (~1 teaspoon each) and freeze to firm while cupcakes cool.
- Prepare Frosting: Beat unsalted butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, then vanilla extract and milk until desired piping consistency is achieved.
- Assemble Cupcakes: Use a small knife or cupcake corer to remove the center from each cupcake carefully. Insert a frozen cookie dough ball into the hollow. Pipe the cream cheese frosting over the top and garnish with additional mini chocolate chips for presentation.
Notes
- Heat-treat flour by microwaving for 1 minute or baking at 350°F for 5 minutes to eliminate harmful bacteria.
- Store cupcakes in the refrigerator if not serving the same day to maintain freshness.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 34g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
