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
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 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
