Print

Cookie Dough Cupcakes Recipe

Cookie Dough Cupcakes Recipe
Print Recipe

These Cookie Dough Cupcakes combine the nostalgic creaminess of edible cookie dough with the soft, moist texture of cupcakes, creating a fun and impressive dessert perfect for any occasion. With simple ingredients and customizable options, they are both easy and enjoyable to make while delivering an irresistible flavor blend of chewy cookie dough and tender cake.

Ingredients

Cupcake Batter

  • All-purpose flour – amount as per cupcake recipe (e.g., 1 1/2 cups)
  • Sugar – (e.g., 1 cup)
  • Butter – softened (e.g., 1/2 cup)
  • Eggs – (e.g., 2 large)
  • Baking powder – (e.g., 1 1/2 tsp)
  • Vanilla extract – (e.g., 1 tsp)
  • Milk – (e.g., 1/2 cup)

Cookie Dough Topping

  • Butter – softened (e.g., 1/2 cup)
  • Brown sugar – (e.g., 3/4 cup, packed)
  • Vanilla extract – (e.g., 1 tsp)
  • Salt – (e.g., 1/4 tsp)
  • Heat-treated all-purpose flour – (e.g., 1 cup)
  • Chocolate chips – (e.g., 1/2 cup)

Optional Toppings

  • Powdered sugar for dusting or frosting (optional)
  • Mini chocolate chips
  • Sea salt flakes
  • Edible glitter

Instructions

  1. Prepare the cupcake batter: Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners. Cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then mix in vanilla extract. Gradually add the flour and baking powder, alternating with milk, mixing until you achieve a smooth batter.
  2. Bake the cupcakes: Pour the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
  3. Make the edible cookie dough: While cupcakes bake, cream softened butter with brown sugar until creamy. Add vanilla extract and salt, stirring to combine. Gradually mix in heat-treated flour and fold in chocolate chips until dough forms. Ensure flour is heat-treated to keep the dough safe to eat raw.
  4. Assemble the cupcakes: Once cooled, scoop or pipe a generous dollop of cookie dough onto each cupcake. You may leave the topping rustic for a homemade look or smooth it to cover the cupcake evenly for a polished finish.
  5. Optional finishing touches: Sprinkle mini chocolate chips, sea salt flakes, or edible glitter on top of the cookie dough. Chill the cupcakes briefly to set the topping before serving, if desired.

Notes

  • Use room temperature ingredients to ensure smooth batter and tender cupcakes.
  • Heat-treat flour used in cookie dough to eliminate bacteria and ensure safety when eating raw.
  • Do not overbake cupcakes to avoid dry texture; remove when a toothpick comes out clean.
  • Chill cookie dough topping if necessary to help it hold shape on cupcakes.
  • Experiment with piping bags and nozzles for creative cookie dough designs.
  • Store cupcakes covered at room temperature up to 2 days or refrigerate if needed to keep fresh.

Nutrition

Keywords: cookie dough cupcakes, edible cookie dough, cupcake recipe, dessert, baking, homemade cupcakes

Find it online: https://lillysplate.com/cookie-dough-cupcakes-recipe/