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Chocolate Chip Cookie Dough Cupcakes

Sara Lane
Course Dessert
Servings 12 cupcakes

Equipment

  • Electric mixer
  • Medium-sized mixing bowl
  • Small ice cream scoop
  • Muffin tins
  • Large-sized mixing bowl

Ingredients
  

For cookie dough

  • 2 1/2 cups all-purpose flour plus 1 tbsp
  • 1/4 tsp salt
  • 2 sticks unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tbsp pure vanilla extract
  • 4 tbsp whole milk
  • 1 cup mini chocolate chips

For cupcake batter

  • 2 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 sticks unsalted butter softened
  • 1 1/2 cups light brown sugar packed
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk

For cookie dough buttercream frosting

  • 3 sticks unsalted butter softened
  • 3 1/2 cups confectioners' sugar
  • 3/4 cup light brown sugar packed
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk

Instructions
 

For cookie dough

  • With an electric mixer, cream butter and sugars on medium high speed until light and fluffy, about 2 minutes.
  • Add milk and vanilla, beat until smooth. Add salt. Add flour in batches to combine.
  • In a separate bowl add 1 tablespoon of flour to chocolate chips before folding them into the dough mixture.
  • With a small ice cream scoop, shape dough into balls and place on a parchment-lined cookie sheet. Cover tightly with aluminum foil and freeze solid, about 12 hours.

For cupcake batter

  • Preheat oven to 350° and prepare 2 paper-lined muffin trays.
  • In a large bowl, sift together flour, salt, baking soda, and baking powder.
  • Using an electric mixer, in another bowl, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, until well incorporated. Scrape down the sides of the bowl.
  • In alternating batches, add dry ingredients and milk, careful to avoid over-mixing. Add vanilla.
  • Remove cookie dough balls from the freezer. Fill each cup with batter about halfway. Insert 1 frozen cookie dough ball in the center of each cupcake and gently press down, allowing the batter to bake up over the dough.
  • Bake 16–18 minutes and allow to cool for several minutes in the pan before transferring cupcakes to a wire rack. Allow to cool completely before frosting.

For cookie dough buttercream frosting

  • Using an electric mixer, cream together butter and brown sugar on medium high speed until light and fluffy.
  • On low speed, slowly add confectioners’ sugar. Add milk, vanilla, and salt until all ingredients are combined.

For assembling

  • Frost cupcakes traditionally or scoop frosting into a zip-top plastic bag and squeeze into the bottom. Snip off the corner with scissors, pipe in a swirling motion onto cupcake. Top with mini chocolate chips.