Imagine biting into a fluffy cupcake only to find a gooey chunk of edible cookie dough hiding inside. Sounds like a dream? It’s not.
These chocolate chip cookie dough cupcakes are the stuff of dessert legends—combining two iconic treats into one ridiculous bite. Forget choosing between cupcakes and cookie dough. This recipe delivers both, no compromises.
If your sweet tooth isn’t screaming yet, you might want to check your pulse. Let’s get baking.
Why This Recipe Slaps
This isn’t just another cupcake recipe. The magic lies in the surprise cookie dough center, which stays soft and creamy even after baking.
The cupcake itself is moist, buttery, and packed with chocolate chips. Top it off with a cookie dough frosting, and you’ve got a trifecta of perfection. It’s the kind of dessert that makes people ask, “Wait, you made these?”—and then silently judge you if you say no.
Ingredients You’ll Need
- For the cupcakes: All-purpose flour, baking powder, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, milk, chocolate chips.
- For the edible cookie dough: Heat-treated flour, butter, brown sugar, vanilla extract, milk, mini chocolate chips (because size matters here).
- For the frosting: Butter, powdered sugar, brown sugar, vanilla extract, milk, a pinch of salt.
FYI, heat-treating flour kills any potential bacteria—because no one wants dessert with a side of food poisoning.
Step-by-Step Instructions
- Make the edible cookie dough: Mix heat-treated flour, butter, brown sugar, vanilla, and milk.
Fold in mini chocolate chips. Roll into small balls and freeze. (This keeps them from melting into oblivion later.)
- Whip up the cupcake batter: Cream butter and sugars, add eggs and vanilla, then alternate dry ingredients and milk. Stir in chocolate chips like you mean it.
- Assemble: Fill cupcake liners halfway, drop a frozen cookie dough ball in the center, then cover with more batter.
Bake at 350°F for 18–20 minutes.
- Frosting time: Beat butter, sugars, vanilla, and salt until fluffy. Add milk as needed. Pipe onto cooled cupcakes and sprinkle with extra chocolate chips for ✨aesthetics✨.
How to Store These Bad Boys
Store cupcakes in an airtight container at room temp for 2 days or in the fridge for 5 days.
The cookie dough center stays gloriously soft, but if you’re a weirdo who likes cold cupcakes, go for it. For longer storage, freeze them (unfrosted) for up to 3 months. Thaw and frost before serving.
Why You Need This Recipe in Your Life
First, it’s a crowd-pleaser.
Kids, adults, that picky aunt—everyone loses their minds over these. Second, it’s easier than it looks. No fancy skills required, just a mixer and a sweet tooth.
Third, it’s versatile. Birthday party? Done.
Potluck? You win. Midnight snack?
No judgment here.
Common Mistakes to Avoid
- Using raw flour: Heat-treat it (350°F for 5 minutes) or risk a stomachache. Not worth it.
- Overbaking: The cupcakes should be just set. A toothpick test won’t work because of the dough center—use the bounce-back test instead.
- Skimping on chocolate chips: This is not the time for restraint.
Go big or go home.
Swaps and Substitutions
No brown sugar? Use white sugar plus a tablespoon of molasses. Out of eggs?
Applesauce or yogurt works in a pinch. Vegan? Swap butter for coconut oil and use flax eggs.
Gluten-free? A 1:1 GF flour blend works, but IMO, the texture’s slightly different. Still delicious, though.
FAQs
Can I use store-bought cookie dough?
Technically, yes, but it’s not edible raw (thanks, FDA).
Stick to the homemade edible stuff unless you enjoy playing culinary roulette.
Why freeze the cookie dough balls?
So they don’t dissolve into the cupcake batter while baking. Frozen dough = perfect gooey center. Science.
Can I make these ahead of time?
Absolutely.
Bake the cupcakes a day ahead and frost them the next day. The dough balls can chill in the freezer for weeks.
My frosting is too runny. Help?
Add more powdered sugar.
Or pop it in the fridge for 10 minutes. Or accept your fate and call it a glaze. Live your truth.
Final Thoughts
These cupcakes are the ultimate flex—easy enough for beginners but impressive enough to make you look like a baking pro.
They’re rich, indulgent, and guaranteed to disappear fast. So, what are you waiting for? Preheat that oven and prepare for compliments.