Cookie Dough Cupcakes
A soft and moist (extra fluffy!!) chocolate chip cookie dough cupcake that's topped with a cookie dough inspired frosting and an edible cookie dough ball... it's cookie dough bliss!
Servings 20 cupcakes
Calories 562kcal
Ingredients
Cookie Dough Cupcakes
- 1 cup light brown sugar packed
- 6 tablespoons unsalted butter softened
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup + 2 tablespoons buttermilk at room temperature
- 1/2 cup mini chocolate chips
Cookie Dough Frosting
- 1/2 cup light brown sugar packed
- 1/4 cup heavy cream plus more if needed
- 1 1/2 cups unsalted butter softened to room temperature but still slightly cold
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
Edible Cookie Dough
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup mini chocolate chips
Instructions
Cookie Dough cupcakes
- Preheat oven to 325° F. Line a cupcake pan with cupcake liners, set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixture fitted with a paddle attachment, cream together the butter and brown sugar. Add the oil and vanilla and mix. Add the egg and egg yolk and mix to combine.
- With the mixture on low speed, add half of the flour mixture, all of the buttermilk, then the rest of the flour mixture. Mix until partially combined, then fold in the chocolate chips but don’t overmix.
- Fill the cupcake cavities half to 2/3's full, using approximately 2 ½ - 3 T of batter in each compartment.
- Bake for 17-20 min, or until a toothpick inserted into the middle come out clean or with a couple crumbs stuck to it.
- Remove from oven, let cool in pan for 5 mins then turn out to cool on a wire rack until room temperature.
Cookie Dough Frosting
- In a small saucepan over medium-low heat, mix together brown sugar and heavy cream. Cook, stirring constantly, until sugar has dissolved into the cream. Remove from the heat and add the vanilla extract. Mix. Set aside to cool.
- Heat treat the flour. Place the flour in a microwave safe bowl and heat on high in 30 second intervals, stirring between each interval. Continue heating until flour reads 165°F on an instant read thermometer. This will take about 45 seconds to 1 minute.
- In the bowl of a stand fitted with a paddle attachment, beat the slightly softened butter and a pinch of salt on medium high speed until it’s smooth and light in texture and color. Add the brown sugar/cream mixture and beat well. With the mixer on low speed slowly add the powdered sugar and flour. If the frosting is too stiff or hard to mix, add heavy cream, one tablespoon at a time, beating well after each addition until a spreadable texture has been achieved.
- This frosting can be made in advance and stored in the refrigerator. Let the frosting sit out at room temperature for about 3 hours and then beat it until it’s smooth again before using. If it is at room temperature and seems too thick to spread, add heavy cream, a tablespoon at a time until it becomes spreadable.
Edible Cookie Dough
- Place the flour in a microwave safe bowl and heat on high in 30 second intervals, stirring between each interval. Continue heating until flour reads 165°F on an instant read thermometer. This will take about 45 seconds to 1 minute.
- In the bowl of an electric mixer (Fitted with paddle attachment) cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the vanilla, cream, and salt. Beat until combined. Scrape down the sides of the bowl. Add the heated flour and mix to combine.
- Fold in the chocolate chips. Roll the edible cookie dough into large balls, that you can then place on top of each cupcake.
Assembly
- Smear or pipe a generous dose of cookie dough frosting on top of each cupcake. Top with an edible cookie dough ball. Enjoy!
Notes
Store any frosted/decorated cookies in an airtight container in the fridge. Unfrosted cupcakes can be stored at room temperature.
The frosting and cookie dough balls need to be refrigerated.
My How to Store and Freeze Cakes guide goes into more detail about freezing cakes (same applies for cupcakes!)
Nutrition
Calories: 562kcal | Carbohydrates: 74g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 111mg | Fiber: 1g | Sugar: 56g | Vitamin A: 808IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg