Cookie Dough Cupcakes

Cookie dough cupcakes combine two treats into one! A moist vanilla cupcake is stuffed with yummy cookie dough and topped with creamy frosting.

Jump to Recipe

An indulgent treat for any cookie dough lover, these cookie dough cupcakes combine two treats into one! Cookie dough cupcakes take an easy vanilla cupcake recipe, stuff them with yummy cookie dough, and then top them with creamy frosting and mini chocolate chip cookies. 

MORE RECIPES: Boston Cream Cupcakes | Orange Creamsicle Cupcakes | Cherry Cupcakes

Cookie dough lovers rejoice, these rich cupcakes are the ultimate dessert! Rich cookie dough cupcakes are stuffed with unbelievably delicious, and edible, chocolate chip cookie dough.

Friends and family will drool over these irresistible cupcakes that are perfect for any occasion. They are so much fun to serve to guests who don’t expect to bite into the decadent cookie dough center!

These decadent cupcakes not only look impressive, but they are ready to eat in less than an hour. Create this unique dessert that friends and family will adore. 

Cookie Dough Cupcakes Ingredients

• Flour - all-purpose unbleached flour
• Baking powder
• Salt
• Butter
• Sugar - granulated sugar
• Eggs
• Vanilla extract
• Milk
• Sugar - powdered sugar
• Molasses
• Chocolate chips - mini chocolate chips
• Water
• Gelatin
• Whipping cream - heavy whipping cream

To assemble your cupcake, take a knife or cupcake corer and cut out the center of each cupcake. You will fill it with the edible cookie dough.

Making your cookie dough cupcakes for a birthday or holiday? Decorate them with sprinkles! It’ll add a little bit of extra sweetness and color.

To make the mini cookies, scoop cookie dough into 1-inch balls and divide each ball in half. Roll into cookie dough balls and place them on a baking sheet lined with parchment paper. Bake at 350°F for 7 minutes. Remove from oven and let cool.

How to Make Cookie Dough Cupcakes

Vanilla Cupcakes

FIRST STEP: In a medium mixing bowl, sift together the flour, baking powder, and salt. Then set it aside.

SECOND STEP: In a large bowl, cream together the butter and sugar.

THIRD STEP: Add in 1 egg at a time and mix it until it’s smooth.

FOURTH STEP: Mix in the vanilla.

FIFTH STEP: Slowly add the dry ingredients to the butter and sugar, alternating with the milk. Mix well.

SIXTH STEP: When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake liners.

SEVENTH STEP: Bake the cupcakes at 350°F for 25 minutes. Remove them from the oven and let them cool.

EIGHTH STEP: Once cool, take a knife or cupcake corer and cut out the center of each cupcake. You will fill it with the edible cookie dough. 

NINTH STEP: While the cupcakes are baking, make the edible cookie dough and frosting.

Cookie Dough Filling

TENTH STEP: In order to kill any possible strains of e.coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.

ELEVENTH STEP: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.

TWELFTH STEP: Whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.

THIRTEENTH STEP: Stir in the chocolate chips then transfer the mixture to a piping bag.

FOURTEENTH STEP: Fill the center of each cupcake with the cookie dough mixture.

Whipped Cream Frosting

FIFTEENTH STEP: In a small mixing bowl, add 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine. Let this sit for 1 minute and place it in the microwave for 20 seconds. Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.

SIXTEENTH STEP: Put the whisk attachment on your stand mixer then add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken.

SEVENTEENTH STEP: Slowly drizzle in the gelatin and continue whipping it until stiff peaks form.

EIGHTEENTH STEP: Transfer the whipped cream into a piping bag.

NINETEENTH STEP: Add the whipped cream frosting to the top of each cupcake.

What is heat treating?

Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are not any bad bacteria in the flour if it is not being baked as part of the recipe. You can do this by spending the flour on a cookie sheet and baking it at 300°F for 5 to 7 minutes. If you wanted to heat-treat additional flour for another recipe while you are making these cupcakes, you can do it all at once and store the extra in an airtight container until you are ready to use it. 

What if I don’t have any heavy cream? 

Combine milk and butter for an easy heavy cream substitute. Mix ¼ cup of melted butter and ¾ cup of milk to make 1 cup of heavy cream.

How do achieve moist cupcakes? 

To ensure your cupcakes are moist, make sure not to overbake them. Storing them in an airtight container will also ensure they maintain their moisture.

How to Store Cookie Dough Cupcakes 

IN THE FRIDGE: You can store your cupcakes in the fridge for 4 to 5 days using an airtight container. Edible chocolate chip cookie dough can’t sit out on the counter, so make sure these get into the fridge right away!

IN THE FREEZER: You can freeze unfrosted cupcakes and then frost them when you are ready to serve. 

Cookie Dough Cupcakes

No ratings yet

Author: Shauna

Cookie dough cupcakes combine two treats into one! A moist vanilla cupcake is stuffed with yummy cookie dough and topped with creamy frosting.

Prep Time 22 minutes minutes

Cook Time 25 minutes minutes

Total Time 47 minutes minutes

Servings 24

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Vanilla Cupcakes

• 2½ cups all-purpose unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup butter
• 2 cups sugar
• 2 eggs
• 2 tablespoons vanilla extract
• 1¼ cups milk

Cookie Dough Filling

• 1 cup butter
• 2 cups powdered sugar
• ¾ cup flour
• 1 teaspoon vanilla extract
• 1 tablespoon molasses
• 1 cup mini chocolate chips

Whipped Cream Frosting

• 2 tablespoons water
• 1 teaspoon gelatin
• 2 cups cold heavy whipping cream
• 1¼ cups powdered sugar

Instructions

 

Vanilla Cupcakes

• In a medium mixing bowl, sift together the flour, baking powder, and salt. Then set it aside.
• In a large bowl, cream together the butter and sugar.
• Add in 1 egg at a time and mix it until it’s smooth.
• Mix in the vanilla.
• Slowly add the dry ingredients to the butter and sugar, alternating with the milk. Mix well.
• When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake liners.
• Bake the cupcakes at 350°F for 25 minutes. Remove them from the oven and let them cool.
• Once cool, take a knife or cupcake corer and cut out the center of each cupcake. You will fill it with the edible cookie dough.
• While the cupcakes are baking, make the edible cookie dough and frosting.

Cookie Dough Filling

• In order to kill any possible strains of e.coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.
• Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.
• Whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.
• Stir in the chocolate chips then transfer the mixture to a piping bag.
• Fill the center of each cupcake with the cookie dough mixture.

Whipped Cream Frosting

• In a small mixing bowl, add 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine. Let this sit for 1 minute and place it in the microwave for 20 seconds. Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.
• Put the whisk attachment on your stand mixer then add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken.
• Slowly drizzle in the gelatin and continue whipping it until stiff peaks form.
• Transfer the whipped cream into a piping bag.
• Add the whipped cream frosting to the top of each cupcake.

Nutrition

Calories: 433kcal | Carbohydrates: 53g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 226mg | Potassium: 113mg | Fiber: 1g | Sugar: 39g | Vitamin A: 763IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes

SUBSCRIBE TO OUR NEWSLETTER

We won't sell or give away your information to anyone, for any reason. Unsubscribe at any time.

SUBSCRIBE ME