Name: Cookie Dough Cupcakes
Prep time: 22 min
Cook time: 25 min
Total time: 47 min
Ingredients: 2 1/2 cups Gold Medal™ All Purpose Unbleached Flour; 2 tsp baking powder; 1 tsp salt; 3/4 cup butter; 2 cups sugar; 2 eggs; 2 tbsp vanilla extract; 1 1/4 cups milk; 1 cup butter; 2 cups powdered sugar; ¾ cup flour; 1 tsp vanilla extract; 1 tbsp molasses; 1 cup mini chocolate chips; 2 tbsp water; 1 tsp gelatin; 2 cups cold heavy whipping cream; 1 1/4 cups powdered sugar

Cookie Dough Cupcakes are delicious and super easy to make, vanilla cupcakes filled with edible cookie dough, topped with creamy frosting.

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Table of Contents

Cookie Dough Cupcakes Ingredients
How to Make Cookie Dough Cupcakes
Cooking Tips
Storing this Recipe
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The best cupcake for cookie dough lovers! These indulgent cupcakes are easy vanilla cupcakes filled with edible cookie dough and topped with a whipped cream frosting. The ultimate dessert for cupcake and cookie lovers.

MORE RECIPES: Chocolate Chip Cheesecake Bars | Hot Fudge Sundae Cake | Tollhouse Chocolate Chip Cookies

Can't decide between baking cookies or cupcakes for dessert? That’s what this recipe was made for. They may look like ordinary vanilla cupcakes, but they have a surprise chocolate chip cookie dough filling inside.

Delicious cookie dough is the first step to making great cookies, but for cookie dough fans, why stop at cookies? There are plenty of ways to enjoy cookie dough from cookie dough bars to cookie dough pretzel bites. And now, cookie dough cupcakes.

You’ll want to serve these stuffed cupcakes for everyone who loves cookie dough. Perfect for birthday parties, baby showers, or just a weekend in need of dessert. You can even serve them alongside no-churn birthday cake ice cream.

All-Purpose Unbleached Flour
Baking powder
Salt
Butter
Sugar
Eggs
Vanilla
Milk
Powdered sugar
Molasses
Mini chocolate chips
Water
Gelatin
Heavy whipping cream

Combining two favorites, an easy vanilla cupcake recipe with edible cookie dough results in an epic dessert. The cupcakes are baked first, making them soft and fluffy, and then the cookie dough is piped in, which allows it to stay nice and gooey.

It is recommended to heat your flour before using it in edible cookie dough. You can do this by spending the flour on a cookie sheet and baking it at 350 degrees for about 5 minutes.

To fill your cupcakes after baking, simply cut a cone-shaped portion out of the center of each cupcake and fill it with the cookie dough mixture. If you want to give your cookie dough filled cupcake eaters a hint of what to expect you could garnish your cupcakes with mini chocolate chip cookies.

VANILLA CUPCAKES
FIRST STEP: Grab a medium mixing bowl then sift together the flour, baking powder, and salt. 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: After it’s smooth, mix in the vanilla extract.

FIFTH STEP: Slowly add the dry ingredients into 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 wrappers.

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

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

PRO TIP: To assemble your cupcake: take a knife and cut out the center of each cupcake and fill it with the edible cookie dough.

COOKIE DOUGH FILLING

Any edible cookie dough recipe will work here. We LOVE at our house!

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

SECOND STEP: Stir in the chocolate chips and transfer it to a piping bag.

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

WHIPPED CREAM FROSTING

FIRST STEP: In a small mixing bowl add in 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine.

SECOND STEP: Let this sit for 1 minute and place it in the microwave for 20 seconds.

THIRD STEP: Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.

FOURTH STEP: Put the whisk attachment on your stand mixer and add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken. Then, slowly drizzle in the gelatin and continue whipping it until stiff peaks form.

FIFTH STEP: Transfer the whipped cream into a piping bag then add whipped cream frosting to the top of each cupcake.

Cooking Tips

To assemble your cupcake, cut out a small section from the center of each cupcake using either a knife or a cupcake corer.

You can use any edible cookie dough recipe to fill your cupcakes.

Let the cupcakes cool completely before frosting or the frosting can start to melt.

Storing this Recipe

IN THE FRIDGE: Store cupcakes in an airtight container in the refrigerator for 4 to 5 days.

IN THE FREEZER: Store frosted or unfrosted cupcakes in an airtight container in the freezer for up to 1 month. Thaw overnight in the refrigerator before enjoying.