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Cookie Dough Cupcakes
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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.
Cookie Dough Cupcakes Ingredients
- 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.
How to Make Cookie Dough Cupcakes
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.
Cookie Dough Cupcakes
Ingredients
VANILLA CUPCAKES
- 2 ½ cups Gold Medal™ All Purpose Unbleached Flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup butter
- 2 cups sugar
- 2 eggs
- 2 tbsp vanilla extract
- 1 ¼ cups milk
COOKIE DOUGH FILLING
- 1 cup butter
- 2 cups powdered sugar
- ¾ cup flour
- 1 tsp vanilla extract
- 1 tbsp molasses
- 1 cup mini chocolate chips
WHIPPED CREAM FROSTING
- 2 tbsp water
- 1 tsp gelatin
- 2 cups cold heavy whipping cream
- 1 ¼ cups powdered sugar
DIRECTIONS
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.
- After it’s smooth, mix in the vanilla.
- Slowly add the dry ingredients into the butter and sugar, alternating with the milk. Mix well.
- When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake wrappers.
- Bake the cupcakes at 350 degrees for 25 minutes. Remove them from the oven and let them cool.
- While the cupcakes are baking, make the edible cookie dough and frosting.
- 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
- To make this cookie dough, 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 and add in 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.
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