These small batch chocolate chip cookie dough cupcakes are soft and fluffy vanilla cupcakes filled with edible chocolate chip cookie dough, and topped with a fantastic chocolate chip cookie dough buttercream frosting!
Small Batch Chocolate Chip Cookie Dough Buttercream
¼cupUnsalted Butter(room temperature)
¼cupLight Brown Sugar
1 ⅓cupSifted Powdered Sugar
¼cupHeat Treated All-Purpose Flour
⅛teaspoonSalt
½teaspoonVanilla Extract
2tablespoonsWhole Milk
2tablespoonsMini Semi-Sweet Chocolate Chips
Instructions
Edible Chocolate Chip Cookie Dough
Using your hand-held mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, light brown sugar, and vanilla until light and fluffy.
¼ cup Unsalted Butter, ¼ cup Granulated Sugar, 2 tablespoons Light Brown Sugar, ½ teaspoon Vanilla Extract
Add in the heat treated all-purpose flour, salt, and whole milk, mixing until just combined. If the cookie dough seems a little dry, you may add in ½-1 teaspoon of milk.
½ cup Heat Treated All-Purpose Flour, ⅛ teaspoon Salt, 1 tablespoon Whole Milk
Fold in the mini semi-sweet chocolate chips, then cover and chill in the fridge until ready to use.
¼ cup Mini Semi-Sweet Chocolate Chips
Small Batch Vanilla Cupcakes
Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.
Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.
⅔ cup All-Purpose Flour, ½ teaspoon Baking Powder, ⅛ teaspoon Salt, ¼ cup Unsalted Butter, ⅓ cup Granulated Sugar, 1 Large Egg
Add in the vanilla extract and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.
½ teaspoon Vanilla Extract, ¼ cup Whole Milk
Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.
Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.
Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before filling with the chocolate chip cookie dough and topping with the chocolate chip cookie dough buttercream frosting.
Chocolate Chip Cookie Dough Buttercream Frosting
Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and vanilla extract on medium-high speed until smooth and creamy.
¼ cup Unsalted Butter, ¼ cup Light Brown Sugar, ½ teaspoon Vanilla Extract
Reduce the mixer speed to low and add in the sifted powdered sugar, heat treat all-purpose flour, and salt mixing until combined. Scrape down the sides of the bowl as needed.
1 ⅓ cup Sifted Powdered Sugar, ¼ cup Heat Treated All-Purpose Flour, ⅛ teaspoon Salt
Add in the whole milk starting with just 1 tablespoon. If you prefer a softer, creamier frosting, add in the 2nd tablespoon of milk. Fold in the mini semi-sweet chocolate chips.
2 tablespoons Whole Milk, 2 tablespoons Mini Semi-Sweet Chocolate Chips
Assembling the Cupcakes
Core out the center of each cupcake about 1 inch in diameter. Scoop and roll a little of the chocolate chip cookie dough into a 1 inch ball, then gently press it into the center of each cupcake.
Fill a medium size piping bag fitted with the Wilton 1A decorating tip (or one of your choosing) and pipe the frosting onto the top of each cupcake. If desired, top with a few extra mini semi-sweet chocolate chips.