Chocolate Chip Cookie Dough Cupcakes

5 from 2 votes

Chocolate Chip Cookie Dough Cupcakes

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!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Jennifer

Ingredients

Edible Chocolate Chip Cookie Dough

1/4 cup Unsalted Butter room temperature
1/4 cup Granulated Sugar
2 tbsp Light Brown Sugar
1/2 tsp Vanilla Extract
1/2 cup Heat Treated All-Purpose Flour
1/8 tsp Salt
1 tbsp Whole Milk
1/4 cup Mini Semi-Sweet Chocolate Chips

Small Batch Vanilla Cupcakes

2/3 cup All-Purpose Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1/4 cup Unsalted Butter room temperature
1/3 cup Granulated Sugar
1 large Egg room temperature
1/2 tsp Vanilla Extract
1/4 cup Whole Milk

Small Batch Chocolate Chip Cookie Dough Buttercream

1/4 cup Unsalted Butter room temperature
1/4 cup Light Brown Sugar
1 1/3 cup Sifted Powdered Sugar
1/4 cup Heat Treated All-Purpose Flour
1/8 tsp Salt
1/2 tsp Vanilla Extract
2 tbsp Whole Milk
2 tbsp Mini Semi-Sweet Chocolate Chips

US Customary - Metric

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.
1/4 cup Unsalted Butter, 1/4 cup Granulated Sugar, 2 tbsp Light Brown Sugar, 1/2 tsp 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 1/2-1 teaspoon of milk.
1/2 cup Heat Treated All-Purpose Flour, 1/8 tsp Salt, 1 tbsp Whole Milk
Fold in the mini semi-sweet chocolate chips, then cover and chill in the fridge until ready to use.
1/4 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.
2/3 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/8 tsp Salt, 1/4 cup Unsalted Butter, 1/3 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.
1/2 tsp Vanilla Extract, 1/4 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.
1/4 cup Unsalted Butter, 1/4 cup Light Brown Sugar, 1/2 tsp Vanilla Extract
Reduce the mixer speed to low and add in the sifted powdered sugar, heat treated all-purpose flour, and salt mixing until combined. Scrape down the sides of the bowl as needed.
1 1/3 cup Sifted Powdered Sugar, 1/4 cup Heat Treated All-Purpose Flour, 1/8 tsp 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 tbsp Whole Milk, 2 tbsp 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.

Video

Notes

Only heat-treated flour is used for the edible cookie dough and chocolate chip cookie dough buttercream frosting. Do not use the heat-treated flour in the cupcakes.
Do not use the refrigerated cookie dough found in your grocery store as a substitute.
To heat treat all-purpose flour, preheat your oven to 300ºF. Spread the all-purpose flour needed for this chocolate chip cookie dough cupcake recipe (the cookie dough and buttercream) evenly onto a rimmed baking sheet.

Bake the all-purpose flour for 10 minutes, mixing it every 2-3 minutes, or until the flour reads 160ºF with a digital food thermometer. Remove from the oven and let cool completely before using. If any clumps form while baking, break them up using a fork. Cooling takes about 25-30 minutes. Keep the heat-treated flour stored in an airtight container.

Storing your cupcakes. The vanilla cupcakes without the cookie dough frosting or cookie dough filling can be made 2-3 days in advance and kept in a tightly sealed storage container at room temperature.
If the tops feel slightly sticky to the touch after storing, let them sit out uncovered for about 30 minutes before adding the frosting.
If high heat or humidity is an issue where you live, you can keep them stored in the refrigerator. They do tend to dry out more this way, so make sure they are in a well-sealed container!

Nutrition