Go Back
Cookie dough cupcake

Cookie Dough Cupcakes

Mindy Johnson
Vanilla cupcakes filled cookie dough and topped with cookie dough buttercream. Eggless and completely safe to eat.
3.82 from 11 votes
Pin Recipe Print Recipe
Prep Time 1 hr
Cook Time 18 mins
Total Time 1 hr 18 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Edible Cookie Dough
  • ½ c (1 stick) salted butter, softened
  • ¼ c + 2 tbsp sugar
  • ¼ c + 2 tbsp light brown sugar
  • ½ tsp vanilla extract
  • 3 tbsp milk
  • 1 c + 2 tbsp flour, heat treated
  • ½ tsp salt
  • ¾ c mini chocolate chips, plus more for topping
Cupcakes
  • 1 ½ c flour
  • 1 c sugar
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • ½ c (1 stick) salted butter, softened
  • 2 large eggs
  • 1 c buttermilk
  • 2 tbsp vegetable or canola oil
  • 1 tsp vanilla bean paste or vanilla extract
Cookie Dough Buttercream
  • 1 cup (2 sticks) salted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp milk or cream
  • 1 tsp vanilla extract
  • remaining cookie dough, about 1 cup
  • Pinch salt to taste

Instructions
 

Edible Cookie Dough:
  • In a large bowl, beat together the butter and sugars until smooth and creamy. Add vanilla and milk. Slowly stir in the flour, salt and mini chocolate chips.
  • With a spoon scoop out 12 spoonfuls of dough and roll them into balls (about 2 tsp per ball). Place on a parchment lined plate and freeze until solid, about an hour. Set aside remaining dough for the buttercream.
Cupcakes:
  • Preheat oven to 350. Line a muffin tin with 12 cupcake liners.
  • Combine the flour, sugar, salt and baking powder in a large mixing bowl or bowl of your stand mixer. While mixing on low speed add the softened butter 1 tablespoon at a time. Continue mixing until no large chunks of butter remain.
  • Add the eggs and beat to combine.
  • Add the buttermilk, oil and vanilla bean paste and beat just until combined and the batter is smooth.
  • Fill cupcake liners half way full. Press a frozen cookie dough ball into the center of each cupcake.
  • Bake for 18 minutes. Allow the cupcakes to cool a few minutes in the pan and then move to a cooling rack to cool completely before frosting.
Cookie Dough Buttercream:
  • Beat the butter in a stand mixer on medium-high until light and fluffy.
  • Slowly beat in the powdered sugar one cup at a time.
  • Beat in the milk and vanilla.
  • Add the remaining cookie dough and beat until no large chunks remain. If your buttercream is too stiff to spread or pipe add more milk to get to the desired consistency. Add a pinch of salt (if desired).
  • To frost the cupcakes you can use a small frosting spatula or table knife to spread the buttercream or you can pipe it on the cupcakes. I use a piping bag with no tip, one I just cut the end off. Make sure the opening is wide enough so that the chocolate chips don’t get stuck, using mini chocolate chips helps a lot.
  • Top the frosted cupcakes with additional mini chocolate chips.
  • I store my cupcakes at room temp for 1-2 days but for longer storage keep in the refrigerator.

Nutrition

Calories: 733kcal | Carbohydrates: 98g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.6g | Cholesterol: 85mg | Sodium: 468mg | Potassium: 52mg | Fiber: 1.6g | Sugar: 76g
This information comes from online calculators and these figures are only estimates.
Keywords cookie dough, cookie dough cupcakes, cupcakes
Tried this recipe?Let us know how it was!