Description
Delight in these indulgent Cookie Dough Cupcakes, combining moist vanilla cupcakes filled with a safe-to-eat cookie dough center and topped with creamy vanilla buttercream frosting. Perfect for celebrations or a sweet treat, these cupcakes blend the best of cake and cookie dough into one irresistible dessert.
Ingredients
Scale
Cupcake Batter
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
Cookie Dough Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Alternately add the flour mixture and milk, mixing just until combined without overmixing.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full with the prepared batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Create Safe-to-Eat Cookie Dough Filling: Heat-treat the flour by microwaving it for 1 minute, stirring halfway through to ensure even heating. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add vanilla extract, heat-treated flour, salt, and milk, mixing until fully combined. Fold in the mini chocolate chips gently.
- Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake. Spoon the prepared cookie dough filling into the hollowed centers, filling each cavity generously.
- Frosting and Decorating: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in the heavy cream, vanilla extract, and a pinch of salt until the frosting is smooth and spreadable. Pipe or spread the frosting onto the filled cupcakes. Optionally, garnish with extra mini chocolate chips or crumbled cookies for decoration.
Notes
- Heat-treating flour is important to eliminate any risk from raw flour consumption.
- Ensure cupcakes are completely cooled before filling to prevent melting the cookie dough.
- You can customize the frosting by adding colors or sprinkles for themed occasions.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
