Topped with cookie dough frosting, and stuffed with raw cookie dough, every bite of this Cookie Dough Cupcakes Recipe will prove that they’re the most perfect cupcakes ever. These baked cupcakes are our favorite recipe, and you’re about to see why. If you’re a cookie dough lover, you’re in for a treat.
Don’t miss the opportunity to experience the magic of our Cookie Dough Cupcake Recipe. With its straightforward instructions and easily accessible ingredients, you’ll be able to create a batch of these irresistible cupcakes in no time. Elevate your baking skills and delight your taste buds with the harmonious combination of cupcakes and cookie dough. Treat yourself to the ultimate dessert experience with our extraordinary Cookie Dough Cupcakes today!
Grab the cupcake liners, and fill them up! Cookie dough recipes like this are the best thing for parties, weekend snacking, or to feed a craving fast for all the cookie dough fans out there. This delicious dessert recipe proves that you can make edible chocolate chip cookie dough anytime that you want.
Be sure to check out my Apple Cider Cupcakes for another fun and simple cupcake recipe.
Butter – This will be used in both the cupcake batter and the frosting.
White sugar – This helps to make the cake mix sweet.
Egg – Used as the binding agent for the cupcakes.
Egg yolk – Use the egg white for another recipe or to make a delicious omelette.
Buttermilk – This adds a great texture to the cupcakes. Light and fluffy!
Vanilla Extract – Pure vanilla extract is the best.
Baking powder – Helps the cupcakes rise and become fluffy.
Baking soda – Great for creating a texture in the cupcakes.
Salt – This isn’t needed if you use salted butter in the cupcake batter.
Flour – There is flour in both the cupcake and the edible cookie dough recipe. I use raw flour and discuss this in the notes section. If you want to treat the flour directions below in the recipe card.
Cocoa powder – This gives the cupcakes their chocolate look and flavor.
Brewed coffee – This will enhance the chocolate flavor. You omit this if you want but it does not give them a coffee flavor. If you omit this replace it with another liquid such as milk or sour cream.
Brown sugar – Adds sweetness to the frosting.
Milk – This helps to thin out the frosting if it’s thick.
Mini chocolate chips – Used as a fun topping on the frosting.
Powdered sugar – This sugar addition is great for adding sweetness and thickness.
How To Make this Chocolate Chip Cookie Dough Cupcakes Recipe
Step One: Preheat the oven to 350 degrees. Add the paper liners to the cupcake pan, and set aside.
Step Two: Combine the sugar and butter in a bowl. Next, add the egg, egg yolk, and vanilla. Combine well.
Step Three: Add the buttermilk, flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
Step Four: Next, add the coffee to the mix and stir.
Step Five: Scoop out the cupcake batter and fill the liners ⅔ of the way full. I find it helpful to use a large cookie scoop for this part.
Step Six: Put the cupcakes in the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Don’t worry if they sink. This gives you room to add the ball of cookie dough.
Step Seven: Let the cupcakes cool.
Note: Most recipes for raw cookie dough call for the flour to be treated. Spread the flour out onto a baking sheet and “bake” for 15 minutes at 350 degrees. Let the flour cool. I chose to live on the edge and eat raw cookie dough with untreated flour.
Step Eight: Cream the butter, sugar, brown sugar, and vanilla.
Step Nine: Add the vanilla and flour and mix again.
Next, mix in the milk until smooth.
Finally, fold in the chocolate chips by hand. Put the cookie dough in the fridge.
Step Ten: To make the frosting, mix the butter, salt, and vanilla with a mixer.
Step Eleven: Add the powdered sugar and mix at a low speed.
Bump the speed to medium/high and mix for 30 seconds. Add the frosting to a piping bag.
Mix until nice and creamy.
Step Twelve: Once the cupcakes are cooled, scoop out a little bit of the cupcake (you can use a spoon or a cupcake corer) and fill it with a bit of cookie dough.
Pipe the frosting on top of the cupcake, and sprinkle with mini chocolate chips.
You can add the frosting in swirls to make a fun pattern.
Use a different frosting recipe – If you don’t want to make homemade frosting, you can use anything that you’d like on the top of the cupcakes. Try cream cheese frosting or even chocolate ganache for extra indulgence.
Don’t fill the center of each cupcakes – If you don’t want to fill the cupcakes with raw cookie dough, you don’t have to. You can leave the center of each cupcake in tact, and just focus on putting the cookie dough frosting on top.
Make vanilla cupcakes – While chocolate cupcakes are delicious, you can easily make fluffy vanilla cupcakes, too.
Stir in some peanut butter – These chocolate chips cupcakes are delicious as they are, but you can easily turn them into rich peanut butter cupcakes by adding a tad bit of peanut butter to the frosting.
Can I make the cookie dough buttercream frosting in advance?
You can. If you want to make the frosting for the chocolate chip cupcakes ahead of time, just make it and store it in the fridge. This is the safest way to store any new or leftover cookie dough so that it can be ready to use again.
Can I make this recipe using a box mix?
If you want to cut down and save some time, a boxed cake mix can be used. The best part about using a mix is that you won’t have to have as many ingredients on hand for the recipe. This won’t help you make the frosting for the top of each cupcake, but it will cut down on the cupcake batter prep time.
What is the best way to cool cupcakes?
Once they get done baking in the oven, moving them to a cooling rack to finish cooling is ideal. This will ensure that they’re the best cupcakes that are fully cooled, giving you the chance to add frosting on top easily.
Can I use store-bought cookie dough for this recipe?
Yes, you can definitely use store-bought cookie dough for convenience. Just break off small pieces of the dough and place them into the cupcake batter before baking.
How should I store leftover cookie dough cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for 3 days or up to 5 days. You can also freeze unfrosted cupcakes by wrapping them tightly with plastic wrap and placing them in an airtight container or freezer bag. Thaw them overnight in the refrigerator before serving. To freeze frosted cupcakes freeze them and then wrap them once frozen.
Can I make these cupcakes gluten-free or vegan-friendly?
Yes! There are many gluten-free and vegan-friendly recipes available online that cater specifically to dietary restrictions. Simply search for gluten-free cookie dough cupcakes or vegan cookie dough cupcakes to find suitable alternatives.
- 6 tablespoon butter softened
- 1 cup sugar
- 1 egg
- 1 egg yolk
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup flour
- ½ cup cocoa powder
- ¼ cup brewed coffee
Edible cookie dough
- 1 ½ cup flour
- ½ cup salted butter softened
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup brown sugar
- ¼ cup milk
- ½ cup mini chocolate chips
- 1 ½ cup salted butter softened
- 2 ¼ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- Additional mini chocolate chips to sprinkle
- Preheat the oven to 350 degrees. Insert liners into the cupcake pan, set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Add in the egg and egg yolk and vanilla. Combine well.
- To the mixing bowl, add in the buttermilk, flour, cocoa powder, baking powder, baking soda, and salt. Combine well. Stop the mixer, scrape the sides, and mix again.
- Add in the coffee and mix again.
- Scoop out enough batter to fill the cupcake liners about ⅔ full.
- Bake the cupcakes for approximately 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool before decorating.
Edible cookie dough
- Begin by heat treating the flour to kill any bacteria and contaminants. Spread flour on a baking sheet and “bake” for 15 minutes at 350 degrees. Allow to cool before proceeding.
- When ready, cream together the butter, sugar, brown sugar, and vanilla.
- Add in the vanilla and the flour and mix again. Scrape down the sides and mix again.
- Mix in the milk and combine until smooth.
- Fold in the mini chocolate chips by hand. Refrigerate until ready to assemble the cupcakes.
- In the bowl of a stand mixer, combine the butter, salt, and vanilla. Mix until combined.
- Add in the powdered sugar and mix on low speed until combined. Bump up the speed to medium/high and mix for about 30 seconds until the frosting is fluffy and smooth. Transfer to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, scoop a small bit out of the center of each cupcake and fill it with cookie dough. Pipe a mound of frosting over the cookie dough to conceal it - we like to go in a spiral motion to create a cone shape. Sprinkle with additional mini chocolate chips and serve.