I can’t wait to share my Chocolate Chip Cookie Dough Cupcakes because the edible cookie dough frosting atop a simple chocolate chip cupcake hides a clever twist you’ll want to read about.

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I call these Chocolate Chip Cupcakes With Cookie Dough Frosting my showstopper, and honestly I get why people beg for the recipe. They feel light and moist but every bite has that sneaky, chewy thrill thanks to mini chocolate chips tucked inside, and a lick of unsalted butter in the frosting that makes it kind of irresistible.

If you like Choc Chip Cupcakes Recipes or you’ve drooled over Chocolate Chip Cookie Dough Cupcakes before, this one hits both notes without being try hard. I promise it makes you curious, and you’ll find yourself slicing one open just to see that gooey little center.

Ingredients

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All purpose flour: gives structure, mostly carbs, little protein, tiny fiber, not very nutritious.
Unsalted butter: adds fat, richness and moisture, kinda high calories, makes crumb tender.
Granulated sugar: sweetens the cake, pure carbs, quick energy, no fiber.
Brown sugar: adds molasses flavor, extra moisture, slightly deeper sweetness.
Eggs: binders, add protein and structure, help with lift and richness, kinda.
Vanilla extract: boosts flavor, adds warm aroma, tiny calories, mostly taste.
Whole milk: moistens batter, adds fat and protein, richer than skim.
Mini chocolate chips: give chocolate bursts, add sweetness, little fiber, super fun texture.
Powdered sugar: for frosting, dissolves smooth, pure carbs, very sweet, so use sparingly.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

2 tsp vanilla extract

1/2 cup (120 ml) whole milk, room temp

3/4 cup (135 g) mini chocolate chips, divided

1/2 cup (113 g) unsalted butter, softened (for frosting)

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 tsp vanilla extract (for frosting)

2 cups (240 g) powdered sugar, sifted

3 tbsp whole milk or heavy cream

1/2 cup (65 g) heat treated all purpose flour

1/2 tsp fine sea salt

1/2 cup (85 g) mini chocolate chips (for frosting)

How to Make this

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1. Preheat oven to 350 F and line a 12-cup cupcake tin with liners. While the oven heats spread the 1/2 cup heat treated all purpose flour in a thin layer on a baking sheet and bake 5 to 7 minutes to sanitize it (cool completely) then leave the oven at 350 F for the cupcakes.

2. In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.

3. In a large bowl cream 1/2 cup (113 g) unsalted butter (softened) with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes. Add the 2 large eggs one at a time beating well after each, then stir in 2 tsp vanilla extract. Scrape the bowl, you dont want pockets of butter.

4. Add the dry mixture to the butter mixture in three parts, alternating with 1/2 cup (120 ml) whole milk (room temp), beginning and ending with the dry ingredients. Mix on low speed or fold by hand until just combined do not overmix or cupcakes will be tough.

5. Fold in 3/4 cup (135 g) mini chocolate chips, reserving a couple tablespoons to sprinkle on top before baking. Use an ice cream scoop to portion batter evenly into liners, filling each about two thirds full.

6. Sprinkle the reserved mini chips on each and bake 18 to 22 minutes or until a toothpick comes out clean or with a few moist crumbs. Do not open the oven the first 12 minutes or they may sink. Let cupcakes rest in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.

7. For the edible cookie dough frosting beat 1/2 cup (113 g) unsalted butter (softened) with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until creamy. Add 1 tsp vanilla extract and beat to combine.

8. Gradually add 2 cups (240 g) sifted powdered sugar, then add 3 tbsp whole milk or heavy cream to loosen if needed. Add the cooled 1/2 cup (65 g) heat treated all purpose flour and 1/2 tsp fine sea salt and beat until smooth and spreadable. Fold in 1/2 cup (85 g) mini chocolate chips. If frosting seems too soft chill 10 to 20 minutes, if too stiff add a splash more milk.

9. Pipe or spread frosting on completely cooled cupcakes, top with extra mini chips if you like. Store covered at room temperature for 1 to 2 days or refrigerate up to 5 days, bring to room temp before serving for best texture.

Equipment Needed

1. Oven, preheat to 350 F
2. 12-cup cupcake tin and paper liners, you’ll want liners so they dont stick
3. Baking sheet, for heat treating the flour and any spills
4. Mixing bowls, a medium and a large one so you can do dry and wet separately
5. Electric hand mixer or stand mixer, or just a whisk if you dont have one
6. Rubber spatula and wooden spoon, for scraping and gentle folding
7. Measuring cups, measuring spoons and a kitchen scale for gram accuracy
8. Ice cream scoop or large spoon, to portion batter evenly into liners
9. Fine mesh sieve or sifter, for the powdered sugar and the heat treated flour
10. Wire cooling rack and toothpicks, rack to cool the cupcakes, toothpick to check doneness

FAQ

Q: How do I heat treat the flour for the cookie dough frosting? A: Spread the 1/2 cup flour in a thin layer on a baking sheet and bake at 350 F (175 C) for 5 to 7 minutes, stirring once so it heats evenly. Let it cool completely. If you have a probe thermometer aim for the flour to reach about 165 F so any germs are killed. You can also microwave in 20 to 30 second bursts stirring in between till it's warm and dry.

Q: Can I make these cupcakes ahead of time? A: Yes. Bake the cupcakes a day ahead and keep them unfrosted in an airtight container at room temp. Frost them the day you serve for best texture. You can freeze baked cupcakes (wrapped) for up to 2 months, thaw then frost.

Q: How should I store leftovers and how long will they last? A: Frosted cupcakes keep in the fridge for 3 to 4 days in a covered container. Take them out 30 to 60 minutes before serving so the frosting softens. Unfrosted cupcakes stay fresh 1 to 2 days at room temp.

Q: Can I swap regular chocolate chips for the mini chips? A: Yes, you can. Regular chips work fine but they might sink more in the batter and make the frosting texture chunkier. Toss larger chips in a little flour before folding them in to help keep them suspended.

Q: Can I make these dairy free or egg free? A: You can. Use vegan butter and a plant milk (almond, oat) for dairy free. For egg free try a flax egg (1 tbsp ground flax + 3 tbsp water per egg) or commercial egg replacer, but the cupcakes may be a bit denser and the flavor will change a little.

Q: My cookie dough frosting is too runny or too stiff what do I do? A: If it's runny chill it for 15 to 30 minutes and then stir, that firms up the butter. If it's still loose add a little more sifted powdered sugar, 1/4 cup at a time. If it's too stiff add 1 teaspoon of milk at a time until you get the right spreadable consistency. Make sure your butter wasn't melted to start with.

These Chocolate Chip Cupcakes With Cookie Dough Frosting Will Be The Hit Of Your Next Party! Recipe Substitutions and Variations

All purpose flour (1 1/2 cups) — Cake flour: use 1 1/4 cups for a lighter crumb, whole wheat pastry flour: swap 1:1 for a nuttier, slightly denser cake, gluten free 1 to 1 blend: swap 1:1 but make sure it has xanthan gum or add 1/2 tsp
Unsalted butter (both batter and frosting) — Salted butter: use same amount and cut any extra salt, coconut oil (solid): use 1/1, gives a hint of coconut and softer frosting so chill it, vegan butter: 1/1 for dairy free, pick a stick style with high fat for best texture
Eggs (2 large) — Flax egg: 1 tbsp ground flax + 3 tbsp water per egg, waits 5 min to gel, gives a denser crumb, applesauce: 1/4 cup unsweetened per egg for moisture, commercial egg replacer: follow package for 1 egg and neutral flavor
Light brown sugar (1/2 cup packed) — Dark brown sugar: 1:1 for deeper molasses flavor, granulated sugar + molasses: 1/2 cup sugar + 1 tbsp molasses to mimic light brown sugar, coconut sugar: 1:1 for a less sweet, caramel like note

Pro Tips

– Measure your flour right. Spoon it into the cup and level it off instead of scooping with the measuring cup. Too much flour makes cupcakes dense and dry, trust me.

– Use room temperature eggs, butter and milk. Cold ingredients make the batter look curdled and they won’t trap air well, so you lose rise and the crumb gets heavy.

– Don’t overmix once you add the flour. Fold just until you can’t see streaks of flour, otherwise the cupcakes turn out tough. Also save a few mini chips to sprinkle on top so they don’t all sink to the bottom.

– Make sure the baked flour for the frosting is fully cooled before you add it, or the frosting can change texture. If the frosting is too soft chill it 10 to 20 minutes, if it’s too stiff add a splash more milk and beat a little.

These Chocolate Chip Cupcakes With Cookie Dough Frosting Will Be The Hit Of Your Next Party! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't wait to share my Chocolate Chip Cookie Dough Cupcakes because the edible cookie dough frosting atop a simple chocolate chip cupcake hides a clever twist you'll want to read about.

Servings

servings

Calories

499

kcal

Equipment: 1. Oven, preheat to 350 F
2. 12-cup cupcake tin and paper liners, you’ll want liners so they dont stick
3. Baking sheet, for heat treating the flour and any spills
4. Mixing bowls, a medium and a large one so you can do dry and wet separately
5. Electric hand mixer or stand mixer, or just a whisk if you dont have one
6. Rubber spatula and wooden spoon, for scraping and gentle folding
7. Measuring cups, measuring spoons and a kitchen scale for gram accuracy
8. Ice cream scoop or large spoon, to portion batter evenly into liners
9. Fine mesh sieve or sifter, for the powdered sugar and the heat treated flour
10. Wire cooling rack and toothpicks, rack to cool the cupcakes, toothpick to check doneness

Ingredients

1 1/2 cups (190 g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
1/2 cup (120 ml) whole milk, room temp
3/4 cup (135 g) mini chocolate chips, divided
1/2 cup (113 g) unsalted butter, softened (for frosting)
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract (for frosting)
2 cups (240 g) powdered sugar, sifted
3 tbsp whole milk or heavy cream
1/2 cup (65 g) heat treated all purpose flour
1/2 tsp fine sea salt
1/2 cup (85 g) mini chocolate chips (for frosting)

Directions

Preheat oven to 350 F and line a 12-cup cupcake tin with liners. While the oven heats spread the 1/2 cup heat treated all purpose flour in a thin layer on a baking sheet and bake 5 to 7 minutes to sanitize it (cool completely) then leave the oven at 350 F for the cupcakes.
In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.
In a large bowl cream 1/2 cup (113 g) unsalted butter (softened) with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes. Add the 2 large eggs one at a time beating well after each, then stir in 2 tsp vanilla extract. Scrape the bowl, you dont want pockets of butter.
Add the dry mixture to the butter mixture in three parts, alternating with 1/2 cup (120 ml) whole milk (room temp), beginning and ending with the dry ingredients. Mix on low speed or fold by hand until just combined do not overmix or cupcakes will be tough.
Fold in 3/4 cup (135 g) mini chocolate chips, reserving a couple tablespoons to sprinkle on top before baking. Use an ice cream scoop to portion batter evenly into liners, filling each about two thirds full.
Sprinkle the reserved mini chips on each and bake 18 to 22 minutes or until a toothpick comes out clean or with a few moist crumbs. Do not open the oven the first 12 minutes or they may sink. Let cupcakes rest in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.
For the edible cookie dough frosting beat 1/2 cup (113 g) unsalted butter (softened) with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until creamy. Add 1 tsp vanilla extract and beat to combine.
Gradually add 2 cups (240 g) sifted powdered sugar, then add 3 tbsp whole milk or heavy cream to loosen if needed. Add the cooled 1/2 cup (65 g) heat treated all purpose flour and 1/2 tsp fine sea salt and beat until smooth and spreadable. Fold in 1/2 cup (85 g) mini chocolate chips. If frosting seems too soft chill 10 to 20 minutes, if too stiff add a splash more milk.
Pipe or spread frosting on completely cooled cupcakes, top with extra mini chips if you like. Store covered at room temperature for 1 to 2 days or refrigerate up to 5 days, bring to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.