Chocolate Chip Cookie Dough Cupcakes Recipe

If you have a soft spot for all things chocolatey and crave the nostalgic flavor of raw cookie dough in cupcake form, then this Chocolate Chip Cookie Dough Cupcakes Recipe is going to be your new obsession. Combining the tender crumb of a classic vanilla cupcake with the irresistible richness of chocolate chip cookie dough frosting, these cupcakes are an absolute delight from the very first bite. Soft, moist, and generously dotted with mini chocolate chips, they’re perfect for celebrations, casual get-togethers, or whenever you just need a little happy on a plate. Trust me, once you make these, they’ll quickly become a family favorite you reach for again and again.

Ingredients You’ll Need

This recipe uses straightforward, pantry-friendly ingredients that pack in flavor and create the perfect cupcake texture. Each item plays a key role, from giving the cupcakes their rise to making that luscious frosting irresistibly creamy and full of cookie dough goodness.

• All-purpose flour (1 1/2 cups): The foundation of the cupcakes, providing structure and a tender crumb.
• Baking powder (1 1/2 teaspoons): Helps the cupcakes rise and become light and fluffy.
• Salt (1/4 teaspoon): Enhances all the sweet flavors and balances the batter.
• Unsalted butter, softened (1/2 cup for batter): Adds a rich, creamy texture and flavor.
• Granulated sugar (1 cup): Sweetens the cupcakes and contributes to a perfect golden color.
• Large eggs (2): Bind ingredients together and help with the cupcake’s structure.
• Vanilla extract (2 teaspoons for batter): Brings a warm, inviting scent and depth of flavor.
• Milk (1/2 cup for batter): Moisturizes the batter, keeping cupcakes soft.
• Unsalted butter, softened (1/2 cup for frosting): The creamy base of the frosting that ties everything together.
• Brown sugar, packed (1/2 cup): Adds a slight caramel note to the frosting, perfect for cookie dough vibes.
• Vanilla extract (1 teaspoon for frosting): Enhances the sweet, buttery flavor of the frosting.
• Milk (1/4 cup for frosting): Helps achieve a smooth, spreadable frosting consistency.
• Powdered sugar (1 1/4 cups): Sweetens and thickens the frosting for a silky finish.
• Mini chocolate chips (1/2 cup, plus extra for topping): Adds bursts of chocolate goodness in the frosting and a charming finish on top.

How to Make Chocolate Chip Cookie Dough Cupcakes Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This simple prep step ensures your cupcakes bake evenly and come out easily without sticking, making your life that much easier.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a bowl. This helps distribute the leavening evenly throughout the flour, so your cupcakes rise uniformly every time.

Step 3: Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is essential because it traps air, which results in a soft, tender cupcake texture.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time to the creamed mixture, making sure each is well incorporated before adding the next. Stir in the vanilla extract to infuse the batter with that warm, unmistakable cookie dough aroma.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing gently to avoid overworking the batter. This creates a fine crumb and keeps your cupcakes light.

Step 6: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter, giving enough room for rising without spilling over. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool fully before frosting.

Step 7: Prepare the Cookie Dough Frosting

Beat the softened butter and brown sugar together until nice and creamy. Add the vanilla extract and milk, mixing well. Gradually fold in the powdered sugar to create a smooth, fluffy frosting, then stir in the mini chocolate chips for that authentic cookie dough effect.

Step 8: Frost and Finish

Spread the frosting generously over each cooled cupcake, then sprinkle additional mini chocolate chips on top. This final flourish not only looks amazing but gives an extra chocolate hit with every bite.

How to Serve Chocolate Chip Cookie Dough Cupcakes Recipe

Garnishes

For an extra special touch, sprinkle a pinch of flaky sea salt or add a mini chocolate chip on top of each cupcake. This subtle detail enhances the sweetness while adding a little visual flair that makes your cupcakes feel bakery-quality at home.

Side Dishes

Pair these cupcakes with a cold glass of milk for classic comfort, or serve alongside a simple scoop of vanilla ice cream to turn these treats into an indulgent dessert experience. Fresh berries also add a lovely contrast and a pop of color.

Creative Ways to Present

Try placing each cupcake in a decorative paper liner or arranging them on a tiered dessert stand to wow your guests. If you’re feeling extra festive, drizzle melted chocolate or caramel over the frosting for a sophisticated look that still keeps the fun cookie dough vibe alive.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, storing them in the fridge is fine too, just allow them to come to room temperature before serving to enjoy the best flavor and texture.

Freezing

You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before frosting. For frosted cupcakes, flash freeze on a baking sheet, then store in containers, but note frosting texture might change slightly.

Reheating

To revive your refrigerated or thawed cupcakes, warm them gently in a microwave for about 10-15 seconds. This brings back that fresh-baked softness and makes the frosting deliciously creamy again.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Absolutely! Regular chocolate chips will work just fine. The mini size adds better distribution and texture, but feel free to use what you have on hand.

Is this recipe safe to eat the frosting raw?

The frosting in this recipe is a cooked-style buttercream without raw eggs, but it contains butter and milk, so be sure to use fresh, high-quality ingredients. If you’re concerned about food safety, you can substitute pasteurized products.

Can I make these cupcakes gluten-free?

Yes, by using a 1-to-1 gluten-free baking flour blend, you can adapt this recipe. Keep in mind the texture might change slightly, but the flavor will still delight every chocolate chip cookie dough lover.

How do I keep the frosting from melting?

Keep frosted cupcakes refrigerated until about 30 minutes before serving. If your kitchen is very warm, storing them in a cooler spot helps maintain the texture and appearance of the frosting.

Can I double this Chocolate Chip Cookie Dough Cupcakes Recipe?

Definitely! The ingredients multiply easily, but remember to bake the cupcakes in batches and adjust your baking time if needed when using a larger pan or more cupcakes at once.

Final Thoughts

Making the Chocolate Chip Cookie Dough Cupcakes Recipe is like capturing the best parts of two beloved desserts in one perfect bite. These cupcakes are irresistibly soft and sweet, wonderfully rich with chocolate chips, and topped with a luscious frosting that tastes like fresh cookie dough. If you want to impress friends or treat yourself to something truly special, give this recipe a try—you’ll be so glad you did, and everyone will be asking for seconds.

Chocolate Chip Cookie Dough Cupcakes Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 12 servings 1x

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Description

Delight in these luscious Chocolate Chip Cookie Dough Cupcakes, combining the comforting flavors of classic chocolate chip cookies with moist and fluffy cupcakes. Topped with a rich, creamy frosting studded with mini chocolate chips, these cupcakes are perfect for dessert lovers craving the nostalgic taste of cookie dough in a fun cupcake form.

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Ingredients

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Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk

Frosting

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 1/4 cups powdered sugar
• 1/2 cup mini chocolate chips, plus extra for topping

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking the cupcakes.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the batter.
3. Cream butter and sugar: In a separate bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air into the batter. Then add the eggs one at a time, beating well after each addition, followed by stirring in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing and ensure tender cupcakes.
5. Fill and bake: Divide the batter evenly, filling each cupcake liner about two-thirds full. 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 completely before frosting.
6. Prepare frosting: Beat the softened butter and brown sugar together until creamy and smooth. Add the vanilla extract and milk, mixing well. Gradually beat in the powdered sugar until the frosting is fluffy. Stir in the mini chocolate chips for that signature cookie dough texture and flavor.
7. Frost cupcakes: Once cooled, frost each cupcake generously with the prepared frosting. Sprinkle extra mini chocolate chips on top for added texture and visual appeal.
8. Serve and enjoy: These decadent Chocolate Chip Cookie Dough Cupcakes are now ready to be served. Enjoy their rich flavors and delightful combination of cookie dough and cupcake in every bite!

Notes

• For best results, ensure the butter is softened to room temperature to achieve a smooth batter and frosting.
• Do not overmix the batter; overmixing can lead to dense cupcakes.
• Mini chocolate chips in the frosting prevent sinking and provide the perfect bite-sized chocolate throughout.
• These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• You can substitute whole milk with any milk alternative if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American