Description
Delight in these decadent Chocolate Chip Cookie Dough Cupcakes, featuring moist vanilla cupcakes topped with creamy, chocolate chip-studded frosting that tastes just like cookie dough. Perfectly balanced sweetness and texture make these treats an irresistible dessert for any occasion.
Ingredients
Scale
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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy to ensure a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in parts, alternating with the milk. Begin and end with the dry mixture. Stir just until combined to avoid overmixing.
- Fill Cupcake Liners and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter and packed brown sugar together until creamy. Add the vanilla extract and milk, mixing thoroughly. Gradually incorporate the powdered sugar until the frosting is smooth and fluffy. Finally, stir in the mini chocolate chips.
- Frost Cupcakes and Garnish: Spread the prepared frosting over the cooled cupcakes and sprinkle additional mini chocolate chips on top for extra sweetness and texture.
- Serve and Enjoy: Your delicious Chocolate Chip Cookie Dough Cupcakes are now ready to be served and enjoyed as a delightful dessert or treat.
Notes
- Ensure the butter is softened to room temperature for easy creaming and smooth batter.
- Do not overmix the batter to keep the cupcakes tender and fluffy.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Mini chocolate chips in the frosting add texture mimicking cookie dough; adjust quantity to taste.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
