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Chocolate Chip Cookie Dough Cupcakes

Homemade Chocolate Chip Cookie Dough Cupcakes Recipe

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ⅔ cup buttermilk, room temperature
  • ⅔ cup mini semi-sweet chocolate chips
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, heat-treated
  • ¼ tsp salt
  • ⅓ cup mini semi-sweet chocolate chips
  • 1 cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ⅓ cup all-purpose flour, heat-treated
  • ¼ cup packed light brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • ¼ cup mini semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Cream ½ cup butter and 1 cup brown sugar for 2 minutes until fluffy.
  2. Beat in eggs one at a time, then vanilla. Mix dry ingredients. Add flour mixture in three parts alternating with buttermilk. Fold in ⅔ cup mini chips.
  3. Divide batter among liners and bake 18-20 minutes until tops spring back. Cool in pan 5 minutes, then transfer to a rack to cool completely.
  4. Beat remaining ½ cup butter, ½ cup brown sugar, and ¼ cup granulated sugar until smooth. Mix in milk, vanilla, 1 cup heat-treated flour, and salt. Fold in ⅓ cup mini chips.
  5. Whip 1 cup butter until creamy. Gradually add powdered sugar, ⅓ cup heat-treated flour, brown sugar, milk, vanilla, and salt. Beat until fluffy.
  6. Core each cooled cupcake, fill with cookie dough, replace the lid, then frost and top with remaining ¼ cup mini chips.

Notes

Allow the baked cupcakes to cool for at least 1 hour before filling. If the frosting feels too soft to pipe, chill it for 15 minutes. The filling is safe to eat raw because it contains no eggs and the flour has been heat-treated.