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Cookie Dough Cupcakes

Stuffed Cookie Dough Cupcakes Recipe

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup mini semisweet chocolate chips
  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3–4 cups powdered sugar
  • 3–4 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Extra mini chocolate chips and small cookie dough balls for garnish

Method
 

  1. Heat-treat the flour: spread 1 cup flour on a baking sheet and bake at 350°F for 5 minutes. Let cool completely.
  2. Make the cookie dough filling: beat 1/2 cup butter, brown sugar, and granulated sugar until creamy. Mix in milk, vanilla, and cooled flour, then fold in chocolate chips. Chill.
  3. Prepare the cupcake batter: whisk dry ingredients. Beat 1/2 cup butter and sugar until fluffy, add eggs and vanilla. Alternate dry ingredients and buttermilk; mix just until combined.
  4. Divide batter among 12 lined cups, fill each two-thirds full. Bake at 350°F for 18–22 minutes until a toothpick comes out clean. Cool completely.
  5. Core each cupcake and fill with about 1 tablespoon of chilled cookie dough.
  6. For the frosting: beat butter and brown sugar until smooth, 3–4 minutes. Gradually add powdered sugar and cream, then vanilla and salt. Whip until fluffy.
  7. Pipe frosting onto cupcakes, top with mini chocolate chips and a small cookie dough ball.

Notes

The cookie dough filling must chill for at least 30 minutes before stuffing; plan this into your schedule. The cupcakes can be baked a day ahead and stored covered at room temperature.