Ever craved cookie dough but also wanted a cupcake? I know the struggle.
Good news—these cookie dough cupcakes are the perfect solution. A moist cupcake with a rich cookie dough core? Pure magic.
Stick with me. I’ll guide you through each step, ensuring a fun, rewarding baking experience. Ready to dive in?
What Are Cookie Dough Cupcakes?
These cupcakes combine two desserts into one—soft, fluffy cupcakes stuffed with a rich, edible cookie dough center. The best part? The dough remains safe to eat, free from raw eggs and uncooked flour. Imagine biting into a vanilla or chocolate cupcake only to discover a gooey, melt-in-your-mouth cookie dough surprise. Sounds heavenly, right?
Key Terms You Should Know
Edible Cookie Dough: A version of cookie dough made without raw eggs and with heat-treated flour, making it safe to eat.
Cupcake Batter: The main base of the cupcake, typically made with flour, sugar, butter, eggs, and leavening agents.
Frosting: A creamy topping, often made with butter, sugar, and flavorings, that adds sweetness and texture.
Materials Needed
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 1 3/4 cups | Base for both cupcake batter and cookie dough |
| Brown sugar | 1 cup | Adds caramel-like sweetness to the cookie dough |
| Granulated sugar | 3/4 cup | Used in the cupcake batter for sweetness and texture |
| Unsalted butter | 1 cup | Enhances flavor and provides structure |
| Eggs | 2 large | Helps the cupcakes rise and hold together |
| Milk | 1/2 cup | Adds moisture to the cupcake batter |
| Vanilla extract | 2 tsp | Gives both the dough and cupcakes a warm, sweet flavor |
| Baking powder | 1 tsp | Helps the cupcakes rise |
| Salt | 1/2 tsp | Balances sweetness and enhances flavors |
| Chocolate chips | 3/4 cup | Adds texture and sweetness to the cookie dough |
| Heavy cream | 2 tbsp | Helps smooth out the frosting |
| Powdered sugar | 2 cups | Key ingredient for a light, fluffy frosting |
Step-by-Step Guide
1. Prepare the Edible Cookie Dough
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes.
- In a bowl, cream together 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar.
- Stir in 1 tsp vanilla extract and 2 tbsp milk.
- Mix in the heat-treated flour and 1/2 cup chocolate chips.
- Scoop into small balls and refrigerate.
2. Make the Cupcake Batter
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy, then add eggs and vanilla.
- Slowly add dry ingredients, alternating with milk, until combined.
- Fill cupcake liners halfway with batter.
3. Bake and Insert Cookie Dough
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely, then scoop out the center of each cupcake.
- Place a chilled cookie dough ball inside each hollowed-out center.
4. Make the Frosting
- Beat together 1/2 cup butter and powdered sugar until fluffy.
- Add 1 tsp vanilla and 2 tbsp heavy cream; beat until smooth.
- Pipe onto cupcakes and sprinkle with mini chocolate chips.
Tips for Success
- Chill the cookie dough. This prevents it from melting too much inside the cupcakes.
- Don’t overmix the batter. Overmixing can make cupcakes dense instead of light and fluffy.
- Let cupcakes cool before frosting. Warm cupcakes can cause the frosting to melt and slide off.
Common Mistakes and How to Avoid Them
- Using raw flour in cookie dough: Always heat-treat flour to kill bacteria.
- Not measuring ingredients correctly: Baking is precise; use measuring cups and spoons.
- Skipping the chilling step: Warm cookie dough will lose its texture inside the cupcakes.
Fun Variations
- Chocolate Cupcake Base: Swap vanilla cupcake batter for chocolate for a richer taste.
- Peanut Butter Frosting: Replace vanilla frosting with peanut butter frosting for a nutty twist.
- Stuffed with Oreo Chunks: Mix crushed Oreos into the cookie dough for extra crunch.
FAQs
Can I make these ahead of time?
Yes! Store them in an airtight container for up to 3 days.
Is this safe to eat raw?
Yes! The cookie dough is made without raw eggs, and the flour is heat-treated.
Can I freeze these?
Absolutely. Wrap them individually and freeze for up to 2 months.
Conclusion
Making cookie dough cupcakes is like combining the best of two desserts into one irresistible bite. With a few simple steps, you get moist cupcakes with a gooey, safe-to-eat cookie dough center.
Try this recipe, experiment with variations, and enjoy every bite of these decadent cupcakes. Happy baking!