Cookie Dough Cupcake Recipes

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?

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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?

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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!