Chocolate Chip Cookie Dough Cupcakes

Imagine sinking your teeth into moist cupcakes filled with a delectable cookie dough surprise, all crowned with creamy frosting and a sprinkle of chocolate chips. If you're a fan of cookie dough and cupcakes, this recipe is a match made in dessert heaven.

Chocolate Chip Cookie Dough Cupcakes bring together the classic comfort of chocolate chip cookies and the indulgence of cupcakes in one delightful creation. With moist cake, a surprise cookie dough center, and dreamy frosting, these cupcakes are a celebration of decadence and flavor.

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Perfect for special occasions or a cozy evening treat, these cupcakes are bound to satisfy your sweet cravings. So, grab your baking tools, channel your inner pastry chef, and create a dessert that's sure to impress and delight anyone lucky enough to enjoy it.

Chocolate Chip Cookie Dough Cupcakes

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Ingredients

For the Cookie Dough:

• ⅓ cup butter, softened

• ⅓ cup brown sugar

• 3 tablespoons cane sugar

• ½ cup unbleached all-purpose flour

• ⅓ cup powdered sugar

• ⅓ cup mini semi-sweet chocolate chips

For the Cupcakes:

• 2 eggs

• ½ cup (1 stick) of unsalted butter of choice, room temperature​

• 1 cup of cane sugar

• ½ cup milk of choice

• 2 ¼ cups unbleached all-purpose flour

• 1 teaspoon vanilla extract

• 1 tablespoon oil - sunflower or olive

• 1 teaspoon baking soda

• 1/3 cup mini semi-sweet chocolate chips

For the Frosting:

• 1 ½ cup heavy cream

• ½ cup and 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• ½ cup cocoa powder

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Directions

For the Cookie Dough:

1. In a small mixing bowl, combine the butter, brown sugar, sugar, flour, and powdered sugar. Beat until well combined.

2. Fold in the mini chocolate chips.

3. Scoop the dough and shape it into 1-inch-sized balls. Place them on a lightly greased or parchment-lined baking sheet.

4. Freeze until solid. Can be a couple of hours, but overnight is best.

For the Cupcakes:

1. Preheat the oven to 350°F. Line a 12-cupcake pan with cupcake paper.

2. In a medium-sized bowl with an electric mixer or stand mixer with the paddle attachment, lightly beat the egg, butter, and sugar together until light and fluffy.

3. Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined. Fold in the mini-chocolate chips. Add more if you desire, but keep in mind, you will also be adding the frozen cookie dough to the center.

4. Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4 of the way.

5. Place a frozen cookie dough ball gently on top of the batter in the center of each cup. Do not press it down or cover it with batter. It will sink a bit as the cupcakes bake.

6. Bake for 22 minutes, or until the batter is fully set.

7. Allow for cooling for about 15 minutes before removing the cupcakes onto a wire rack to further cool completely.

For the Frosting and decorating:

1. Add all the frosting ingredients into a stand mixer with the whisk attachment or a large mixing bowl with an electric mixer, and whip until light and fluffy.

2. Add the frosting into a piping bag and pipe with your desired tip. My personal favorites are a 1M or 2D piping tip.

3. Optional: Sprinkle chocolate sprinkles or mini chocolate chips on top.

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