Easy Cookie Dough Cupcakes Recipe – Delicious and Perfect for Parties!

Published Categorized as Journal, Baking Tagged

If you love cookie dough and cupcakes, then you have to try these cookie dough cupcakes. They’re loaded with heaps of cookie dough frosting atop a chocolate chip stuffed vanilla cupcake.

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No, it isn’t for any of you health buffs out there, but it is for those of you looking for a decadent sweet treat!

In this post, I’ll be breaking down the details on how you can achieve these delicious cupcakes made right from the comfort of your own home. And the best part? The cookie dough in these cupcakes won’t make you sick! If that sounds like something you’re interested in, let’s dive into this mouth-watering topic right now!

Easy Cookie Dough Cupcakes Recipe – Delicious And Perfect For Parties!

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Easy Cookie Dough Cupcakes Recipe

  • Author: Anna
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Category: dessert

Ingredients

Scale

For the cupcakes

  • one stick unsalted butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/4 cup neutral oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup yogurt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 20 ounces mini chocolate chips

For the frosting

  • 2 sticks of butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 cup powdered sugar
  • 4 teaspoons vanilla
  • 5 tablespoons heavy cream
  • 1 cup heat-treated all-purpose flour,
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Vanilla cupcake with mini chocolate chips:
  3. Line a muffin tin with muffin liners. This recipe makes approximately 18 cupcakes.
  4. Cream together your brown sugar, white sugar, and butter, preferably with a hand mixer. This may take up to 2 minutes or more. Just make sure your mixture is pale and fluffy once done.
  5. Add in your oil. Make sure that the oil you use is neutral flavored so that it doesn’t impart any weird flavors to your cupcakes.
  6. Add in your eggs, partially beaten, along with your pure vanilla extract. Use a hand mixer to get the ingredients fully combined.
  7. Add your yogurt and continue to stir until well incorporated.
  8. Sift your flour into the mixture along with your salt and baking powder. Continue to stir and scrape down the sides of the bowl. Mix well until all ingredients are fully combined.
  9. Gently fold in your cup of miniature chocolate chips.
  10. Scoop about 4 teaspoons of batter into each of your muffin tin liners. You don’t want your baked cupcakes to overflow so feel free to reduce this amount if need be.
  11. Bake your cupcakes in the cupcake pan for about 17-20 minutes, checking on them along the way. Make sure that you bake one pan at a time in the center of your oven for the best results. Do not wait for the tops to brown; instead look for browning and firming of the edges. You may also test the batter for doneness by sticking a toothpick down the middle. If it returns with wet batter, you’ll need to bake the cupcakes a smidge longer.
  12. Once the cupcakes have finished baking, make sure the cupcakes cool completely before removing them. Place them individually on a wire rack for the best results, but only after letting them stand for 2-3 minutes first.
  1. To make the frosting, add 2 sticks of butter to a large bowl. Beat it along with your brown and white sugar with a hand mixer until light, pale and fluffy.
  2. Add your vanilla, powdered sugar, and heavy cream. Continue to beat until incorporated.
  3. Heat treat your flour: To do this, take your all purpose flour and spread it evenly over a lined baking sheet. Preheat your oven to 375 degrees Fahrenheit and bake for 7-10 minutes. Allow the flour to cool completely before continuing.
  4. Sift your flour into the bowl over the butter and sugar mixture.
  5. To this, add salt. Beat with a hand mixer until well combined.
  6. Sift in your cooled heat treated flour. Stir. Eyeball the consistency and make any adjustments you feel are necessary. You may need to add a bit more heavy cream, but overall, the frosting should be similar to that of traditional cake icing.

Assembling the cupcakes:

  1. Use a frosting tip and a pastry bag (or the clipped end of a plastic freezer bag) to carefully pipe your frosting onto each of the cookie cupcakes. Alternatively, you can use a knife to apply your frosting to the top of each cupcake.
  2. Remember that if you wish to store these cupcakes in the fridge or freezer, you have the option of frosting them later. In this case, place your unfrosted cupcakes in an airtight container in the freezer or fridge and put the frosting separately. Frost cupcakes with cookie dough frosting once you’re ready to eat them. Enjoy!

Keywords: cookie dough cupcakes

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Cookie dough cupcakes are scrumptiously moist vanilla cupcakes stuffed with chocolate chips and topped with creamy and delicious cookie dough batter.

As previously mentioned, this isn’t exactly something we’d call healthy food, but it is something to satisfy your sweet tooth. Since it is such an extravagant dessert, this would make the perfect choice for a larger celebration, say, a graduation, wedding, or birthday.

But by all means, feel free to bake these up any time … I’m not judging!

Ingredients

For the cupcakes

  • one stick unsalted butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/4 cup neutral oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup yogurt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 20 ounces mini chocolate chips

For the frosting

  • 2 sticks of butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 cup powdered sugar
  • 4 teaspoons vanilla
  • 5 tablespoons heavy cream
  • 1 cup heat-treated all-purpose flour,
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Vanilla cupcake with mini chocolate chips:
  3. Line a muffin tin with muffin liners. This recipe makes approximately 18 cupcakes.
  4. Cream together your brown sugar, white sugar, and butter, preferably with a hand mixer. This may take up to 2 minutes or more. Just make sure your mixture is pale and fluffy once done.
  5. Add in your oil. Make sure that the oil you use is neutral flavored so that it doesn’t impart any weird flavors to your cupcakes.
  6. Add in your eggs, partially beaten, along with your pure vanilla extract. Use a hand mixer to get the ingredients fully combined.
  7. Add your yogurt and continue to stir until well incorporated.
  8. Sift your flour into the mixture along with your salt and baking powder. Continue to stir and scrape down the sides of the bowl. Mix well until all ingredients are fully combined.
  9. Gently fold in your cup of miniature chocolate chips.
  10. Scoop about 4 teaspoons of batter into each of your muffin tin liners. You don’t want your baked cupcakes to overflow so feel free to reduce this amount if need be.
  11. Bake your cupcakes in the cupcake pan for about 17-20 minutes, checking on them along the way. Make sure that you bake one pan at a time in the center of your oven for the best results. Do not wait for the tops to brown; instead look for browning and firming of the edges. You may also test the batter for doneness by sticking a toothpick down the middle. If it returns with wet batter, you’ll need to bake the cupcakes a smidge longer.
  12. Once the cupcakes have finished baking, make sure the cupcakes cool completely before removing them. Place them individually on a wire rack for the best results, but only after letting them stand for 2-3 minutes first.
  1. To make the frosting, add 2 sticks of butter to a large bowl. Beat it along with your brown and white sugar with a hand mixer until light, pale and fluffy.
  2. Add your vanilla, powdered sugar, and heavy cream. Continue to beat until incorporated.
  3. Heat treat your flour: To do this, take your all purpose flour and spread it evenly over a lined baking sheet. Preheat your oven to 375 degrees Fahrenheit (FC) and bake for 7-10 minutes. Allow the flour to cool completely before continuing.
  4. Sift your flour into the bowl over the butter and sugar mixture.
  5. To this, add salt. Beat with a hand mixer until well combined.
  6. Sift in your cooled heat treated flour. Stir. Eyeball the consistency and make any adjustments you feel are necessary. You may need to add a bit more heavy cream, but overall, the frosting should be similar to that of traditional cake icing.

Assembling the cupcakes:

  1. Use a frosting tip and a pastry bag (or the clipped end of a plastic freezer bag) to carefully pipe your frosting onto each of the cookie cupcakes. Alternatively, you can use a knife to apply your frosting to the top of each cupcake.
  2. Remember that if you wish to store these cupcakes in the fridge or freezer, you have the option of frosting them later. In this case, place your unfrosted cupcakes in an airtight container in the freezer or fridge and put the frosting separately. Frost cupcakes with cookie dough frosting once you’re ready to eat them. Enjoy!
cookie dough cupcakes
  1. If you’re attempting to refrigerate cookie dough cupcakes, you’ll first want to frost them and place them in an airtight container large enough to house them. You’ll want the container to have enough room at the top that it doesn’t smash or destroy your perfectly piped icing, although if you choose not to pipe the icing, you won’t have to worry about this as much.
  2. Alternatively, you could forgo icing the cupcakes and refrigerate the cookie dough and cupcakes separately. Then, you’ll only need to frost them once you’re ready to eat them. Either or is perfectly acceptable and really comes down to your preference either way.
  3. When attempting to freeze your chocolate chip cookie dough cupcakes, be sure to use a freezer safe container. Freeze cookie dough cupcakes using a similar approach of either storing the icing separately or freezing the entire cupcake already frosted, according to your preference. As previously mentioned, these will keep about 2-3 months before they start to taste a bit meh, so be sure to devour them before then. 

Shouldn’t be a problem, right?

Only a day at our house! But seriously, provided you’ve stored them correctly, they can last anywhere from about 2 to 3 days. This is assuming you’re putting them in an airtight container.

You can also freeze these bad boys for up to 2-3 months.

When freezing, you have two options: either leave the frosting off and freeze it separately, or frost your cupcakes and freeze them already assembled. In either event, both will turn out lovely; you’ll just need to be careful if you frost them first so that you don’t make a mess while trying to stow your cupcakes away.

Yes, yes, and yes. But more importantly, I want you to know exactly why this cookie dough recipe is safe to eat versus other cookie dough types.

When you make standard chocolate chip cookie dough, you should know that there are several ingredients in the mix that have the potential to make you sick. Ingredients like raw eggs are a given, but did you know that raw flour poses risks to our health, too? It’s true!

Actually, flour poses much the same risk to your health as raw eggs do, having the potential to get you down, out, and on the toilet for hours a day. If you want to lower the risk of raising any unwanted harmful bacteria, it’s important that you either leave these hazardous ingredients out or cook them to destroy the bacteria within them instead.

That’s where this recipe comes in. The uncooked cookie dough that will be used to top your cupcakes doesn’t include eggs, and the flour in the dough will be fully cooked.

“Heat treated” flour is simply flour that has been cooked to make it safe for consumption. Though you might not ever eat flour straight from the bag because, hey, why would you, you might eat it in raw cookie dough and never think twice about it.

This is why it is so important that you use heat treated flour in any edible cookie dough recipe you come across … it’ll significantly lower your risk of becoming sick from the unbaked cookie dough you consume.

All in all, cookie dough cupcakes could easily become your favorite cupcake, especially if you’re a big chocolate chip cookie dough fan. With its rich cookie dough buttercream frosting atop all the yummy flavors of moist tender vanilla cupcakes, this is a recipe your friends and family are likely to ask you for over and over again.

Remember, you should always use heat-treated flour when making the cookie dough frosting for this reason. Never try to substitute real untreated cookie dough for the frosting … it’ll make you sick and will likely be too stiff to make a good frosting anyway.

I hope you find this recipe as delicious as I did. Until next time!

FAQs

Why did my cupcakes sink in the middle?

Sinking cupcakes are usually an indicator that the cupcake is either underbaked or that you over-mixed the batter. For the former, simply pop the cupcakes back in to cook. For the latter, you’ll have to start all over. And this time, only stir the cupcake mixture until incorporated. Avoid putting batter like this into blenders or food processors for best results.

How long should you chill cookie dough before baking?

Cookie dough should be chilled typically 30 minutes to one hour or until firm. For this recipe, chilling cookie dough isn’t necessary, but for bakeable cookie dough recipes, it really prevents the cookies from spreading too much once they are baked.

Can you use cake mix instead of cupcake batter for these cookies?

Absolutely! In fact, that’s a brilliant idea. Just don’t forget to add your chocolate chips in. And remember never to substitute the frosting for real cookie dough; doing so isn’t safe unless the cookie dough is specially marketed as being edible.

Is cookie dough edible?

Cookie dough isn’t edible, but it can be made that way with a few tweaks. In my recipe, I’ve left out the eggs and have included heat-treated flour rather than using it raw out of the bag. Many people love to use the flour without first heating it, as this cuts down on steps. I, on the other hand, never recommend doing that. There are too many risks associated with doing so.

Is there such a thing as a cookie dough cake?

Why, yes! In fact, I’ve got the recipe for it if you want to try it out for yourself. Just know that cookie dough cakes tend to be a bit more cumbersome than cupcake recipes, especially because of the cookie dough filling. But they’re still delicious nonetheless. Give it a try and see what you think!

Can you make cupcakes with cookie dough ahead of time?

Yes, you can. I’d recommend a day in advance, max. Pipe on the frosting when you’re ready to serve ’em up, and there you have it!

What can I use cookie dough for?

Use edible leftover cookie dough to make edible cookie dough balls, cookie dough ice cream, cookie dough cake, and a variety of other cookie dough recipes that require cookie dough.

Can I use any cupcake pan for this recipe?

You can, however, the timing may fluctuate accordingly. Use a standard sized cupcake or muffin pan for this recipe as written or decrease the amount of time to bake if you are using mini muffin pans or jumbo muffin pans. You’ll also need to buy cupcake liners that fit the size of your pan.

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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