Chocolate Chip Cookie Dough Cupcakes

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When it comes to thinking about your favorite desserts, it can be hard to choose. This is why these Chocolate Chip Cookie Dough Cupcakes were invented. Because combining the taste of cookie dough and cake makes this quite possibly the best dessert, ever.  Now that you can have the flavor of both in one, why would you ever want anything else? And with all these awesome baking recipes, I never know what to choose, so a dessert that combines two of my favorites is of course a win in my book!

Can I use premade cookie dough instead of making it homemade?

Of course. To be honest, that’s always my first thought. If you’re running low on time or just really don’t want to make your own (I totally get it!), then just buy some premade cookie dough at the store. This also gives you the flexibility to change up the cookie dough flavor a bit as well – although we really think that chocolate chip cookie dough is the best!  

And since we’re talking about cookie dough and all things chocolate chips, don’t forget to check out our  Cookie Monster Cake recipe as well. You can never have too many sweets. Ever. 

Tips for making these Chocolate Chip Cookie Dough Cupcakes

Even though this cupcake recipe isn’t hard, there are a few things to keep in mind!

  • Don’t forget to save some chocolate chips for the end. (I always forget this part because I’m too busy snacking as I’m baking.) They add a fun crunch to the top of the cupcakes and more chocolate taste!
  • Let the cupcakes cool down completely before frosting them. Again, learn from my mistake! The frosting will just slide right off of warm cupcakes and go down the sides as well. 

These cupcakes are about to change everything that you thought you knew about how cupcakes are supposed to taste. One bite of these bad boys and you’re never going to look back! 

Chocolate Chip  Cookie Dough Cupcake

Cupcake Ingredients: 

1/2 C unsalted butter, room temp

2 egg whites

2 eggs

2 C flour

1 tsp baking powder

1/2 tsp salt

1/4 baking soda

3/4 C buttermilk

1 1/2 C sugar

1 tsp vanilla

Chocolate Chip Cookie Dough ( You can use use homemade chocolate chip cookie dough or purchase the cookie dough in the refrigerator isle  at your local grocery store)

Cupcake Directions: 

-Preheat oven to 350 degrees.

-Line cupcake pan with paper liners.

-Sift flour, baking powder, salt, and baking soda together in a bowl.

-Beat butter on high for 30 seconds.

-Add sugar and  vanilla extract to the butter  and beat until well combined.

-Add egg whites, one at a time, mixing after each.

-Add eggs, one at a time, mixing after each.

-Add 1/3 C  flour mixture to the wet mixture followed by adding   1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until  thoroughly blended.

-Scoop “some” of the dough into the lined cupcake tins. (About 1/2 full).

-Take 1 TBSP of chocolate chip cookie dough and push the dough to the bottom of the lined cupcake tin… Fill in the rest of the cupcake tin with the cupcake batter.

-The batter should reach 2/3rds of the top of the lined cupcake holders.

-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

-Cool for 10 minutes.

-Remove to a wire rack until fully cooled.

Frosting: 

Frosting Ingredients:

1 C unsalted butter, softened

3/4 C cocoa powder

3 C powder sugar

3/4 C heavy cream

Bag of Mini Chocolate Chips

Frosting Directions: 

-Beat the softened butter on its own until smooth.

-Add cocoa and powder sugar alternately with heavy cream  into the creamed butter until it becomes a smooth and thick texture.

-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.

-Scoop into a pastry bag with a large frosting tip and frost the cupcakes working from the outside edge of the cupcake working in a circle to the center of the cupcake.

-Top with 1/2 handful of mini chocolate chips on top of the frosted cupcake.

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

When it comes to thinking about your favorite desserts, it can be hard to choose. This is why these Chocolate Chip Cookie Dough Cupcakes were invented. Because combining the taste of cookie dough and cake makes this quite possibly the best dessert, ever. 

Ingredients

  • 1/2 C unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • Chocolate Chip Cookie Dough ( You can use use homemade chocolate chip cookie dough or purchase the cookie dough in the refrigerator isle at your local grocery store)
  • 1 C unsalted butter, softened
  • 3/4 C cocoa powder
  • 3 C powder sugar
  • 3/4 C heavy cream
  • Bag of Mini Chocolate Chips

Instructions

Cupcake Directions: 

-Preheat oven to 350 degrees.

-Line cupcake pan with paper liners.

-Sift flour, baking powder, salt, and baking soda together in a bowl.

-Beat butter on high for 30 seconds.

-Add sugar and  vanilla extract to the butter  and beat until well combined.

-Add egg whites, one at a time, mixing after each.

-Add eggs, one at a time, mixing after each.

-Add 1/3 C  flour mixture to the wet mixture followed by adding   1/3  C of the buttermilk; add 1/3 -C flour mixture again then add 1/3 C  buttermilk mix on low speed add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until  thoroughly blended.

-Scoop "some" of the dough into the lined cupcake tins. (About 1/2 full).

-Take 1 TBSP of chocolate chip cookie dough and push the dough to the bottom of the lined cupcake tin... Fill in the rest of the cupcake tin with the cupcake batter.

-The batter should reach 2/3rds of the top of the lined cupcake holders.

-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

-Cool for 10 minutes.

-Remove to a wire rack until fully cooled.

Frosting Directions: 

-Beat the softened butter on its own until smooth.

-Add cocoa and powder sugar alternately with heavy cream  into the creamed butter until it becomes a smooth and thick texture.

-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.

-Scoop into a pastry bag with a large frosting tip and frost the cupcakes working from the outside edge of the cupcake working in a circle to the center of the cupcake.

-Top with 1/2 handful of mini chocolate chips on top of the frosted cupcake.

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