Who says you can’t have your cake and eat cookie dough too?
These Cookie Dough Cupcakes are social media by storm! They offer the best of both worlds.
Get ready to dive into the gooey, sprinkle-filled universe of cookie dough cupcakes. Trust me, your sweet tooth will thank you!
What Are Cookie Dough Cupcakes?
Cookie dough cupcakes are the ultimate indulgence for dessert lovers.
Imagine biting into a soft, fluffy cupcake only to discover a core of delicious, gooey cookie dough hiding inside!
Topped with creamy frosting and maybe a sprinkle of mini chocolate chips, these treats are the perfect combination of two beloved desserts.
The key components of these delightful desserts are:
- A moist cupcake base (usually vanilla, but chocolate works too!)
- A safe-to-eat cookie dough filling
- Creamy frosting (often designed to complement the cookie dough flavor)
- Optional toppings like sprinkles, mini cookies, or chocolate drizzle
Tips for Customizing Your Cookie Dough Cupcakes
Flavor Variations:
- Try peanut butter cookie dough for a nutty twist.
- Use different chip flavors like white chocolate or butterscotch.
- Experiment with cupcake flavors like chocolate or red velvet.
Dietary Modifications:
- For vegan options, use plant-based butter and milk alternatives.
- Try gluten-free flour for both cupcakes and cookie dough filling.
- Reduce sugar by using alternatives like coconut sugar or stevia.
Creative Presentation Ideas:
- Use a cookie cutter to shape the cookie dough filling for a fun surprise inside.
- Top with a mini cookie for an extra decadent look.
- Create a “deconstructed” version by serving cupcakes with a scoop of cookie dough on top.
Storing and Serving Your Cookie Dough Cupcakes
To keep your cupcakes fresh and delicious:
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days, but bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator.
For best results, fill and frost cupcakes on the day you plan to serve them.
This ensures the perfect balance of moist cake and gooey cookie dough!
Whether you’re an experienced baker or trying your hand at gourmet cupcakes for the first time, this recipe provides clear, step-by-step instructions to ensure success.
With options for customization and tips for perfect results, you’ll be creating bakery-worthy cookie dough cupcakes in no time!
Recipe FAQ’s
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re done. Avoid overbaking to keep them moist.
Is the cookie dough safe to eat?
Yes! We use heat-treated flour and no eggs in the filling, making it safe to consume.
How do I prevent my cupcakes from becoming dry?
Don’t overmix the batter, and be careful not to overbake. The cookie dough filling also helps keep them moist!
Can I use salted butter instead of unsalted?
While unsalted butter is preferred for better control over salt content, you can use salted butter. Just omit the additional salt in the recipe.
Cookie Dough Cupcakes
Ingredients
For the Cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
For the Cookie Dough Filling:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour heat-treated
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternately add flour mixture and milk, mixing until just combined.
Bake the Cupcakes:
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Create Safe-to-Eat Cookie Dough Filling:
- Heat-treat the flour by microwaving it for 1 minute, stirring halfway through.
- Cream butter and brown sugar until light and fluffy.
- Mix in vanilla, heat-treated flour, salt, and milk until combined.
- Fold in mini chocolate chips.
Fill the Cupcakes:
- Once cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Fill each cavity with a spoonful of cookie dough.
Frosting and Decorating:
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in heavy cream, vanilla, and salt until smooth.
- Pipe or spread frosting onto filled cupcakes.
- Garnish with mini chocolate chips or crumbled cookies if desired.