If you have a soft spot for all things sweet and nostalgic, you’re going to absolutely adore this Chocolate Chip Cookie Dough Cupcakes Recipe. It combines the best of both worlds: the gooey, irresistible charm of cookie dough and the light, fluffy delight of cupcakes. Imagine biting into a perfectly baked cupcake bursting with vanilla, topped with a rich, buttery cookie dough frosting dotted with mini chocolate chips. Every mouthful is a celebration of texture and flavor that feels both familiar and oh-so-special. This recipe is a total crowd-pleaser, perfect for sharing with friends or treating yourself to a little dessert magic.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential for bringing this recipe to life. Each one plays a role in creating a cupcake that’s moist, flavorful, and topped with a frosting that’s the cookie dough dreams are made of.
- 1 1/2 cups all-purpose flour: The base that gives these cupcakes their tender, cakey texture.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise to perfect fluffiness.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cupcake batter.
- 1 cup granulated sugar: Sweetens and lightens the batter when creamed with butter.
- 2 large eggs: Bind everything together and contribute to the cupcake’s soft crumb.
- 2 teaspoons vanilla extract: Infuses the cupcakes with warm, inviting aroma and flavor.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 1/2 cup unsalted butter, softened (for frosting): The creamy base for the luscious cookie dough frosting.
- 1/2 cup brown sugar, packed: Adds a deep, caramel-like sweetness to the frosting.
- 1 teaspoon vanilla extract (for frosting): Elevates the flavor profile with its sweet, floral notes.
- 1/4 cup milk (for frosting): Creates the perfect consistency for spreading.
- 1 1/4 cups powdered sugar: Sweetens the frosting without graininess.
- 1/2 cup mini chocolate chips, plus extra for topping: The iconic cookie dough ingredient that brings bursts of chocolate in every bite.
How to Make Chocolate Chip Cookie Dough Cupcakes Recipe
Step 1: Prepare Your Ingredients and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius), and line a muffin tin with cupcake liners. This simple setup ensures your cupcakes bake evenly and pop out easily once they’re done.
Step 2: Combine the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a bowl. Mixing these ahead of time ensures they’re evenly incorporated into the batter, giving your cupcakes a consistent rise and perfect texture.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. This step is where you start building the cupcake’s tender crumb and sweetness. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract to bring that warm, comforting flavor.
Step 4: Mix Dry and Wet Ingredients Alternately
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Stir everything until just combined; overmixing can make cupcakes dense rather than soft and fluffy.
Step 5: Bake to Perfection
Fill each cupcake liner about two-thirds full with batter, giving them enough room to rise but not overflow. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely before frosting.
Step 6: Create the Cookie Dough Frosting
Beat together the butter and brown sugar until creamy and smooth. Add the vanilla extract and milk, mixing well. Gradually beat in the powdered sugar until the frosting is fluffy. Finally, fold in the mini chocolate chips for that classic cookie dough texture and chocolatey bursts.
Step 7: Frost and Top
Generously frost your cooled cupcakes with the cookie dough frosting and sprinkle extra mini chocolate chips on top. This finishing touch adds a delightful crunch and makes them look as irresistible as they taste.
Step 8: Serve and Enjoy
Share these little bundles of joy with friends, family, or keep them all to yourself—no judgment here! These cupcakes are the perfect balance of creamy, cakey, and chocolatey indulgence.
How to Serve Chocolate Chip Cookie Dough Cupcakes Recipe
Garnishes
Adding a few extra mini chocolate chips on top after frosting is perfect for a little texture contrast and an extra pop of chocolate. For a more decadent touch, a drizzle of melted chocolate or a sprinkle of flaky sea salt can enhance flavors beautifully.
Side Dishes
These cupcakes pair wonderfully with a cold glass of milk or a creamy vanilla ice cream for a truly indulgent experience. To keep things fresh, a small fruit salad with berries offers a light, tart balance to the rich sweetness of the cupcakes.
Creative Ways to Present
For a crowd-pleasing dessert table, line them up on a decorative cake stand or tiered tray. You can even serve them inside cute cupcake wrappers or tie a ribbon around each for a charming touch if you’re gifting them. Mini cupcake versions turned into bite-sized treats are also a fun party idea!
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days. If you want to keep them a little longer, refrigeration is fine but make sure to bring them back to room temperature before serving to enjoy their soft texture.
Freezing
Chocolate Chip Cookie Dough Cupcakes Recipe leftovers freeze beautifully. Place frosted cupcakes in an airtight container and freeze for up to 3 months. When ready, simply thaw overnight in the refrigerator and then bring to room temperature before serving.
Reheating
If you want to enjoy your cupcakes warm, pop them in the microwave for about 10-15 seconds. This melts the frosting slightly and makes each bite feel like it just came out of the oven, but be careful not to overheat or they could dry out.
FAQs
Can I use chocolate chunks instead of mini chocolate chips?
Absolutely! Chocolate chunks will give a more pronounced chocolate bite and change the texture slightly, but both options will be delicious in the frosting and inside the cupcakes.
Is it okay to use salted butter instead of unsalted butter?
Yes, but keep in mind that salted butter adds extra salt, so you might want to reduce the added salt in the recipe slightly to avoid overpowering the sweetness.
Can I use a different type of milk?
You sure can! Whole milk is ideal, but you can substitute it with almond milk, oat milk, or any other milk alternative you prefer. Just keep in mind the flavor tweaks this might bring.
How do I prevent my cupcakes from drying out?
Don’t overbake! Check them around 18 minutes with a toothpick test. Also, store them in an airtight container to keep moisture locked in.
Can I make the frosting ahead of time?
Definitely! You can make the cookie dough frosting a day ahead and keep it refrigerated. Just bring it back to room temperature and give it a quick stir before spreading on your cupcakes.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug and a little bit of celebration all at once, this Chocolate Chip Cookie Dough Cupcakes Recipe is your new best friend. Easy to make, full of flavor, and perfect for any occasion, these cupcakes will quickly become a household favorite. Give it a go and watch everyone’s faces light up with every bite!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Chocolate Chip Cookie Dough Cupcakes, featuring a moist vanilla cupcake base filled with mini chocolate chips and topped with a rich, creamy cookie dough frosting studded with more chocolate chips. Perfect for parties or any sweet craving, these cupcakes combine classic chocolate chip cookie flavors with a fluffy cupcake texture for a truly indulgent treat.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Cookie Dough Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/4 cups powdered sugar
- 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set this mixture aside.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry flour mixture alternated with milk to the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined to maintain a light cupcake texture.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely before frosting.
- Prepare Frosting: Beat together the softened butter and brown sugar until the mixture is creamy. Add the vanilla extract and milk, mixing well. Gradually blend in the powdered sugar until the frosting is smooth and fluffy. Gently fold in the mini chocolate chips for added texture and flavor.
- Frost Cupcakes: Once the cupcakes have cooled, generously frost each cupcake with the prepared cookie dough frosting. Sprinkle additional mini chocolate chips on top to finish them off.
- Serve and Enjoy: Present these delightful chocolate chip cookie dough cupcakes to your guests or enjoy them as a delicious treat for yourself.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Use room temperature butter for easier creaming and better frosting texture.
- Mini chocolate chips in the frosting add a delightful crunch and are safer than regular chips for frosting consistency.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter and milk with respective plant-based alternatives.
