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
Scale
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.
