Chocolate Chip Cookie Dough Cupcakes Recipe

Name: Chocolate Chip Cookie Dough Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups unsalted butter, at room temperature; 1 1/2 cups light brown sugar, packed; 4 large eggs; 2 2/3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 2 teaspoons vanilla extract; 1 cup chocolate chips (semisweet or bittersweet); Filling; 4 tablespoons unsalted butter, at room temperature; 6 tablespoons light brown sugar, packed; 1 cup all-purpose flour; 2 tablespoons all-purpose flour; 7 ounces sweetened condensed milk; 1/2 teaspoon vanilla extract; 1/4 cup miniature semisweet chocolate chips; Frosting; 1 1/2 cups unsalted butter, at room temperature; 3/4 cup light brown sugar, packed; 3 1/2 cups confectioners' sugar; 1 cup all-purpose flour; 3/4 teaspoon salt; 3 tablespoons milk; 2 1/2 teaspoons vanilla extract; Decoration; mini chocolate chip

Servings: persons

Cupcakes
1 1/2 cups unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
Filling
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup all-purpose flour
2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Frosting
1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract
Decoration
mini chocolate chip

1
To make the cupcakes, preheat the oven to 350u00b0F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
2
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
3
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
5
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
6
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
7
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

3618

kcal

Calories

181

Fat

473

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups unsalted butter, at room temperature, 1 1/2 cups light brown sugar, packed, 4 large eggs, and more.

Yes, Chocolate Chip Cookie Dough Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie Dough Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions