Chocolate chip cookie dough cupcakes with cookie do

Name: Chocolate chip cookie dough cupcakes with cookie dough frosting!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter (room temperature); 1 cup brown sugar; 1 egg (room temperature); 1 tbsp vanilla; 2 cup all-purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/4 cup chocolate chips; 3/4 cup butter (room temperature); 1 cup brown sugar; 1 tbsp vanilla; 1 1/4 cup all-purpose flour; 3/4 tsp salt; 6 tbsp milk (2%, soy, or almond all work); 1 1/2 cup mini chocolate chips (optional)

Servings: persons

3/4 cup butter (room temperature)
1 cup brown sugar
1 egg (room temperature)
1 tbsp vanilla
2 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cup chocolate chips
3/4 cup butter (room temperature)
1 cup brown sugar
1 tbsp vanilla
1 1/4 cup all-purpose flour
3/4 tsp salt
6 tbsp milk (2%, soy, or almond all work)
1 1/2 cup mini chocolate chips (optional)

1
Preheat oven to 350F and line 24 muffin cups.
2
For the cupcakes:
3
Cream butter and brown sugar until fluffy.
4
Mix in egg and vanilla.
5
In different bowl, combine flour, corn starch, baking soda, and salt.
6
(I like to sift them together, but that's up to preference)
7
Slowly mix dry ingredients into the wet, I usually do this about 1/2 cup at a time to avoid a mess.
8
Stir in chocolate chips.
9
Scoop about 1-1.5 tablespoons of batter into each cup.
10
Bake for 11-13 minutes.
11
Let cool completely before frosting.
12
For the frosting:
13
Cream butter and sugar.
14
Mix in vanilla.
15
Combine flour and salt, the stir into wet mixture slowly.
16
(It'll be kinda doughy at this point)
17
Beat in the milk until fluffy.
18
Fold in mini chocolate chips if desired.
19
Storage: unfrosted cupcakes will hold up fine covered at room temperature for about a week.
20
Frosted cupcakes should be consumed asap as putting the cake in the fridge will make them hard.
21
I usually keep the frosting in a Tupperware container until I need it.

2102

kcal

Calories

109

Fat

258

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3/4 cup butter (room temperature), 1 cup brown sugar, 1 egg (room temperature), 1 tbsp vanilla, and more.

Yes, Chocolate chip cookie dough cupcakes with cookie dough frosting! 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 with cookie dough frosting!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions