Cookie Dough Cupcakes Recipe

Name: Cookie Dough Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cupcake batter; 1 1/4 cups unsalted butter, melted; 3/4 cup self-rising cake flour; 3 tablespoons white sugar; 5 tablespoons brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 3 tablespoons milk; 1 cup semi-sweet chocolate chips; cookie dough batter (Eggless); 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup unsalted butter, melted; 1 cup packed brown sugar; 1/2 cup white sugar; 1 tablespoon vanilla extract; 4 tablespoons milk; 3/4 cup semisweet mini chocolate chips; cookie dough frosting; 1 cup eggless cookie dough batter; 1/2 cup heavy cream

Servings: persons

cupcake batter
1 1/4 cups unsalted butter, melted
3/4 cup self-rising cake flour
3 tablespoons white sugar
5 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons milk
1 cup semi-sweet chocolate chips
cookie dough batter (Eggless)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
4 tablespoons milk
3/4 cup semisweet mini chocolate chips
cookie dough frosting
1 cup eggless cookie dough batter
1/2 cup heavy cream

1
Preheat oven to 400u00b0F.
2
Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
3
Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
4
Bake at 400F for 15-20 minutes.
5
While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
6
Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
7
Add in chocolate chips to the remaining batter and set aside.
8
In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
9
When cupcakes are cooled, use a paring knife to cut a hole in the top.
10
Frost cupcakes with cookie-dough icing.
11
Roll cookie dough into little balls and plop them in the centre of the cupcakes.
12
Serve and enjoy!

2232

kcal

Calories

138

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: cupcake batter, 1 1/4 cups unsalted butter, melted, 3/4 cup self-rising cake flour, 3 tablespoons white sugar, and more.

Yes, 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.

Cookie Dough Cupcakes

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