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Cookie Dough Cupcakes

Indulge in these nostalgic Cookie Dough Cupcakes featuring a hidden center of edible cookie dough and topped with a rich brown sugar buttercream.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the edible cookie dough
  • ½ cup ½ cup (1 stick, 113 g) unsalted butter, room temperature
  • ½ cup ½ cup (107 g) packed light brown sugar
  • ¼ cup ¼ cup (50 g) granulated sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 2 Tablespoons 2 Tablespoons whole milk
  • 1 cup 1 cup (120 g) all-purpose flour heat-treated Heat-treat flour before use.
  • ½ cup ½ cup (85 g) mini chocolate chips
For the cupcakes
  • 1½ cups 1 ½ cups (180 g) all purpose flour
  • 1½ teaspoons 1 ½ teaspoons baking powder
  • ¼ teaspoon ¼ teaspoon table salt
  • ½ cup ½ cup (85 g) miniature chocolate chips
  • ½ cup ½ cup (1 stick, 113 g) unsalted butter melted, slightly cooled
  • 1 cup 1 cup (198 g) granulated white sugar
  • 2 large 2 large eggs room temperature
  • 1 large 1 large egg white room temperature
  • ½ cup ½ cup (120 mL) milk, room temperature
  • 1 tablespoon 1 tablespoon vanilla extract
For the buttercream
  • ½ cup ½ cup (107 g) packed light brown sugar
  • 1¼ cups 1 ¼ cups (283 g, 2 ½ sticks) unsalted butter, softened
  • 2½ cups 2 ½ cups (313 g) confectioners sugar
  • 2 Tablespoons 2 Tablespoons heavy cream
  • 2 teaspoons 2 teaspoons vanilla extract
  • pinch pinch of salt

Method
 

Make the edible cookie dough
  1. Heat-treat the flour: Preheat the oven and spread out the flour on a parchment-lined baking sheet. Bake for 10 minutes and allow to cool.
  2. Cream butter and sugars: In a stand mixer, cream the butter and sugars on high speed for 2 minutes until light and fluffy. Add vanilla and milk, and mix until combined.
  3. Add dry ingredients: Sift together the heat-treated flour and salt. Add to the creamed butter mixture and mix on medium until fluffy. Stir in chocolate chips and refrigerate for 15-30 minutes.
Make the cupcakes
  1. Preheat the oven to 350°F and line cupcake pans with paper liners.
  2. Combine dry ingredients: Whisk together the flour, baking powder, and salt in a mixing bowl. Stir in chocolate chips.
  3. Combine wet ingredients: In another bowl, whisk together butter and sugar. Mix in eggs and egg white, then stir in milk and vanilla.
  4. Add dry ingredients: Add the dry mixture to the wet mixture, mixing until just combined.
  5. Bake: Divide the batter between cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, and then transfer to a rack.
Make the buttercream
  1. In a stand mixer, combine butter and brown sugar, and mix on medium speed until light and fluffy (about 2 minutes).
  2. Add confectioners sugar gradually, mixing on low at first and then increasing speed until combined.
  3. Add heavy cream, salt, and vanilla, mixing on medium to high speed for 8 minutes until light and creamy.
Assemble the cupcakes
  1. Core the cupcakes: Once cooled, remove the center of each cupcake, saving it for topping later.
  2. Fill with cookie dough: Place about a tablespoon of cookie dough into the center of each cupcake and place the cupcake top back on.
  3. Frost cupcakes: Using a piping bag, swirl on the buttercream frosting and garnish with additional cookie dough if desired.

Notes

Refrigerate in an airtight container for up to 5 days, or freeze unfrosted cupcakes for up to 3 months. Consider using various sprinkles or chocolate chip variations.