Chocolate Chip Cookie Dough Cupcakes
Highlighted under: Fresh Baking Recipes
Indulge in the delightful combination of chocolate chip cookies and cupcakes with these Chocolate Chip Cookie Dough Cupcakes, perfect for any occasion.
These Chocolate Chip Cookie Dough Cupcakes are a dream come true for dessert lovers. With a soft cupcake base, a hidden layer of edible cookie dough, and topped with creamy frosting, these treats are sure to impress!
Why You Will Love These Cupcakes
- Rich chocolate flavor paired with sweet cookie dough
- Soft, moist texture that melts in your mouth
- Perfect for parties or as a fun treat any day
The Perfect Party Treat
Chocolate Chip Cookie Dough Cupcakes are the ultimate crowd-pleaser, making them perfect for any gathering. Whether it’s a birthday party, a holiday celebration, or just a casual get-together, these cupcakes bring a touch of joy and indulgence. Their unique combination of flavors and textures captivates guests of all ages, ensuring they’ll be the star of the dessert table.
These cupcakes not only taste amazing, but they also look stunning. The buttery frosting, topped with mini chocolate chips, adds an inviting touch that’s hard to resist. Plus, the surprise cookie dough center makes every bite an exciting experience, encouraging everyone to come back for seconds!
Baking Tips for Success
To achieve the best results with your Chocolate Chip Cookie Dough Cupcakes, it’s important to measure your ingredients accurately. Use the spoon-and-level method for flour to avoid dense cupcakes. Additionally, make sure your butter is softened to room temperature for easy creaming with sugar, which helps incorporate air for a light texture.
When baking, always preheat your oven to ensure even cooking. Every oven is different, so keep an eye on your cupcakes as they bake. If you notice they’re browning too quickly, consider rotating the pan halfway through. Following these tips will guarantee delicious, moist cupcakes that everyone will love.
Storage and Serving Suggestions
These cupcakes can be stored at room temperature for up to three days, making them a convenient treat for busy days. To keep them fresher longer, consider refrigerating them in an airtight container. Just remember to bring them to room temperature before serving for the best flavor and texture.
For an extra special touch, consider pairing your Chocolate Chip Cookie Dough Cupcakes with a scoop of vanilla ice cream or a drizzle of chocolate sauce. This delightful combination elevates the dessert experience, making it a memorable treat for any occasion!
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ cup mini chocolate chips
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp heavy cream
- ¼ cup mini chocolate chips for topping
Make sure to gather all ingredients before starting!
Instructions
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy.
Bake the Cupcakes
Fill each cupcake liner about 2/3 full with batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
Make the Cookie Dough Filling
In a bowl, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla. Gradually add the flour and salt until combined. Fold in the mini chocolate chips.
Assemble the Cupcakes
Once the cupcakes are cool, use a small knife to cut a hole in the center of each cupcake. Place a cookie dough ball in the hole and press down gently.
Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Stir in the vanilla and enough heavy cream to reach your desired consistency.
Frost the Cupcakes
Frost each cupcake with the buttercream and sprinkle mini chocolate chips on top for decoration. Enjoy!
Make sure to store any leftovers in an airtight container.
Frequently Asked Questions
Can I make these cupcakes in advance? Absolutely! You can bake the cupcakes a day or two ahead and store them in an airtight container. Just add the cookie dough filling and frosting on the day you plan to serve them for optimal freshness.
What can I substitute for buttermilk? If you don't have buttermilk on hand, you can easily make a substitute by combining ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.
Variations to Try
Feeling adventurous? Try adding a swirl of peanut butter to the frosting for a delicious twist. The combination of chocolate, cookie dough, and peanut butter is simply irresistible. You can also experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to customize the flavor profile.
For a seasonal spin, consider incorporating spices like cinnamon or nutmeg into the cupcake batter or frosting. This small change can add a delightful warmth, especially during fall and winter festivities.
Questions About Recipes
→ Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container.
→ How do I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days.
→ Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
→ What can I use instead of buttermilk?
You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
Chocolate Chip Cookie Dough Cupcakes
Indulge in the delightful combination of chocolate chip cookies and cupcakes with these Chocolate Chip Cookie Dough Cupcakes, perfect for any occasion.
Created by: Anna
Recipe Type: Fresh Baking Recipes
Skill Level: Intermediate
Final Quantity: 12 cupcakes
What You'll Need
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ cup mini chocolate chips
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp heavy cream
- ¼ cup mini chocolate chips for topping
How-To Steps
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla and buttermilk. Gradually add the dry ingredients until just combined.
Fill each cupcake liner about 2/3 full with batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
In a bowl, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla. Gradually add the flour and salt until combined. Fold in the mini chocolate chips. Roll the dough into small balls and refrigerate until firm.
Once the cupcakes are cool, use a small knife to cut a hole in the center of each cupcake. Place a cookie dough ball in the hole and press down gently.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Stir in the vanilla and enough heavy cream to reach your desired consistency.
Frost each cupcake with the buttercream and sprinkle mini chocolate chips on top for decoration. Enjoy!
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g