These Chocolate Chip Cookie Dough Cupcakes are the perfect treat for anyone who loves the classic flavors of cookie dough and cupcakes. With a soft, moist base and a rich, creamy frosting loaded with mini chocolate chips, these cupcakes are a fun and decadent dessert to enjoy any time!
Why You’ll Love This Recipe
I love how these cupcakes combine two classic desserts – cookies and cupcakes – into one mouthwatering treat. The cupcake base is light and fluffy, while the frosting has that irresistible cookie dough flavor. The mini chocolate chips inside and on top make every bite even more delightful. Whether I’m making these for a special occasion or just a cozy afternoon treat, they’re always a hit. Plus, with just a few simple ingredients, these cupcakes come together quickly and are perfect for sharing!
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
For the frosting:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup milk
1 1/4 cups powdered sugar
1/2 cup mini chocolate chips, plus extra for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry mix. Stir until just combined.
Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the frosting, beat together the butter and brown sugar until creamy. Add the vanilla and milk, mixing well. Gradually incorporate powdered sugar until smooth and fluffy. Stir in mini chocolate chips.
Frost the cooled cupcakes with the frosting and top with additional mini chocolate chips for an extra touch of sweetness.
Serve and enjoy these decadent treats!
Servings and Timing
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Variations
If you want to switch things up, there are a few fun variations to try:
Nutty Addition: Add some chopped walnuts or pecans into the cupcake batter or on top of the frosting for a little crunch.
Peanut Butter Twist: For a richer flavor, try mixing peanut butter into the frosting. It’ll add a creamy texture and a peanut-butter-cookie-dough vibe.
Mini Cupcakes: Want a smaller bite-sized treat? Simply use a mini muffin tin and bake for about 10-12 minutes.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend, and make sure your baking powder is gluten-free.
Storage/Reheating
To store the cupcakes, place them in an airtight container at room temperature. They’ll stay fresh for about 3 days. If you need to store them for longer, you can refrigerate them for up to a week. To reheat, simply pop them in the microwave for a few seconds to bring back their softness and warmth.
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FAQs
Can I make the frosting ahead of time?
Yes! You can make the frosting a day ahead and store it in an airtight container in the fridge. Just let it come to room temperature before frosting the cupcakes.
Can I use regular-sized chocolate chips instead of mini ones?
I prefer using mini chocolate chips for a more evenly distributed chocolate flavor, but regular-sized chocolate chips will work fine too. Just note that the texture may be slightly different.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes! To freeze, wrap each cupcake tightly in plastic wrap, then place them in an airtight container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, thaw them at room temperature.
Is it necessary to use brown sugar for the frosting?
While brown sugar adds a deep, caramel-like flavor to the frosting, you can substitute it with granulated sugar if you prefer. It will still taste delicious, but the frosting might be a little less rich.
Can I add cookie dough chunks into the cupcake batter?
If you’re a fan of cookie dough, you can definitely add small chunks of edible cookie dough into the cupcake batter for an extra treat! Just fold them in gently before baking.
Conclusion
These Chocolate Chip Cookie Dough Cupcakes are a delicious, irresistible dessert that combines the best of both cupcakes and cookie dough. With a fluffy, moist cupcake base and a creamy, chocolatey frosting, they’re perfect for any occasion or just as a sweet treat to enjoy with friends and family. Give them a try – I’m sure they’ll become one of your favorite recipes too.
📖 Recipe:
Print
Chocolate Chip Cookie Dough Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Chocolate Chip Cookie Dough Cupcakes combine the best of both cupcakes and cookie dough, offering a light and fluffy base topped with a creamy, chocolatey frosting loaded with mini chocolate chips. Perfect for any occasion!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1/2 cup unsalted butter, softened (for frosting)
1/2 cup brown sugar, packed
1 teaspoon vanilla extract (for frosting)
1/4 cup milk (for frosting)
1 1/4 cups powdered sugar
1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry mix. Stir until just combined.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the butter and brown sugar until creamy. Add the vanilla and milk, mixing well. Gradually incorporate powdered sugar until smooth and fluffy. Stir in mini chocolate chips.
- Frost the cooled cupcakes with the frosting and top with additional mini chocolate chips for an extra touch of sweetness.
- Serve and enjoy these decadent treats!
Notes
If you want to add a nutty crunch, chopped walnuts or pecans can be mixed into the batter or sprinkled on top of the frosting.
For a peanut butter twist, mix peanut butter into the frosting for added creaminess and a cookie-dough vibe.
To make mini cupcakes, use a mini muffin tin and bake for 10-12 minutes.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
