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
