Description
Deliciously soft and moist chocolate chip cookie dough cupcakes topped with a creamy brown sugar frosting studded with mini chocolate chips. These cupcakes combine the classic flavors of cookie dough and cupcakes into one irresistible dessert, perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
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
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure these ingredients are evenly distributed throughout the batter.
- Cream butter and sugar: In a separate large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which adds air and lightens the texture of the cupcakes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing and tough cupcakes.
- Fill cupcake liners and bake: Spoon the batter into the lined muffin tin, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
- Prepare frosting: Beat together the softened butter and brown sugar until creamy and smooth. Add the vanilla extract and milk, mixing well. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Fold in the mini chocolate chips to incorporate them evenly.
- Frost the cupcakes: Once the cupcakes are completely cool, generously frost each with the prepared frosting. Top with additional mini chocolate chips for extra texture and sweetness.
- Serve and enjoy: These chocolate chip cookie dough cupcakes are now ready to be enjoyed, combining the flavors of classic cookie dough with rich cupcake frosting in each bite.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature butter and eggs for best mixing results.
- Mini chocolate chips can be substituted with regular-sized chips chopped smaller if desired.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
