Introduction

Cookie Dough Cupcakes combine the fun of classic funfetti cupcakes with a surprise center of edible cookie dough, topped with a creamy cookie dough frosting. This delightful treat is perfect for celebrations or whenever you want to indulge in a playful dessert.

A close-up of a cupcake with three layers: the bottom layer is a light golden cake studded with colorful sprinkles and tiny chocolate chips, visible because the cupcake liner is peeled back and a bite is taken out showing its soft, moist texture; the middle layer is thick, creamy, beige frosting with a smooth, slightly ridged surface; the top layer is a small ball of cookie dough sitting on the frosting. The cupcake is on a white cake stand covered partly with crumpled brown paper, and in the background, there are many similar cupcakes blurred out on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter (room temperature)
2 tbsp oil (canola or vegetable)
3/4 cup white granulated sugar
1/2 tbsp pure vanilla extract
2 large eggs (room temperature)
1/2 cup buttermilk (room temperature)
1/3 cup rainbow sprinkles
2 1/2 cups all-purpose flour (for cookie dough)
1 tsp cornstarch
1/2 tsp salt (for cookie dough)
3/4 cup unsalted butter (room temperature, for cookie dough)
3/4 cup brown sugar (packed, light or dark)
1/4 cup white granulated sugar (for cookie dough)
3 tbsp milk (any)
1 tsp pure vanilla extract (for cookie dough)
1 cup mini chocolate chips
3/4 cup unsalted butter (slightly cold, for frosting)
4 oz cream cheese (room temperature)
3 cups powdered sugar (sifted)
1 tsp pure vanilla extract (for frosting)
1/8 cup heavy cream
2 1/2 cups cookie dough (use remaining cookie dough but leave some to top the cupcakes with)

Instructions

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
Step 2: In a mixing bowl, sift together 1 3/4 cups flour, baking powder, and salt. In a separate bowl, using a mixer, beat butter, oil, and sugar on high for 3 minutes until light and white. Add vanilla and mix until combined, scraping the bowl as needed.
Step 3: Add eggs one at a time, mixing after each addition. Add one-third of the dry ingredients and half the buttermilk, mixing until slightly combined. Repeat with another third of dry ingredients and remaining buttermilk. Add the final third of dry ingredients and stop the mixer.
Step 4: Fold in rainbow sprinkles gently with a rubber spatula. Use a cookie scoop to fill muffin cups about 2/3 full.
Step 5: Bake 20-23 minutes, until a toothpick comes out clean. Let cupcakes cool in the tin for 10 minutes, then transfer to a rack to cool completely before decorating.
Step 6: While cupcakes bake, prepare the edible cookie dough. Sift 2 1/2 cups flour, cornstarch, and salt in a bowl. Beat butter, brown sugar, and white sugar until light and fluffy. Add vanilla and milk, mix well, scraping the bowl. Gradually add the dry ingredients, then fold in mini chocolate chips.
Step 7: Core out the center of each cooled cupcake halfway down using a cupcake corer or sharp knife. Fill and compact the centers with cookie dough in small amounts. Save some cookie dough for topping.
Step 8: For the frosting, let slightly cold butter sit out for 30 minutes. Beat butter and cream cheese on high for 3 minutes until smooth. Gradually add powdered sugar, then vanilla and heavy cream, mixing until combined.
Step 9: Add remaining cookie dough to the frosting in small handfuls, mixing until fully incorporated. Keep some cookie dough aside to top cupcakes.
Step 10: Pipe the frosting onto cupcakes using a large tip to avoid clogging from chocolate chips. Top with small pieces of reserved cookie dough.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and creates a tender crumb.
To avoid chocolate chips getting stuck in your piping tip, use a larger tip or press frosting out gently by hand.
For a fun texture twist, try mixing in different types of sprinkles or swap mini chocolate chips for white chocolate chips.
If you prefer, substitute the buttermilk with milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before using.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best flavor and texture. Leftover frosting can be kept covered in the fridge for up to one week. For longer storage, freeze cupcakes without topping for up to 1 month and thaw before frosting.

How to Serve

A close-up of a cupcake with three visible layers: the bottom layer is sponge cake with colorful sprinkles and small dark chocolate chips; the middle layer is a thick swirl of light beige frosting with a smooth and creamy texture, covering almost half the cupcake; the top layer is a small dollop of cookie dough with chocolate chips, placed on top of the frosting. The cupcake liner is white with multicolored spots that match the sprinkles inside the cake. The cupcake is partly unwrapped, showing the cake inside, and sits on brown parchment paper on a white marble cake stand with other similar cupcakes blurred in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, this recipe uses heat-treated flour and no eggs in the cookie dough to make it safe for eating raw.

Can I make these cupcakes dairy-free?

You can use dairy-free butter, milk alternatives, and vegan cream cheese to adapt the recipe for a dairy-free version.