Cookie Dough Cupcakes

There’s something about peeling back a cupcake wrapper and finding a hidden pocket of cookie dough that feels pure magic.

Picture tender vanilla cake crowned with a swirl of creamy frosting, flecked with chocolate chips, and filled with soft, edible cookie dough at the center.

These cozy dessert cupcakes come together surprisingly quickly, making them perfect for sweet-tooth fans, families, and beginners who want bakery-level treats without fussy techniques.

I first whipped up a batch on a hectic Wednesday, after a long day when everyone needed a pick-me-up.

One bite—soft crumb, silky frosting, and that nostalgic cookie dough middle—and the mood in our kitchen shifted from frazzled to happy.

They shine at birthday parties, casual get-togethers, Sunday suppers, and those last-minute evening cravings when you “just need something sweet.”

Ready to bring this dish to life?

Why You’ll Love It

• Delivers nostalgic chocolate chip cookie dough flavor in cupcake form
• Hides a gooey, edible cookie dough surprise center
• Balances tender vanilla cake with rich, fluffy cookie dough buttercream
• Uses simple, familiar ingredients you likely already have on hand
• Impresses at parties yet stays easy enough for beginner bakers

Ingredients

• 60 g all-purpose flour — heat-treat in oven for safe edible cookie dough
• 60 g unsalted butter, softened — for creamy cookie dough texture
• 50 g light brown sugar, packed — adds classic cookie-dough chew and flavor
• 25 g granulated sugar — balances sweetness and texture in dough
• 15 ml milk — loosens cookie dough to a scoopable texture
• 2 ml vanilla extract — gives authentic cookie dough aroma
• 45 g mini chocolate chips — small size distributes evenly in filling
• 160 g all-purpose flour — base for soft, tender cupcakes
• 6 g baking powder — provides rise and light crumb
• 2 g salt — balances sweetness and enhances flavor
• 115 g unsalted butter, softened — creams easily for fluffy batter
• 150 g granulated sugar — sweetens and helps aerate the batter
• 2 large eggs, room temperature — mix in smoothly for structure
• 5 ml vanilla extract — flavors the cupcake base
• 120 ml whole milk, room temperature — keeps cupcakes moist and tender
• 170 g unsalted butter, softened — base for smooth buttercream
• 200 g powdered sugar, sifted — guarantees lump‑free, silky frosting
• 60 g light brown sugar, packed — gives cookie‑dough flavor to buttercream
• 30 ml heavy cream or milk — adjusts frosting to spreadable consistency
• 3 ml vanilla extract — rounds out the cookie‑dough taste
• 60 g mini chocolate chips — add chocolate bits throughout the frosting

Step-by-Step Method

Heat-Treat the Flour

Preheat the oven to 175°C. Spread 60 g of flour for the edible cookie dough in a thin, even layer on a baking sheet. Bake for about 5 minutes to heat-treat it.

Remove from the oven and let it cool completely before using so it doesn’t make the dough gummy or warm the butter.

Mix the Cookie Dough Base

Beat 60 g softened butter, 50 g packed light brown sugar, and 25 g granulated sugar in a medium bowl. Use a hand mixer for best texture.

Mix until light and creamy, scraping the bowl with a spatula as needed. Make certain there are no sugar lumps so the dough turns out smooth and indulgent.

Finish & Chill the Cookie Dough

Stir in 15 ml milk and 2 ml vanilla extract until smooth. Add the cooled, heat-treated flour and mix just until combined.

Fold in 45 g mini chocolate chips. Roll the dough into 12 small balls. Place them on a plate and refrigerate while you prepare the cupcake batter so they firm up.

Combine the Dry Cupcake Ingredients

In a large mixing bowl, whisk together 160 g all-purpose flour, 6 g baking powder, and 2 g salt.

Break up any lumps so the mixture is even. Set this dry mixture aside. Properly combining the dry ingredients first makes certain the cupcakes rise evenly and have a consistent, tender crumb throughout.

Beat Butter, Sugar & Eggs

In another large bowl, beat 115 g softened butter with 150 g granulated sugar for 2–3 minutes until pale and fluffy. Add the 2 room-temperature eggs one at a time, beating well after each addition.

Mix in 5 ml vanilla extract. Scrape down the bowl to keep the batter smooth and evenly mixed.

Alternate Dry Ingredients and Milk

Add the dry mixture to the wet batter in two additions, alternating with 120 ml room-temperature whole milk. Begin and end with the dry ingredients.

Mix on low just until combined after each addition. Avoid overmixing to prevent tough cupcakes; the batter should be smooth but not overworked.

Fill the Liners and Bake

Line a standard 12-cup muffin tin with paper liners. Divide the cupcake batter evenly among the liners, filling each about two-thirds full.

Place the pan in the preheated 175°C oven. Bake for 16–18 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs.

Cool the Cupcakes Completely

Transfer the baked cupcakes in the pan to a wire cooling rack. Let them cool in the pan for 10 minutes to set their structure.

Then carefully remove them from the muffin tin and place directly on the rack. Allow them to cool completely, about 20 minutes, before filling or frosting to prevent melting.

Beat the Buttercream Base

While the cupcakes cool, beat 170 g softened butter in a large bowl until creamy and smooth. Gradually add 200 g sifted powdered sugar and 60 g packed light brown sugar.

Begin on low speed to avoid a sugar cloud, then increase to medium. Beat until the mixture looks fluffy and well combined.

Adjust Consistency & Fold in Chips

Pour in 30 ml heavy cream or milk and 3 ml vanilla extract. Beat until the buttercream is light and spreadable, adjusting with a little more cream if needed.

Once smooth, fold in 60 g mini chocolate chips using a spatula. If the frosting feels too soft, chill for 10–15 minutes before piping.

Core and Fill the Cupcakes

Use a small knife or an apple corer to remove a small plug from the center of each cooled cupcake. Don’t cut all the way to the bottom.

Place one chilled cookie dough ball into the cavity of each cupcake and gently press down. Discard or snack on the removed cake pieces as desired.

Pipe the Buttercream on Top

Spoon the cookie dough buttercream into a piping bag fitted with a tip, or use a zip-top bag with the corner snipped off. Pipe generous swirls of frosting over each cupcake, fully covering the cookie dough center.

Chill briefly if needed, or serve at room temperature for the best texture and flavor.

Ingredient Swaps

• Use margarine instead of butter to save money, or swap in plant‑based butter, dairy‑free milk, and dairy‑free chocolate chips for a fully dairy‑free version.
• For egg‑free cupcakes, replace each egg with 60 g unsweetened applesauce or 45 g plain yogurt.
• In a pinch, use regular chocolate chips instead of mini (chop them smaller for better distribution), and cake flour can replace all‑purpose flour in the cupcakes (add an extra 10–15 g per 160 g AP flour).

You Must Know

– Scale – *For a party-sized batch (24 cupcakes),* multiply every ingredient by 2 and use two 12-cup tins, rotating them front-to-back and top-to-bottom halfway through the 16–18 minute bake window.

This keeps color and rise even across all cupcakes.

Serving Tips

• Serve slightly chilled, then rest 15 minutes so centers soften and flavors bloom.
• Top each cupcake with a mini cookie or extra cookie dough ball for garnish.
• Plate on a drizzle of chocolate or caramel sauce for a bakery-style presentation.
• Pair with cold milk, vanilla ice cream, or a coffee milkshake for contrast.
• Arrange on a tiered stand, alternating with plain chocolate cupcakes for visual variety.

Storage & Make-Ahead

Store frosted cookie dough cupcakes covered in the refrigerator for up to 3 days.

Let sit 15–20 minutes at room temperature before serving.

You can bake cupcakes and make cookie dough/frosting a day ahead, stored separately, then assemble before serving.

Unfrosted cupcakes freeze well up to 2 months.

Reheating

Reheat cupcakes gently to avoid melting frosting.

Use a low oven (150°C) for a few minutes, or briefly microwave at 50% power.

Stovetop’s not ideal; avoid direct pan contact.

Cookie Dough Cupcakes in Media

Across glossy cookbooks, cozy baking blogs, and viral TikTok clips, cookie dough cupcakes keep stealing the spotlight as the ultimate “two-desserts-in-one” treat. I see them everywhere: slow-motion shots of frosting swirling high, close-ups of spoons breaking into the centers to reveal that gooey cookie dough core.

Whenever I scroll, I can almost taste the buttery crumb and feel the cool, fudgy filling against the warm cupcake. Food stylists stack them on milk-splattered marble, sprinkle stray chocolate chips like confetti, and suddenly I’m craving a midnight bake.

What I love most is how sharable they are—one dramatic cut, one melting bite, and you’ve got the kind of moment that makes people pause, replay, and then ask for the recipe.

Final Thoughts

Give these cookie dough cupcakes a try and enjoy that soft, gooey center with every bite.

Feel free to tweak the flavors—add sprinkles, swap in different chips, or play with extracts—to make them your own.

Frequently Asked Questions

Are These Cookie Dough Cupcakes Safe for People With Egg Allergies?

No, they’re not egg‑free—the cupcake batter uses eggs. Imagine soft vanilla crumbs hugging that hidden doughy center; it’s luscious but not allergy‑safe. You’d need an eggless sponge to let everyone bite in without worry.

How Can I Convert This Recipe to Gluten-Free Without Sacrificing Texture?

Use a 1:1 gluten‑free flour blend with xanthan gum, sift well, and don’t overmix. I’d add an extra yolk and a tablespoon of milk; you’ll keep that soft crumb and tender, cookie-scented bite.

What’s the Best Way to Ship These Cupcakes Without Ruining the Frosting?

I’d chill them overnight, then nestle each in a snug cupcake insert, swirl wrapped in plastic. Pack a frozen gel pack beneath, cushion the box with crinkled paper, and choose the fastest, coolest shipping option.

Can I Scale This Recipe for a Large Event or Wedding Dessert Table?

You can absolutely scale this; I’d simply multiply everything by your guest count, bake in batches, then freeze unfrosted cakes. Imagine rows of golden tops, chilled centers, and creamy swirls waiting to glow on your dessert table.

How Do I Photograph Cookie Dough Cupcakes to Make Them Look Bakery-Quality?

I’d shoot them in soft window light, angle slightly above, and use a neutral backdrop. I’d slice one open, show gooey centers, sprinkle crumbs, capture frosting swirls, and focus tightly so everything looks irresistibly touchable.