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Cookie Dough Cupcakes

cookie dough cupcakes topped with whipped cream frosting and a mini chocolate chip cookie on a stand
Take classic vanilla cupcakes and stuff them with yummy cookie dough and creamy frosting to make this rich treat. This dessert is super easy to make and so, so good
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Table of Contents
  1. COOKIE DOUGH CUPCAKES INGREDIENTS
  2. HOW TO MAKE THIS COOKIE DOUGH CUPCAKES RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

These Cookie Dough Cupcakes are buttery vanilla cupcakes stuffed with unbelievably delicious, edible, chocolate chip cookie dough! These rich, stuffed cupcakes look impressive but take just under 40 minutes to make, and leave you with a unique dessert the kids will love. Stuffing cupcakes is actually quite easy, and ours are topped with a light and sweet whipped cream frosting that compliments the vanilla flavors perfectly.


If you were looking for some other cookie-cupcakes to bake, we recommend our Cookie Monster Cupcakes! Our Cookie Dough Dip is another delicious homemade dessert recipe!

close up shot of cookie dough cupcakes topped with whipped cream frosting and a mini chocolate chip cookie

MORE COOKIE DOUGH RECIPES:
Cookie Dough Bars | No-Churn Cookie Dough Ice Cream


cookie dough cupcakes use ingredients that are labeled

You will need:

VANILLA CUPCAKES

  • 2 ½ cups Gold Medal™ All Purpose Unbleached Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 1 ¼ cups milk

COOKIE DOUGH FILLING

  • 1 cup butter
  • 2 cups powdered
  • ¾ cup flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 cup mini chocolate chips

You can also use this Edible Cookie Dough Recipe. It makes a little bit of a thicker dough!

WHIPPED CREAM FROSTING

  • 2 tablespoons water
  • 1 teaspoon gelatin
  • 2 cups cold heavy whipping cream
  • 1 ¼ cups powdered sugar

Substitutions and Additions

Heavy Cream: Combine milk and butter for an easy heavy cream substitute. Mix ¼ cup of melted butter and ¾ cup of milk to make 1 cup of heavy cream.

Vanilla Extract: Use maple syrup for a great vanilla extract substitute! Use a 1:1 ratio for this.

Sprinkles: Decorate your frosting with sprinkles! It’ll add a little bit of extra sweetness and color!

kitchen tools you actually need

VANILLA CUPCAKES

STEP ONE: Grab a medium mixing bowl then sift together the flour, baking powder, and salt. Set it aside.

STEP TWO: In a large bowl, cream together the butter and sugar.

cookie dough cupcakes process shot of ingredients being mixed together in a bowl

STEP THREE: Add in 1 egg at a time and mix it until it’s smooth.

cookie dough cupcakes process shot of eggs being whisked in

STEP FOUR: After it’s smooth, mix in the vanilla extract.

STEP FIVE: Slowly add the dry ingredients into the butter and sugar, alternating with the milk. Mix well.

STEP SIX: When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake wrappers.

STEP SEVEN: Bake the cupcakes at 350 degrees for 25 minutes. Remove them from the oven and let them cool. 

cookie dough cupcakes process shot of before and after cupcakes are baked

STEP EIGHT: While the cupcakes are baking, make the edible cookie dough and frosting. 

PRO TIP: To assemble your cupcake: take a knife and cut out the center of each cupcake and fill it with the edible cookie dough. 

cookie dough cupcakes process shot of cupcakes with holes in the center

COOKIE DOUGH FILLING

Any edible cookie dough recipe will work here. We LOVE this recipe at our house! 

STEP ONE: Whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.

STEP TWO: Stir in the chocolate chips and transfer it to a piping bag.

cookie dough cupcakes process shot of chocolate chips being stirred in

STEP THREE: Fill the center of each cupcake with the cookie dough mixture.

cookie dough cupcakes process shot of cupcakes being filled

WHIPPED CREAM FROSTING

STEP ONE: In a small mixing bowl add in 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine.

STEP TWO: Let this sit for 1 minute and place it in the microwave for 20 seconds.

STEP THREE: Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.

STEP FOUR: Put the whisk attachment on your stand mixer and add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken. Then, slowly drizzle in the gelatin and continue whipping it until stiff peaks form.

cookie dough cupcakes process shot of ingredients being mixed together

STEP FIVE: Transfer the whipped cream into a piping bag then add whipped cream frosting to the top of each cupcake.

cookie dough cupcakes process shot of whipped cream frosting being piped on

STORAGE

Edible cookie dough can’t sit out on the cupboard, so make sure these get into the fridge right away!

IN THE FRIDGE: You can store your cupcakes in the fridge for 4 to 5 days. Use an airtight container.

close up overhead shot of cookie dough cupcakes sliced in half on a white plate

We know you’re going to love these cookie stuffed cupcakes! Delicious, homemade, vanilla cupcakes are the perfect sweet treat – fill them with delicious edible cookie dough, and you’ve made something that’s out of this world!

MORE RECIPES YOU’LL LOVE

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cookie dough cupcakes topped with whipped cream frosting and a mini chocolate chip cookie on a stand

Cookie Dough Cupcakes

5 from 7 votes
Take classic vanilla cupcakes and stuff them with yummy cookie dough and creamy frosting to make this rich treat. This dessert is super easy to make and so, so good
Prep Time 22 minutes
Cook Time 25 minutes
Total Time 47 minutes
Servings 24

Ingredients
  

VANILLA CUPCAKES

  • 2 1/2 cups Gold Medal™ All Purpose Unbleached Flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tbsp vanilla extract
  • 1 1/4 cups milk

COOKIE DOUGH FILLING

  • 1 cup butter
  • 2 cups powdered sugar
  • ¾ cup flour
  • 1 tsp vanilla extract
  • 1 tbsp molasses
  • 1 cup mini chocolate chips

WHIPPED CREAM FROSTING

  • 2 tbsp water
  • 1 tsp gelatin
  • 2 cups cold heavy whipping cream
  • 1 1/4 cups powdered sugar

Instructions
 

VANILLA CUPCAKES

  • In a medium mixing bowl sift together the flour, baking powder, and salt. Then set it aside.
  • In a large bowl, cream together the butter and sugar.
  • Add in 1 egg at a time and mix it until it’s smooth.
  • After it’s smooth, mix in the vanilla.
  • Slowly add the dry ingredients into the butter and sugar, alternating with the milk. Mix well.
  • When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake wrappers.
  • Bake the cupcakes at 350 degrees for 25 minutes. Remove them from the oven and let them cool.
  • While the cupcakes are baking, make the edible cookie dough and frosting.
    TIP: To assemble your cupcake: take a knife and cut out the center of each cupcake and fill it with the edible cookie dough.

COOKIE DOUGH FILLING

  • To make this cookie dough, whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.
  • Stir in the chocolate chips then transfer the mixture to a piping bag.
  • Fill the center of each cupcake with the cookie dough mixture.

WHIPPED CREAM FROSTING

  • In a small mixing bowl and add in 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine. Let this sit for 1 minute and place it in the microwave for 20 seconds. Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.
  • Put the whisk attachment on your stand mixer then add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken.
  • Slowly drizzle in the gelatin and continue whipping it until stiff peaks form.
  • Transfer the whipped cream into a piping bag.
  • Add the whipped cream frosting to the top of each cupcake.

Video

Notes

For the mini cookies:Scoop cookie dough into 1 inch balls and divide in half.  I used a standard size cookie scoop to scoop of the dough and then divided it in half.  Roll into balls and place on baking tray lined with parchment paper.  Bake at 350 for 7 minutes. Remove from oven and let cool.
 
To assemble: Take a knife and cut out the center of each cupcake cake and fill with edible cookie dough.  Pipe whipped cream frosting on top.  Add sprinkles and top with a mini chocolate chip cookie.

Nutrition

Calories: 448kcal | Carbohydrates: 47g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 280mg | Potassium: 249mg | Fiber: 1g | Sugar: 33g | Vitamin A: 862IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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