Cookie Dough Cupcakes

5 from 4 votes

Take an easy vanilla cupcake recipe and stuff them with yummy cookie dough and top with creamy frosting and mini chocolate chip cookies to make this rich treat.

Prep Time22

Cook Time25

Total Time47

Course: Dessert

Cuisine: American

Keyword: Cookie Dough Cupcakes Recipe

Servings:

Calories: 448kcal

Ingredients

Vanilla Cupcakes

2½ cups all-purpose unbleached flour
2 teaspoons baking powder
1 teaspoon salt
¾ cup butter
2 cups sugar
2 eggs
2 tablespoons vanilla extract
1¼ cups milk

Cookie Dough Filling

¾ cup flour
1 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon molasses
½ cup mini chocolate chips

Whipped Cream Frosting

2 tablespoons water
1 teaspoon gelatin
2 cups cold heavy whipping cream
1¼ 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.
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 liners.
Bake the cupcakes at 350°F for 25 minutes. Remove them from the oven and let them cool.
Once cool, take a knife or cupcake corer and cut out the center of each cupcake. You will fill it with the edible cookie dough.
While the cupcakes are baking, make the edible cookie dough and frosting.

Cookie Dough Filling

In order to kill any possible strains of e.coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.
Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.
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, add 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

You can also use this edible cookie dough recipe. It makes a little bit of a thicker dough!
To assemble your cupcake, take a knife or cupcake corer and cut out the center of each cupcake. You will fill it with the edible cookie dough.
If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
To make the mini cookies, scoop cookie dough into 1-inch balls and divide each ball in half. I used a standard size cookie scoop to scoop the raw cookie dough and then divided it in half. Roll into cookie dough balls and place them on a baking sheet lined with parchment paper. Bake at 350°F for 7 minutes. Remove from oven and let cool.

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