Cookie Dough Cupcakes
These indulgent cupcakes feature a soft vanilla base filled with edible cookie dough and topped with creamy buttercream frosting.
Ingredients
- For the Cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter room temperature
- 1 ¾ cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
- For the Cookie Dough Filling:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour heat-treated
- ¼ tsp salt
- 2 tbsp milk
- ½ cup mini chocolate chips
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk dry ingredients. Cream butter and sugar, beat in eggs and vanilla, and alternate dry ingredients with milk. Bake for 18–20 minutes and cool.
- Make Cookie Dough Filling: Heat-treat the flour. Cream butter and sugar, mix in vanilla, flour, salt, and milk, then fold in chocolate chips.
- Fill Cupcakes: Core the cooled cupcakes and fill with cookie dough.
- Make Frosting: Beat butter, add powdered sugar, mix in heavy cream, vanilla, and salt. Frost cupcakes.
- Decorate: Garnish with mini chocolate chips or cookie crumbs.