Chocolate Chip Cookie Dough Cupcakes
Imagine moist, fluffy cupcakes with pockets of sweet, edible cookie dough nestled inside. What a delightful contrast! Dessert lovers and anyone with a sweet tooth simply can't get enough of them.
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Servings: 30
Calories: 560kcal
Ingredients
Cupcakes
- 1 ½ cups packed light brown sugar
- 9 tablespoons softened, unsalted butter
- 3 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
- 2 large eggs at room temperature
- 2 egg yolks
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ⅓ cups buttermilk
- ¾ cup chocolate chips
Frosting
- ¾ cup packed light brown sugar
- ⅓ cup heavy cream (or more if necessary)
- 2 ¼ cups softened, slightly cold, unsalted butter
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 5 ¼ cups powdered sugar
- 3 teaspoons vanilla extract
- ½ cup mini chocolate chips
Edible Dough Balls
- ¾ cup softened, unsalted butter
- 1 ½ cups packed light brown sugar
- 1 ½ teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1 ½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ¾ cup chocolate chips
Instructions
Cupcakes:
- Combine dry ingredients (salt, baking powder, baking soda, flour) in a mixing bowl.
- Cream together brown sugar, butter, vanilla extract, and vegetable oil. Add egg and mix.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, then fold in chocolate chips.
- Scoop batter into cupcake liners and bake at 325°F for 17-20 minutes. Cool on a wire rack.
Frosting:
- Heat heavy cream and brown sugar until sugar dissolves, then chill.
- Heat-treat flour in the microwave until it reaches 165°F.
- Beat butter until fluffy, then gradually add in cooled cream mixture, heat-treated flour, and powdered sugar. Adjust consistency with heavy cream.
Cookie Dough Balls:
- Heat-treat flour in the microwave.
- Cream sugar and butter, then add heavy cream and vanilla extract.
- Mix in heat-treated flour and chocolate chips, then roll into small balls.
Decoration:
- Frost cupcakes with the prepared frosting.
- Top with edible dough balls and sprinkle with chocolate chips.
Notes
- Ensure eggs are at room temperature before baking by placing them in warm water for 10 minutes to prevent clumpy butter in the batter.
- Fill cupcake liners about ¾ full to avoid cupcakes sinking in the middle during baking.
- Test baking powder freshness by dropping a teaspoon into hot water; if it bubbles, it's good. Don't confuse baking powder with baking soda.
- Use oven thermometers for accurate temperature control to ensure even baking.
- For precise flour measurement, spoon flour into a measuring cup and level with a knife, or use a kitchen scale for better accuracy.
- Without buttercream, cupcakes can be made a day ahead and kept at room temperature. For buttercream, make it 3 days in advance and refrigerate, allowing it to soften before frosting.
- Edible dough balls can be made 5 days ahead and refrigerated, then brought to room temperature before use.
Nutrition
Calories: 560kcal | Carbohydrates: 75g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 110mg | Fiber: 1g | Sugar: 56g | Vitamin A: 808IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg
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