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To make the base of these cupcakes, you will need: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips These ingredients create a soft and rich cupcake. The butter gives moisture, while the sugars add sweetness. The chocolate chips ensure every bite is a treat. For the cookie dough filling, gather: - 3/4 cup mini chocolate chips - 1/4 cup all-purpose flour - 2 tablespoons milk - 2 tablespoons unsalted butter, softened - 2 tablespoons brown sugar - Pinch of salt This filling adds a fun surprise inside the cupcake. The mini chocolate chips give a nice crunch. The flour and butter create that classic cookie dough texture. To top off your cupcakes, you'll need: - 1/2 cup icing sugar - 2 tablespoons unsalted butter - 1 tablespoon milk - 1/4 teaspoon vanilla extract This frosting is creamy and sweet. It balances the rich flavors of the cupcake and filling. Use it generously for a delightful finish. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for baking. Then, line a standard muffin tin with cupcake liners. This keeps your cupcakes from sticking. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this bowl aside. In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar. Mix until the blend is light and fluffy. Next, beat in 1 large egg and 1 teaspoon vanilla extract. Mix until everything is well combined. Gradually add the flour mixture to this wet mixture, mixing until just combined. Finally, fold in 1 cup of semi-sweet chocolate chips. Now, divide the dough evenly into the cupcake liners. Fill each liner about two-thirds full. Bake in the preheated oven for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done. Let them cool completely. While the cupcakes cool, prepare the cookie dough filling. In a bowl, mix together 2 tablespoons softened butter, 2 tablespoons brown sugar, 1/4 cup all-purpose flour, and a pinch of salt. Stir until creamy. Gradually add in 2 tablespoons of milk to reach the desired consistency. Fold in 3/4 cup mini chocolate chips. Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each. Fill the holes with your cookie dough filling. For the frosting, beat together 2 tablespoons unsalted butter, 1/2 cup icing sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth and creamy. Frost the tops of the cupcakes generously. For a fun touch, you can add more mini chocolate chips or small dollops of cookie dough on top. Enjoy your delightful treat! To make soft cupcakes, start with room temperature butter. This helps create a light mix. Cream the butter with sugars until fluffy. This step adds air, making cupcakes tender. Do not overmix the batter after adding flour. Just mix until you see no dry flour. Fill each liner about two-thirds full. This allows room for rising. For a creamy cookie dough filling, use softened butter. Combine it with brown sugar and a pinch of salt in a bowl. Mix until smooth and creamy. Add flour slowly, then add milk. You want a thick but spreadable dough. Finally, fold in mini chocolate chips for that classic cookie taste. To make a smooth frosting, start with softened butter. Beat it well before adding icing sugar. Add milk in small amounts to reach the right texture. If the frosting is too thick, add more milk. If it’s too runny, add more icing sugar. A smooth frosting makes your cupcakes look great and taste even better! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better emulsification, leading to a fluffier cupcake. Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid dense cupcakes. A few lumps are okay! Cool Completely Before Filling: Allow the cupcakes to cool completely before filling with cookie dough to prevent it from melting into the cupcakes. Experiment with Toppings: Get creative with your frosting by adding different toppings like sprinkles, crushed cookies, or caramel drizzle for extra flavor and visual appeal. {{image_2}} You can change the chocolate chips in your cupcakes. Use dark chocolate chips for a richer taste. Milk chocolate chips can add extra sweetness. If you want a twist, try white chocolate chips. You can also mix different types of chips for fun flavors. Mini chocolate chips work great in the cookie dough filling. While the classic frosting is delicious, you can try other options. Cream cheese frosting adds a tangy flavor. Whipped cream frosting is light and fluffy. For a fun twist, use peanut butter frosting for a nutty taste. You can also add cocoa powder to the frosting for a chocolatey kick. Add some extra flavors to your cupcakes for fun. A dash of cinnamon gives warmth and spice. You can also mix in a little coffee to enhance the chocolate taste. For a fruity touch, add some orange or lemon zest. If you want a nutty crunch, fold in chopped nuts or toffee bits. Each of these options can make your cupcakes unique and exciting. To keep your cupcakes fresh, store them in an airtight container. This method prevents them from drying out. You can place a piece of parchment paper between the cupcakes to avoid sticking. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing cupcakes is a smart option for later enjoyment. First, let them cool completely after baking. Wrap each cupcake in plastic wrap and then in aluminum foil. This double-wrapping prevents freezer burn. You can freeze them for up to three months. When ready to eat, let them thaw in the fridge overnight. To maintain freshness, avoid adding frosting until you are ready to eat. Frosting can trap moisture and make cupcakes soggy. If you have leftover frosting, store it in an airtight container in the fridge. It can last for about a week. Re-whip the frosting before using it again to restore its texture. Yes, you can make these cupcakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well for baking, but check that they contain xanthan gum for better texture. To prevent sinking, do not overmix the batter. Mix until just combined. Also, make sure your baking powder is fresh. Fill the liners two-thirds full to allow room for rising. You can use applesauce or mashed bananas as an egg substitute. Use 1/4 cup of either for each egg. This keeps the cupcakes moist and adds a hint of flavor. Absolutely! These cupcakes are fun and visually appealing. They combine a classic cookie flavor with a twist. They are a hit with both kids and adults. You now know how to make delicious cupcakes with cookie dough filling. We covered essential ingredients and easy steps to bake. Tips ensure your cupcakes stay soft and tasty. Explore fun variations for unique flavors and see how to store them for later. Baking can be simple and fun with the right recipes. Experiment and enjoy your sweet treats!

Chocolate Chip Cookie Dough Cupcakes

Delicious cupcakes filled with cookie dough and topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup mini chocolate chips (for cookie dough filling)
  • 0.25 cup all-purpose flour (for cookie dough filling)
  • 2 tablespoons milk (for cookie dough filling)
  • 2 tablespoons unsalted butter, softened (for cookie dough filling)
  • 2 tablespoons brown sugar (for cookie dough filling)
  • 1 pinch salt (for cookie dough filling)
  • 0.5 cup icing sugar (for frosting)
  • 2 tablespoons unsalted butter (for frosting)
  • 1 tablespoon milk (for frosting)
  • 0.25 teaspoon vanilla extract (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  • In a medium bowl, whisk together 1 cup of flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Fold in 1 cup of semi-sweet chocolate chips.
  • Divide the dough evenly into the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  • Prepare the cookie dough filling by combining 2 tablespoons softened butter, 2 tablespoons brown sugar, 1/4 cup flour, and a pinch of salt in a bowl. Mix until creamy, and gradually add 2 tablespoons of milk until desired consistency is reached. Fold in the mini chocolate chips.
  • Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake.
  • Fill the holes with the cookie dough filling you prepared earlier.
  • For the frosting, beat together 2 tablespoons butter, 1/2 cup icing sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth and creamy.
  • Frost the top of each cupcake generously.
  • Optional: Top with additional mini chocolate chips or small dollops of cookie dough for extra decoration.

Notes

Optional: Top with additional mini chocolate chips or small dollops of cookie dough for extra decoration.
Keyword chocolate chip, cookie dough, cupcakes