Cookie dough fans - welcome to heaven! These Chocolate Chip Cookie Dough Cupcakes are an absolute cookie dough dream. They're chocolate chip cupcakes stuffed with a ball of cookie dough. It's baked into the dough for an extra gooey centre when you bite into the cupcake! On top is a silky brown sugar buttercream, more cookie dough (of course!) and a sprinkle of chocolate. They are so indulgent and absolutely yummy!!
Ingredient Tips & Equipment Information
- You will need to make a batch of my Edible Cookie Dough first before making these cupcakes.
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For best results, use bake stable chocolate chips or chunks for the cupcakes.
- If you'd like to make the cupcakes with a vanilla buttercream instead, check out my Funfetti Cupcakes recipe for details.
- I used unsalted butter for this recipe.
- If you can't find light brown soft sugar, you can use all caster sugar for the cupcakes instead.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Chip Cookie Dough Cupcakes
Split the cookie dough in 24 balls, weighing 25g each (there will be a little bit leftover, the perfect chef's snack!) Freeze 12 of the balls on a baking tray lined with baking paper. Then make the cupcakes by mixing butter, caster sugar and light brown sugar together until fluffy. Then mix in eggs and vanilla extract.
Whisk in the self raising flour and fold in the chocolate chips. Put the frozen cookie dough balls into the cupcake cases, then add the batter over the top. Bake for 20-25 minutes until golden and risen. Leave to cool fully.
To make the buttercream, use an eletric mixer to mix the light brown soft sugar and softened butter together for a few minutes until smooth and creamy. Then mix in the icing sugar, vanilla extract and milk. Pipe or spread it onto the cupcakes, then add the other cookie dough balls and a sprinkle of chocolate.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes, cookie dough and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free chocolate chips for the cupcakes, and a dairy free spread and dairy free milk for the buttercream. You will also need to make the Edible Cookie Dough with a dairy free spread, dairy free milk and dairy free chocolate chips.
Can the cupcakes be decorated with a vanilla buttercream instead?
Yes of course! While I highly recommend the brown sugar buttercream in this recipe, if you fancy a vanilla buttercream instead then head to my Funfetti Cupcakes recipe for details of how to make a vanilla buttercream.
More tips for making the Chocolate Chip Cookie Dough Cupcakes
- For the best flavour, make sure to use a good quality vanilla extract and not an essence.
- I used dark chocolate chips for the cupcakes, but you could use white or milk chocolate instead, or even ruby chocolate!
- If you can't find light brown soft sugar, you can use all caster sugar instead.
- If you want to eat the cupcakes with the buttercream and other decorations, then I highly recommend enjoying them when they are still warm from the oven!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you.
Recommended equipment & ingredients*
- Cupcake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Brown cupcake cases
- Dark chocolate
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More cookie dough recipes...
Chocolate Chip Cookie Dough Cupcakes
For the cookie dough
- 1 batch Edible Cookie Dough
For the cupcakes
- 150 g Butter or baking spread unsalted, softened
- 75 g Light brown soft sugar
- 75 g Caster sugar (superfine sugar)
- 2 Eggs large
- 1 tsp Vanilla extract
- 150 g Self raising flour
- 50 g Chocolate chips
For the buttercream
- 175 g Butter unsalted, softened
- 75 g Light brown soft sugar
- 1 ½ tsp Vanilla extract
- 350 g Icing sugar
- 1-2 tbsp Milk
- Chocolate sprinkles optional
- Once you have made the cookie dough, split it into 24 balls, weighing around 25g each. Put 12 of them onto a lined baking tray and put them in the freezer for at least 1 hour
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
- Add the eggs and vanilla extract and whisk them in well
- Gently whisk in the self raising flour, then fold in the chocolate chips
- Put a frozen cookie dough ball into each cupcake case, then divide the batter between the cases, placing the batter on top and around the cookie dough
- Bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out mostly clean (it might have some melted chocolate on it!). Put them on a rack to cool completely
- To make the buttercream, put the light brown sugar and butter into the bowl of an electric mixer, mix for 3-4 minutes until smooth and creamy
- Add the icing sugar, milk and vanilla extract and mix until smooth. You can do this by hand, but an electric whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
- Spread or pipe the buttercream on top of the cupcakes
- Decorate with the other cookie dough balls and either chocolate sprinkles, or grated chocolate
- Store in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cupcake recipes!
I'm linking this recipe up with Cook Blog Share.