Chocolate Chip Cookie Dough Cupcakes

Chocolate chip cupcakes with a cookie dough centre, topped with brown sugar buttercream, cookie dough and chocolate sprinkles

Course Dessert

Cuisine American

Keyword Cupcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 713kcal

Author thebakingexplorer

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

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 a baking spread for the cupcakes, and unsalted butter for the buttercream.
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.