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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 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 713kcal
Author thebakingexplorer

Ingredients

For the 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

For decoration

  • Chocolate sprinkles optional

Instructions

  • 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

Nutrition

Calories: 713kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 210mg | Potassium: 49mg | Fiber: 1g | Sugar: 48g | Vitamin A: 719IU | Calcium: 25mg | Iron: 1mg