Name: Chocolate Chip Cookie Dough Cupcakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 ¼ cups (160g) all-purpose flour; ½ cup (115g) unsalted butter, softened; ¾ cup (150g) granulated sugar; ½ cup (120ml) milk; 2 large eggs; ½ cup (90g) mini chocolate chips; ¼ cup (45g) mini chocolate chips; ½ cup (90g) mini chocolate chips; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 tablespoon milk; ¼ cup (50g) brown sugar; ½ cup (100g) brown sugar; 1 cup (125g) powdered sugar; ½ teaspoon vanilla extract; ½ cup (65g) all-purpose flour (heat-treated); ¼ cup (55g) unsalted butter, softened; ½ cup (115g) unsalted butter, softened; 2 tablespoons milk; 1 teaspoon vanilla extract

Sweet chocolate chip cookie dough cupcakes spark joy in every baker’s kitchen.

Memories of childhood treats dance through my mind when I whip up this delightful dessert.

Creamy frosting nestled atop soft cake promises pure indulgence for anyone with a sugary craving.

Unexpected layers of cookie dough hidden inside create magical moments of surprise.

Mixing classic flavors into an innovative cupcake feels like culinary magic.

Baking these treats connects generations through shared love of decadent sweets.

Each bite promises a delicious adventure you won’t want to miss.

Each cupcake hides a frozen cookie dough ball that melts perfectly during baking, creating a delightful molten center surprise for dessert lovers.
These cupcakes require minimal special skills, take around an hour to prepare, and deliver impressive results that make home bakers feel like professional pastry chefs.
Children can help roll cookie dough balls, sprinkle chocolate chips, and decorate frosting, making this recipe an excellent family bonding activity that teaches basic baking techniques.
Perfect for birthday parties, potlucks, or casual gatherings, these cupcakes appeal to both children and adults with their playful combination of cake and cookie dough flavors.

Dry Ingredients:

All-Purpose Flour: The base for both cookie dough and cupcake, providing structure and texture.
Baking Powder: Helps cupcakes rise and become fluffy.
Salt: Enhances overall flavor and balances sweetness.

Wet Ingredients:

Butter: Adds rich flavor and creates tender texture in both dough and cupcake.
Milk: Provides moisture and helps blend ingredients smoothly.
Eggs: Binds ingredients and adds richness to cupcake batter.
Vanilla Extract: Brings deep, warm flavor to the entire dessert.

Sweet and Chocolate Ingredients:

Brown Sugar: Adds moisture and deep caramel-like sweetness.
Powdered Sugar: Creates smooth, creamy frosting.
Mini Chocolate Chips: Adds chocolate bursts throughout cookie dough and cupcakes, perfect for chocolate lovers.

Step 1: Prepare Cookie Dough Base

Warm flour in oven at 350F (175C) for 5 minutes or microwave for 60 seconds, stirring midway
Allow flour to cool completely
Cream butter and brown sugar until silky smooth
Add milk and vanilla extract
Incorporate cooled flour
Fold in mini chocolate chips
Roll half the dough into small spheres
Freeze dough balls for 30 minutes

Step 2: Create Cupcake Batter

Combine flour, baking powder, and salt
Whip butter and sugar until fluffy
Blend eggs and vanilla
Alternate dry ingredients and milk
Gently mix until just combined
Sprinkle mini chocolate chips throughout batter

Step 3: Assemble Cupcakes

Line muffin tin with paper liners
Fill liners 3/4 full with batter
Insert frozen cookie dough ball into center of each cupcake
Bake at 350F (175C) for 18-20 minutes
Check doneness with toothpick near edges
Cool completely on wire rack

Step 4: Prepare Chocolate Chip Frosting

Whip butter and brown sugar
Incorporate powdered sugar
Add milk and vanilla
Mix until smooth and creamy
Fold in mini chocolate chips

Step 5: Decorate and Serve

Pipe or spread frosting onto cooled cupcakes
Top with cookie dough crumbles
Sprinkle additional chocolate chips
Serve immediately
Store in sealed container up to 3 days

Tips for Soft Cake and Gooey Centers

Safely Treat Flour: Heat-treat flour in the oven or microwave to eliminate potential bacteria, ensuring safe raw cookie dough consumption without health risks.
Freeze Dough Strategically: Freeze cookie dough balls for precisely 30 minutes to create a perfect center filling that maintains shape during baking and adds delightful texture.
Prevent Overmixing Batter: Gently fold ingredients and mix just until combined to keep cupcake texture light, fluffy, and tender, avoiding dense or tough results.
Control Cupcake Height: Fill liners only 3/4 full to allow proper rising and prevent overflow, creating uniform and professionally shaped cupcakes with smooth tops.
Enhance Frosting Texture: Gradually add powdered sugar while mixing to achieve smooth, creamy frosting without lumps, creating a silky and spreadable consistency.

Store cupcakes in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months.
Remove cupcakes from freezer and let sit at room temperature for 1-2 hours before serving. Avoid microwaving to maintain texture.
For best taste and texture, consume within 2-3 days of baking. Bring refrigerated cupcakes to room temperature before serving to enhance flavor.

Creamy whole milk perfectly balances the sweet cupcake's richness, cutting through the buttercream's intensity while complementing chocolate chip flavors.
Smooth espresso with vanilla notes enhances the dessert's sweetness, providing a warm contrast to the cool, rich cupcake experience.
Drizzle homemade caramel sauce over vanilla gelato, creating a decadent accompaniment that elevates the cupcake's chocolate chip profile.
Choose a sweet Moscato or late-harvest Riesling, whose light, fruity notes dance alongside the cupcake's sugary layers without overwhelming delicate flavors.

Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring the recipe remains structurally similar and delicious for those with wheat sensitivities.

Vegan Chocolate Chip Cookie Dough Cupcakes: Substitute butter with coconut oil, eggs with mashed banana or flax eggs, and use dairy-free chocolate chips to create a plant-based alternative that maintains the original recipe’s rich flavor profile.

Low-Sugar Option: Use coconut sugar or monk fruit sweetener in place of traditional brown sugar, reducing overall sugar content while preserving the cupcake’s signature sweetness and texture.

Nut-Free Protein Boost: Incorporate almond flour or protein powder into the base recipe to add nutritional value without introducing potential nut allergens, making the cupcakes more protein-dense and suitable for fitness enthusiasts.

Why do I need to heat-treat the flour?

Heat-treating flour kills potential harmful bacteria, making the raw cookie dough safe to eat by eliminating the risk of foodborne illness.

Can I use regular-sized chocolate chips instead of mini chips?

Mini chocolate chips distribute more evenly and provide a better texture, but you can use regular chips if that’s what you have on hand. Just chop them smaller for best results.

How do I prevent the cookie dough ball from sinking to the bottom of the cupcake?

Freezing the cookie dough balls beforehand helps them maintain their shape and prevents sinking during baking. Make sure they are well-chilled before placing them in the cupcake batter.

What's the best way to fill the cupcake liners?

Fill the cupcake liners about 3/4 full to allow room for the cookie dough ball and ensure proper rising during baking. This helps create a perfect cupcake with a nice dome shape.

Jessica Martinez

Pastry Chef & Recipe Developer

Expertise

Organic Baking Techniques, Gluten-Free Recipe Development, Southwestern Dessert Specialties, Food Styling and Photography

Education

Santa Fe Community College (SFCC)

Program: Certificate in Patisserie
Focus: Cultivating disciplined kitchen preparation for a safe, organized, and sanitary workstation; mastering the timely production of nutritious, visually appealing pastries; safely operating standard pastry equipment; and honing core patissier techniques for professional pastry work.

Jessica brings the sweet side to Urban Organic with her passion for baking and love for the Southwest. She trained at Santa Fe Community College and has built a career creating beautiful, gluten-free, and organic desserts that feel both nostalgic and new.

She believes baking should be fun, creative, and open to everyone, no matter your diet or skill level. Jessica’s recipes are simple enough to follow, but special enough to remember.