These cookie dough cupcakes feature a soft vanilla sponge and an edible cookie dough filling.
But that’s not all! They’re topped with a dreamy brown sugar frosting and extra cookie dough for good measure.
The cupcakes are light and buttery, but it’s the cookie dough center that really steals the show.
Trust me, you won’t have a crumb leftover!
Why You’ll Love These Cookie Dough Cupcakes
Double Dessert: This recipe brilliantly combines two beloved treats: soft, fluffy cupcakes and irresistible cookie dough. So, dessert lovers get the best of both worlds in a single serving.
Irresistible Taste: From the tender cake and creamy filling to the pops of chocolate in every bite, this is one helluva luxurious treat
Fun to Share: Baking and decorating these cupcakes can be a delightful group activity, perfect for family gatherings or parties.
Make-Ahead Magic: The components can be prepared separately in advance, making these cupcakes ideal for busy hosts who want to impress without last-minute stress.
Ingredients
- All-Purpose Flour: The foundation for both cupcakes and the cookie dough garnish.
- Baking Powder & Baking Soda: Essential leavening agents that help the cupcakes rise and become fluffy.
- Salt & Vanilla Extract: To enhance and balance all the flavors.
- Unsalted Butter: Provides richness, moisture, and flavor in all the components.
- Granulated & Light Brown Sugar: Granulated sugar sweetens the cupcakes and helps create a tender crumb, while brown sugar sweetens the filling and frosting.
- Egg Whites: Bind the ingredients and make the sponge nice and light.
- Whole Milk & Sour Cream: Contribute moisture and tenderness to the cake. You’ll also need a little milk (or cream) in the filling and frosting.
- Cream Cheese: To make the filling tangy and creamy.
- Mini Chocolate Chips: For that signature cookie flavor.
- Powdered Sugar: To sweeten and stabilize the frosting.
How to Make Cookie Dough Cupcakes
I’ve seen many recipes like this one that call for adding big balls of cookie dough into the cupcakes.
You can certainly do that if you like, but I prefer this creamier filling to thick, heavy cookie dough.
Don’t worry, you still get that classic flavor. It’s just more pleasant to eat inside the cupcake.
The full ingredients and method can be found at the bottom of the post. For now, here’s a quick rundown of the steps:
1. PREHEAT the oven to 350°F. Line a cupcake tin with liners.
2. WHISK the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
3. MIX the melted butter, egg whites, vanilla, milk, and sour cream in a large bowl until smooth.
4. STIR the dry ingredients into the wet until just combined. Fill the cupcake liners.
5. BAKE for 16–20 minutes, until the centers spring back when pressed. Cool in the tin for 5 minutes, then transfer to a wire rack.
6. BEAT the butter, cream cheese, and brown sugar for the filling until fluffy. Blend in powdered sugar, vanilla, and salt. Stir in mini chocolate chips.
7. BLEND the butter and brown sugar for the frosting until fluffy. Gradually add powdered sugar, then milk and vanilla.
8. CORE the cupcakes and fill with the cookie dough. Replace the cake cutouts if desired, the frost. Garnish with chocolate chips or cookie dough bites. Enjoy!
Tips For the Best Cookie Dough Cupcakes
Cookie dough cupcakes are perfect for those moments when you can’t decide between cookies or cupcakes (and honestly, why should you have to choose?).
Yes, there are a few steps and different elements, but I promise they’re so worth it.
Check out these tips for success before you begin:
- Measure the flour accurately. Spoon it into the cup and level it off with a knife to avoid packing in too much.
- Butter consistency. Use softened butter for easier mixing and a smooth, creamy texture.
- Don’t overmix. Stir the dry into the wet by hand with a spatula to avoid tough cupcakes.
- Filling consistency. Unlike cookie dough bites, which are heavy and solid, this cookie dough filling is creamy and soft, like cookie dough dip. You should be able to pipe it, not roll it.
- Cookie dough filling option. If you want thick cookie dough in the center, make a whole batch of No-Bake Cookie Dough Bites. Freeze half in balls and add them to the cupcake liners. Add the batter and bake as instructed. Use the other half for garnish.
- Recipe Variations. Feel free to make chocolate cupcakes or frost with chocolate buttercream. You could also skip the filling and simply top the cupcakes with creamy cookie dough dip.
How to Store
Want to make these ahead? You can! Just remember to store everything separately.
To Make Ahead: Make the cupcakes, filling, and frosting and store in separate airtight containers for 2-3 days (the cupcakes can stay at room temp). Assemble when ready to serve.
To Store: Place leftovers in an airtight container and refrigerate for 1-2 days.
To Freeze: Wrap the unfilled and unfrosted cupcakes individually, then place them in a freezer-safe bag or container. Freeze for 2-3 months. Make the filling and frosting fresh before serving.
More Cookie Dough Desserts You Have to Try
Cookie Dough Fudge
Edible Sugar Cookie Dough
Chocolate Chip Cookie Dough Dip
Cottage Cheese Cookie Dough
Cookie Dough Cupcakes
16
servings30
minutes18
minutes755
kcalThese cookie dough cupcakes feature soft vanilla sponge, an edible cookie dough filling, and a dreamy brown sugar frosting with extra cookie dough on top!
Ingredients
- For the Cupcakes
1 3/4 cups (210g) all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted and cooled
3 large egg whites
2 teaspoons vanilla extract
1/2 cup whole milk, warm
1/2 cup sour cream
- For the Cookie Dough Filling
1 cup unsalted butter
2 (8 ounce) blocks cream cheese
1 cup light brown sugar, packed
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1-2 tablespoons heavy cream, as needed
1 cup mini chocolate chips
- For the Frosting
1 1/2 cups unsalted butter, softened
2/3 cups light brown sugar
2 cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, for garnish
1/2 batch No-Bake Cookie Dough Bites, for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- Make the Cupcakes: In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine.
- In a separate large bowl, whisk the melted butter, egg whites, vanilla, milk, and sour cream until smooth.
- Add the dry ingredients to the wet and stir gently just until no streaks of flour are visible.
- Divide the batter into about 16 cupcake liners, filling each 2/3-3/4 full. Bake for 16-20 minutes or until the centers spring back when gently pressed.
- Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Make the Filling: In a large bowl, beat the butter and cream cheese with an electric mixer until smooth and creamy. Add the brown sugar and beat again for 2-3 minutes.
- Reduce the speed to low and blend in the powdered sugar, vanilla, and salt until well combined. If needed, add the cream a little at a time until the desired consistency is reached.
- Stir in the mini chocolate chips, cover, and chill until ready to use.
- Make the Frosting: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
- Add the powdered sugar slowly, followed by the milk and vanilla. If needed, add more milk to reach the desired consistency.
- Assemble: Cut the center out of the cooled cupcakes using a cupcake corer or sharp knife. Spoon or pipe the cookie dough filling inside. If desired, add the cake cutout back on top to close the hole.
- Pipe or spread the frosting over the filled cupcakes and sprinkle with mini chocolate chips. If using, nestle a cookie dough bite on top. Enjoy!
Notes
- Make the filling quite soft for easy eating.
- For extra indulgence, drizzle the cupcakes with melted chocolate or caramel sauce.
