Name: Cookie Dough Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups (190 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (113 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; ½ cup (120 ml) milk (whole or 2% preferred); 1 cup (170 g) chocolate chips (semisweet or mix of chips); 1 cup edible cookie dough (store-bought or quick eggless version); 1 cup (packed, 220 g) brown sugar; ½ cup (113 g) unsalted butter, softened; 2 cups (240 g) powdered sugar, sifted; 2 tbsp (30 ml) milk (more if needed); 1 tsp vanilla extract

Description

Delightful vanilla cupcakes with a hidden cookie dough center and topped with rich brown-sugar buttercream.

Ingredients

1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup (120 ml) milk (whole or 2% preferred)
1 cup (170 g) chocolate chips (semisweet or mix of chips)
1 cup edible cookie dough (store-bought or quick eggless version)
1 cup (packed, 220 g) brown sugar
½ cup (113 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
2 tbsp (30 ml) milk (more if needed)
1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating after each until incorporated. Mix in the 2 tsp vanilla.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the chocolate chips with a spatula.
Spoon the batter into the prepared liners, filling each about two-thirds full. Smooth the tops.
Bake for 18–20 minutes, or until a toothpick inserted near the center comes out clean.
Cool the cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, core each cupcake and fill with edible cookie dough.
To make the frosting: beat the brown sugar and ½ cup softened butter until creamy. Gradually add the powdered sugar, then the milk and vanilla. Beat until smooth.
Frost each cupcake using a spatula or piping bag. Top with cookie dough and extra chocolate chips if desired.

Notes

Use room-temperature ingredients for best results. Can substitute half the milk with buttermilk for a lighter cupcake.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American