Description
Delight in these Chocolate Chip Cookie Dough Cupcakes, a make-ahead dessert that combines rich, creamy chocolate chip cookie dough hidden inside moist, fluffy cupcakes, topped with classic vanilla buttercream frosting. Perfect for parties or a sweet treat any time, this recipe lets you prepare the cookie dough in advance, ensuring easy assembly and delicious results.
Ingredients
Scale
Cookie Dough
- 2 sticks unsalted butter (softened)
- ¾ cup sugar
- ¾ cup brown sugar
- 4 Tablespoons milk
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Cupcakes
- 3 sticks unsalted butter (softened)
- 1 ½ cups brown sugar (packed)
- 4 large eggs
- 2 â…” cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
Classic Vanilla Buttercream Frosting
- 2 sticks unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 3-4 Tablespoons half & half (or milk)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter, sugar, and brown sugar on medium-high speed until light and fluffy, approximately 2 minutes. Beat in the milk and vanilla extract until incorporated and smooth. Gradually add the flour and salt, mixing just until combined. Fold in the mini chocolate chips. Scoop about 1.5 tablespoons of dough and shape into balls. Place the dough balls on a lined baking sheet, cover with plastic wrap, and freeze for at least 24 hours.
- Make the Cupcake Batter: Preheat the oven to 350°F (175°C). Line two cupcake pans with paper liners (24 total). Using a stand mixer fitted with the paddle attachment, beat together the softened butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl sides as needed.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the mixer on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until combined. Blend in the vanilla extract.
- Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter. Place one frozen cookie dough ball on top center of each cupcake batter.
- Bake the Cupcakes: Bake the cupcakes at 350°F for 16 to 18 minutes, or until a toothpick inserted around the cookie dough center comes out clean. Allow cupcakes to cool completely before frosting.
- Make the Vanilla Buttercream Frosting: In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar one cup at a time, beating on medium speed until smooth. Add half & half, salt, and vanilla extract, then continue beating until the frosting is smooth and fluffy.
- Frost and Decorate: Frost the cooled cupcakes generously with the vanilla buttercream. Optionally, sprinkle additional mini chocolate chips over the frosting for extra decoration and flavor. Serve and enjoy!
Notes
- Cookie dough must be frozen overnight or for at least 24 hours to maintain shape during baking.
- Use mini chocolate chips for best distribution in cookie dough and as garnish.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Half & half can be substituted with milk or any dairy-free alternative in frosting.
- For a softer frosting texture, adjust half & half quantity as needed.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
