Cookie Dough Cupcakes with …

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My daughter’s birthday was on Tuesday, so you are going to get a couple “cake” recipes.I saw this recipe on Kevin and Amanda and had to give it a try!They are intense! They are sweet and super cool!Want to know why….



That is a ball of cookie DOUGH at the bottom!

Chocolate Chip Cookie Dough Cupcakeswith Cookie Dough Buttercream Frosting
recipe found at: Kevin and Amanda

Cookie dough:

  • 2 sticks softened butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 4 tbsp milk
  • 1 tbsp vanilla
  • 2 1/2 cups all purpose flour
  • 1/4 tsp. salt
  • 1 cup mini chocolate chips

Cookie Dough Cupcakes:

  • 3 sticks softened butter
  • 1 1/2 cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract

Cookie Dough Buttercream Frosting:

  • 3 sticks softened butter
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups powdered sugar
  • 1/2 tsp. salt
  • 2 tbsp. milk
  • 1 tsp. vanilla extract


To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.Frost the cupcakes and sprinkle with mini chocolate chips!Makes 24 cupcakes.


*They are so much better if you wait for them to cool!

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  1. I made these tonight! Well, i started the cookie dough center yesterday..but thats beside the point! Haha. They are delicious! I recommend though.. if you make them.. definitely wait until they fully cool to eat or even refrigerate over night. Like I said… GREAT RECIPE! Definitely worth trying. Warning: To whoever tries this recipe, my cupcakes sunk in and I have a feeling it was because i waited a little too long and let the cookie dough (which you have to make the day ahead and freeze) sit out too long and soften too much. GOOD LUCK TO ALL WHO HAVE THE GUTS TO TRY!

  2. I’ve been waiting for a great excuse to make these bad boys… my baby boy’s 1st birthday, it is! Can’t wait, I looove cookie dough! Thx Nikki :)

  3. Well I made my first 12 and they sunk in! I froze the cookie dough for 8+ hours, so I don’t that was the problem… did I remove the cupcakes too quickly? I baked them for 19 min and even then they looked not totally done, but everything still bakes after they are outta the oven anyway… any suggestions/comments?