If you love sweet treats, these cookie dough cupcakes are a must-try. They bring back the joy of sneaking cookie dough as a child, but in cupcake form — a soft, flavored cake crowned with creamy buttercream and a generous chunk of edible cookie dough. This recipe combines the comforting flavor of cookies with a classic cupcake texture for an indulgent dessert that’s perfect for parties, bake sales, or a cozy weekend baking session.
The cupcakes are soft and slightly chewy from brown sugar, studded with chocolate chips, and topped with a smooth vanilla buttercream. A homemade, egg-free edible cookie dough sits on top, adding a nostalgic, irresistible finish. Follow the steps below to make a batch of about a dozen cupcakes.
- Cupcakes
- 130g unsalted butter, room temperature
- 65g caster sugar
- 60g light brown sugar
- 125g self-raising flour
- ¼ teaspoon baking soda
- 20g chocolate chips
- 2 large eggs
- ¼ teaspoon vanilla extract
- 1½ tablespoons milk
- Buttercream
- 150g unsalted butter, softened
- 340g icing (confectioners’) sugar, sifted
- ¼ teaspoon vanilla extract
- 2 tablespoons milk
- Edible Cookie Dough
- 80g unsalted butter, softened
- 60g caster sugar
- 2 tablespoons light brown sugar
- 80g plain (all-purpose) flour, heat-treated if desired
- ½ teaspoon salt
- 25g chocolate chips
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Preheat the oven to 180°C (350°F) or 170°C fan.
- Prepare the edible cookie dough first. In a stand mixer or with a hand mixer, combine the softened butter, caster sugar and brown sugar until smooth and pale.
- Add the vanilla and milk, then gradually mix in the flour and salt until a sticky but cohesive dough forms. Stir in the chocolate chips by hand.
- Shape the dough into a log or a flattened sausage about 1.5–2cm thick, wrap tightly in cling film, and place in the freezer until it becomes firm yet still sliceable.
- For the cupcakes, sift together the self-raising flour and baking soda into the bowl of a mixer (reserve the chocolate chips).
- Add the butter and both sugars, then add the eggs and beat for about 1 minute until combined and slightly aerated.
- Lower the mixer speed and add the milk, vanilla extract and chocolate chips. Increase the speed briefly and beat for another minute, scraping down the bowl once or twice to ensure even mixing.
- Line a 12-hole muffin tin with paper cases and fill each case about two-thirds full with batter.
- Bake in the preheated oven for 16–20 minutes, or until the cupcakes spring back when gently pressed and a skewer inserted into the center comes out clean.
- Remove the cupcakes and let them cool completely on a wire rack before icing.
- Prepare the buttercream: beat the softened butter on medium speed for 4–5 minutes until light and fluffy, scraping down the bowl as needed.
- With the mixer running on low, add the sifted icing sugar in two batches, beating about 2–3 minutes after each addition. Add the vanilla and milk, then beat on medium-high for another 3–5 minutes until smooth and spreadable.
- Pipe or spread a generous dollop of buttercream on each cooled cupcake.
- Remove the chilled cookie dough from the freezer and cut it into chunks — size is up to you. Press a piece of cookie dough into the top of each buttercream-topped cupcake. Serve immediately or keep refrigerated until serving; bring to room temperature if you prefer a softer cookie dough bite.
- Note: if you prefer a fully baked cookie topping, you can bake small cookie dough portions separately, but this recipe is intended for edible, egg-free raw cookie dough.
These cookie dough cupcakes offer a nostalgic twist on a classic treat: moist, slightly caramelized cupcakes, creamy vanilla buttercream, and a satisfying bite of cookie dough on top. They make an eye-catching dessert for birthdays or gatherings and are simple enough to prepare at home. For best results, use fresh ingredients, avoid overmixing the batter, and chill the cookie dough so it holds shape when placed on the buttercream.