Description
Delight in these Chocolate Chip Cookie Dough Cupcakes, a perfect blend of classic vanilla cupcakes topped with a rich, cookie dough-inspired frosting studded with mini chocolate chips. This dessert combines the best of both worlds—soft, moist cupcakes with a sweet, creamy frosting that tastes just like cookie dough, ideal for celebrations or a sweet treat anytime.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/4 cups powdered sugar
- 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, making the cupcakes tender.
- Add eggs and vanilla: Add eggs to the creamed butter and sugar one at a time, beating well after each addition. Then stir in the vanilla extract to enhance the flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients alternately with the milk, starting and ending with the dry mix. Stir just until combined to avoid overmixing which can toughen the cupcakes.
- Fill and bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Make the frosting: Beat together softened butter and packed brown sugar until creamy. Add vanilla extract and milk, mixing well. Gradually add powdered sugar until the frosting reaches a smooth, fluffy consistency. Stir in mini chocolate chips for added texture and flavor.
- Frost cupcakes: Once the cupcakes are fully cooled, frost each with the cookie dough frosting. Top with additional mini chocolate chips for an appealing finish.
- Serve and enjoy: Serve these decadent Chocolate Chip Cookie Dough Cupcakes at room temperature and enjoy the delightful combination of flavors and textures.
Notes
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature butter and eggs for better mixing and texture.
- You can substitute mini chocolate chips with regular-sized chips chopped smaller if needed.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
