Recipe: Chocolate Chip Cookie Dough Cupcakes

It’s back to school time! My kids started Monday at a new school in preparation for our move to a new home in the next month, and I thought today might be a good day to sweeten their transition stress with an after school treat.

My Chocolate Chip Cookie Dough Cupcakes were a huge hit at the bakery (and with my kids) since the frosting tastes just like raw cookie dough – yet there’s no raw egg to worry about – and there’s no fighting with children that want to lick the spoon.

chocolate chip cookie dough cupcakes recipe

Chocolate Chip Cupcake Recipe with Cookie Dough Frosting

~ Makes approximately 16 cupcakes

For the Cupcakes:

  • Cake Flour – 1/2 cup
  • All Purpose Flour – 1  1/2 cups
  • Baking Soda – 1/2 teaspoon
  • Butter (softened) – 3/4 cup
  • BROWN Sugar – 1  1/2 cups
  • Salt – 1/8 teaspoon
  • Buttermilk – 3/4 cup
  • Milk – 1/4 cup
  • Eggs – 2 whole + 1 yolk
  • Vanilla – 1 Tablespoon
  • Vanilla Bean Paste – 2 teaspoons
  • Chocolate Chips (semisweet) – 1/2 cup
  1. Preheat oven to 350 degrees.
  2. Sift flour, salt and baking soda together in a separate bowl and set aside.
  3. In mixer bowl, cream softened butter and brown sugar.
  4. Combine eggs, vanilla and vanilla bean paste in one container. Add to creamed sugar a little at a time mixing between each addition.
  5. Combine the milk and buttermilk and whisk together.
  6. Alternately add dry ingredients and milks and mix until well combined, scraping mixer bowl often.
  7. Fold in chocolate chips by hand.
  8. Fill cups almost to top of liner.
  9. Bake at 350 degrees for approximately 22-25 minutes, checking often towards the end.
For the Cookie Dough Frosting:
(don’t eat too much)
  • Butter (unsalted & softened) – 1 lb
  • Brown Sugar – 1 cup
  • Powdered/Confectioners Sugar – 4  2/3 cups
  • Salt – 2/3 teaspoon
  • Milk – 3 Tablespoons
  • Vanilla – 1  1/2 teaspoon
  • All Purpose Flour – 1/4 cup
  1. Cream together butter and brown sugar.
  2. Add milk, vanilla, powdered sugar, salt and flour.
  3. Mix until light and fluffy.
Once the cupcake are cool, I like to spread this frosting on with a small metal spatula. Try not to eat to much of it while doing so (wink wink). It’s pretty hard to resist! On a side note, if you don’t find vanilla bean paste, you can always scrape some real vanilla from the bean, or simply add a little more vanilla to your recipe. I use Madagascar vanilla with mine.
Give it a try and let me know what you think. Have a great week!
Linked up with The Scoop! on Stone Gable, Worthing Court, Cedar Hill Farmhouse, & Confessions of a Plate Addict


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