Description
These Cookies Dough Cupcakes combine the beloved flavors of chocolate chip cookie dough with moist, fluffy cupcakes, topped with a rich, cookie dough-inspired frosting mixed with chocolate chips. Perfect for a decadent treat that pleases both cookie and cupcake lovers alike.
Ingredients
Scale
Cupcakes
- 1/2 cup butter (one stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup vegetable oil (light olive oil suggested)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 and 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- 1 and 1/2 teaspoons baking powder
- 1 cup mini chocolate chips
Frosting
- 1 cup butter (2 sticks)
- 1 cup brown sugar (packed)
- 1 cup powdered sugar
- 4 teaspoons vanilla extract
- 5 tablespoons whole milk (or more as needed)
- 1 cup all-purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt
- 1 cup mini chocolate chips
Instructions
- Prepare cupcake pans and preheat oven: Line two muffin pans with 18 cupcake liners each. Preheat your oven to 350°F (175°C).
- Cream butter for cupcakes: In a large bowl or stand mixer with paddle attachment, beat 1/2 cup butter until smooth, scraping the sides as needed.
- Add sugars: Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar to the butter, beating for at least 90 seconds, scraping the bowl halfway through.
- Add oil: Stir in 1/4 cup vegetable oil to keep the cupcakes moist.
- Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract, scraping down the sides again.
- Add sour cream: Mix in 1/2 cup sour cream thoroughly.
- Sift and add dry ingredients: Sift 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1 1/2 teaspoons baking powder into the bowl. Beat until combined, scraping down the sides, and continue beating for 60 seconds.
- Mix in chocolate chips: Fold in 1 cup mini chocolate chips by hand.
- Fill cupcake liners: Use a scoop to evenly distribute about 3-4 tablespoons of batter into each of the 18 cupcake liners, avoiding overfilling.
- Bake: Bake one pan at a time in the center of the oven for 16-20 minutes, or until a toothpick inserted comes out clean and edges feel firm. Optionally bake both pans at once, rotating halfway if your oven is reliable.
- Cool cupcakes: Remove cupcakes from pans with a butter knife within 1-2 minutes after baking to prevent soggy bottoms. Let cool completely on a wire rack.
- Prepare frosting butter: In a clean bowl or stand mixer, beat 1 cup butter until smooth, scraping sides as needed.
- Add sugars to frosting: Beat in 1 cup packed brown sugar thoroughly.
- Add powdered sugar, vanilla, and milk: Mix in 1 cup powdered sugar, 4 teaspoons vanilla, and 5 tablespoons milk. Beat well.
- Add flour and salt to frosting: Stir in 1 cup all-purpose flour and 3/4 teaspoon kosher salt. (Optionally heat flour to 160°F to reduce risk of raw flour ingestion.)
- Mix in chocolate chips: When white streaks remain, stop beating and fold in 1 cup mini chocolate chips. Continue beating until mixture is combined. Adjust milk or flour as needed for a sticky, buttercream-like frosting consistency.
- Frost cupcakes: Fit a wide icing tip (e.g., 1A) into a pastry or ziplock bag, fill with frosting, and pipe swirls atop each cooled cupcake. Alternatively, spread frosting with an offset spatula. Top with extra mini chocolate chips.
- Storage: Store cupcakes covered at room temperature for up to 3 days; refrigerate thereafter.
Notes
- Use light olive oil or any vegetable oil to keep cupcakes moist.
- If concerned about raw flour in the frosting, heat the flour to 160°F before mixing.
- Baking cupcakes one pan at a time ensures even baking, but two pans can be baked with rotation in a reliable oven.
- For piping, use pastry bag with tip size 1A or similar for a professional look.
- The frosting consistency should be sticky and spreadable, similar to buttercream.
- Store leftovers in a covered container to maintain freshness.
