Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes are the ultimate treat for anyone who loves the irresistible combination of cupcakes and cookie dough. These delightful cupcakes feature a moist vanilla base, stuffed with edible chocolate chip cookie dough in the center, and topped with a smooth buttercream frosting. The best part? The cookie dough filling is completely safe to eat, as it’s made without eggs and uses heat-treated flour. Perfect for parties or any occasion, these cupcakes will surely satisfy your sweet tooth and impress your guests with their indulgent, playful flavors.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

For the cookie dough filling:

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/4 cups heat-treated all-purpose flour
• 1/2 cup mini chocolate chips

For the frosting:

• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk
• Mini chocolate chips (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt for the cupcakes.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
6. To make the cookie dough filling, cream together the butter, granulated sugar, and brown sugar. Add the milk and vanilla extract, and mix until smooth. Gradually add in the heat-treated flour, mixing until combined. Stir in the mini chocolate chips. Roll the cookie dough into small balls, about 1 teaspoon each, and freeze for 10 minutes.
7. Once the cupcakes are cooled, use a knife or cupcake corer to remove the center of each cupcake. Place a ball of cookie dough into the center of each cupcake.
8. For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla, and milk, and beat until fluffy. Frost the cupcakes and sprinkle with mini chocolate chips.
9. Serve and enjoy!