Cookie Dough Cupcakes – Soft Vanilla Cupcakes Filled
Cookie Dough Cupcakes are soft cupcakes filled with edible cookie dough.They combine fluffy vanilla cake, creamy frosting, and sweet cookie dough centers.These cupcakes are rich, fun, and perfect for special occasions.They are safe to eat because the cookie dough is eggless and treated flour is used.The dessert is visually appealing and full of texture contrasts.They are a modern bakery-style treat loved by all ages.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup milk
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Edible Cookie Dough Filling
- ½ cup butter (softened)
- ½ cup brown sugar
- 1 cup heat-treated flour
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
For Frosting
- 1 cup butter (softened)
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Extra chocolate chips for topping
Instructions
- Prepare vanilla cupcake batter and bake at 350°F (175°C) for 18–20 minutes. Let cool completely.
- Mix butter and brown sugar until creamy. Add heat-treated flour, milk, vanilla, and chocolate chips. Form small dough balls and chill.
- Cut a small hole in the center of each cooled cupcake.
- Place one cookie dough ball inside each cupcake cavity.
- Beat butter, powdered sugar, milk, and vanilla until fluffy and smooth.
- Pipe frosting over filled cupcakes generously.
- Top with mini chocolate chips or cookie crumbles.
Notes
- Always heat-treat flour for safe edible cookie dough.
- Chill cookie dough for easier handling.
- Do not overbake cupcakes to keep them soft.
- Use room-temperature ingredients for best texture.
- Mini chocolate chips work best for filling.
- Frosting can be flavored with chocolate or caramel.
- Cupcakes taste better after chilling slightly.
- Store in refrigerator due to butter-based filling.