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Cookie Dough Cupcakes combine two treats into one! Chocolate cupcakes topped with homemade cookie dough frosting are an irresistible dessert everyone will love. You can use a homemade cupcake recipe or use a box mix to make this recipe even easier!
Cookie dough fans will go nuts for these chocolate chip cookie dough cupcakes! I’m pretty proud of these because anytime I combine two desserts into one, it makes me so happy! In this case, each chocolate cupcake is topped with a scoop of cookie dough frosting.
This recipe is all about the creamy cookie dough! It’s easy to make and is the perfect topping for cupcakes. This frosting is a more spreadable version of my cookie dough recipe. These really are the best cookie dough cupcakes you’ll ever eat!
How to Make Cookie Dough Cupcakes
- Chocolate Cupcakes: Use my cupcake recipe or make cupcakes from a box.
- Butter: To make the frosting you’ll need melted unsalted butter
- Sugar: Both brown sugar and granulated sugar are needed for the frosting.
- Salt: To cut some of the sweetness and bring out the chocolate flavor.
- Vanilla Extract: For flavor – be sure to buy PURE vanilla extract.
- All-Purpose Flour: We’re making cookie dough, after all! Use heat treated flour if you’re worried about eating raw flour.
- Milk: To thin the frosting so it’s spreadable.
- Chocolate Chips: To make chocolate chip cookie dough frosting or you can add sprinkles or other mix-ins.
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Storing Cookie Dough Cupcakes
- You can make the cupcakes and the frosting ahead of time; store each in the refrigerator in an airtight container.
- You can freeze them as well for up to a month.
- Once the cupcakes are assembled, store in the fridge covered in plastic wrap or in a container. You can freeze frosted cupcakes too; just freeze in a single layer.
Expert Tips
- You can also make these with vanilla cupcakes.
- Cookie Dough Frosting is safe to eat because there isn’t any raw egg in it. If you want to use heat treated flour you can pasteurize flour yourself by baking it.
Cookie Dough Cupcakes Recipe
Recipe Video
Ingredients
- 24 chocolate cupcakes (baked and cooled) homemade or from a box
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (124g) all-purpose flour (baked if desired)
- 1-3 tablespoons (5-15ml) milk (regular, nonfat, or nondairy are all fine)
- 1 cup (170g) chocolate chips
Instructions
- Stir butter with brown sugar and granulated sugar. Mix in salt, vanilla extract, and 1 tablespoon milk and stir until smooth.
- Add flour and mix until smooth. If frosting is too thick, add additional milk to thin (you want it spreadable but not runny). Stir in chocolate chips.
- Frost cookies with cookie dough frosting by scooping it onto the cupcakes.
- Store in refrigerator for up to 3 days. Freeze frosting for up to 2 months.
Recipe Notes
- I love using mini chocolate chips in this too!
- Add nuts or sprinkles if you like.
- Want even more cookie dough? Fill the cupcakes with the cookie dough as well as using it as the frosting (doing this will make about 12-18 cupcakes instead of 24)
Recipe Nutrition
Step-by-Step Photos
- Combine the butter with the brown sugar and granulated sugar in a bowl. Mix in the salt, vanilla extract, and one tablespoon milk.
- Add the flour and mix until the frosting is smooth. If it is too thick, add additional milk to thin it, if needed. You want it to be spreadable but not too runny. Once you have the right consistency, stir in chocolate chips.
- To frost, scoop some cookie dough on each cupcake. Then, store them in the refrigerator until you are ready to serve them. They will keep for up to three days.
In these Cookie Dough Cupcakes, each chocolate cupcake is topped with a scoop of cookie dough frosting – cookie dough fans will love these!
