Cookie Dough Cupcakes Recipe
These Cookie Dough Cupcakes are the best of both worlds! Use a box cake mix to make this recipe even easier.
Prep Time1 hour hr
Cook Time15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Cost: 15
- 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
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.
- 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)
Serving: 1cupcake | Calories: 257kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 193mg | Potassium: 55mg | Fiber: 1g | Sugar: 25g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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