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Chocolate cupcakes with cookie dough frosting and mini chocolate chips on top
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5 from 12 votes

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
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Author: Dorothy Kern
Cost: 15

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.

Video

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)

Nutrition

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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