Chocolate cupcakes are already good, but adding cookie dough to the center sounded even better to me. I wanted something a little more fun than a regular cupcake, so I gave this combination a try.

The cupcakes came out soft and chocolatey with a sweet cookie dough center, then I topped them with vanilla buttercream and mini chocolate chips. That little surprise in the middle makes each bite extra fun.

This is one of those desserts I wanted to share with you all because the combination turned out so well. If you love cookie dough desserts, No Baked Cookie Dough and Cookies and Cream Cookie are two more recipes to try.

Chocolate Cookie Dough Cupcakes Recipe

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Soft chocolate cupcakes filled with edible cookie dough and topped with vanilla buttercream. Mini chocolate chips add a simple finishing touch to these cupcakes.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Chocolate Cupcakes

• 140 g unsalted butter softened
• 175 g granulated sugar
• 1 large egg
• 1 egg yolk
• 120 ml buttermilk
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 125 g all-purpose flour
• 35 g cocoa powder
• 60 ml hot brewed coffee

For the Edible Cookie Dough

• 155 g all-purpose flour
• 115 g unsalted butter softened
• ¼ tsp salt
• 65 g granulated sugar
• 100 g light brown sugar
• 45 ml milk or cream
• 85 g mini chocolate chips

For the Vanilla Buttercream

• 285 g unsalted butter softened
• 300 g powdered sugar
• 1½ tsp vanilla extract
• ¼ tsp salt

Equipment

• Mixing bowls
• Electric hand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• 12-cup muffin pan
• Cupcake liners
• Ice cream scoop or spoon
• Piping bag
• Star piping tip
• Wire cooling rack
• Oven

Method

 

1. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
   
2. In another bowl, beat the softened butter and granulated sugar until creamy.
   
3. Add the egg and egg yolk, then mix until well combined.
   
4. Add the vanilla extract and mix until smooth.
   
5. Gradually add the dry ingredients to the wet mixture and mix until combined.
   
6. Add the buttermilk and mix until a smooth batter forms.
   
7. Add the hot brewed coffee and mix until evenly incorporated.
   
8. Divide the batter evenly among the prepared cupcake liners.
   
9. Bake at 350°F (175°C) for 17–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow the cupcakes to cool completely.
    
11. Using a piping tip or small cutter, make a hole in the center of each cupcake.
    
12. For the edible cookie dough, mix the softened butter, granulated sugar, brown sugar, milk, salt, flour, and mini chocolate chips until a smooth dough forms.
    
13. Fill the center of each cupcake with the edible cookie dough.
    
14. For the vanilla buttercream, beat the softened butter until creamy, then add the powdered sugar, vanilla extract, and salt and beat until light and fluffy.
15. Pipe the vanilla buttercream over the filled cupcakes.
    
16. Top with mini chocolate chips, then serve and enjoy.
    

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 6gFat: 27gSodium: 300mgFiber: 2gSugar: 43g

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Let us know how it was!

These cupcakes are a fun option when you want more than a standard chocolate cupcake. The hidden cookie dough center gives you a little surprise when you bite into one, and the vanilla buttercream keeps the chocolate and cookie dough flavors balanced. They are also easy to portion and serve as individual desserts.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.