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Chocolate Chip Cookie Dough Cupcakes

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Chocolate chip cookie dough cupcakes with a chocolate chip cake and rich chocolate chip cookie dough frosting, topped with mini chocolate chips.

Four chocolate chip cookie dough cupcakes in light green cupcake liners on a wood table surrounded by mini chocolate chips.

These cupcakes are for all those chocolate chip cookie dough lovers to revel in. The cake itself is a chocolate chip cake, and it’s topped with a buttercream frosting that tastes just like cookie dough!

Cookie cupcakes are my favorite flavor of cupcakes. If you’re as big a fanatic as I am, here are some more cookie cupcakes to bake:

  • Butter
  • Brown Sugar
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Milk
  • Pure Vanilla Extract
  • Egg Whites
  • Shortening
  • Confectioners’ Sugar
  • Mini & Regular-Sized Semi-Sweet Chocolate Chips
An overhead view of four chocolate chip cookie dough cupcakes in light green cupcake liners topped with mini chocolate chips. They're sitting on a warm wood table.
  • Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners.
  • In a stand mixer with a paddle attachment, or a bowl with a hand mixer, cream butter and sugar together. Add vanilla extract. Sift or whisk together flour, baking powder, and salt. Begin slowly adding dry ingredients and milk, alternating until each is well blended. Add chocolate chips and stir to combine with a spatula or large spoon.
  • In a separate bowl, add egg whites and whip until they form stiff peaks. Fold egg whites gently into the batter.
A process shot of a silver mixing bowl with a black spatula and cookie dough cupcake batter on a wood table next to a light gray napkin.
A process shot of two muffin pans with cupcake liners filled with cookie dough cupcake batter on a wood table with a light gray napkin under one of the pans.
  • Fill each cupcake liner with approximately 3 tablespoons of batter.
A process shot of two muffin pans with cupcake liners filled with baked chocolate chip cookie dough cupcakes on a wood table with a light gray napkin under one of the pans.
A wire cooling rack with chocolate chip cookie dough cupcakes next to a small bowl of mini chocolate chips on a warm wood table.
  • Bake for 15-18 minutes until cupcakes are cooked through the center. Test with a toothpick in the center of a cupcake to check for doneness or lightly press the tops of the cupcakes to see if they spring back. Allow to fully cool before icing.
  • Spread the flour out on a baking sheet in a thin layer and bake in the oven at 350℉ for 5-10 minutes, until it reaches 160℉. This is for food safety and should not be skipped. This kills any harmful bacteria. Let the flour fully cool.
  • Cream together butter, shortening, and brown sugar until it’s light and fluffy. Add vanilla extract and 2 tablespoons of milk.
  • Slowly add confectioners’ sugar and flour. If too thick, add an additional tablespoon of milk.
A large silver mixing bowl with chocolate chip cookie dough frosting with a black spatula over a wood table.
A wire cooling rack with one chocolate chip cookie dough cupcake in focus. A hand is sprinkling mini chocolate chips on top of the frosting.
  • Mini chocolate chips can be mixed into the frosting, or they can be sprinkled on top. If you plan to pipe the frosting in an icing bag, I recommend sprinkling the chocolate chips on top of each cupcake because the tiny morsels easily clog icing tips.

Decorating Cupcakes

I used Wilton’s 6B tip for these cupcakes in the photos, but you can also use 1M, which is more versatile and allows you to pipe a taller stack of frosting.

A chocolate chip cookie dough cupcake with the cupcake liner opened and a bite taken out of the cupcake in focus. Two Chips a'Hoy cookies sit next to the cupcake.

If you plan to use decorator tips, I recommend not adding chocolate chips to the frosting. The mini chocolate chips clogged the tips, and even with the largest tip opening, I still had trouble.

The best way to go about this is to decorate the cupcake and then sprinkle mini chocolate chips on top.

Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!

Several chocolate chip cookie dough cupcakes in light green cupcake liners on a wood table. Two Chips a'Hoy cookies sit next to the cupcakes. In the blurred background a small light green bowl of mini chocolate chips sits next to the cupcakes.
Four chocolate chip cookie dough cupcakes in light green cupcake liners on a wood table surrounded by mini chocolate chips.

Chocolate Chip Cookie Dough Cupcakes

Tiffany
Chocolate chip cookie dough cupcakes with a chocolate chip cake and rich chocolate chip cookie dough frosting, topped with mini chocolate chips.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Desserts
Cuisine American
Servings 24 Cupcakes
Calories 349 kcal

Equipment

Ingredients
  

Chocolate Chip Cupcakes

  • ½ cup Butter
  • 1 ½ cups Light Brown Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1 ¼ cups Milk
  • 2 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 4 Egg Whites
  • ¾ cup Mini or Regular Semi-Sweet Chocolate Chips

Chocolate Chip Cookie Dough Frosting

  • ½ cup Butter
  • 2 tablespoons Shortening
  • 1 cup Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2-3 tablespoons Milk
  • ½ cup All-Purpose Flour
  • 3 cups Confectioners' Sugar
  • ¼ cup cups Mini Chocolate Chips for topping

Instructions
 

Chocolate Chip Cupcakes

  • Preheat oven to 350℉. Line muffin pans with cupcake liners.
  • In a stand mixer with a paddle attachment, or a bowl with a hand mixer, cream butter and sugar together. Add vanilla extract. Sift or whisk together flour, baking powder, and salt. Begin slowly adding dry ingredients and milk, alternating until each is well blended. Add chocolate chips and stir to combine with a spatula or large spoon.
  • In a separate bowl, add egg whites and whip until they form stiff peaks. Fold egg whites gently into the batter.
  • Fill each cupcake liner with approximately 3 tablespoons of batter. Bake for 15-18 minutes until cupcakes are cooked through the center. Test with a toothpick in the center of a cupcake to check for doneness, or lightly press the tops of the cupcakes to see if they spring back. Allow to fully cool before icing.

Chocolate Chip Cookie Dough Frosting

  • Spread the flour out on a baking sheet in a thin layer and bake in the oven at 350℉ for 5-10 minutes, until it reaches 160℉. This is for food safety and should not be skipped. Let the flour fully cool.
  • Cream together butter, shortening, and brown sugar until it's light and fluffy. Add vanilla extract and 2 tablespoons of milk. Slowly add confectioners' sugar and flour. If too thick, add an additional tablespoon of milk.
  • Mini chocolate chips can be mixed into the frosting, or they can be sprinkled on top. If you plan to pipe the frosting, I recommend sprinkling the chocolate chips on top of each cupcake because the tiny morsels easily clog icing tips.

Nutrition

Calories: 349kcalCarbohydrates: 55gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 23mgSodium: 166mgPotassium: 136mgFiber: 1gSugar: 41gVitamin A: 264IUCalcium: 67mgIron: 2mg

More Cupcakes

5 from 1 vote (1 rating without comment)

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