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–+ servings
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