Cookie Dough Cupcakes

Nut-free option 

If you’ve never paired vanilla cake with chocolate chip cookie dough, you’re missing out. This recipe stuffs (and tops!) frosted vanilla cupcakes with edible cookie dough.

Cookie Dough Cupcakes are a delightful fusion of two beloved treats: cupcakes and cookie dough. These delightful creations feature a moist and fluffy cupcake base that’s enriched with a hint of vanilla. The magic happens when you take a bite and discover a hidden pocket of edible chocolate chip cookie dough nestled in the center of the cupcake.

The cupcakes are topped with a luscious and creamy frosting, usually a vanilla buttercream, which complements the sweetness of the cookie dough perfectly. This frosting not only adds a beautiful finishing touch but also balances the flavors in each bite.

What truly sets Cookie Dough Cupcakes apart is their playful and enticing appearance. The cookie dough center and often cookie dough garnish on top make them instantly recognizable and irresistible. These cupcakes are a favorite among both children and adults, as they offer the nostalgic comfort of eating raw cookie dough in a safer and more enjoyable way.

Cookie Dough Cupcakes are perfect for special occasions, birthday parties, or simply when you’re craving a unique and indulgent dessert. They combine the best of both worlds, creating a delightful dessert experience that satisfies your sweet tooth and leaves you with a smile. Enjoy these treats as a delightful surprise for your taste buds and a fun twist on traditional cupcakes.

PREP TIME: 40 minutes, plus prep time for cookie dough

COOK TIME: 16 to 20 minutes

YIELD: about 14 cupcakes

INGREDIENTS:

CUPCAKES

• 1 cup (240 ml) soy milk, at room temperature
• 1 tbsp (15 ml) apple cider vinegar, white vinegar or lemon juice
• 1⅔ cups (190 g) cake flour (spooned and leveled or weighed)
• 1 cup (200 g) granulated sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅓ cup (80 ml) canola oil
• 1½ tsp (7 ml) pure vanilla extract

FROSTING

• ½ cup (1 stick [113 g]) vegan butter, at room temperature
• 2 cups (250 g) powdered sugar
• 1½ tsp (7 ml) soy milk, or nondairy milk of choice, plus more as needed
• 1 tsp pure vanilla extract

COOKIE DOUGH

• ½ batch Edible Chocolate Chip Cookie Dough

INSTRUCTIONS:

For the Cupcakes

1. Preheat the oven to 350°F (180°C) and line two cupcake pans with 14 cupcake liners.
2. In a medium-sized bowl, whisk together the milk and vinegar, then set aside for 10 to 15 minutes, until curdled.
3. Sift the cake flour into a large bowl. Add the sugar, baking soda, baking powder, and salt to the flour and whisk to combine.
4. Add the canola oil and vanilla to the milk mixture and mix. Pour the milk mixture into the flour mixture and mix until just combined.
5. Pour about 3 tablespoons (45 ml) of batter into each cupcake liner (add or remove cupcake liners depending on the quantity of batter). Bake for 16 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with only crumbs. Remove from the oven and set aside to cool completely.

For the Frosting

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, scraping the sides as necessary.
2. Add the powdered sugar, milk, and vanilla, and beat until smooth and creamy. Stir in more milk, 1 teaspoon at a time, as needed, until a smooth but thick consistency is reached.

To Assemble the Cupcakes

1. Press a small hole into the center of each cupcake. Stuff each hole with a bit of cookie dough.
2. Transfer the frosting into a piping bag fitted with a large drop flower tip or decorating tip of choice. Pipe a large swirl onto each cupcake.
3. Divide the remaining cookie dough into 14 balls (or as many balls as there are cupcakes) and top each cupcake with a ball of cookie dough. Enjoy your delicious Cookie Dough Cupcakes!