Chocolate Chip Cookie Dough Cupcakes

Name: Chocolate Chip Cookie Dough Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour (6.35 ounces); 1 1/4 teaspoons baking powder; 1/4 teaspoon fine salt; 1 cup granulated sugar; 1 stick (4 ounces) unsalted butter, at room temperature; 1 large egg plus 1 egg yolk; 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 sticks (8 ounces) unsalted butter, at room temperature; 3/4 cup light brown sugar; 1 1/4 cups all-purpose flour; 1/2 teaspoon fine salt; 1 teaspoon vanilla extract; 3 to 4 tablespoons milk (any kind); miniature chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
12 cupcakes
Course
Dessert
Cuisine
American

Chocolate Chip Cookie Dough Cupcakes

Joshua Davis

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Chocolate Chip Cookie Dough Cupcakes are the ultimate sweet treat and perfect for any occasion!

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Ingredients

Servings

For the yellow cupcakes:

1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (4 ounces) unsalted butter, at room temperature
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1/2 cup sour cream

For the chocolate chip cookie dough frosting:

2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup light brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk (any kind)
miniature chocolate chips

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Instructions

For the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, sift the flour and baking powder. Add in the salt.
In the bowl of an electric mixer, beat the sugar and butter on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well combined. Add the sour cream and then the flour mixture, beating well after each addition. Continue beating for another minute, or until the batter is thoroughly mixed.
Fill each muffin cup 2/3 full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan on a rack before removing the cupcakes to the rack to cool completely.

For the frosting:

In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and vanilla and beat until very smooth and creamy, about 3 minutes. Add in the flour and salt and beat until combined. Add in the milk, 1 tablespoon at a time, until you reach the desired consistency.
Spread or pipe the frosting onto the cupcakes. Sprinkle with the chocolate chips. Serve or store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.