• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • HOME
  • BLOG
  • Recipe Index
  • Cookbook
  • ABOUT
  • CONTACT
  • PHOTOGRAPHY
  • Show
  • PRESS

The Candid Appetite

Where Cooking Meets Photography

Home » Desserts » Chocolate Chip Cookie Dough Cupcakes

February 1, 2019

Chocolate Chip Cookie Dough Cupcakes

Jump to Recipe

Chocolate Chip Cookie Dough CupcakesWhen I was a little kid I’d go to the grocery store with my mother and when we’d go down the cereal aisle, I’d BEG and PLEAD her for that mini chocolate chip cookie cereal. You know the one. Every kid’s dream come true. I’d grab the box and say, “please please please please please, I’ll never ask for anything again.” All I ever wanted was to eat a giant bowl of mini chocolate chips with milk first thing in the morning. Can you blame me? She’d of course always say no and we’d end up getting that bran cereal with raisins. Talk about a nightmare. Now as an adult I’m putting that cereal on top of cupcakes and eating them for breakfast, so I guess this means I’ve officially made it. These Chocolate Chip Cookie Dough Cupcakes are every cookie dough lover’s fantasy turned reality. The frosting will make you think you’re eating chocolate chip cookie dough straight from the fridge, but better because there’s no raw flour scare involved. Make them as soon as possible. 

Let’s start by whisking (or sifting, if you’re into that) together the flour, baking powder and salt until well combined. Set aside until ready to use.

Cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the egg yolks and vanilla, stirring until well-incorporated. 

**Tip: Whenever you’re baking, for the most part, it’s best to work with room temperature ingredients. The eggs will blend in better (and your cake’s texture) if they’re at room temperature.**

Add the dry ingredients, alternately with the buttermilk, starting and ending with the dry ingredients. 

**Tip: Make sure to only mix just until combined after each addition. You don’t want to over-mix the batter at this point, or else you’ll end up with a dry tough cake.**

Beat the egg whites in a separate bowl until stiff peaks form. Make sure you’re using a clean bowl and beaters because any residual oil or anything will prevent the whites from forming. Then add to the batter and fold in gently until just combined.

**Tip: Whenever you’re separating eggs, keep in mind that eggs separate a lot easier when they’re cold but the whites will beat up better when they’re at room temperature. I don’t know. Science. Baking.**

Gently fold in the chocolate. We’re using unsweetened chocolate for this because the cake and frosting are already sweet and you we don’t want to overdo it. 

**Note: You can grate the chocolate using the large holes of a box grater. You can also finely chop with a knife. You want the chocolate very fine so that it melts into the cake nicely. Using chocolate chips, would be okay, but I find that the chocolate flavor isn’t evenly dispersed that way and really you don’t want to take away from the frosting which is the star of the show.**

Divide the batter into a cupcake tin, lined with paper liners. I use an ice cream scoop to make sure they’re all the same size. Fill about 3/4 of the way up. Bake until golden brown and a toothpick inserted in the middle, comes out clean, about 15 to 18 minutes. Remove from the oven and allow to cool completely on a wire rack. 

In the meantime, let’s make the cookie dough frosting. Beat together the butter and sugar until light and fluffy, about 2 minutes. Stir in the vanilla, salt, milk and almond flour.

**Tip: Because we’re trying to replicate cookie dough and it’s raw, you can’t use ap flour, so you can either use almond flour, or if you can’t find it, oat flour would be great as well!**

Beat on high until fluffy and light, about 7 minutes. Then fold in the mini chocolate chips. At this point it’s done and you can go in with a spoon, but control yourself because we still have to frost the cupcakes.

Once the cupcakes have cooled, frost the cupcakes. Feel free to add as much or as little of the frosting on each cupcake. You can use a pastry bag or just an offset spatula if you want to make them look a bit more rustic. At the end of the day, it doesn’t really matter because they’ll be gone quicker than people can stare at them.

Once frosted, you can garnish the top with mini chocolate chips or you can use chocolate chip cookie cereal like I have. Or you can just leave them plain. A garnish is completely optional. 

 
Serve the cupcakes immediately or keep at room temperature if you plan on eating them within a few hours. Any leftover can be wrapped in plastic and stored in the fridge for up to 2 days. Just make sure you let them come to room temperature before you plan on serving them. They’ll taste better that way.

I’m in love with this cake recipe, yes I just said that the frosting is the star, but the cake can’t go unnoticed. You can turn it into a delicious layered cake, if you want to impress. Just double the batter recipe and divide it between two 9-inch cake round pans.

 
This cookie dough frosting could be great on any of your favorite cake recipes. Chocolate cupcakes topped with this frosting would be incredible as well. Red velvet with this cookie dough frosting would be great for valentine’s day!

Next time you’re craving a chocolate chip cookie, you might as well take that craving all the way and make these chocolate chip cookie dough cupcakes instead because if you’re going to eating dessert…you should go all the way.


Chocolate Chip Cookie Dough Cupcakes
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
These Chocolate Chip Cookie Dough Cupcakes are the perfect dessert for any and all cookie dough lovers and eaters out there! It's the ultimate sweet treat!
Author: The Candid Appetite
Serves: 12 cupcakes
Ingredients
Cake:
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • pinch of salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, separated
  • ½ teaspoon vanilla extracted
  • ½ cup buttermilk
  • 1½ ounces unsweetened chocolate, grated or finely chopped
Frosting:
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup light-brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup almond flour or oat flour
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup mini chocolate chips
  • ½ cup chocolate chip cookie cereal (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line a cupcake tin with paper liners and set aside.
  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
  3. Cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks ad vanilla and beat until combined. Stir in the flour mixture alternating between the buttermilk, mixing just until combined after each addition.
  4. In a separate bowl, beat the egg whites on high until stiff peaks form, about 5 minutes or so. Then add to the batter and fold until just combined. Fold in the chocolate and pour into the prepared cupcake tin, filling each about ¾ of the way up. Bake until golden and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Remove from the oven and allow to cool completely on a wire rack.
  5. To make the frosting, beat the butter and sugar until creamy, about 2 minutes. Stir in the vanilla, flour, salt and milk and beat on high until light and fluffy, about 7 minutes. Fold in the chocolate chips. Frost the cooled cupcakes and garnish with the cookie cereal, if using. Serve immediately. Any leftovers can be stored in the fridge, wrapped well with plastic wrap, for up to 2 days. Allow to come to room temperature before serving. Enjoy!
3.5.3251

 

Filed Under: Cupcakes, Desserts Tagged With: chocolate chip cookies, Cupcakes, Desserts

Reader Interactions

Comments

  1. AvatarAnnaliese says

    February 1, 2019 at 3:40 am

    This sounds incredible! Definitely saving this one!!

    xoxo A
    http://www.southernbelleintraining.com

    Reply
  2. AvatarNatalie says

    February 2, 2019 at 9:25 am

    I love chocolate chip cookie dough! These cupcakes look and sound marvelous ♥

    Reply
  3. AvatarEmily says

    February 4, 2019 at 1:29 pm

    I made these for a super bowl party, and they were a big hit! One note – I used almond flour in the frosting, and the texture was somewhat grainy initially. I’m not sure if I did something wrong, but after leaving in the fridge overnight, and it was much better the next day.

    Reply
    • AvatarJonathan says

      February 4, 2019 at 6:22 pm

      I’m so glad they were a hit! You did nothing wrong! Almond flour is just grainy because it’s ground up nuts. And the longer the frosting sits, the more moisture the almond flour will absorb which will soften it up, making it less grainy!

      Reply
  4. Avatarshivangi says

    February 5, 2019 at 2:37 am

    the recipe is really great. thanks for sharing

    Reply
  5. AvatarGayle says

    February 13, 2019 at 4:53 pm

    I made these last night for today’s Bake Sale Fundraiser. They were amazing. I didn’t like the texture of the frosting as it seemed grainy so swapped it out with a buttercream recipe. Note to self: I should read these reviews. That being said, they were adorable and a hit. Just had a friend text me – she bought one to take home to her husband. Thought she’d try just a little piece and ended up eating the whole thing! Recipe is a keeper. Will stick with the original frosting next time.

    Reply
  6. Avatarlana says

    November 4, 2019 at 3:04 am

    Congratulations on 10 years! Your photos are beautiful. Communication & Trust are the biggest things in relationship survival & you are absolutely right!! Thanks for sharing. 🙂

    Reply
  7. AvatarBondita says

    November 7, 2019 at 11:00 pm

    Looks delicious, definitely going to try it out.

    Reply
  8. AvatarBondita says

    November 7, 2019 at 11:12 pm

    I love choco chips cupcakes, will definitely try this out.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Stay Connected:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Search

Jonathan Melendez is an author, cook, baker, blogger, and food photographer. He lives in Los Angeles, California where he spends most of his time eating doughnuts.

Order My Cookbook!

 

Amazon | Barnes and Noble | Target | Indie Bound | iBooks | Google Books | Andrews McMeel

 

Subscribe To Receive New Recipes!

Latest On Instagram

jonjon33

Instagram post 2196045658696143626_4921597 Forget about avocado toast, I’m all about these Steak and Potato Toasts (with a horseradish cream sauce) from here on out. New recipe up on the blog! Link in profile!
Instagram post 2195313715545253478_4921597 Last year’s Edible Gingerbread Men Garland is still on my mind this year, and I’m here to remind you of its awesomeness!
Instagram post 2193865043150345423_4921597 Clean the house, but make it fashion. #candidlewks
Instagram post 2193146712252288193_4921597 If you’re like me and don’t like all the steps and time involved in making lasagna, then these Lasagna Tarts are for YOU. New recipe up on the blog. Link in profile!
Instagram post 2192412775800561405_4921597 These Baklava Thumbprint Cookies from last year are still a very good idea for this year’s cook tins.
Instagram post 2191688097167390887_4921597 Una torta della nonna per questa giornata di pioggia bagnata. Recipe in the blog archives!
Load More...

Doughnuts For The Win

Strawberry Rhubarb Doughnut Muffins

Drink Up, You Earned It

Champagne Margaritas
ALL CONTENT INCLUDING IMAGES © 2019 Jonathan Melendez The Candid Appetite. Don't Be Shady.