Description
Indulgent cookie dough cupcakes blend classic comfort with playful sweetness, creating a dessert that dances between nostalgic memories and modern baking creativity. Sweet chocolate chip cookie chunks nestled inside moist vanilla cupcakes promise pure deliciousness you cannot resist.
Ingredients
Scale
Cupcake Base:
- 2 1/2 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (170 grams) butter, softened
- 2 cups (400 grams) sugar
- 2 eggs
- 2 tablespoons vanilla extract
- 1 1/4 cups (300 milliliters) milk
Cookie Dough Filling:
- 1 cup (227 grams) butter, softened
- 2 cups (240 grams) powdered sugar
- 3/4 cup (90 grams) flour (heat-treated for safety)
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 cup mini chocolate chips
Whipped Cream Topping:
- 2 tablespoons water
- 1 teaspoon gelatin
- 2 cups (480 milliliters) cold heavy whipping cream
- 1 1/4 cups (150 grams) powdered sugar
Instructions
- Heat oven to 350°F (175°C) and arrange paper liners in a cupcake tin.
- Combine flour, baking powder, and salt in a separate mixing bowl, then set aside.
- Cream butter and sugar in a large bowl until smooth and airy.
- Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract.
- Gradually fold dry ingredients and milk into the mixture, ensuring even distribution and ending with dry ingredients.
- Distribute batter evenly into cupcake liners, filling approximately two-thirds full.
- Bake for 18-22 minutes until a toothpick emerges clean when inserted.
- Allow cupcakes to cool completely before filling.
- Whip butter and powdered sugar until creamy and smooth.
- Incorporate flour, vanilla extract, and molasses, then gently fold in chocolate chips.
- Create a small cavity in each cupcake’s center and fill with prepared cookie dough mixture.
- Sprinkle gelatin over water and let rest for 5 minutes, then microwave briefly until dissolved.
- Whip heavy cream and powdered sugar in a chilled bowl until soft peaks develop.
- Gradually stream gelatin mixture while continuing to beat until stiff peaks form.
- Pipe whipped cream frosting generously over cupcakes.
- Optional: Decorate with mini chocolate chips or drizzled melted chocolate.
- Serve and relish your delectable creation.
Notes
- Ensure butter is at room temperature for smooth, creamy mixing of cake batter.
- Use an ice cream scoop for perfectly even cupcake portion sizes.
- Create cleaner cookie dough filling by chilling mixture before inserting into cupcake centers.
- Stabilize whipped cream with gelatin to maintain frosting structure and prevent weeping, especially during warm weather.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 397 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 67 mg