Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting Recipe

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Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!

You guys, the love for cookie dough over here is real. But we all know by now that we aren’t supposed to just eat raw cookie dough with a spoon, because of the risks with eating raw flour and raw eggs.

I know, I know. It’s just not fair!

Well I’ve come up with a few solutions to this conundrum, including my cookie dough truffles and my chocolate chip cookie dough dip recipes. Both are egg free and totally safe to eat straight up!

I wanted to keep it going with the cookie dough flavor, because my family just loves it! And while I love me some cookie dough ice cream, sometimes it’s nice to switch it up a bit.

So today, I bring you chocolate chip cookie dough cupcakes! These turned out beautifully and are topped with a creamy cookie dough frosting. Yum!

These cupcakes are light and fluffy and have a cookie dough frosting that is delicious and unique! These will be a hit for any chocolate cupcake lovers and cookie lovers!

You can even serve these with cookie dough ice cream for the ultimate sweet cookie dough treat!

These cupcakes are so delicious and look so fun out on the dessert table. These always go fast in my house and if you make them, be prepared for them to go quickly too!

How to Make Chocolate Chip Cookie Cupcakes

Step 1: Preheat oven to 350 degrees. Prepare cupcake pan with liners, set aside.

Step 2: Beat butter with sugar until smooth and fluffy (about three minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.

Step 3: In a small bowl, sift the flour and salt, baking powder, and baking soda together. (This step is very important). Add flour mixture, alternating with evaporated milk, in about three additions. Make sure not to over beat.

Step 4: Fold in chopped chocolate chip cookies. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes in preheated oven. Cupcakes are done when a toothpick inserted comes out clean. Allow cupcakes to cool for 15 minutes in the pan. Remove them and cool completely on a wire rack at room temperature.

How to Make Cookie Dough Frosting

Step 1: Beat butter, brown sugar, and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla, and milk. Continue to beat for about 3-5 minutes until fluffy.

Step 2: Add mini chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini Chips Ahoy Cookie. Enjoy!

Tips for Making Cookie Dough Cupcakes

• Don’t completely crush the cookies into crumbs for the cupcakes. You want them to be small cookie chunks.
• Skip the cookies altogether in the cupcakes and just use chocolate chips if you don’t want that crunchy texture.
• While normally you can skip the “sifting” of the flour, today’s recipe is very important to do that step. It keeps the cupcake light and fluffy!
• When mixing your dry ingredients together for the cupcakes, make sure not to over beat the mixture.
• Beat the cookie dough frosting ingredients together well for a creamy texture and delicious taste. The longer you beat it, the fluffier it gets!
• Make sure you allow the cupcakes to cool completely before decorating. Trust me, the wait will be worth it!
• I pipe the frosting on using Tip 2D of a decorator piping bag.

How to Store Chocolate Chip Cookie Dough Cupcakes

These cupcakes can be stored at room temperature in an airtight container for 3 to 5 days for best taste. There are so many fun cupcake carriers on Amazon, just for this reason!

Cookie dough cupcakes can also be made in advance and then stored in the freezer for up to 3 months.

I always prefer freezing unfrosted cupcakes and then adding fresh, creamy cookie dough frosting once the cupcakes have thawed.

How to Freeze Chocolate Chip Cookie Dough Cupcakes

To freeze these cupcakes, allow them to cool completely. Wrap each cupcake tight in plastic wrap and then slide them into a freezer safe plastic bag. Make sure they have enough room to breathe in there and aren’t packed in too tight.

When you’re ready to eat, allow them to thaw completely and then frost them and add your cookie garnish. These are so yummy!

What You Need To Make Chocolate Chip Cookie Dough Cupcakes

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients

• Unsalted Butter
• Granulated Sugar
• Large Eggs
• Vanilla extract
• Evaporated milk
• All-purpose Flour, sifted
• Baking powder
• Kosher salt
• Baking soda
• Chips Ahoy original cookies
• Brown sugar
• Kosher salt
• Powdered sugar

Tools

• Cupcake pan or muffin tins
• Large mixing bowl
• Cupcake paper liners
• Wire rack
• Electric mixer or stand mixer

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More Cupcake Recipes:

• Chocolate Cupcake Recipe
• Carrot Cake Recipe
• Watergate Cupcakes
• Pink Lemonade Cupcakes
• Grasshopper Cupcakes
• Pineapple Orange Cupcakes
• Hot Fudge Sundae Cupcakes
• More Cupcake Recipes

Yield: 24-30 cupcakes

Chocolate Chip Cookie Dough Cupcakes

Print

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!

Ingredients

For the Cupcakes:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup evaporated milk
• 2 1/2 cup all-purpose flour, sifted
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 15 Chips Ahoy original cookies, chopped

For the Frosting:

• 1 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 tsp kosher salt
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 3 Tbsp evaporated milk
• 1 cup mini chocolate chips
• 14-15 mini Chips Ahoy cookies (for garnish), broken in half

Instructions

1. For the cupcakes, preheat oven to 350 degrees.
2. Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
3. In small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture, alternating with evaporated milk, in about 3 additions.
4. Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
5. For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 509 Total Fat: 25g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 77mg Sodium: 229mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 1g Sugar: 52g Sugar Alcohols: 0g Protein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe Originally published June 17, 2012. Photos updated April 2019.

Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!

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