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!
12mini Chips Ahoy cookiesfor garnish, broken in half
Instructions
For the cupcakes, preheat oven to 350 degrees.
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.
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.
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.
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!
Notes
Don’t completely crush the cookies into crumbs for the cupcakes. You want there 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!
Beat the cookie dough frosting ingredients together well for a creamy texture and delicious taste. The longer you beat it, the fluffier it gets!