Vanilla cupcakes with a chocolate chip cookie dough center, and chocolate chip cookie dough frosting! These Chocolate Chip Cookie Dough Cupcakes are insane with chocolate chip cookie glory!
Last, but not least. These Chocolate Chip Cookie Dough Cupcakes cupcakes. It’s impossible to tire of brown sugar, butter, and chocolate chips, right?
I felt like I needed to fill a gap between sharing summery recipes and fall recipes (read: pumpkin recipes). August starts to feel like summer is over, so who wants to look at strawberry and citrus recipes anymore? Like a Strawberry Lemonade Coffee Cake, for example. Nobody cares about that now. (Oops.)
However, it feels just a smidge, but only a smidge, too soon to share pumpkin recipes. I got on a serious roll with chocolate chip cookie dough desserts, as my tendency is to beat something to death, and then I thought these would be good neutral recipes to fill an awkward seasonal shift.
Maybe I’m wrong. Maybe it’s not too soon for pumpkin. Is it ever too soon? Pinterest is bonkers with pumpkin already. P.S. Follow me here. 😉
And I purchased 4,967,458 fall candles from Bath & Body Works that all claim to contain pumpkin fragrance as one of the notes.
All of this having nothing to do with these Chocolate Chip Cookie Dough Cupcakes though. Movin’ on.
These chocolate chip cookie dough recipes all share the same basic proportions for the dough. And they all require that the dough be scooped into balls. A suggestion: if you want to make any of the three, make and freeze the chocolate chip cookie dough balls ahead of time so they are teed up and ready to go.
Your worst case scenario is that you have safe-to-eat chocolate chip cookie dough balls in your freezer just sitting there, but that you can enjoy at your every whim. Yes, that’s your worst case. Not a bad “problem” to have.
Best case: you have much of the prep work done for making any of the three chocolate chip cookie dough desserts. Convenient, no?
These Chocolate Chip Cookie Dough Cupcakes are simple vanilla cupcakes (*cough*, cake mix), and all I did was gently set a frozen chocolate chip cookie dough ball right on top in the center. That’s it. Bake them according to box instructions. The cookie dough melts some, sinks a little, but stays mostly cohesive, so you have a big hunk of chocolate chip cookie dough in the middle of your cupcake. Yum.
It gets better. So.much.better. The frosting is chocolate chip cookie dough frosting. Essentially, more brown sugar, butter, and chocolate chips. The frosting ingredients are not all that different from the cookie dough, but different proportions. The frosting is very fluffy and airy, without losing any of the richness or flavor of a chocolate chip cookie.
It’s not wrong to consider a total chocolate chip cookie dough buffet. You should definitely do that.
Chocolate Chip Cookie Cupcakes with Cookie Dough Frosting
For cookie dough:
- 1/3 c. butter softened
- 1/3 c. packed brown sugar
- 3 tbsp. sugar
- 1/2 c. flour
- 1/3 c. powdered sugar
- 1/3 c. mini semi-sweet chocolate chips
- 1 box vanilla cake mix
- 1 c. water
- 1/2 c. oil
- 3 eggs
- 1/2 c. unsalted butter softened
- 1 c. packed brown sugar
- 1 tsp. vanilla
- 1 c. flour
- 3 tbsp. water
- 1 c. mini semi-sweet chocolate chips
For cookie dough:
In a small mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
Fold in chocolate chips.
Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
Freeze until solid. Overnight is best.
Prepare cake mix according to package instructions. For me, this meant combining the cake mix, water, oil, and eggs.
Place paper liners in 18 muffin cups. Fill them 2/3-full with cupcake batter.
Place a frozen cookie dough ball gently on top of the batter in the center of each muffin cup. Do not press it down or cover it with batter. It will sink a bit as the cupcakes bake.
Bake at 350 degrees for 18-22 minutes, or until the edges are golden brown, and a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing cupcakes to wire racks to cool completely.
In a large mixing bowl, cream the butter and brown sugar, beating until fluffy.
Add vanilla and flour.
Add water, adding more if needed to achieve desired consistency.
Beat until fluffy, about 3 minutes.
Fold in chocolate chips.
Spread onto cupcakes.
Store cupcakes in refrigerator. Enjoy!
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