Cookie Dough Cupcakes - Recipes Inspired by Mom

I’ve liked cookie dough for as long as I can remember. I think for me, it’s the yummy, almost crunchy flavor of the sugars, and the vanilla – that is so enticing. It’s just hard to resist going in for a spoonful when you’re making cookies at home. This recipe is made without eggs, and the flour is heated to eliminate any potential bacteria. So it’s perfectly safe, and delicious to eat!

I’ve used a cookie dough filling inside of cupcakes before – but I really wanted to create a FROSTING out of cookie dough for the top of my chocolate cupcakes. It needed to be soft enough to pipe on top of the cupcakes. This version worked perfectly. Of course feel free to just slather the frosting onto the cupcake with a knife if you prefer – but of course, take a taste! It’s just delicious!

You can make your own cupcakes, or even use a box mix. I made my Mom’s chocolate no-egg cake recipe, and this gave me 18 regular sized cupcakes. This recipe makes a super-moist cupcake. I made 3 different flavors of frosting – chocolate chip cookie dough, chocolate/chocolate chip cookie dough, and sugar cookie dough. They each made an amazing cookie dough flavored cupcake!

Preheat oven to 350 degrees. Next, prepare the flour for the frosting (to kill any bacteria). Pour 3 c of all purpose flour onto a cookie sheet lined with parchment. Spread out to cover. Bake for 5-7 min. Cool.

I do recommend that you sift this after baking – as it tends to “clump” after baking.

Chocolate no-egg cake batter:

2 c sugar
2 tsp baking soda
2 tsp baking powder
6 Tbsp cocoa powder
1 tsp salt
3 c flour
2 tsp vanilla
1 Tbsp white vinegar
1 c vegetable oil
1 1/2 c water

Combine all ingredients in a mixing bowl. (I tend to combine the dry ingredients first, then add the wet ingredients. Mix on med/high using a whisk attachment, until well blended, about 2-3 min. Scrape down the sides of the bowl.

Line cupcake pans with 18 paper liners. Fill with batter to about 3/4 full, using a large ice cream scoop. Bake for 18 – 22 min. My recipe above, always gives a signature “dent” in the center when it’s done! Test with a toothpick – it should come out clean when done. Cool completely.

Make the frosting next. 1 recipe will frost about 6-7 cupcakes. If you want to frost all of the cupcakes with the same frosting, triple the recipe.

Chocolate chip cookie dough frosting:

1/2 c unsalted butter, room temp
1/2 c packed light brown sugar
3 Tbsp granulated sugar
1/4 tsp salt
3-4 Tbsp milk
1/2 tsp vanilla
1/2 c mini semi sweet chocolate chips
1 c sifted flour, which has been heated to kill bacteria (see instructions above).

Combine butter, brown sugar, granulated sugar, and salt in a stand mixer with a whisk attachment. Beat until light and fluffy. Add milk and vanilla and blend. Add flour. Whip to desired texture for frosting – adding more milk if needed. Scrape down the sides. Stir in chocolate chips.

Chocolate/chocolate chip cookie dough frosting:

1/2 c unsalted butter, room temp
1 c granulated sugar
1/4 tsp salt
3-4 Tbsp milk
1/2 tsp vanilla
1/2 c mini dark chocolate chips or chopped dark chocolate
2/3 c all purpose flour (treated as above)
1/3 c cocoa powder

Combine butter, sugar and salt in a stand mixer with a whisk attachment. Beat until light and fluffy. Add milk and vanilla, and blend. Add flour and cocoa powder. Whip to desired texture for frosting – adding more milk if needed. Scrape down the sides. Stir in chocolate chips.

Sugar cookie dough frosting:

1/2 c unsalted butter, room temp
2/3 c granulated sugar
1/4 tsp salt
3-4 Tbsp milk
1/2 tsp vanilla
1/4 tsp almond extract
1/3 c chopped white chocolate chips
3 Tbsp rainbow jimmies
1 c all purpose flour (treated as above)

Combine butter, sugar and salt in a stand mixer with a whisk attachment. Beat until light and fluffy. Add milk and vanilla, and blend. Add flour. Whip to desired texture for frosting – adding more milk if needed. Scrape down the sides. Stir in jimmies til blended.

Now it’s time to decorate the cupcakes! I used a large piping bag, and a tip with a large round opening (Ateco 808). With this, all of your “chunky” additions will make their way through!