Chocolate Chip Cookie Dough Cupcakes


Ready for a monster of a dessert?  All right.  Hold on to your seats…because here it is.

You may have seen these floating around the blogosphere.  I experienced them firsthand when Annie brought in a batch for a birthday at work…and let me just say…I was waiting, (just waiting) for another opportunity to experience these again.  Now, a caveat:  these are not for those of you who have a hard time with sweets.  Because this is an in-your-face over-the-top cupcake.

This is a chocolate chip cupcake….with a surprise cookie dough center..topped with a brown sugary buttercream…and then (to make it completely offensive) a mini chocolate chip cookie is what tops the whole thing off.  But, before you make these, there are a few things you should know.  This isn’t a dessert you should attempt the night before.  These cupcakes are a little bit of a time investment (but totally worth it, in my humble opinion), so stagger out your baking process.  Make your mini chocolate chip cookies one or two days in advance.  The filling can also be made in advance and refrigerated.  And, while we’re talking about the filling, one of the reasons why I like this recipe in particular is the fact that the filling is egg-free…meaning if you are a bit skittish about eating raw eggs in cookie dough, you are in the clear with these cupcakes.  The brown sugar buttercream frosting?  It’s made with a lot of brown sugar, so it retains a bit of that grainy brown sugary texture, so if you want a super creamy and smooth frosting, you could substitute in a simple vanilla buttercream.  Because there is a lot of butter in this recipe, the cupcake liners may bleed through a little (hence the extra liner), so if you have cheap liners you want to get rid of…use those and then use your pretty liners for the outer layer.  Either way, if you are looking for a piece of pure cupcake extravagance, I would advise making these as soon as possible.

But make sure you have a glass of milk nearby.

Chocolate Chip Cookie Dough Cupcakes

Servings: 24 cupcakes



For the cupcakes:

24 tablespoons (3 sticks) unsalted butter, at room temperature

1 and 1/2 cups light brown sugar

4 large eggs, at room temperature

2 and 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup milk**I used skim because that’s what I had on hand.

2 teaspoons vanilla extract

1 cup semisweet chocolate chips**regular or mini size


For the cookie dough filling:

4 tablespoons (1/2 stick) unsalted butter, at room temperature

6 tablespoons light brown sugar

1 cup plus an additional 2 tablespoons all-purpose flour

7 ounces sweetened condensed milk**I could only find a 14-ounce can at the store.  I just eyeballed it and used about half.

1/2 teaspoon vanilla extract

1/4 cup semisweet (or bittersweet) chocolate chips**You can use either mini or chopped chocolate pieces. I ran out of mini chocolate chips, so I just chopped up some bittersweet chocolate.


For the brown sugar frosting:

24 tablespoons (3 sticks) unsalted butter, at room temperature

3/4 cup light brown sugar

3 and 1/2 cups confectioners’ (powdered) sugar

1 cup all-purpose flour

3/4 teaspoon salt

3 tablespoons milk

2 and 1/2 teaspoons vanilla extract


For garnish:

Mini chocolate chip cookies***I baked mine for about 12 minutes total, but I checked them frequently to ensure that I didn’t overbake them.

Additional mini chocolate chips



1. For the cupcakes:  Preheat the oven to 350 degrees.

2. Line your cupcake pans with the liners of your choice.

3. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 2-3 minutes.

4. Reduce the speed to low and add the eggs, one at a time, and mixing well after each addition.  Scrape down the sides of the bowl as necessary.

5. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

6. With the mixer still on low speed, add the flour mixture to the butter/brown sugar, alternating with the milk in thirds…beginning with and ending with the flour mixture.

7. Add the vanilla to the cupcake batter and mix until combined.

8. Add the chocolate chips to the mixture and gently stir them in with a spatula.

9. Divide the batter evenly among your cupcake pans and bake until a tester inserted into the centers comes out clean, about 18-20 minutes total, rotating and switching the pans halfway during the baking time.

10. Remove the cupcakes from the oven and let cool completely.

11. For the cookie dough filling: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.

12. Reduce the mixer speed to low and add the flour, sweetened condensed milk, and vanilla, mixing thoroughly.

13. Gently stir in the chocolate chips until completely mixed.  Cover the filling with plastic wrap and refrigerate until firm. **If you make this ahead of time, be sure to pull the filling out of the fridge about an hour before using so it can be easily scooped into the cupcakes.

14. For the brown sugar frosting:  In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 2-3 minutes.

15. Reduce the mixer speed to low, and slowly add the confectioners’ sugar until completely combined.

16. Add the flour and salt.

17.  Add the milk and vanilla extract, mixing until well combined and smooth.

18.  For the assembly (my favorite part!):  Using a sharp paring knife, very carefully cut a cone-shaped portion out of the top of each cupcake.  ***You can discard these or snack on them relentlessly like I did.

19. Using a melon baller or your hands, gently scoop or roll about a tablespoon of the cookie dough filling (just eyeball it) and place it in the coned out portion of the cupcake.

20. Pipe the frosting over the top of each cupcake, using your desired pastry tip (I used my personal favorite, my Wilton 1M).

21.  Top each cupcake with a cookie and some chocolate chips!

Source:  Recipe directly from Annie’s Eats.  Original recipe inspired by Hello, Baker!.  Original cake recipe adapted from Cupcake Bakeshop, frosting from The Cupcake Review and How to Eat a Cupcake.


July 14, 2011 - 5:20 am

Lauren at Keep It Sweet - I really need to try these already, they sound and look amazing!

July 14, 2011 - 6:42 am

Tina@flourtrader - These are fabulous! Great for entertaining, especially kids. Who does not like choc chip cookie dough-Yum!

July 14, 2011 - 8:07 am

Caroline @ chocolate and carrots - Wow…you weren’t kidding about a monster of a dessert! These look to die for…milk in hand. 😉

July 14, 2011 - 8:11 am

Medeja - Decoration and presentation are so lovely.. They look very cute!

July 14, 2011 - 9:34 am

DessertForTwo - I don’t know if I could be trusted with 24 of these babies laying around. I’d have to scale it down to serve 2 🙂

July 14, 2011 - 11:19 am

natalie (the sweets life) - I’ve been waiting for an excuse to make these—each time someone posts them I drool a little more 🙂

July 14, 2011 - 11:37 am

Lauren @ Chocolate, Cheese and Wine - Wow – these look fabulous! Probably the most impressive cupcake I have ever seen.

July 14, 2011 - 4:14 pm

Jason - I was fortunate enough to indulge in these mind-blowing delicacies. My only complaint: I was not forewarned that I would be incapacitated for several hours following ingestion. Delicious.

July 14, 2011 - 5:09 pm

Lucy - Oh my these cupcakes look so good! Such a treat 🙂

July 14, 2011 - 6:43 pm

Whats the difference between pastry flour and regular all purpose flour? - […] The Curvy Carrot » Chocolate Chip Cookie Dough Cupcakes […]

July 15, 2011 - 5:27 am

Apron Appeal - I made these for an event surrounding my brother’s wedding and wooo EEE are they sweet! I want to try them again & see if I can cut back on the sweet factor. We were walking around with a sugar buzz for a while after downing these yum-o cupcakes.

July 15, 2011 - 10:58 pm

Maureen - Just one word…


July 26, 2011 - 11:05 am

a post about how I haven’t been posting. « Baker Meg - […] then….I’m going to look at this photo and become inspired by chocolate chip cookie […]

August 9, 2011 - 8:52 am

Katie - These sound amazing – I’m going to make them for a birthday party this week!

September 5, 2011 - 5:02 am

The Curvy Carrot » Chocolate Chip Cupcakes - […] requested a chocolate chip cupcake, and I was delighted to provide it.  I had previously tried the Chocolate Chip Cookie Dough cupcake, and I consider this the cute little cousin of that cupcake flavor.  These are […]

January 22, 2012 - 12:23 pm

Melissa - These cupcakes are delicious! My kids love them; I can’t wait to take some to work tomorrow. Thanks for sharing.