Edible Cookie Dough Cupcakes Recipe

This edible cookie dough cupcakes recipe is going to quickly become a favorite in your circle. They are rich and chocolatey and they have the surprise filling in the middle. You can’t go wrong with a show-stopper recipe like this.

This recipe has a ton of flavor but uses everyday ingredients to make. Chances are, you will have everything you need to make this recipe without making a huge grocery run.

An overhead image of frosted cookie dough cupcakes on a wooden cutting board against a marble surface.
Grab the kiddos and head to the kitchen to make these fun cookie dough cupcakes.

RELATED READING: The Easiest Chocolate Cupcake Recipe EVER

Here at Ruffles and Rain Boots, we have been making cupcakes for years and we get excited when we think outside the box for a new recipe. Who wants a plain chocolate cupcake when we can add a few surprise ingredients and you have a masterpiece on your hands!

Get Cupcake Recipes, Freebies, and More!

Love cupcakes and want free recipes?

Get the Internet’s most popular vanilla cupcake recipe, piping tips and hacks, an easy, tasty frosting that WOWS, and the weekly email.

Just as I was making a batch of chocolate chip cookies, I wondered how it would taste if we topped a chocolate cupcake with it. Turns out, it is the most delicious cupcake around. Trust me, no one was more surprised than I was when I tasted this magnificent treat.

If you need time to gather your ingredients for this recipe, bookmark this page to make it easy to come back to when you are ready.

A vertical close up of a frosted cookie dough cupcake on a wooden cutting board, surrounded with more cupcakes.
Even the most novice baker can easily master this cookie dough cupcakes recipe.

As an Amazon Associate, I could earn from qualifying purchases. There may be affiliate links within this article.

Why These Cupcakes Are The Perfect Sweet Treat

They are stunning! I just love a cupcake that has a little bit of extra love added to it. With the edible cookie dough and the mini chocolate chips on the frosting, they are hard to resist.

And, they are deceptively easy to make. You might think this is going to be a labor-intensive recipe, but it isn’t at all. Each of the three main parts you need to make takes no more than 5-10 minutes, excluding baking and cooling time.

It’s a clever mash-up of recipes that you just don’t see very often. We combined a cupcake and cookie dough, making this a recipe that gives you more bang for your buck!

They are perfect for a party or other get-together. You will be the star of the evening with this cupcake recipe in hand.

A vertical close up of a frosted cookie dough cupcake that has been cut in half, next to a wooden cutting board, surrounded with more cupcakes.
This Edible Cookie Dough Cupcakes Recipe is just what your next family meal or get-together needs. It is easy to make and bursting with flavor.

RELATED READING: How To Make Marscapone Frosting (You Should Try It)

  • You need to heat treat the flour for the edible cookie dough in this recipe.  This is because the flour is not baked like in cupcakes or a cake. Raw flour may contain bacteria like E. coli and Salmonella as well as other contaminants that can cause food-borne illnesses.
  • Cupcakes can be stored in an airtight container for three days in the fridge or frozen for three months. 
  • You can make the edible cookie dough and eat it as a snack on its own. I know when I was a kid, I loved eating mom’s cookie dough.
  • If the cookie dough is too sweet for you, add about 1/4 teaspoon of salt. This will help overcome the sweetness factor.
A square close up of a frosted cookie dough cupcake on a wooden cutting board, surrounded with more cupcakes.
Treat yourself to the ultimate dessert with our easy-to-make Cookie Dough Cupcake Recipe today.

RELATED READING: Chocolate Mint Cake Mix Cookies (So Decadent and Easy)

Ingredients For the Chocolate Cupcakes

Below are the ingredients we used to make the chocolate cupcakes, edible cookie dough, and frosting. Check your pantry and fridge before you head to the store. For information on our caution to adding raw flour to edible cookie dough, read our tips section above.

  • Unsalted butter softened
  • Sugar
  • Egg
  • Egg yolk
  • Buttermilk
  • Vanilla
  • Baking powder
  • Baking soda
  • Salt
  • Flour
  • Cocoa powder
  • Brewed coffee
Ingredients for the edible cookie dough cupcakes against a marble background.

Keep this page open and follow the simple steps below, using the comments section for any questions. If you prefer a printable version, please scroll down.

Preheat the oven to 350 degrees.  Insert liners into the cupcake pan and set aside.

A large metal mixing bowl filled with butter and sugar against a marble surface.

In a large mixing bowl, use an electric hand or stand mixer and combine the butter and sugar.  Mix until light and fluffy.

A large metal mixing bowl filled cupcake batter and an egg and an egg yolk, against a marble surface.

Add in the egg, egg yolk, and vanilla.  Combine thoroughly.

A large metal mixing bowl filled cupcake batter dry ingredients against a marble surface.

In the mixing bowl, add the buttermilk, flour, cocoa powder, baking powder, baking soda, and salt.  Combine until well mixed.  Stop the mixer midway through mixing and scrape the sides and mix again.

A large metal mixing bowl filled cupcake batter and coffee against a marble surface.

Mix in the coffee. 

Fill the cupcake liners about ⅔ full.  Bake the cupcakes for approximately 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

  • Flour
  • Unsalted butter softened
  • Salt
  • Sugar
  • Brown sugar
  • Milk
  • Mini chocolate chips
The ingredients for the edible cookie dough against a marble backgroud

Heat treat the flour by spreading it on a baking sheet and baking for 15 minutes at 350 degrees.  Allow to cool before proceeding.

A large baking pan filled with flour against a marble background.

Cream together the butter, sugar, brown sugar and vanilla. 

A large metal mixing bowl filled with butter, sugar, brown sugar and vanilla, against a marble surface.

Add in the flour and mix well.  Stop midway and scrape down the sides and mix again.

A large metal mixing bowl filled with edible cookie dough and flour against a marble surface.

Mix in the milk and combine until smooth. 

A large metal mixing bowl filled with edible cookie dough dry ingredients and milk against a marble surface.

Fold in the mini chocolate chips with a spatula.  Refrigerate until ready to assemble the cupcakes.

A large metal mixing bowl filled with edible cookie dough and mini chocolate chips against a marble surface.

Ingredients for Buttercream Frosting (and Steps)

  • Unsalted butter softened
  • Powdered sugar
  • Vanilla
  • Salt
  • Mini chocolate chips

If you want to use a store-bought frosting for this step, feel free – it will still taste delicious and save you some time. I prefer to make a homemade buttercream (it is very easy).

Ingredients for the edible cookie dough cupcakes frosting.

In a large mixing bowl, use an electric hand or stand mixer and combine the butter, salt, and vanilla.  Mix until well combined.

A large metal mixing bowl filled with butter, salt and vanilla against a marble surface.

Add in the powdered sugar and mix on low speed until combined.  Increase the speed to medium-high and mix for about 1 minute or until the frosting is fluffy and smooth.  Transfer to a piping bag fitted with a large star tip.

A large metal mixing bowl filled with frosting and powdered sugar against a marble surface.

Once the cupcakes are cool, scoop a tiny bit out of the center of each cupcake.

A metal baking rack with unfrosted cupcakes with small holes in the top, next to a bowl of edible cookie dough and a bowl of mini chocolate chips.

Fill the cupcakes with a dollop of cookie dough. 

A metal baking rack with unfrosted cupcakes with edible cookie dough on top, next to a bowl of edible cookie dough and a bowl of mini chocolate chips.

Pipe a mound of frosting over the cookie dough by going in a spiral motion to create a cone shape. 

A metal baking rack with frosted cupcakes, next to a bowl of edible cookie dough and a bowl of mini chocolate chips.

Sprinkle with additional mini chocolate chips and serve. 

An overhead image of the completed edible cookie dough cupcakes, next to a bowl of edible cookie dough and mini chocolate chips against a marble background.
  • Pillsbury has tweaked its original cookie dough recipes so they are safe to eat raw. Look for their “safe to eat raw” seal.
  • If you are short on time when making this cookie dough cupcake recipe, go ahead and grab the Pillsbury chocolate chip cookie dough and use that as a substitute for the homemade version.
  • If you have a bit of the cookie dough sticking up from the hole in the center of the cupcake, that is fine. When you frost the cupcake, this will be hidden from view.
  • You want to fold the chocolate chips into the cookie dough as you can have issues trying to use an electric mixer for them.

More Cupcake Recipes You May Like

  • Banana Cream Pie Cupcakes Recipe: If you love banana pie or banana pudding, you will fall for these banana cream pie cupcakes. They taste just like a banana cream pie!!
  • Gnome Cupcakes: My kiddo absolutely loves these cupcakes. They are so easy to make and look just like those mythical little creatures. You will not want to pass this recipe by.
  • Strawberry Shortcake Cupcake Recipe: Have you ever had a Good Humor Bar? It is my favorite frozen treat. These cupcakes taste just like these frozen bars. They have a little bit of crunch and a whole lotta sweet for you to enjoy.
  • Blackberry Lemon Cupcake Recipe: You will want to savor every bite of this delicious cupcake. We used blackberry pie filling for both the cupcakes and to top the lemon frosting. These are such a treat to eat.

Please Save or Share

Your shares are how this site grows and I sincerely appreciate it. Please save this recipe to your favorite cupcake pin board or share it on Facebook.

A vertical close up of a frosted cookie dough cupcake on a metal cooling rack, surrounded with more cupcakes.
This edible cookie dough cupcake recipe is surely one you will make again and again.
Yield: 12 cupcakes

Edible Cookie Dough Cupcakes Recipe

A square close up of a frosted cookie dough cupcake on a wooden cutting board, surrounded with more cupcakes.

Treat yourself, friends, and family to the ultimate dessert with our easy-to-make Cookie Dough Cupcake Recipe today. If you have never tried it, a cookie dough cupcake is a magical experience for your taste buds! We offer easy-to-read and easy-to-follow instructions as well as step-by-step photos for reference. Even the most novice baker can master this recipe easily. This cupcake recipe is surely one you will make again and again.

Prep Time 35 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Cupcakes:

  • 6 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup flour
  • ½ cup cocoa powder
  • ¼ cup brewed coffee

For the Edible Cookie Dough:

  • 1 ½ cups flour
  • ½ cup unsalted butter, softened
  • ½ teaspoon salt
  • ¼ cup sugar
  • ½ cup brown sugar
  • 4 tablespoons milk
  • ½ cup mini chocolate chips

For the Frosting:

  • 1 ½ cups unsalted butter, softened
  • 2 ¼ cups powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • Additional mini chocolate chips to garnish

Instructions

How to Make the Cupcakes:

  1. Preheat the oven to 350 degrees.  Insert liners into the cupcake pan and set aside.
  2. In a large mixing bowl, use an electric hand or stand mixer and combine the butter and sugar.  Mix until light and fluffy.
  3. Add in the egg, egg yolk, and vanilla. Combine thoroughly.
  4. In the mixing bowl, add the buttermilk, flour, cocoa powder, baking powder, baking soda, and salt.  Combine until well mixed.  Stop the mixer midway and scrape the sides and mix again.
  5. Mix in the coffee. 
  6. Fill the cupcake liners about ⅔ full.  Bake the cupcakes for approximately 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

How to Make the Edible Cookie Dough:

  1. Spread flour on a baking sheet and “bake” for 15 minutes at 350 degrees.  Allow it to cool before proceeding.
  2. Cream together the butter, sugar, brown sugar, and vanilla. 
  3. Add in the flour and mix.  Stop midway and scrape down the sides and mix again.
  4. Mix in the milk and combine until smooth. 
  5. Fold in the mini chocolate chips with a spatula. Refrigerate until ready to assemble the cupcakes.

How to Make the Buttercream Frosting:

  1. In a large mixing bowl, use an electric hand or stand mixer and combine the
    butter, salt, and vanilla.  Mix until well combined.
  2. Add in the powdered sugar and mix on low speed until combined.  Increase the speed to medium-high and mix for about 1 minute or until the frosting is fluffy and smooth.  Transfer to a piping bag fitted with a large star tip.
  3. Once the cupcakes are cool, scoop a small bit out of the center of each cupcake.
  4. Fill each cupcake with a dollop of cookie dough. 
  5. Pipe a mound of frosting over the cookie dough by going in a spiral motion to create a cone shape. 
  6. Sprinkle with additional mini chocolate chips and serve. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 744Total Fat: 45gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 128mgSodium: 370mgCarbohydrates: 86gFiber: 3gSugar: 61gProtein: 6g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

Did you make this yummy recipe?

Please leave a comment or share a photo and tag me @rufflesandrain

Leave a Reply

Your email address will not be published. Required fields are marked *