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.

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Easy Cookie Dough Cupcake Recipe

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!

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.

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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.

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Tips for Making Edible Cookie Dough Cupcakes

• 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.

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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

How to Make Cookie Dough Cupcakes

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.

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

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

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.

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.

Ingredients and Recipe for Edible Cookie Dough

• Flour
• Unsalted butter softened
• Salt
• Sugar
• Brown sugar
• Milk
• Mini chocolate chips

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

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

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

Mix in the milk and combine until smooth. 

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

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).

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

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.

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

Fill the cupcakes with a dollop of cookie dough. 

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

Sprinkle with additional mini chocolate chips and serve. 

Notes for Making Cookie Dough Cupcakes

• 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.

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