Introduction

These Cookies Dough Cupcakes combine the best of both worlds: moist, chocolate chip-studded cupcakes topped with a luscious cookie dough frosting. Perfect for anyone who loves rich, buttery flavors with a soft, tender crumb.

A close-up of a single cupcake in a white liner with bright teal ridges, topped with a thick swirl of light beige cookie dough frosting mixed with dark chocolate chips visible all through the frosting. The frosting forms three rounded layers, with extra chocolate chips placed on the outer swirls and one on the top center. The cupcake base is golden yellow with a soft texture visible beneath the frosting. The background shows blurred cupcakes with matching frosting and liners sitting on a white marbled surface with scattered chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (one stick)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1/4 cup vegetable oil (light olive oil preferred)
2 large eggs
2 teaspoons vanilla
1/2 cup sour cream
1-1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1-1/2 teaspoons baking powder
1 cup mini chocolate chips
1 cup butter (2 sticks) for frosting
1 cup brown sugar (packed) for frosting
1 cup powdered sugar for frosting
4 teaspoons vanilla for frosting
5 tablespoons whole milk (or more) for frosting
1 cup all-purpose flour (spooned and leveled) for frosting
3/4 teaspoon kosher salt for frosting
1 cup mini chocolate chips for frosting

Instructions

Step 1: Preheat your oven to 350°F and line two muffin pans with 18 cupcake liners.
Step 2: In a large bowl or stand mixer with a paddle attachment, beat 1/2 cup butter until smooth, scraping the sides as needed.
Step 3: Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar to the butter. Beat for at least 90 seconds, scraping the bowl halfway through.
Step 4: Mix in 1/4 cup vegetable oil, then add 2 eggs and 4 teaspoons vanilla. Beat well and scrape down the sides.
Step 5: Incorporate 1/2 cup sour cream and beat thoroughly.
Step 6: Sift together 1-1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1-1/2 teaspoons baking powder. Gradually add to the wet ingredients and beat for about 60 seconds, scraping down the sides.
Step 7: Stir in 1 cup mini chocolate chips gently.
Step 8: Use a scoop to fill each cupcake liner with about 3–4 tablespoons of batter, filling them evenly but not overfilled.
Step 9: Bake one pan at a time in the center of the oven for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Cupcakes should be firm at the edges and not browned on top.
Step 10: Remove cupcakes from pans within 1–2 minutes of baking using a butter knife to avoid soggy bottoms. Let cool completely on a wire rack.
Step 11: For the frosting, beat 1 cup butter until smooth, scraping the bowl as needed.
Step 12: Add 1 cup packed brown sugar and beat well.
Step 13: Mix in 1 cup powdered sugar, 4 teaspoons vanilla, and 5 tablespoons milk. Beat until combined.
Step 14: If desired, heat 1 cup flour in 30-second increments until it reaches 160°F to reduce risk of raw flour. Then add flour and 3/4 teaspoon kosher salt to the frosting and mix until combined.
Step 15: When white streaks remain, stop mixing and fold in 1 cup mini chocolate chips. Beat again until frosting is smooth and sticky, adjusting milk or flour to reach buttercream-like consistency.
Step 16: Using a piping bag fitted with a wide tip or a ziplock bag with the corner cut, pipe or spread the frosting on cooled cupcakes.
Step 17: Top each cupcake with additional mini or semi-sweet chocolate chips. Serve and enjoy with a glass of milk!

Tips & Variations

Measure flour by spooning it into the cup and leveling off to ensure cupcakes stay moist and tender.
Microwaving the flour for frosting can reduce concerns about eating raw flour.
Use an offset spatula to frost if you prefer not to pipe.
Rotate pans halfway through baking if baking both at once for even cooking.

Storage

Store cupcakes covered at room temperature for up to 3 days. After that, refrigerate them to keep the frosting fresh. Before serving chilled cupcakes, allow them to come to room temperature or warm slightly for the best texture.

How to Serve

The image shows several cupcakes arranged on a white cake stand with a slightly chipped edge. Each cupcake is in a turquoise paper liner and topped with two layers of beige frosting that has a creamy, smooth texture, studded with small and large dark chocolate chips scattered all over the frosting and visible in the cake itself. The cupcakes are set against a white marbled texture surface with a blue and white checkered cloth partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used but mini chocolate chips distribute more evenly in the batter and frosting, giving a better texture and chocolate experience.

Is it necessary to bake the flour for the frosting?

No, it isn’t required, but heating the flour to 160°F can reduce the risk of consuming raw flour. If you prefer not to bake it, be sure to use heat-treated or pasteurized flour for safety.