How to Make the Best Cookie Dough Cupcakes: A Delicious Cupcake Recipe With Chocolate Frosting

Seriously, what could be better than cookie dough cupcakes?

Not much.

If you love chocolate chip cookie dough and cupcakes made from scratch, you'll love these yummy cookie dough cupcakes.

This cookie dough recipe isn't exactly quick and easy, but it's worth the effort. My family and I love these cookie dough cupcakes, and they are always a hit when we share them with others.

3 softened sticks of butter (I like Land O Lakes)

1½ cups light brown sugar

4 eggs

2 2/3 cups flour

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

3 tsp. vanilla extract

1 cup heaving whipping cream

1 cup semisweet chocolate chips (I like Ghirardelli)

1 stick of butter, softened (I like Land O Lakes salted sticks)

3/4 cup brown sugar

2 cups flour

14oz can sweetened condensed milk (I like Eagle)

2 tsp. vanilla extract

1.5 cups semisweet chocolate chips (I like Ghirardelli)

2 cups heavy whipping cream

1 bag of semisweet chocolate chips (I like Ghirardelli)

First, you'll want to make the cookie dough filling. This needs to be refrigerated or frozen for at least one hour.

In a large mixing bowl, cream your butter and brown sugar until they are light and fluffy. If you don't own any fancy kitchen tools, a regular fork will work just fine.

Stir in sweetened milk and vanilla.

Gradually add in your flour, stirring as you add it.

Add in 1.5 cups of semisweet chocolate chips.

Stir mixture well.

While your cookie dough is freezing, begin preparing your cookie dough cupcake batter.

Using a fork or mixer, cream your butter and brown sugar, just as you did for the cookie dough filling.

Add your vanilla and gently beat in your eggs.

Add your heavy whipping cream and stir well.

Stir in your dry ingredients. For best results, use a separate bowl to whisk your dry ingredients, then add them to your wet mixture all at once.

Add chocolate chips and stir well. Mixture should be thick, but not too thick. If your cupcake batter is too stiff, add more heavy whipping cream.

Pour batter into greased or floured cupcake liners. Stick a large clump of your frozen cookie dough in the center of each cupcake.

While your cookie dough cupcakes are in the oven, prepare your frosting.

Melt your semisweet chocolate chips over low or medium heat, STIRRING FREQUENTLY. This is important, as it will burn and become gritty if you fail to follow this step.

Gradually stir in your heavy whipping cream.

Stir frequently and quickly for about 3-5 minutes.

Allow mixture to cool but not harden completely before frosting your cookie dough cupcakes.

TIP: Sometimes I add a bit of powdered sugar to thicken up the frosting mixture.

Bake your chocolate chip cookie dough cupcakes in a preheated oven at 350 degrees.

Cooking times vary widely. Bake approximately 12-18 minutes, checking frequently after 10 minutes have passed.

Cookie dough cupcakes are done when a fork or toothpick inserted in the side, not the center, comes out clean. The center will be wet and gooey after baking.

Store your cookie dough cupcakes in the refrigerator for up to one week, if they last that long. Good luck getting your kids not to eat them.

Do NOT store them on the counter. They will not taste very good. The cookie dough filling tastes best when it is kept cold.