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–+ servings
Frosted Cookie Dough Cupcakes portions topped with sweet cream and round dough balls.

Cookie Dough Cupcakes

5 from 1 vote
Aliana Recipes
Fluffy vanilla cake baked with a hidden core of sweet, chocolate-studded dough. Topped with a rich whipped frosting, this dessert brings two classic bakery treats together in a single bite.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings:12 people
Course:Dessert
Cuisine:American
Calories:680kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ¼ cups heat-treated all-purpose flour For the dough filling
  • 2 ¼ teaspoons cornstarch Keeps the dough soft
  • ¾ teaspoon salt Balances the sweetness
  • ¾ cup unsalted butter Softened, for the dough
  • 1 cup brown sugar Packed, light or dark
  • ⅓ cup pasteurized egg whites Safe for eating raw
  • 2 teaspoons pure vanilla extract Flavor base
  • 1 cup mini semi-sweet chocolate chips For the filling
  • 1 ¾ cups all-purpose flour For the cake batter
  • 1 teaspoon baking powder Aids in rising
  • ¼ teaspoon baking soda For lift
  • ½ teaspoon salt For the cake batter
  • ½ cup whole milk Room temperature
  • ½ cup sour cream Room temperature
  • ½ cup unsalted butter Softened, for the cake
  • 1 cup granulated sugar For the cake batter
  • ⅓ cup pasteurized egg whites For the cake batter
  • 2 teaspoons pure vanilla extract For the cake batter
  • 1 cup unsalted butter Softened, for the frosting
  • 2 teaspoons pure vanilla extract For the frosting
  • 1 tablespoon heavy cream Or milk
  • 1 teaspoon salt For the frosting
  • 3 cups confectioners’ sugar Sifted

Equipment

  • 1 stand mixer For whipping the frosting
  • 1 12-count muffin pan Lined with paper liners
  • 2 Mixing bowls For separating mixtures
  • 1 silicone spatula For folding in chips

Method
 

  1. Mix the heat-treated flour, cornstarch, salt, butter, brown sugar, whites, and vanilla before folding in the chocolate chips.
    Hands folding dark mini chocolate chips into a thick, sweet tan dough mixture.
  2. Chill the mixture for fifteen minutes, roll twelve small balls for the centers, and leave the remainder for the frosting.
  3. Beat the cake butter, sugar, whites, and vanilla, then alternate adding the dry ingredients and the milk mixture until smooth.
    Hands using a rubber spatula to fold thick, smooth pale batter in a bowl.
  4. Fill the liners three-quarters full and bake at 350 degrees Fahrenheit for eighteen minutes until golden brown.
  5. Press one chilled dough ball into the center of each warm cake before letting them cool completely.
  6. Whip the remaining butter, sugar, and cream until fluffy, then fold in the leftover dough chunks and pipe onto the cooled cakes.

Nutrition

Serving: 150g (1 piece)Calories: 680kcalCarbohydrates: 85gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 480mgPotassium: 150mgFiber: 1gSugar: 62gVitamin A: 1000IUCalcium: 60mgIron: 2.5mg

Notes

Heat-treat your raw flour in the microwave or oven before mixing the center filling to ensure it is entirely safe to eat without baking.