Chocolate Chip Cookie Dough Cupcakes


This past weekend, I baked 4 dozen cupcakes for a coworker’s daughter’s high school open house. Of the 4 different flavors, this one is one of the more time consuming but is one of my favorites to make… partially thanks to the fact that the recipe always makes too much of the eggless cookie dough filling (so you can eat as much as you want, no salmonella risk involved!). I also made these for Jack’s 1st birthday, and they were met with Jack’s version of 3 Michelin stars.

jack birthday

I love this recipe because it invokes that classic chocolate chip cookie flavor, but in a cupcake… Can it get much better? Topped with cookie dough flavored buttercream and a smattering of mini chocolate chips, these are sure to be a hit.


For the cupcakes:

  • 3 sticks unsalted butter, at room temperature
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

For the filling:

  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the frosting: 

  • 2 sticks unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • 2 1/3 cups confectioners’ sugar
  • 2/3 cup all-purpose flour
  • ½ tsp. salt
  • 2 tbsp. milk
  • 2 tsp. vanilla extract

Mini chocolate chips for garnish



Don’t you just want to grab a spoon?! *Insert Homer Simpson drool sound here*





Recipe from Annie’s Eats


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