Chocolate Chip Cookie Dough Molten Cupcakes

why make this recipe

Chocolate Chip Cookie Dough Molten Cupcakes are a delicious treat that satisfies both cookie dough lovers and cupcake fans. These delightful desserts feature a gooey cookie dough center, surrounded by a soft chocolate cupcake. The unique combination of flavors and textures makes this recipe a standout choice for parties, special occasions, or even just a cozy night in.

how to make Chocolate Chip Cookie Dough Molten Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup mini chocolate chips
• 1 cup edible cookie dough (for stuffing)
• 1/2 cup unsalted butter (for frosting)
• 1 cup powdered sugar (for frosting)
• 1/4 cup cookie dough (for frosting)

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Fold in the mini chocolate chips.
7. Fill each cupcake liner about halfway with batter, then add a small spoonful of edible cookie dough into the center. Top with more batter until the liners are about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the cupcake (not touching the cookie dough) comes out clean.
9. While the cupcakes are baking, prepare the cookie dough buttercream by beating the softened butter with powdered sugar until creamy. Fold in the cookie dough.
10. Once the cupcakes are cooled, frost the top with cookie dough buttercream.

how to serve Chocolate Chip Cookie Dough Molten Cupcakes

Serve these cupcakes warm for the best molten effect. You can also dust them with a bit of powdered sugar or serve them with a scoop of vanilla ice cream for a truly indulgent dessert.

how to store Chocolate Chip Cookie Dough Molten Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them for up to a week. For longer storage, you can freeze the unfrosted cupcakes for up to two months.

tips to make Chocolate Chip Cookie Dough Molten Cupcakes

• Make sure your butter is softened properly for easy creaming with the sugar.
• Don’t overmix the batter when combining wet and dry ingredients; this keeps the cupcakes tender.
• Use a small cookie scoop for the cookie dough center to keep it uniform.
• Ensure the cupcakes are cool before frosting to prevent melting.

variation

You can mix in your favorite chocolate chips or nuts into the batter for added flavors. Another great variation is to add a dollop of caramel sauce along with the cookie dough for a caramel chocolate delight.

FAQs

Can I make the cupcake batter ahead of time?
Yes, you can make the batter in advance and store it in the refrigerator for up to 24 hours before baking.

What if I don’t have edible cookie dough?
You can make your own edible cookie dough by mixing flour, butter, sugar, and chocolate chips without eggs.

Can I freeze these cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to two months. Just wrap them tightly to prevent freezer burn.

Chocolate Chip Cookie Dough Molten Cupcakes

Delicious cupcakes with a gooey cookie dough center, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened Ensure butter is softened properly for easy creaming.
• 1 cup sugar
• 2 large eggs Add eggs one at a time.
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 0.5 cup mini chocolate chips
• 1 cup edible cookie dough (for stuffing) Use a small cookie scoop for uniformity.

For the Frosting

• 0.5 cup unsalted butter Softened for mixing.
• 1 cup powdered sugar
• 0.25 cup cookie dough

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Fold in the mini chocolate chips.

Baking

1. Fill each cupcake liner about halfway with batter, then add a small spoonful of edible cookie dough into the center. Top with more batter until the liners are about 2/3 full.
2. Bake for 18-20 minutes or until a toothpick inserted into the cupcake (not touching the cookie dough) comes out clean.

Frosting

1. While the cupcakes are baking, prepare the cookie dough buttercream by beating the softened butter with powdered sugar until creamy. Fold in the cookie dough.
2. Once the cupcakes are cooled, frost the top with cookie dough buttercream.

Notes

Serve warm for the best molten effect. Can be dusted with powdered sugar or served with vanilla ice cream. Store leftovers in an airtight container for up to three days.