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Chocolate Chip Cookie Dough Molten Cupcakes

Delicious cupcakes with a gooey cookie dough center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.