Go Back

Pink Cookie Dough Mini Cakes

Delightful mini cakes featuring a tender cake base and a surprise cookie dough heart, topped with a glossy pink chocolate drip.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • Pink gel food coloring
For the Cookie Dough Layer
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (heat-treated)
  • 1/2 cup mini chocolate chips
For the Pink Chocolate Drip
  • 1 1/2 cups pink candy melts or pink chocolate chips
  • 2 tbsp heavy cream or coconut oil
For Decoration
  • Pink chocolate chips or candy hearts

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a mini muffin pan.
  2. Cream the softened unsalted butter and granulated sugar until fluffy. Add the eggs and vanilla extract, mixing well.
  3. Mix in the all-purpose flour, baking powder, salt, and milk, then tint the batter pink with gel food coloring.
  4. Fill the muffin wells 2/3 full and bake for 12–15 minutes, or until set. Cool completely.
Cookie Dough Layer
  1. Beat the softened unsalted butter, brown sugar, and granulated sugar until creamy.
  2. Mix in the milk and vanilla extract. Add the heat-treated flour until a soft dough forms, then fold in the mini chocolate chips.
  3. Scoop the dough into rounded domes and chill for 20–30 minutes until firm.
Assembly
  1. Place one cookie-dough dome on each cooled cake base and press gently to secure.
  2. For the pink chocolate drip, melt the pink candy melts with heavy cream or coconut oil until smooth and glossy.
  3. Spoon over each cake, letting it drip naturally down the sides.
Decoration
  1. Decorate with pink chocolate chips or candy hearts and let set.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze on a tray until solid, then transfer to a sealed container for up to 1 month — thaw gently in the fridge before serving.