In my dorm, cookie dough is probably the number one most consumed food (if you can call it a “food”). Everyone goes crazy for it, and we literally have tubs — not rolls, tubs — of cookie dough in the fridge. As a connoisseur of cookie dough myself, when I came across this Heaven-sent recipe on Lovin’ From The Oven, I had to give it a try.
I’ve made these cupcakes three times, and the results have always been fantastic. The frosting is absolutely delicious — even though I’m (obviously) not one to detail the frosting with delicate piping, the taste will make up for any lack of proper cupcake decor. You’ll also most likely have a ton of it, so be generous! It’s sweet, but you can eat quite a bit and it won’t overwhelm the cupcake, unlike some of those icky store-bought frostings.
The cookie dough, cake, and frosting all blend perfectly together in one of the most amazing combinations I have ever tasted. If you love cookie dough — and especially if you love cupcakes — you must try this recipe. (Even my dad likes these, and he generally steers clear of cookie dough and other desserts he deems “too sweet.”)
One final note: I would also recommend using mini chocolate chips for the cookie dough inside as well as for garnish. Using the larger chips inside tends to take up a lot of space in the cookie dough filling! The recipe makes 12 cupcakes, but they’re so good, I would double it if I were you.
Brown Sugar Cupcakes
- 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough balls into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back lightly when touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center.)
Cookie Dough Frosting
- 1 3/4 cups confectioners sugar
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Eggless cookie dough (recipe below)
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe.
Eggless Cookie Dough
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional…but definitely a good idea if you have them!)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.