Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

There are few things I love more than Chocolate Chip Cookies. Whether they’re vegan or original, semi-sweet or dark-chocolate, I rarely go a week without one.

I think part of the reason I love the cookies so much has to do with the dough.  I always taste everything while I’m cooking and baking, but when I’m making chocolate chip cookies, I find myself consuming massive amounts of dough.  I know, I know, raw eggs…But honestly, the reward outweighs the risk.  I love the taste of the vanilla mixed with brown sugar and butter, and the flavor of the slightly-sweet chips.  I usually have to restrain myself, otherwise there wouldn’t be anything left to make cookies with.

Chocolate Chip Cookie Dough Cupcake Batter

When I found this recipe for Chocolate Chip Cookie Dough Cupcakes online, it was like love at first sight.  I instinctively knew that I had to make them, and make them fast.  For some reason, I waited two whole months…But last weekend I had the kitchen all to myself, so I seized the opportunity.

Chocolate Chip Cookie Dough Cupcakes

The best part about this recipe is the icing.  The cupcakes taste like chocolate chip cookies, but the icing…well, the icing is good enough to be eaten alone (just like I do with real cookie dough).  I was skeptical that anything made with confectioners sugar could actually taste like cookie dough, but I was proven wrong.  As it turns out, what really creates the taste of chocolate chip cookies (besides the chocolate chips) is the butter, brown sugar, and vanilla.  And the icing for these cupcakes incorporates all three ingredients.  Plus, the icing has the advantage of being eggless…So no salmonella scares.

Chocolate Chip Cookie Dough Cupcakes

When I brought these into work on Monday, I left them out on a table in the middle of the office.  By the time I went back to check to see if there were any left, they were all gone.  I recommend this recipe for the chocolate chip cookie dough lover at heart…Although nothing can replace the original cookie, these come pretty close.

Chocolate Chip Cookie Dough Cupcakes (adapted from Annie’s Eats)


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 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

For garnish:
Tiny chocolate chip cookies* (see note)
Mini chocolate chips


  • To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  • Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
    • To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
    • Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration* (see note below).
    • * You can garnish the cupcakes with mini chocolate chip cookies…I didn’t, because I was low on eggs, and admittedly was a little worn out by the rest of the baking process.  But if you’d like to garnish the cupcakes, you can find one of my favorite chocolate chip cookie recipes here.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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