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Monster Cookie Dough Cupcakes

These Monster Cookie Dough Cupcakes bring a fun twist to classic cupcakes, combining a soft cupcake base with a gooey cookie dough center and topped with cookie dough frosting. The cupcake batter is light, with a touch of vanilla and sour cream for added richness. After baking, each cupcake reveals a delicious cookie dough core that complements the fluffy cake. Topped with a creamy cookie dough frosting and mini chocolate chips, these cupcakes are perfect for parties, special occasions, or just treating yourself. Easy to make and packed with flavor, they’re a hit with kids and adults alike.

Featured in Sweet treats for any occasion.

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Updated on Sat, 04 Jan 2025 13:49:03 GMT
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Monster Cookie Dough Cupcakes | myhomemaderecipe.com
These Monster Cookie Dough Cupcakes are a delightful combination of soft cupcakes, gooey cookie dough centers, and a decadent cookie dough frosting. This recipe is perfect for those who love the fun flavors of cookie dough in a unique dessert.

INGREDIENTS

  • For the Cookie Dough Batter:
  • Unsalted butter: 1/2 cup, softened for creaming with sugars.
  • Granulated sugar: 1/2 cup, adds sweetness and structure.
  • Brown sugar: 1/2 cup, packed, for a rich, caramel-like flavor.
  • Large egg: 1, for binding and structure.
  • Vanilla extract: 1 teaspoon, enhances flavor.
  • All-purpose flour: 1 cup, provides structure for the cookie dough.
  • Salt: 1/4 teaspoon, balances the sweetness.
  • Mini chocolate chips: 1/2 cup, adds a burst of chocolate to the dough.
  • For the Cupcake Batter:
  • All-purpose flour: 1 1/2 cups, forms the base of the cupcakes.
  • Granulated sugar: 1 cup, for sweetness.
  • Baking powder: 1 1/2 teaspoons, helps the cupcakes rise.
  • Baking soda: 1/2 teaspoon, for an airy texture.
  • Salt: 1/4 teaspoon, to balance the flavors.
  • Unsalted butter: 1/2 cup, softened for a smooth batter.
  • Sour cream: 1/2 cup, adds moisture and richness.
  • Milk: 1/2 cup, for a light, fluffy texture.
  • Large eggs: 2, for structure and binding.
  • Vanilla extract: 1 teaspoon, enhances the flavor.
  • For the Cookie Dough Frosting:
  • Unsalted butter: 1/2 cup, softened for a creamy texture.
  • Brown sugar: 1/2 cup, packed, for a sweet, rich taste.
  • All-purpose flour: 1 cup, creates a thick frosting texture.
  • Salt: 1/4 teaspoon, balances sweetness.
  • Milk: 1/4 cup, for smoothness in the frosting.
  • Vanilla extract: 1/2 teaspoon, adds depth to the frosting flavor.
  • Mini chocolate chips: 1/2 cup, for extra chocolatey bites.
  • For Garnish: Additional mini chocolate chips and optional cookie dough balls for a fun touch.

INSTRUCTIONS

Step 1: Prepare the Cookie Dough
In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 2:
Beat in the egg and vanilla extract, mixing until well incorporated.
Step 3:
Gradually add the flour and salt, mixing until just combined. Stir in the mini chocolate chips.
Step 4:
Cover and chill the cookie dough in the refrigerator for at least 30 minutes to make it easier to handle.
Step 5: Prepare the Cupcakes
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 6:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the cupcake batter.
Step 7:
In a large mixing bowl, cream the softened butter until smooth, then add the sugar and beat until light and fluffy.
Step 8:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
Step 9:
Gradually add the dry ingredients in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined, taking care not to over-mix.
Step 10:
Fill each cupcake liner halfway with cupcake batter. Scoop a small amount of the chilled cookie dough and place it in the center of each cupcake, pressing down slightly.
Step 11:
Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake (avoiding the cookie dough center) comes out clean.
Step 12:
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 13: Prepare the Cookie Dough Frosting
In a large bowl, beat the softened butter and brown sugar together until creamy and smooth.
Step 14:
Gradually add the flour and salt, mixing until combined, then add the milk and vanilla extract and beat until the frosting is smooth and fluffy.
Step 15:
Stir in the mini chocolate chips to complete the frosting.
Step 16: Frost the Cupcakes
Once the cupcakes have completely cooled, frost them generously with the cookie dough frosting using a piping bag or a knife.
Step 17:
For garnish, sprinkle additional mini chocolate chips over each cupcake and add a small cookie dough ball on top if desired for a decorative touch.

Serving and Storage Tips

  • Serve at room temperature for the best flavor and texture.
  • Garnish with extra mini chocolate chips or a small cookie dough ball for a decorative touch.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze unfrosted cupcakes for up to 2 months, and frost them after thawing for freshness.

Helpful Notes

  • For an extra cookie dough flavor, add a pinch of cinnamon to the frosting.
  • If you prefer a smoother frosting, you can blend the brown sugar in a food processor before using.
  • Swap mini chocolate chips with chocolate chunks for a bolder chocolate experience.
  • Using a piping bag with a large tip will help with even frosting distribution on each cupcake.

Tips from Well-known Chefs

  • Chef Christina Tosi recommends chilling the cookie dough well before baking to prevent spreading.
  • Baker Sally McKenney suggests using room-temperature ingredients for the smoothest cupcake batter and frosting.
  • Pastry chef Dominique Ansel advises testing the frosting sweetness by adjusting the brown sugar to taste for a perfect balance.

Cookie Dough Cupcakes

Monster Cookie Dough Cupcakes are a unique dessert with a hidden cookie dough center and delicious cookie dough frosting.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 1/2 cup unsalted butter, softened for Cookie Dough Batter.
02 1/2 cup granulated sugar for Cookie Dough Batter.
03 1/2 cup packed brown sugar for Cookie Dough Batter.
04 1 large egg for Cookie Dough Batter.
05 1 teaspoon vanilla extract for Cookie Dough Batter.
06 1 cup all-purpose flour for Cookie Dough Batter.
07 1/4 teaspoon salt for Cookie Dough Batter.
08 1/2 cup mini chocolate chips for Cookie Dough Batter.
09 1 1/2 cups all-purpose flour for Cupcake Batter.
10 1 cup granulated sugar for Cupcake Batter.
11 1 1/2 teaspoons baking powder for Cupcake Batter.
12 1/2 teaspoon baking soda for Cupcake Batter.
13 1/4 teaspoon salt for Cupcake Batter.
14 1/2 cup unsalted butter, softened for Cupcake Batter.
15 1/2 cup sour cream for Cupcake Batter.
16 1/2 cup milk for Cupcake Batter.
17 2 large eggs for Cupcake Batter.
18 1 teaspoon vanilla extract for Cupcake Batter.
19 1/2 cup unsalted butter, softened for Cookie Dough Frosting.
20 1/2 cup packed brown sugar for Cookie Dough Frosting.
21 1 cup all-purpose flour for Cookie Dough Frosting.
22 1/4 teaspoon salt for Cookie Dough Frosting.
23 1/4 cup milk for Cookie Dough Frosting.
24 1/2 teaspoon vanilla extract for Cookie Dough Frosting.
25 1/2 cup mini chocolate chips for Cookie Dough Frosting.
26 Mini chocolate chips for Garnish.
27 Cookie dough balls (optional) for Garnish.

Instructions

Step 01

In a medium bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Step 02

Beat in the egg and vanilla extract until well combined.

Step 03

Gradually mix in the flour and salt until just combined.

Step 04

Stir in the mini chocolate chips.

Step 05

Chill the cookie dough in the refrigerator for at least 30 minutes.

Step 06

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 07

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 08

In a large mixing bowl, cream the butter until smooth.

Step 09

Add the sugar and beat until light and fluffy.

Step 10

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 11

Add the dry ingredients in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Step 12

Divide the cupcake batter evenly among the cupcake liners, filling each about halfway.

Step 13

Scoop a small amount of chilled cookie dough into the center of each cupcake batter.

Step 14

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 15

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 16

In a large bowl, beat together the softened butter and brown sugar until creamy.

Step 17

Gradually add the flour and salt, mixing until combined.

Step 18

Add the milk and vanilla extract, and beat until smooth and fluffy.

Step 19

Stir in the mini chocolate chips.

Step 20

Once the cupcakes are completely cool, frost them with the cookie dough frosting using a piping bag or a knife.

Step 21

Garnish with additional mini chocolate chips and, if desired, small cookie dough balls.

Notes

  1. Prep Time: 30 minutes.
  2. Baking Time: 18-22 minutes.
  3. Total Time: Approximately 1 hour.
  4. Servings: 12 cupcakes.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~