Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.0.5 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup milk
- Gently fold in the edible cookie dough (broken into smaller pieces if necessary) and the chocolate chips into the cupcake batter.1 cup chocolate chip cookie dough (store-bought or homemade), 0.5 cup chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk, and mix until creamy and fluffy. Stir in the vanilla extract. You may need to add a touch more milk or powdered sugar to reach your desired consistency.1 cup (2 sticks) unsalted butter, softened, 3 cups powdered sugar, 0.25 cup milk, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously with the vanilla buttercream.
- Top each frosted cupcake with small pieces of edible cookie dough and a sprinkle of mini chocolate chips, if desired.edible cookie dough, mini chocolate chips
Notes
For safety, it is crucial to use an "edible" cookie dough recipe or store-bought version that does not contain raw eggs or raw flour. If making your own, you can use heat-treated flour and pasteurized eggs, or omit them entirely and follow an egg-free, flour-free edible cookie dough recipe.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored at room temperature for up to 1 day, as frosting can soften in warmer temperatures.
For longer storage, place frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cake and frosting may firm up, so allow them to sit at room temperature for about 30 minutes before serving for optimal taste and texture.
Unfrosted cupcakes can be frozen by wrapping them tightly in plastic wrap, then in aluminum foil, and placing them in a freezer-safe bag or container for up to 2-3 months. To thaw, unwrap and let them come to room temperature.
It’s generally not recommended to freeze frosted cupcakes as the frosting can become gummy or weep upon thawing. It's better to freeze unfrosted cupcakes and frost them after thawing.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored at room temperature for up to 1 day, as frosting can soften in warmer temperatures.
For longer storage, place frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cake and frosting may firm up, so allow them to sit at room temperature for about 30 minutes before serving for optimal taste and texture.
Unfrosted cupcakes can be frozen by wrapping them tightly in plastic wrap, then in aluminum foil, and placing them in a freezer-safe bag or container for up to 2-3 months. To thaw, unwrap and let them come to room temperature.
It’s generally not recommended to freeze frosted cupcakes as the frosting can become gummy or weep upon thawing. It's better to freeze unfrosted cupcakes and frost them after thawing.
