Last week I was in the mood to reminisce so I looked through my old baking photos, the ones I took before I started blogging in 2010. I love looking through old photos, it helps you remember the little things you often forget – like this amazing cookie dough cheesecake I made in 2009. I wish I started blogging earlier because I don’t remember where I got this recipe and have no idea where I’d saved it. I just remembered it tasted heavenly. No promises, but I will probably end up making it again once I remember where I got the recipe or find a new one I like.


I guess this recipe is some kind of commemoration to my cookie dough cheesecake. These cookie dough cupcakes taste amazing. So moist! If you are a fan of cookie dough or cookie dough ice cream,  you will love these. There are two kinds of cookie dough cupcakes out there. There are ones where you bake the cupcake with the cookie dough and ones where you bake the cupcake first, then fill the cupcake with unbaked cookie dough. Both kind requires you to freeze the cookie dough for a few hours till it’s firm, so don’t skip this step! This cookie dough cupcake recipe is the first kind – the cookie dough is baked with the cupcake batter. I am sure both kind tastes amazing. The only difference I know for sure is the latter one will have a prettier cupcake base. When I baked the cookie dough with the batter, the center of the cupcake sank probably because the cupcake batter was not dense enough. But hey, that’s why we have icing 😉 I just filled the hole with icing.

I combined several cupcake recipe together. I ended up using a classic yellow vanilla cupcake base from Natasha’s Kitchen. The recipe of the egg-free cookie dough and egg-free cookie dough frosting  is from Recipe Girl. Recipe girl used a chocolate cake base, but I felt more vanilla than chocolate this weekend =P. If you are more of a chocolate person, fill free to use a chocolate base. The cookie dough frosting is pretty yums. If you never had brown sugar frosting like me, you might be surprised by the grainy texture. I am totally falling in love with like this rustic caramel-y frosting, it truly taste like cookie dough. Yum!



(Adapted from Recipe Girl and Natasha’s Kitchen)
Makes 12 cupcakes

Cookie dough filling:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick or 1/4 cup) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

Vanilla cupcake base:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspon salt
2 large eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk (or use buttermilk substitutes)

Cookie dough frosting:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

12 mini chocolate chip cookies
additional mini chocolate chips

For the cookie dough:

  1. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla.
  2. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm.
  3. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 1 hour.

For the cupcake:
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  1. In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add ¾ cup sugar and continue to beat on medium speed (30 seconds). Add vanilla and oil and beat on medium speed (1 minute)
  4. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  5. Divide batter into a lined muffin pan. Fill to about 3/4 full.
  6. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you have batter left over, pour it on top of the cupcake to cover the cookie dough.
  7. Bake for 14-18 minutes at 350°F or  until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean.  Let them cool in the pan for 10 minutes (wait for the cookie dough in the center to solidify a bit), then remove. Cool the cupcakes completely before frosting.

For the frosting:

  1. In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
  2. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.


New York Times chocolate chunk cookies
Coconut Cupcakes


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