Ingredients
Scale
- For the Cookie Dough Core:
- 1/2 cup all-purpose flour (heat-treated)
- 4 tablespoons unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mini chocolate chips
- For the Cookie Dough Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 1/2 cups powdered sugar
- 1/2 cup all-purpose flour (heat-treated)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Step 1: Prepare the Cookie Dough Filling Start by heat-treating your flour for the filling by microwaving it in 30-second bursts until it reaches 160°F. In a small bowl, cream together the softened butter and brown sugar until smooth. Stir in the vanilla and milk. Gradually add the heat-treated flour and fold in the mini chocolate chips. Scoop the dough into 12 small balls (about 1 tablespoon each) and place them on a tray in the freezer for at least 20 minutes. Freezing the dough ensures it stays intact while the cupcakes bake.
- Step 2: Mix the Cupcake Batter Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and sour cream. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the 1/2 cup of mini chocolate chips.
- Step 3: Assemble and Bake Fill each cupcake liner about two-thirds full with the batter. Take your frozen cookie dough balls and press one into the center of each cupcake. You do not need to cover the dough ball completely with batter, as the cake will rise around it. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion (not the dough center) comes out clean. Remove from the oven and let them cool completely on a wire rack before frosting.
- Step 4: Whip the Cookie Dough Frosting While the cupcakes cool, prepare the frosting. Beat the butter and brown sugar together for 2-3 minutes until the sugar crystals begin to dissolve. Add the powdered sugar and the remaining heat-treated flour, mixing on low speed until combined. Increase the speed to medium-high and add the heavy cream and vanilla, beating until the frosting is light and fluffy. If the frosting is too thick, add another tablespoon of cream. Finally, fold in the mini chocolate chips by hand.
- Step 5: Decorate and Serve Pipe or spread a generous amount of frosting onto each cooled cupcake. For a professional look, use a large round tip or a star tip. You can garnish the tops with an extra mini cookie or a sprinkle of mini chocolate chips. Serve at room temperature for the best texture and flavor.
- Cook Time: 60 minutes