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chocolate chip cupcakes with cookie dough buttercream

I can’t believe Valentine’s Day is tomorrow! I spent the evening yesterday making valentines with Abby for her class party, and she’s bursting with excitement for all the valentine fun. If I could make cupcakes for her class party (which I can’t, because food safety or something) these chocolate chip cupcakes with cookie dough buttercream would totally be the ones I would make!

The cupcakes are light and moist, with chocolate chips sprinkled evenly throughout, and the frosting tastes just like cookie dough! I love how unique and delicious these cupcakes are. Not only that, they’re super easy!

If you love cookie dough as much as I do, you have got to give these a try!

Chocolate Chip Cupcakes with Cookie Dough Buttercream

adapted from my Fluffy Vanilla Cupcakes

1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, cut into small cubes
4 eggs
1 1/2 cup milk (I used skim, and it worked fine)
2 teaspoons vanilla extract
6 ounces mini chocolate chips, plus more for sprinkling

Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the milk and vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture, and beat until smooth. Fold in chocolate chips. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.

Cookie Dough Buttercream
adapted from Kevin & Amanda

3 sticks softened butter
3/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
3 1/2 cups powdered sugar

In a large bowl combine the butter and brown sugar and beat until light and fluffy. Add the salt, milk, and vanilla and beat to combine. Add the powdered sugar and beat until light and fluffy. Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.

Note: Just like in normal cookie dough, the brown sugar will not dissolve completely into the frosting, which means the texture will be a little grainy. I loved it and thought it was great (and it just made it more like cookie dough to me!) but if you know you’re not going to like that, feel free to substitute another frosting recipe!

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  1. This made 2 dozen regular cupcakes and almost three dozen more mini ones for me. I made then dairy free with almond milk and vegan margarine and they were still wonderfully decadent! I also replaced the mini chips on top with mini m&m's for some color.

  2. Just made these cupcakes and I'm so disappointed that all the mini chocolate chips sunk to the bottom. I even tossed them in flour before folding them in! The flavor is good though. Now, onto the frosting!

  3. Can you substitute all purpose flour for the cake flour…? And if yes, what will that do to the consistency of the cupcakes…? πŸ™‚

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