Ingredients
Scale
- For the Cookie Dough Centers:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 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 baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Cookie Dough Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 cups powdered sugar
- 1/3 cup all-purpose flour (heat-treated)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Mini chocolate chips for garnish
Instructions
- Step 1: Heat Treat the Flour To ensure the flour is safe to eat in the dough and frosting, spread your flour on a baking sheet. Bake it at 350°F (175°C) for 5-7 minutes until it reaches an internal temperature of 160°F. Let it cool completely before using it in the dough recipes.
- Step 2: Prepare the Cookie Dough Centers In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar. Stir in the milk and vanilla. Mix in the heat-treated flour and salt until a thick dough forms. Fold in the mini chocolate chips. Scoop the dough into 12 small balls (about 1 tablespoon each) and place them on a tray. Freeze these balls for at least 30 minutes. This prevents them from melting away completely during baking.
- Step 3: Mix the Cupcake Batter Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the dry ingredients and the milk, alternating between them, and mix until just combined. Do not overmix.
- Step 4: Assemble and Bake Fill each cupcake liner about 2/3 full with batter. Remove the frozen cookie dough balls from the freezer and press one ball into the center of each cupcake. The batter should almost cover the dough ball. Bake for 18-22 minutes, or until a toothpick inserted into the cake part (avoiding the center) comes out clean. Let the cupcakes cool completely on a wire rack.
- Step 5: Whip the Frosting Beat the softened butter and brown sugar together for 2-3 minutes until the sugar feels less gritty. Add the powdered sugar, heat-treated flour, vanilla, and heavy cream. Whip on high speed for another 3 minutes until light and airy. If the frosting is too thick, add a splash more cream.
- Step 6: Final Decoration Pipe or spread the frosting onto the cooled cupcakes. Sprinkle with extra mini chocolate chips or place a tiny piece of leftover cookie dough on top. Serve and enjoy the surprise center!
- Cook Time: 60 minutes