Cookie Dough Cupcakes | Ash Baber (2024)

I wanted to make something with cookie dough but I didn’t know if I should make cookie dough cupcakes or cookie dough brownies.

So I did a poll on Instagram…cookie dough brownies won. I was upset because I wanted the cookie dough cupcakes to win, I hate when things don’t go my way.

So anyway I decided to just make cookie dough cupcakes, it sounded more fun to me.

These cupcakes are easy to make, but there are a few different parts to it.

So I thought it might help to give a quick breakdown of the process:

• Heat treat your flour – I’ll talk more about this in the next section.
• Make your edible cookie dough
• Roll this dough into balls and leave aside
• Make your cupcake batter
• Bake the cupcakes and let them cool
• Make the buttercream
• Now put everything together

Again, these cupcakes are easy to make but they do take some time.

They are so worth it though.

The first thing we are going to make is the edible cookie dough.

When making edible cookie dough, it’s so important to heat treat your flour first. You don’t want to be eating raw flour, it’s not safe to eat.

So make sure to heat treat it.

Essentially, all you need to do is cook it in your oven before using it. This is how you can do it:

• Pre-heat your oven to 180c/350f.
• Spread your plain flour out on a baking paper lined tray.
• Now just cook this in your pre-heated oven for 20 minutes, but give it a stir every few minutes. If you have a thermometer and want to check the final temp of the flour, you want it to be 71c/160f.

And that is it, it’s in extra step but it will make sure that all the harmful bacteria in the raw flour has been killed.

BUT REMEMBER to let the flour cool down for a bit before using it. If it’s still hot, it will melt the chocolate chips in the cookie dough.

Now that the flour has been heat treated and it has cooled, we can make the cookie dough.

These are the ingredients you will need to make it:

• Plain flour – also known as all purpose flour. This is the flour we just heat treated.
• Unsalted butter – you want this to be softened.
• Soft light brown sugar – using brown sugar instead of white will give the cookie dough a lot more flavour.
• Salt – just a little bit to help enhance the flavours.
• Vanilla extract
• Milk
• Chocolate chips – I used milk chocolate chips, but any work.

Once thing I don’t like about edible cookie dough is that sometimes it can taste super grainy. Like you can taste the sugar granules when you eat it. I do not like this.

One way to prevent this is by beating your softened butter and sugar together well. I do it for 10 minutes on high speed, using my stand mixer.

If you are making the cookie dough by hand, just aggressively beat it using a spatula, for as long as you can.

This will help dissolve the sugar, giving you a smoother cookie dough.

I would like to say though, regardless what you do, you will still always be able to taste some sugar granules in edible cookie dough. But if you beat the butter and sugar together well, you won’t taste as much.

For the cupcakes, I just made a regular vanilla cupcake batter, but the only difference is that I added some brown sugar into it.

Brown sugar adds a lot of extra flavour and also more moisture. So I wanted to use it for these cupcakes.

Here are the ingredients I used to make the cupcake batter:

• Unsalted butter – again, you want this to be softened.
• Oil – for moisture. Any flavourless oil works but I like to use vegetable oil.
• Granulated sugar
• Soft light brown sugar
• Vanilla
• Eggs
• Self raising flour – if you don’t have self raising flour, plain/all purpose flour will work too. Just use the same amount but mix 2.5 teaspoons of baking powder and 1/4 teaspoon of salt into it.
• Milk

The last thing we need to make is the Swiss meringue buttercream.

I haven’t included the recipe for this in the recipe card below, just because I have a separate blog post on it.

This is the recipe for the buttercream:

Swiss meringue buttercream

THE ONLY DIFFERENCE IS I replaced the granulated sugar in that recipe with soft light brown sugar. It gave the buttercream a bit of a caramely taste, I loved it.

I don’t know if you have noticed, but I really like brown sugar, I think it’s soooo much better than regular sugar.

Now that everything has been made, we can finally put the cupcakes together.

All you need to do is cut holes into the centre of the baked and cooled cupcakes, then stuff the cookie dough into them.

Then decorate however you want, I piped a swirl of buttercream on them, added some chocolate chips and a cookie dough ball on each one.

Nowwwww you can dig in.

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