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A frosted cookie dough cupcake topped with a mini chocolate chip cookie in a white and blue cupcake liner.

Cookie Dough Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 45 mins
  • Cook Time: 18 mins
  • Total Time: 1 hour 3 minutes
  • Yield: 24 cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American

Description

These cookie dough cupcakes are soft vanilla malt cupcakes frosted with cookie dough buttercream, rolled in mini chocolate chips, and topped with a two-bite chocolate chip cookie!


Ingredients

For the Cupcakes:

  • 1 box of white cake mix
  • ¼ cup malt powder (or sub vanilla pudding)
  • 4 large egg whites
  • 1 cup milk
  • 1/3 cup vegetable oil
  • ½ cup sour cream
  • 2 teaspoons vanilla extract

For the Frosting:

  • 2 sticks of unsalted butter
  • ¼ cup + 2 tablespoons light brown sugar
  • 1 cup flour, heat-treated (see note)
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • Pinch of salt
  • 1 bag mini chocolate chips (11 ounces)
  • 24 mini chocolate chip cookies

Instructions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine cake mix, malt powder, egg whites, milk, vegetable oil, sour cream, and vanilla extract. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
  3. Divide batter evenly between the wells of a lined cupcake pan. Bake at 350°F for 14-16 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.

For the Frosting:

  1. Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
  2. Add brown sugar and mix until combined. Continue to slowly add flour and vanilla extract, and be sure it’s well mixed. Scrape down the sides of the bowl.
  3. Pour powdered sugar into mixing bowl 1 cup at a time, adding gradually while beating at a low speed. Alternate with milk. Once all powdered sugar and milk have been added, increase speed to medium-high and whip for 2-3 minutes to incorporate air into the frosting.
  4. To frost the cupcakes, pile a scoop of frosting on top, use an angled spatula, and flatten out the top slightly. Use your spatula to form a wall around the side of the frosting.
  5. Pour mini chocolate chips onto a paper plate. Roll the sides of the cupcake in the mini chocolate chips.
  6. Top with a chocolate chip cookie.

Notes

  • Bake chocolate chip cookies for a garnish in advance, using a 1” cookie scoop. Or use store-bought cookies.
  • Malted milk powder can be substituted with instant vanilla pudding.
  • See my detailed tutorial on how to heat-treat raw flour to make it safe to use in no-bake recipes.
  • Store the finished cupcakes in an airtight container at room temperature for up to 2 days.