Edible Cookie Dough Cupcakes with Chocolate Chip Filling

Alex Carter

These decadent cupcakes feature a soft, edible cookie dough batter with a surprise molten chocolate chip filling, all topped with a creamy frosting. Perfect for cookie dough lovers, they're a safe-to-eat, indulgent treat that's sure to impress.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 12 servings

Calories 380 kcal

Ingredients

1 cup all-purpose flour heat-treated to kill bacteria (spread on a baking sheet and bake at 350°F for 5 minutes, then cool)
1/2 cup unsalted butter softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 tsp vanilla extract
1/2 tsp salt
2 large eggs at room temperature
1 cup chocolate chips divided, plus extra for topping
1/2 cup whole milk
1 tsp baking powder
1/4 cup unsalted butter for frosting, softened
2 cups powdered sugar sifted for frosting

Notes

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake cupcakes and prepare filling up to 1 day ahead; assemble and frost the day of serving. Variations: Use white chocolate chips or add a teaspoon of espresso powder to the batter for a mocha twist. Serving Suggestion: Pair with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.