• 2 cups minus to 2 tablespoons cake flour
  • 1 2/3 cup Bread flour
  • 1 1/4 teaspoon Baking soda
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Coarse salt
  • 1 1/4 cups (2 1/2 butter) Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cup plus 2 tablespoons Granulated sugar
  • 2 Large eggs
  • 2 teaspoon Natural vanilla extract
  • 2 cups mini chocolate chips
  • 1 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup light sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk
  • 2 sticks of butter, softened
  • 4 oz cream cheese
  • 2 tsp vanilla extract
  • 2-3 cups powdered sugar
  • 2-3 tbsp heavy cream

I tried to avoid making these cupcakes for a long time because I knew that I would instantly fall in love with them. Imagine gooey delicious half-baked cookie dough engulfed in a light and tender vanilla cake topped with a perfectly fluffy buttercream. These cupcakes are HEAVENLY. It is just so unfortunate that butter mixed with sugar and chocolate chips tastes sooo good. Luckily, I made these for a birthday request so I didn’t make too many extra. I was inspired to make these from Cookie Dough Cupcakes from Allrecipes, but instead of using boxed cake mix and a standard cookie recipe, I used my favorite cookie and cake recipes. I cut the cookie dough in half and baked some mini chocolate chip cookies to top my cupcakes.

If you are looking to make an extremely sweet and decadent dessert search no further!


For the cookie dough:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment or hand mixer, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Mix in a half cup of mini chocolate chip.
Roll half of the dough into tablespoon size balls and freeze overnight. I stored them in a tupperware container separated by parchment paper. Store the other half of the cookie dough in the refrigerator.

The frozen dough bowls will later be used in the cupcakes.

Make mini cookies with the refrigerated cookie dough. Roll into teaspoon size balls then roll in the remaining mini chocolate chips. Bake for 5-6 minutes at 350 degrees.

For the vanilla cake:

Preheat oven to 350 F. (I use my sunbeam cupcake maker)
In a small bowl, combine sugar and  vanilla extract.
Using a wire whisk, mix the vanilla with the sugar until it is infused.
Sift in the cake flour, baking powder, baking soda, and salt and combine with a whisk.
Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed.
Slowly add buttermilk and mix on low speed until just combined.

Place cupcake liners in your muffin tin or cupcake maker. Fill each liner a little more than halfway and drop in a frozen cookie dough ball. Bake for 15-20 minutes in the oven or 10 minutes in your cupcake maker.

For the frosting,

Combine all of the ingredients until fluffy and smooth. Pipe the frosting onto cupcakes with a large closed star tip. Top with a homemade chocolate chip cookie, mini chips and any sprinkles of your choice.



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