Description
These soft, fluffy cupcakes are a dream come true for cookie dough lovers! Packed with mini chocolate chips and topped with a rich, cookie dough-inspired frosting, these cupcakes are the perfect combination of cake and cookie dough in every bite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the mini chocolate chips.
- Fill each cupcake liner 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
- For extra cookie dough flavor, top these cupcakes with cookie dough frosting or a dollop of edible cookie dough.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes