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A freshly baked Molten Cookie Dough Cupcakes, topped with smooth buttercream frosting, mini chocolate chips, and a ball of cookie dough. The cupcake is partially unwrapped to reveal the soft interior filled with chocolate chips.

Molten Cookie Dough Cupcakes

5 from 1 vote
These indulgent cupcakes are filled with cookie dough and topped with a creamy, cookie dough buttercream for a decadent treat.
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Prep Time 1 hour
Cook Time 18 minutes
Chill Time 15 minutes
Total Time 1 hour 33 minutes
Servings: 12 Cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Dough:
  • 2and ¼ cups all-purpose flour heat-treated spooned & leveled
  • 2and ¼ teaspoons cornstarch
  • ¾ teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • 1 cup light or dark brown sugar packed
  • ⅓ cup pasteurized egg whites room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips
Cupcakes:
  • 1 and ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup whole milk room temperature
  • ½ cup sour cream room temperature
  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • ⅓ cup pasteurized egg whites room temperature
  • 2 teaspoons pure vanilla extract
Cookie Dough Buttercream:
  • 1 cup unsalted butter softened to room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon heavy cream or milk
  • 1 teaspoon salt
  • 3 cups confectioners’ sugar sifted
  • remaining cookie dough crumbled

Method
 

  1. Whisk the heat-treated flour, cornstarch, and salt in a medium bowl. Set aside.
  2. In a large bowl, use a handheld or stand mixer with the paddle attachment to beat the butter on medium speed until smooth and creamy (about 2 minutes). Add brown sugar and beat until light and fluffy (3 minutes).
  3. Add the egg whites and vanilla extract, mixing until fully incorporated (about 2 minutes).
  4. Mix in half of the flour mixture on low speed until the powdery texture of the flour disappears (about 15 seconds). Then, add the rest of the flour mixture and mix until fully combined.
  5. Remove the bowl from the mixer, then fold in the chocolate chips with a silicone spatula.
  6. Chill the cookie dough in the fridge or freezer for 15 minutes, or until the dough is firm enough to handle. Roll dough into 12 one-Tablespoon-sized balls and refrigerate until ready for cupcakes.
  7. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
  8. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a small bowl, whisk the milk and sour cream until smooth. Set both aside.
  9. In a large bowl, beat butter and sugar on medium speed until light and fluffy (about 3 minutes). Add egg whites and vanilla, and beat until fully incorporated (about 2 minutes).
  10. Alternately add the flour mixture and sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds until smooth.
  11. Fill cupcake liners about ¾ full and bake for 16-19 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
  12. Remove cupcakes from the pan and press 1 chilled cookie dough ball into the center of each cupcake. The dough might create a slight lump on top. Cool completely.
  13. In a large bowl, beat butter on medium speed for 3 minutes, until light, fluffy, and smooth. Add vanilla, heavy cream, and salt, and beat until combined.
  14. Gradually add sifted confectioners’ sugar and beat on low speed for 15 seconds. Switch to medium-high speed and beat until light and fluffy (4-5 minutes). The frosting will lighten in color.
  15. Add cookie dough chunks and mix until just combined.
  16. Once cupcakes are cool, frost with the cookie dough buttercream. Garnish with chocolate chips or sprinkles if desired.

Nutrition

Serving: 1CupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 8IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

Perfect for any cookie dough lover, these molten cupcakes are the ultimate sweet indulgence. The cookie dough center creates a soft, gooey surprise that pairs beautifully with the cookie dough buttercream.

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