Chocolate Chip Cupcakes with Cookie Dough Frosting for the table

If you're looking for a decadent sweet treat, make these indulgent Chocolate Chip Cupcakes with Cookie Dough Frosting!

Chocolate chips make pretty much every dessert better. In the house, we love making Chocolate Chip Banana Bread, Chocolate Chip Bars, Chocolate Chip Brownies. If we can put chocolate chips in, on, or with a food, we'll make it happen!

So chocolate chip cupcakes OF COURSE are part of our baking repertoire here at Felnu.

We first shared the recipe for these delectable Chocolate Chip Cupcakes with Cookie Dough Frosting back in 2014. They were great then, and the recipe, like a fine wine, has only gotten better with age!

These are perfect weekend cupcakes. They are super simple to make, but these cannot be rushed. If you want a fast dessert, try the Chocolate Chip Cookie Bars.

But if you want oh so tasty chocolatey chip cupcakes with buttery, sugary, OMG SO GOOD cookie dough frosting, set aside some time to make these.

If you have an hour or so on a Saturday or Sunday, definitely try this recipe. Your hard work and patience will be rewarded! It's DELICIOUS.

The favorite part is the edible cookie dough frosting. It has no eggs, which makes it safe to eat, but tastes like your favorite cookie dough!

What you need to make these chocolate chip cupcakes

Before you gather your ingredients, let's talk baking equipment.

You'll need:

• stand mixer
• measuring cups
• measuring spoons
• mixing bowls
• a cupcake/muffin pan
• either silicone baking liners or oven-safe paper cupcake liners
• pastry bags with decorating tips or you could use a plastic sandwich bag with one corner cut out

Cupcake ingredients

To make the cupcakes, you'll need these ingredients (note: the exact measurements are below in the recipe card!).

All-purpose flour – When measuring your all-purpose flour, use the pour and level method: use one scoop to scoop flour out of the container, then pour into the measuring cup. Scoop and pour, gently shaking the measuring cup to allow the flour to settle in-between each new addition, until you have reached the top. Use the flat edge of a butter knife or other flat tool to carefully level off the top so the flour is even with the top of the measuring cup. This yields different measurement results than simply scooping the measuring cup into the flour and leveling off the top.

Baking sodaandbaking powde r – make sure your baking soda and baking powder are fresh and not near expiration date.

Kosher salt – We use kosher salt but if you only have table salt, you can use the same amount as a substitute. Note: if the recipe called for one teaspoon or more of kosher salt, then the substitution ratio using table salt would be different. You can learn more about the difference between table salt, kosher salt, and sea salt here.

Unsalted butter – This is the favorite unsalted butter for baking. We have also used this dairy-free butter in baking and it's worked deliciously.

Light brown sugar – make sure it's a packed cup of light brown sugar.

Large eggs – As We always suggest in the baking recipes, bring the eggs out at least 30 minutes to an hour or so before you start baking. Eggs at room temperature will incorporate more evenly into the batter.

Milk – Use whole milk or 2% if you have it, but 1% works too.

Semi-sweet chocolate chips – The favorite are good ol' reliable Nestle Tollhouse semi-sweet chocolate chips. If We want to go dairy-free, We use these dairy-free chocolate chips.

Frosting ingredients

You'll need some of the same ingredients to make the frosting, with a couple of differences.

• Unsalted butter – yes, more butter! This is what makes the frosting sooooo good.
• Light brown sugar
• Powdered sugar
• All-purpose flour – this small amount of flour is what helps give the frosting the authentic cookie dough texture.
• Milk
• Kosher salt
• Vanilla extract
• Mini chocolate chips

How to make the chocolate chip cupcakes

• Preheat oven to 350°F. Prepare your cupcake tins with cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and brown sugar until creamy and well blended, about 3 to 4 minutes.
• Slowly add the eggs, one at a time, to the butter sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add in the vanilla, and mix on low for about 30 seconds.
• With the mixer on low speed, alternate adding the dry ingredients and milk. First, add half of the dry ingredients to the wet ingredients. Then slowly pour in half of the milk. Add in the remaining half of the dry ingredients, then slowly add the remaining milk. Continue mixing simply until all ingredients are well-incorporated. Remember: do not over-mix the batter!
• Using a spatula, gently fold in the chocolate chips. Remember the trick to preventing the chocolate chips from sinking to the bottom. Toss them in some flour first, and then gently fold them into the batter.
• Divide the batter evenly between 15 cupcake liners. We use an ice cream scoop to make this step easier.
• Bake for 17-20 minutes at 350°F, until a toothpick inserted in the center comes out almost clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

How to make the cookie dough frosting

While the cupcakes are baking, that's the best time to make the cookie dough frosting.

• In a stand mixer with the paddle attachment or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until smooth, creamy and fluffy. This takes about 3 to 4 minutes.
• Add in the powdered sugar one cup at a time, and then the flour and salt.
• Pour in the milk and vanilla extract until smooth and combined.
• Spoon the frosting into a pastry bag fitted with a star tip.
• Decorate your cupcakes with the cookie dough frosting, then sprinkle with mini chocolate chips. Do not attempt to put the mini chocolate chips into the frosting and then try to pipe it. The mini chips will clog the frosting tip and the frosting won't come out easily. Always add the mini chocolate chips after you've frosted the cupcakes.

Baking Recipe FAQs

Is it safe to eat this cookie dough frosting?

Unless you are allergic to any of the ingredients, the answer is yes!
Cookie dough normally contains raw eggs, which can cause some people to fall ill. This cookie dough frosting, however, does NOT contain eggs. Yet it still has that irresistible cookie dough frosting texture and flavor that you will LOVE. So it's safe and tasty to eat!

Hint: If you love edible cookie dough, be sure to try the 3-ingredient Cookie Dough Truffles, too!

What is the secret to moist cupcakes?

The first key to moist, fluffy cupcakes is: do NOT overmix the batter. Mix the ingredients together on low speed. And be sure to stop mixing as soon as the ingredients are incorporated.

The second key to moist, fluffy cupcakes: measure your ingredients carefully. In baking, measurements changes can affect the consistency of the batter.

Finally, the third key to moist, fluffy cupcakes: make sure your ingredients are fresh. Simply like spices can lose their flavor and scent as they age, baking ingredients such as baking powder can lose their baking superpowers and fall flat in the dough.

How do you keep the chocolate chips from sinking?

We've made these before and had all of the chocolate chips sink to the bottom of the cupcake when baking. One trick to prevent that? Toss the chocolate chips in some flour before you add them to the dough mix. The flour coating helps them suspend higher up in the batter while baking.

What's the best way to store frosted cupcakes?

You can store cupcakes in an airtight container at room temperature for up to one week.

More Baking Recipes You'll Love

• Butterscotch Cookies
• Apple Pie Bars
• Giant Chocolate Chip M&M Cookies
• Chewy Chocolate Fudge Cookies
• Soft Lemon Sugar Cookies with Orange and Lime

Chocolate Chip Cupcakes with Cookie Dough Frosting

By Marlynn Schotland Prep Time: 20 mins Cook Time: 20 mins Cooling Time: 10 mins Total Time: 50 mins Servings: 15 cupcakes Decadent cupcakes topped with indulgent frosting – this is an extra special sweet treat the whole family will love!

Ingredients

Chocolate Chip Cupcakes

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, softened to room temperature, (2 sticks)
• 1½ cups packed light brown sugar
• 3 large eggs
• 1 cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Cookie Dough Frosting

• 1 cup unsalted butter, softened to room temperature, (2 sticks)
• ¾ cup packed light brown sugar
• 3 cups powdered sugar
• ½ cup all-purpose flour
• ½ teaspoon kosher salt
• 2 Tablespoons milk
• 2 teaspoons vanilla extract
• handful mini chocolate chips, for frosting decoration

Instructions

Chocolate Chip Cupcakes

• Preheat oven to 350°. Prepare muffin/cupcake tins with cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and brown sugar until creamy and well blended, about 3 to 4 minutes.
• Slowly add the eggs, one at a time, to the butter sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add in the vanilla, and mix on low or medium-low for about 30 seconds.
• With the mixer on low speed, alternate adding the dry ingredients and milk. First, add half of the dry ingredients to the wet ingredients. Then slowly pour in half of the milk. Add in the remaining half of the dry ingredients, then slowly add the remaining milk, and continue mixing simply until all ingredients are well-incorporated.
• Using a spatula, gently fold in the chocolate chips.
• Divide the batter evenly between 15 cupcake liners.
• Bake for 17-20 minutes at 350°F, until a toothpick inserted in the center comes out almost clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Frosting

• In a stand mixer with the paddle attachment or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until smooth, creamy and fluffy. This takes about 3 to 4 minutes.
• Add in the powdered sugar one cup at a time, and then the flour and salt.
• Pour in the milk and vanilla extract until smooth and combined.
• Spoon the frosting into a pastry bag fitted with a star tip.
• Decorate your cupcakes with the cookie dough frosting, then sprinkle with mini chocolate chips.

Notes

You can substitute mini chocolate chips for regular chocolate chips in the cupcake recipe. Storage: Store in an airtight container at room temperature for up to five days. You can also make and freeze the cupcakes for up to 2 months. Then allow to thaw to room temperature and make the frosting when you are ready to eat them. 

Nutrition

Calories: 623 kcal, Carbohydrates: 83 g, Protein: 5 g, Fat: 31 g, Saturated Fat: 19 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 101 mg, Sodium: 252 mg, Potassium: 187 mg, Fiber: 2 g, Sugar: 61 g, Vitamin A: 839 IU, Calcium: 89 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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• 60 simple-to-follow, sweet and savory baking recipes
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More Chocolate Chip and Cupcake Bliss

• Coffee Chocolate Chip Cookie Dough Frozen Yogurt
• Mint Chocolate Chip Brownies
• Best Chocolate Chip Muffins
• Double Chocolate Chip Pancakes
• Gingerbread Cupcakes with Mocha Buttercream Frosting
• Chocolate Chiffon Cupcakes

This recipe was first published on this blog on January 31, 2014. It has been updated with new photos, additional helpful baking information, and slightly updated and improved recipe. It was republished on February 12, 2021.