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    Urban Bliss Life » Blog » Chocolate Chip Cupcakes with Cookie Dough Frosting

    Published: February 11, 2021 / Updated: March 20, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Chocolate Chip Cupcakes with Cookie Dough Frosting

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    chocolate chip cupcakes with cookie dough frosting in blue, pink, and yellow cups on a pedestal.
    Chocolate Chip Cupcakes with Cookie Dough Frosting on white cake pedestal with pink background and title text

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

    Three Chocolate Chip Cupcakes with Cookie Dough Frosting on a white cake pedestal with pink background

    Chocolate chips make pretty much every dessert better. In my 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 Urban Bliss Life.

    I 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 easy to make, but these cannot be rushed. If you want a fast dessert, try my Chocolate Chip Cookie Bars.

    But if you want oh so delicious 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.

    My 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

    pastry bag with star tip and cookie dough frosting against pink background

    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

    trio of chocolate chip cupcakes with cookie dough frosting in colorful polka dot baking cups on a white pedestal

    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 soda and baking powder - make sure your baking soda and baking powder are fresh and not near expiration date.

    Kosher salt - I 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 my favorite unsalted butter for baking. I 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 I always suggest in my 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 - My favorite are good ol' reliable Nestle Tollhouse semi-sweet chocolate chips. If I want to go dairy-free, I use these dairy-free chocolate chips.

    Frosting ingredients

    three cupcakes looking down at the cookie dough frosting tops with chocolate chips

    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 just 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. I 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 delicious to eat!

    Hint: If you love edible cookie dough, be sure to try my 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. Just 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?

    I'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.

    one chocolate chip cupcake with cookie dough frosting in pink cup on white cake pedestal

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    chocolate chip cupcakes with cookie dough frosting in blue, pink, and yellow cups on a pedestal.

    Chocolate Chip Cupcakes with Cookie Dough Frosting

    5 from 7 votes
    Prep Time: 20 mins
    Cook Time: 20 mins
    Cooling Time: 10 mins
    Total Time: 50 mins
    Recipe by Marlynn Schotland
    Decadent cupcakes topped with indulgent frosting - this is an extra special sweet treat the whole family will love!
    Servings: 15 cupcakes
    Calories: 623kcal
    PRINT PIN RATE

    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 just 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. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

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

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Chocolate Chip Cupcakes with Cookie Dough Frosting on white cake pedestal with pink background and title text

    Want more easy, delicious recipes? Buy my cookbooks!

    If you're looking for more Pressure Cooker, Air Fryer, Meal Prep, and Baking Recipes, I've got you covered in these two cookbooks!

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    My second cookbook, The Super Easy Teen Baking Cookbook, features

    • 60 easy-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.

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      Reader Interactions

      Comments

      1. Sara Welch says

        February 11, 2021 at 1:01 pm

        5 stars
        What a great way to enjoy two of my favorite treats! Excited to whip up a batch of these this afternoon, indeed! Delish!

        Reply
      2. Katherine says

        February 11, 2021 at 12:58 pm

        5 stars
        I love this cookies/cupcake mashup! Such a tasty twist.

        Reply
      3. Kushigalu says

        February 11, 2021 at 12:37 pm

        5 stars
        How gorgeous are these cupcakes plus I am totally in love with the frosting. Making this soon.

        Reply
      4. Alison says

        February 11, 2021 at 12:36 pm

        5 stars
        I've got to make these for the kids this weekend! It's their two favorite desserts rolled into one!

        Reply
      5. Andrea Metlika says

        February 11, 2021 at 12:10 pm

        5 stars
        Wow! Chocolate chip cupcakes are awesome about you added a cookie dough frosting that just made these over the top amazing!

        Reply
      6. Marlynn Jayme Schotland says

        February 12, 2014 at 12:44 pm

        Thanks, ladies!

        Reply
      7. Meaghan @ Just Me aghan says

        February 12, 2014 at 11:40 am

        Oh Yum! These look delish!
        Beautiful blog, visiting from the SITS challenge.

        Reply
      8. Renée ♥ says

        January 31, 2014 at 7:30 pm

        Oh, Marlynn... you are not helping me at all. It's like the now legendary peanut butter and chocolate mash-up all over again.

        Reply
      9. Marlynn Jayme Schotland says

        January 31, 2014 at 9:15 am

        Yvonne- I know! I'm not even a huge cookie dough fan, but this frosting is insane on its own!

        Reply
      10. Pech says

        January 31, 2014 at 12:11 pm

        Yum!!! These look and sound lovely! And, I appreciate that you make sure that the quantities include extra frosting!!

        Reply
      11. Yvonne @ Dress This Nest says

        January 31, 2014 at 9:11 am

        Oh man...cookie dough frosting? Are you kidding me? This may not make it onto the cupcake.

        Reply

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      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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