why make this recipe
Chocolate Chip Cookie Dough Molten Cupcakes are a delightful twist on classic cupcakes. They combine the indulgent flavors of chocolate chip cookie dough with a warm, gooey center that melts in your mouth. This treat is perfect for any occasion, whether it’s a birthday, a special celebration, or just a cozy night in. The combination of soft cupcake and rich cookie dough gives every bite a burst of flavor that will leave everyone wanting more.
how to make Chocolate Chip Cookie Dough Molten Cupcakes
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chocolate chip cookie dough (safe to eat)
- 1 cup cookie dough buttercream (for topping)
- Chocolate chips (optional, for garnish)
Directions :
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the flour mixture, alternating with buttermilk, starting and ending with the flour.
- Fill each cupcake liner halfway with batter, then place a teaspoon of cookie dough in the center, followed by more batter to cover.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool and then frost with cookie dough buttercream.
- Optionally, garnish with chocolate chips.
how to serve Chocolate Chip Cookie Dough Molten Cupcakes
Serve these cupcakes warm for the best experience. When you bite into them, the molten cookie dough will ooze out, creating a delicious mess. They are delightful on their own or can be paired with a scoop of vanilla ice cream for an extra treat.
how to store Chocolate Chip Cookie Dough Molten Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. To reheat, microwave for a few seconds to revive their gooey center.
tips to make Chocolate Chip Cookie Dough Molten Cupcakes
- Make sure your butter is softened for easier mixing.
- Use a cookie dough that is safe to eat, as you will be placing it inside the cupcakes.
- Don’t overfill the cupcake liners, as the batter will rise during baking.
- Allow the cupcakes to cool slightly before frosting to prevent the buttercream from melting.
variation
You can customize these cupcakes by adding different mix-ins to the cookie dough. Try using peanut butter chips, nuts, or even chunks of chocolate for variety. Additionally, you can swap the cookie dough buttercream with cream cheese frosting for a tangy twist.
FAQs
1. Can I make these cupcakes in advance?
Yes! You can make the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.
2. Is it safe to eat raw cookie dough in the recipe?
Yes, make sure to use cookie dough that is labeled as safe to eat, which does not contain raw eggs or unbaked flour.
3. Can I freeze the cupcakes?
Absolutely! These cupcakes freeze well. Wrap them individually and store them in an airtight container for up to 3 months. Thaw them before serving.
Chocolate Chip Cookie Dough Molten Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened 1 stick
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups buttermilk
- 0.5 cups chocolate chip cookie dough (safe to eat)
- 1 cups cookie dough buttercream (for topping)
- Chocolate chips (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the flour mixture, alternating with buttermilk, starting and ending with the flour.
- Fill each cupcake liner halfway with batter, then place a teaspoon of cookie dough in the center, followed by more batter to cover.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
Frosting
- Let cool and then frost with cookie dough buttercream.
- Optionally, garnish with chocolate chips.