Cookie Dough Cupcakes

I forgot about this gem of a recipe until recently. You may have gathered by now that I’m a big fan of a good mashup. These cupcakes combine two classics– the chocolate chip cookie and the cupcake. The cupcakes have all the rich flavors of a chocolate chip cookie, with the light, tender texture of a cupcake. The real star is the frosting, though, which is like eating cookie dough straight from the dough. Trust me when I say you’ll have trouble saving enough to frost the cookies, especially if habitual snackers frequent your kitchen.


1 1/2 c flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2/3 c almond milk

1 1/2 tsp vanilla

1/2 c + 1 1/2 tsp slightly softened vegan butter or coconut oil

1 c sugar

2 tbsp flax + 1/4 c water

3/4 c chocolate chips

6-12 crispy chocolate chip cookies (see note in Tips)

cookie dough frosting (see recipe below)

Line a cupcake tin and preheat the oven to 350. Pulse crispy cookies in a blender or food processor until fine, like breadcrumbs. Add 1 1/2 tsp of the vegan butter/coconut oil and the crumbs to a small bowl and mix. Place a small layer of the mixture in each of the cupcake liners, patting down with a spoon to create a sort of crust. Bake for 5 minutes, then remove and reduce oven temperature to 325. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Beat vegan butter and sugar in the bowl of a paddle-fitted stand mixer for about 3 mins until fluffy. Lower the speed and gradually add flax mixture. Beat for an additional 1-2 mins. Add half the dry mixture, followed by the almond milk and vanilla, then the remaining dry mix. Once you have a cohesive batter, fold in chocolate chips. Divide batter evenly among 12 liners. Bake for 18-20 mins until a toothpick comes out clean. Cool on a wire rack before frosting. Top with chocolate chips and extra cookie halves.

Cookie Dough Frosting:

1/2 c light brown sugar

1 tbsp almond milk

1/2 tsp vanilla

3/4 c vegan butter/coconut oil

1/4 tsp salt

1 3/4 c powdered sugar

Heat brown sugar and almond milk over medium low heat in a saucepan until the sugar dissolves. Remove from heat and cool to room temperature. Transfer to the bowl of a paddle-fitted stand mixer with vanilla, vegan butter, and salt. Beat until fluffy, then gradually sift in powdered sugar, mixing on slow until fully incorporated. Frosting should be creamy, yet stiff.

Tips/Things I Would Change:

  • If your cookies are small like chips ahoy, use 12. If they are more of a standard size, you only need 6. You can make your own: halving my thin and crispy chocolate chip cookie recipe. Alternatively, you can use store bought: I like Enjoy Life and Lenny & Larry’s.
  • If your frosting is too thick (like a dough), add a splash of almond milk at a time until creamy. If it is too thin, add powdered sugar 1/4 c at a time.
  • If you’re feeling fancy, you could drizzle or fill the center with chocolate, especially if you’re a chocolate lover.

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