Hey there, baking buddy! If there’s one thing that warms the heart and lifts the spirit, it’s a freshly baked treat. And what could be more comforting than a warm, gooey chocolate chip cookie dough molten cupcake? These little wonders are perfect for anyone who believes that dessert should be a cozy hug for the soul. Imagine biting into a soft cupcake, and a wave of melty chocolate and cookie dough bliss bursts out. Yup, that’s what we’re talking about! Let’s get ready to embark on this delicious journey together, right from your own kitchen.
Why Make This Recipe
You might wonder, “Why should I make Chocolate Chip Cookie Dough Molten Cupcakes?” Well, let me tell you! These cupcakes combine the best of both worlds: the classic comfort of chocolate chip cookies and the decadent surprise of molten goodness. They’re fun to make, and even better, they’re super impressive. Imagine friends and family gathering around, eyes wide, as they take their first bite, pure joy! Plus, they’re a great way to channel your inner baker, even if you’re just starting out. Baking brings a sense of joy, creativity, and a sprinkle of magic to our lives. So why not fill your kitchen with deliciousness and create something special?
How to Make Chocolate Chip Cookie Dough Molten Cupcakes
Alright, let’s get our hands dusty and dive into the steps to create these heavenly cupcakes!
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup cookie dough (safe-to-eat)
- 1/2 cup unsalted butter (for buttercream)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for buttercream)
Directions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with lovely cupcake liners. We want them to be beautiful, right?
In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry mix, so make sure it’s well combined.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy. There’s something therapeutic about watching those ingredients transform!
Add the eggs, one by one, mixing well after each addition. Then, stir in the vanilla extract for that warm, inviting flavor.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be gentle here! We don’t want to overmix and lose that fluffy texture.
Fold in the chocolate chips. Whether you’re a chocolate lover or not, this is a step you don’t want to skip!
Fill each cupcake liner halfway with the batter. Next, plop a tablespoon of safe-to-eat cookie dough right in the center of each, like a hidden treasure.
Top each cupcake with more batter until the liners are about 3/4 full. They need a little room to rise!
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean, except for any melty chocolate goo (and trust me, a little chocolate is totally acceptable).
For the buttercream, whip the softened butter until it’s creamy and light. Gradually add the powdered sugar and vanilla, stirring until it’s smooth and fluffy.
Frost each cupcake with your delicious cookie dough buttercream, and there you go! Indulge in that sweet, sweet moment!
How to Serve Chocolate Chip Cookie Dough Molten Cupcakes
When serving, these cupcakes are best enjoyed warm, right out of the oven. The molten center makes each bite feel like a delightful surprise. You can garnish them with a sprinkle of sea salt, a drizzle of chocolate, or even a dollop of vanilla ice cream on the side for an extra special treat. Gather your friends or family, grab a cozy blanket, and dive into the joy of sharing these little masterpieces together!
How to Store Chocolate Chip Cookie Dough Molten Cupcakes
If you somehow find leftover cupcakes (which is a rare occurrence!), you can store them in an airtight container at room temperature for a day or two. To extend their deliciousness, you can put them in the fridge for up to a week. Just remember, if you warm them in the microwave for a few seconds, you’ll bring that gooey goodness back to life!
Tips to Make Chocolate Chip Cookie Dough Molten Cupcakes
- Make sure your butter is softened to room temperature for optimal mixing.
- Don’t overmix the batter, just mix until combined. Your cupcakes will be light and fluffy this way.
- Experiment with different chocolate chips or even add in some nuts for a fun twist!
- If you want to add even more cookie dough, you can save some to top the buttercream.
Variation
Feel free to change up the flavors! You could make an oatmeal cookie dough version, throw in some butterscotch chips, or go wild with sprinkles. The options are endless!
FAQs
1. Can I make these cupcakes ahead of time?
Absolutely! You can prepare the batter and refrigerate it overnight. Just remember to put the filled cupcake liners in the fridge and let them come to room temperature before baking.
2. How can I make the cookie dough safe to eat?
You can use heat-treated flour or store-bought edible cookie dough. Both options ensure your cookie dough is safe while still being deliciously indulgent!
3. Can I freeze the cupcakes?
Yes! You can freeze the baked cupcakes without frosting for up to three months. Just make sure to wrap them well. When you’re ready to enjoy, thaw them overnight in the fridge and warm them up!
So there you have it, my friend, a delicious dive into the world of Chocolate Chip Cookie Dough Molten Cupcakes. Grab your apron and embrace the kitchen magic. You’ve got this! Enjoy the process, and remember that every cupcake is a little love letter to yourself and the ones you care about. Happy baking!
Print
Chocolate Chip Cookie Dough Molten Cupcakes
- Total Time: 33 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in warm, gooey chocolate chip cookie dough molten cupcakes that bring joy and delight with every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup cookie dough (safe-to-eat)
- 1/2 cup unsalted butter (for buttercream)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Fill each cupcake liner halfway with the batter, then add a tablespoon of cookie dough in the center of each cupcake.
- Top with more batter until the liners are about 3/4 full.
- Bake for 15-18 minutes or until a toothpick comes out clean with a bit of melty chocolate.
- For buttercream, whip the softened butter until creamy, then gradually add powdered sugar and vanilla until smooth.
- Frost each cupcake with the cookie dough buttercream.
Notes
Serve warm for the best molten experience. Store leftover cupcakes in an airtight container for 1-2 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg