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Chocolate Chip Cupcakes with Cookie Dough Buttercream

Course Dessert


  • 1-1/2 c. cake flour
  • 1-1/2 c. all-purpose flour
  • 1-3/4 c. sugar
  • 2-1/2 t. baking powder
  • 1-1/2 t. Salt divided
  • 1 c. butter cold cut into small cubes
  • 3 sticks softened butter
  • 4 eggs
  • 1-1/2 c. + 2 T. milk divided
  • 3 t. vanilla extract divided
  • 6 oz. mini chocolate chips plus more for sprinkling
  • 3/4 c. Brown sugar
  • 3-1/2 c. powdered sugar


  • Preheat oven to 350 degrees.
  • Line two muffin tins with paper liners.
  • In a large bowl or the bowl of a stand mixer, whisk together flours, sugar, baking powder and 1 t. salt.
  • Add 1 c. cold butter, cut into small cubes, and mix until the mixture resembles coarse crumbs.
  • Add the eggs one at a time, beating well after each addition.
  • Combine 1 1/2 c. milk and 2 t. vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth.
  • Add the other half of the milk mixture and beat until smooth. Fold in chocolate chips.
  • Fill paper liners 2/3 full and bake 20 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
  • For frosting: In a large bowl, combine the butter and brown sugar. Beat until light and fluffy.
  • Add 1/2 t. salt, 2 T. milk and remaining vanilla and beat to combine.
  • Add the powdered sugar and beat until light and fluffy.
  • Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.