Indulging in a warm, gooey dessert that combines the best of cookie dough and cupcakes is like a hug for your taste buds. Imagine biting into a soft cupcake only to discover a melt-in-your-mouth cookie dough center that flows out like molten chocolate—absolute bliss! They are perfect for cozy family gatherings or simply to satisfy your craving for something sweet. In fact, whenever I whip these up, the aroma fills my kitchen like a culinary love song.

Surprisingly, these Molten Cookie Dough Cupcakes are also quite simple to make! They remind me of those classic chocolate lava cakes but with a fun twist that everyone in the family will love. And honestly, who could resist? When it comes to homemade desserts, few things are more satisfying than a dessert that looks impressive but requires minimal effort. So grab your mixing bowl, and let’s get baking!

What is Molten Cookie Dough Cupcakes?

So, what exactly are Molten Cookie Dough Cupcakes? Picture this: a delightful cupcake hosting a treasure of gooey cookie dough right in the center! If you’re wondering about the name, you’re not alone—surely the cookie dough didn’t just volunteer for this gig. But hey, they say ‘the way to a man’s heart is through his stomach,’ and these cupcakes are sure to steal hearts everywhere. With their soft exterior and delicious secret inside, they’re a conversation starter at any table. Why not impress your family and friends with these delightful confections?

Why You’ll Love This Molten Cookie Dough Cupcakes

These Molten Cookie Dough Cupcakes are a wonderful fusion of texture and flavor that will appeal to anyone with a sweet tooth. The outer cupcake is fluffy and sweet, while the inside is a dreamy mix of buttery cookie dough that you won’t forget. Plus, preparing these at home not only saves you money compared to a pastry shop, but it also allows you to control every delicious detail. You can even personalize them with toppings such as chocolate chips, edible glitter, or a sprinkle of sea salt to enhance the experience. Compared to a standard chocolate chip cookie, these cupcakes offer an elevated experience that feels extra special. Give them a try; you won’t regret it!

How to Make Molten Cookie Dough Cupcakes

Quick Overview

These cupcakes are incredibly easy to whip up, making them a fantastic choice for baking novices and seasoned pros alike. With a preparation time of roughly fifty minutes, you can expedite your love for desserts without spending hours in the kitchen. The moment you pull them out of the oven, the delightful smell will have everyone excited for a taste. Get ready for a cupcake experience like no other!

Key Ingredients for Molten Cookie Dough Cupcakes

Here’s what you’ll need to bring your Molten Cookie Dough Cupcakes to life:

Cupcake Batter:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
Molten Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tablespoons milk
- 1 ¾ cups all-purpose flour
- 1 cup chocolate chips
- Pinch of salt

Step-by-Step Instructions

Prepare the Oven and Ingredients: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners for easy removal.
Make the Cookie Dough Filling: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Stir in the milk, followed by the flour and a pinch of salt. Gently fold in the chocolate chips. Chill the mixture in the refrigerator while preparing the batter (about 15 minutes).
Prepare the Cupcake Batter: In another bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the softened butter and granulated sugar until fluffy. Mix in the eggs one at a time, then add the vanilla. Gradually incorporate the dry ingredients, alternating with milk, until just combined.
Fill the Cupcake Liners: Place a tablespoon of cupcake batter into each cupcake liner. Scoop out small balls of cookie dough and place one in the center of each cupcake. Top with more cupcake batter until the liners are about ¾ full, ensuring the cookie dough is fully enclosed.
Bake: Bake for 18-20 minutes, or until the tops are golden. The edges should be set, but the centers will still be soft.
Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm for the best molten effect!

Top Tips for Perfecting Molten Cookie Dough Cupcakes

Substitutions: If you’re short on brown sugar, white sugar can work in a pinch, but you may miss out on that deep flavor. For a dairy-free option, consider using a plant-based butter and milk.
Timing: Keep an eye on baking; start testing the cupcakes at the 18-minute mark. You want them set at the edges but slightly gooey in the center.
Common Mistakes: Avoid overmixing the batter to ensure the cupcakes are fluffy. Also, don’t skip the chilling period for the cookie dough—it will help maintain its shape during baking.

Storing and Reheating Tips

Store leftover Molten Cookie Dough Cupcakes in an airtight container at room temperature for up to three days. For extended storage, you can refrigerate them for up to a week or freeze for up to three months. To reheat, simply place them in a microwave for about 10-15 seconds. The goal is to slightly warm them, allowing that gooey center to return to molten perfection.

Now that you have this delightful recipe in your hands, why not gather your loved ones this weekend? Surprise them with these Molten Cookie Dough Cupcakes—they’re sure to be a hit at the table! Enjoy baking!

Molten Cookie Dough Cupcakes

These delightful cupcakes feature a soft exterior with a gooey cookie dough center, offering a unique dessert experience perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 20

Total Time 1 10

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Cupcake Batter

1.5 cups all-purpose flour
0.5 teaspoon baking soda
1 teaspoon baking powder
0.25 teaspoon salt
0.5 cup unsalted butter, softened
0.5 cup granulated sugar
0.5 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
0.5 cup milk

Molten Cookie Dough Filling

0.5 cup unsalted butter, softened
0.75 cup brown sugar, packed
2 tablespoons milk
1.75 cups all-purpose flour
1 cup chocolate chips
1 pinch salt

Method

Preparation

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners for easy removal.
In a mixing bowl, cream together the softened butter and brown sugar until smooth. Stir in the milk, followed by the flour and a pinch of salt. Gently fold in the chocolate chips. Chill the mixture in the refrigerator while preparing the batter (about 15 minutes).

Cupcake Batter

In another bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the softened butter and granulated sugar until fluffy.
Mix in the eggs one at a time, then add the vanilla. Gradually incorporate the dry ingredients, alternating with milk, until just combined.

Filling and Baking

Place a tablespoon of cupcake batter into each cupcake liner. Scoop out small balls of cookie dough and place one in the center of each cupcake. Top with more cupcake batter until the liners are about ¾ full, ensuring the cookie dough is fully enclosed.
Bake for 18-20 minutes, or until the tops are golden. The edges should be set, but the centers will still be soft.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm for the best molten effect!

Notes

For substitutions, white sugar can work in place of brown sugar, and consider using plant-based options for a dairy-free version. Avoid overmixing to keep cupcakes fluffy, and don’t skip chilling the cookie dough.

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