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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.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
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
  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners for easy removal.
  2. 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
  1. 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.
  2. 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
  1. 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.
  2. Bake for 18-20 minutes, or until the tops are golden. The edges should be set, but the centers will still be soft.
  3. 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.