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Chocolate Chip Cookie Dough Cupcakes

These Chocolate Chunk Cookie Dough Cupcakes are so delicious. It’s a yellow cupcake with melted chocolate chunks and eggless edible cookie dough frosting. It’s the perfect dessert for cookie dough lovers.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 16 cupcakes

Ingredients
  

Edible Cookie Dough Frosting

  • 1 cup vegan butter
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla
  • 2½ tbsp almond milk
  • 2 cups cooked flour
  • 1½ cups mini chocolate chips

Chocolate Chip Cupcakes

  • ½ cup vegetable shortening
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¾ cup almond milk (or nut milk of your choice)
  • 4 oz semi-sweet baking bar

Instructions
 

Edible Cookie Dough Frosting

  • Preheat the oven to 350F and spread the flour onto a baking tray and cook for 5 minutes.
  • Add the vegan butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes.
  • Add the almond milk and vanilla and mix until combined.
  • With the mixer on low, slowly add the flour to the bowl, scraping the sides with a rubber spatula when necessary. Mix until thoroughly combined. Add more milk ½ tablespoon at a time until desired consistency.
  • Fold the mini chocolate chips into the cookie dough and place the bowl in the fridge for 20-30 minutes or until cupcakes are ready to frost.

Chocolate Chip Cupcakes

  • Line a cupcake pan with cupcake liners. Add the shortening and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 3 minutes.
  • Add the vanilla and eggs one at a time and mix until thoroughly combined.
  • In a separate bowl, sift the dry ingredients together. With the mixer on low, alternate the almond milk with the dry ingredients, starting and ending with the dry ingredients. Beat on medium-high speed for 2-3 minutes, scraping the sides of the bowl when necessary.
  • Chop up the semi-sweet baking bar into small chunks and using a rubber spatula fold the chocolate chunks into the cupcake batter.
  • Using a cookie scoop or spoon fill each cupcake liner ⅔ the way full. Bake for 21-24 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack before frosting.
  • Using a knife, spread the edible cookie dough onto the chocolate chunk cupcakes, and then enjoy all your hard work!