Mainly because these cupcakes are a 3-step process – the cookie dough layer, the cupcake layer, and then the frosting. After scouring the internet for a Chocolate Chip Cookie Dough Cupcake recipe, I found only 1 recipe which required over 6 sticks of butter… SIX STICKS!!! As much as I love desserts, I just don’t have the heart to add 6 sticks of butter to a recipe and then serve them to my family. Instead I decided to just come up with my own version which has 1/2 the fat, still not quite my goal, but it is something. 
The occasion? My niece, Jasmin’s, Sweet Sixteen celebration with just family. Despite the “situation” we faced, we all made the BEST of Jasmin’s day and all turned out well in the end. 
Although my nieces enjoyed these cupcakes, I received a whole lot of criticism from the adult members of my family, but I also believe their palate isn’t cut out for “cookie dough.” Their comments will be shared under the Overall Rating section below – my family’s a bunch of snobs tough crowd to please. 
Aside from cupcakes, we also enjoyed Garlic Knots and Central Jerzy’s Finest Pizza! A very happy birthday to you Jazzy… I hope you enjoyed Part 1 of your birthday, and it will only get better with Part 2! Love, hb!
NUTRITION: These cupcakes have absolutely no nutrition.
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An original recipe that is reduced fat in comparison to other Chocolate Chip Cookie Dough Cupcake recipes.
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Calories: 335 cals
- Fat: 16 g
- Saturated Fat: 9 g
- Carbs: 58 g
- Protein: 3.5 g
- Fiber: 0 g
CHOCOLATE CHIP COOKIE DOUGH CUPCAKES
~ yields 24 cupcakes @ 350 degrees using a 2 cupcake baking tray
for the cookie dough:
- Unsalted Butter – 6 tbsp
- White Sugar – 1/4 cup
- Brown Sugar – 1/4 cup
- Whole Milk – 1 tbsp
- Vanilla Extract – 1 tsp
- All Purpose White Flour – 3/4 cup
- Semi-Sweet Chocolate Chips – 1/2 cup
for the cupcakes:
- All Purpose White Flour – 3 cups
- Baking Powder – 2 1/2 tsp
- Salt – 1/4 tsp
- Unsalted Butter – 1 stick + 2 tbsp (10 tbsp) (use 2 sticks for maximum moistness)
- Eggs – 4
- Brown Sugar – 3/4 cup
- White Sugar – 3/4 cup
- Whole Milk – 1 cup
- Vanilla – 1 tsp
Cookie Dough:
1. Start by making the cookie dough filling. In a mixing bowl, combine the butter, white and brown sugars. Mix until well combined.
2. Add the milk and vanilla. Mix.
3. Add the white flour. Mix.
4. Add the chocolate chips. Mix.
5. Form dough shaped balls using a mini-scoop.
6. Set on a plate and freeze for 1 to 2 hours.
Cupcakes:
7. Preheat the oven to 350 degrees.
8. Line the cupcake tray with cupcake liners.
9. In a mixing bowl, combine the dry ingredients… white flour, baking powder, and salt. Mix and set aside.
10. Cream the butter. Once creamed, add the white and brown sugars. 
11. Mix with an electric mixer until well creamy.
12. Add the eggs… you should really add them one at a time, I forgot.
13. Mix and this is what you should have.
14. Now add the dry mixture and the milk/vanilla in 3 parts – starting and ending with the dry. Mix until just combined, DO NOT OVERMIX.
15. This is how the batter should look.
16. Using an ice-cream scoop, fill the cupcake liners about 2/3 full. 
17. Remove the cookie dough from the freezer, this is how they should look.
18. Add a cookie dough to each cupcake and slightly press.
19. Into the oven for 18 minutes. Do NOT over bake these, else the cupcakes will be on the dryer side.
20. This is what you should have. 
BROWN SUGAR FROSTING
INGREDIENTS:
- Unsalted Butter – 1 1/2 sticks (3/4 cup)
- Powdered Sugar – 2 cups (if you prefer less sugar, lower to 1 1/2 cups)
- Brown Sugar – 1/2 cup
- Whole Milk – 2 tbsp
- Vanilla Extract – 1 tsp
DIRECTIONS:
1. Cream the butter until light and fluffy.
2. Add the powdered and brown sugar. Mix until well incorporated and smooth.
3. Add the milk and vanilla extract. Mix and set aside.
4. Once the cupcakes cool, frost. Top with chocolate chips (optional).
COOKIE DOUGH RATING: 5 / 5
My nieces and I thought the cookie dough layer was amazing as did I. It was perfectly sweet and tasted just like cookie dough.
FROSTING RATING: 4.5 / 5
According to many the frosting was slightly on the sweeter side, I didn’t think it was too sweet with the cupcake since I cut down on some of the sugar in the actual cupcake recipe. You may want to use 1 1/2 cups of powdered sugar and 1/2 cup of sugar, in combination with just 1 1/2 tbsp of milk and see how that works for you.
The 2 biggest complaints of this recipe were the frosting was slightly on the sweeter side, but I think it was perfectly balanced with the cupcake – I suppose this varies person to person. The second complaint was the cupcakes were slightly dry. The original cupcake recipe requires 2 sticks (16 tbsp) of butter for 24 cupcakes, and I used 10 tbsp to save on fat, but I failed to add additional moisture. In order to compensate for the missing fat, either add 1/3 cup of Greek Yogurt or 1/3 cup of Sour Cream or 1/3 cup of additional milk. For next time, I’m even considering adding 1/4 cup of Canola Oil – I somehow find oil-based cakes a lot more moist than butter-based. Or if you want to go with all butter, then just use 2 sticks of butter and skip the yogurt/sour cream/milk/oil.
Overall, I thought the cupcakes tasted good when completely cooled and frosted, however they tasted even better the next day. My guess is that the frosting seeped through the cupcake making it more moist. Overall, I thought these cupcakes were really good, but with a few tweaks, like adding additional moisture, I think they can easily be a perfect 5.
My goal is to make these cupcakes again with a healthier twist… I think I can do it without compromising on taste or texture. If you try these cupcakes with my suggestions, please let me know how they turn out.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.![NO CREAM PALAK PANEER - Indian cheese cooked in a spinach gravy. Palak Paneer is a classic North Indian dish and flavored with simple spices. IMO… the key ingredients are using lots of garlic, green chilies (remove seeds if needed), and adding a dollop of butter at the end.
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I won't lie- chances are I would never make these…purely because my baking skills aren't so advanced! However I love that they are somewhat healthy…just reading "6 sticks of butter" made my jeans feel a bit snugger ;)! These look delicious so kudos on presentation (I'm sure taste is fab too)! And when it comes to pleasing family, trust me I know what it's like…I am amongst a variety of critiques that with some family members, I've decided that I rather not waste my efforts- their loss!
Wow, these cupcakes look wonderful! I love your presentation. That was so sweet of you to bake for your niece.
Kudos to you for making this in a lower fat version! The cupcakes do look tasty. Sometimes I find that all those components do pay off in the end product. The only thing is you have to be organized and plan ahead for the time. I am sorry that the critiques weren't the best, but I am glad that you plan to further experiment with these.
The chocolate bits are the key ingredient for this cupcake. Its so inviting to see when its bake.
I don't care what anyone says, these look and sound delicious! What a fun treat for your niece!
And I love that you mentioned that these have absolutely no nutritional value. Made me LOL!
These look AMAZING! I'm such a sucker for cookie dough.
xo Josie
http://www.winksmilestyle.com
@Khushboo – Yeah, it's so annoying when family's expectations of you are raised, but they don't have a palate for cookie dough, that's more of an American thing. 6 sticks of butter – I know, right? I just can't use that much.
@Tina – thanks! I know, I have to make these again, but I'm going to use Whole Wheat Pastry Flour and see how they work out. I can feel it, I can do this. 🙂
@Parita – lol.. yeah, I'm blunt when it comes to nutrition. These were really good, my family is nuts, as long as Jasmin liked them, that's all that matters.
Oh my gosh these look so amazing. I love anything that involves cookie dough. xo
6 sticks of butter? I mean, I love butter as much as the next person but 6 sticks! I don't blame you…I couldn't serve anything with that much butter either.
These look amazing anyway! I think you did a great job.
I'm back home. So sad to be gone from NYC!
Wow!It's about time someone scaled back the cookie dough calorie bombs lately! Thanks for your work 🙂
I can't wait to bake these! I think I'll bake a batch for my honey this weekend. THANKS 🙂
Here is absolutely the best Chocolate Chip Cookie Dough Cupcake I've ever found. NOT nutritious at all, but just to die for:
http://fortheloveofkidsandfood.blogspot.com/2010/03/chocolate-chip-cookie-dough-chocolate.html
Can't wait to try your recipe!
@Ameena – Looks like you had a nice time in NYC besides the food poisoning episode. Come back soon! This time let's keep our fingers crossed that there are no doctors involved. 🙂
@Laurie – thanks for the recipe.. it's not as bad compared to the one I found, but I'll need to try that without a boxed cake mix. I'll take your word on it and try it. 🙂 Thanks!
@DessertForTwo – Ooh.. I can't wait to see your modified version for 2 people. Let me know how it goes. Add more moisture for these cupcakes. 🙂
Oooh yum! (:
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Reduced fat sweets — You are talking my language now! 🙂 These look fantastic.
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Twitter: @GlamKitten88
Sounds and looks delicious! I saw similar recipes and had the same reaction to the amount of butter. PS – Tell your family that even food snobs love cookie dough! 🙂
They may have been difficult, but it seems like all the effort was well worth the first bite! Fabulous recipe. These cupcakes look divine and totally delicious!
wow, these look yummy! thanks for sharing…
Yum!!! So decadent, you could use this in so many ways!
These look really moist and spongy but so much butter 🙂 I will stay away from them because for sure I could not eat just one!!
@eatgood4life – haha, I know they are loaded. The main recipe floating around the internet is 6 sticks of butter.. I still have to work on reducing this even further.
@youngwifey – haha, thank you.
Thank you, everyone!
This is an amazing combination for all the right ingredients needed for good health.The presentation is just perfect…I have a lot to learn from your recipes, photography and food styling…will be back for more…great work..
These look amazing, but you totally lost me at 6 sticks!! I don't even have that many sticks at one time in my fridge on any given day, and I don't really bake much. But if I found a cupcake shop with one of these, I'd gladly eat it! I'm sure they tasted delicious.
@Becca – thanks. Just fyi.. I didn't add 6 sticks, but I found a recipe which contained 6 sticks. So I used less than 3, not great, but can't make CCCD cupcakes without butter. 🙁