Chocolate Chip Cupcakes with Edible Cookie Dough Frosting
This edible cookie dough frosting on top of chocolate chip cucpakes is just the thing you need when you can't decide between traditional cookies and cake! I created the perfect chocolate chip cupcakes to complement this yummy frosting that truly does taste like cookie dough! Read on for instructions on how to make safe and edible cookie dough frosting for any dessert!
Ingredients
For the Chocolate Chip Cupcakes
- 1¾ cups cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature (1 stick)
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp vanilla bean paste (or substitute with 1/2 tsp. vanilla extract)
- ½ cup full-fat sour cream, room temperature
- ½ cup whole milk, room temperature
- ½ cup mini chocolate chips
For the Edible Cookie Dough Frosting
- ¾ cup unsalted butter, room temperature (1½ sticks)
- 2½ cups powdered sugar
- ½ cup all purpose flour, toasted (see notes for toasting flour)
- ½ cup light brown sugar, packed
- 2-3 tbsp whole milk (depending on how thick you want the frosting)
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup mini chocolate chips (plus more for garnish if desired)
Instructions
For the Chocolate Chip Cupcakes
- For high altitude instructions, see "Notes" section below.
- Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 6 more liners (recipe makes about 18 cupcakes). Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Add the sugar and beat on medium-high speed until light and fluffy (about 2 minutes).
- Add the egg whites, vanilla extract and vanilla bean paste. Beat on medium speed until combined.
- Beat in the sour cream on medium speed. Scrape down the sides of the bowl with a spatula as needed.
- With the mixer on low speed, slowly add the dry ingredients until just combined. With the mixer still on low speed, slowly pour in the milk and mix until combined. Do not overmix.
- Pour in the mini chocolate chips and fold into the batter using a spatula. Do not overmix.
- Spoon the batter into the cupcake liners until they are filled about 2/3 full (I like to use a cookie scoop for this!)
- Bake for 18-22 minutes, or until the centers of the cupcakes spring back when touched. Allow cupcakes to cool completely before frosting.
For the Edible Cookie Dough Frosting
- See "Notes" section below for instructions on how to toast flour before beginning.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar together on medium-high speed until well combined and fluffy (about 2 minutes).
- With the mixer on low speed, gradually add in the powdered sugar, toasted flour and milk, alternating between the three. Increase the speed of the mixer to medium and beat until well combined.
- Add in the salt and vanilla and beat on medium speed until well incorporated.
- Using a spoon or spatula, fold in the mini chocolate chips. Frost your cooled cupcakes and enjoy!
Notes
How to Toast Flour for Safe Consumption
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and spread the flour out evenly over the pan.
- Toast for 5 minutes in the oven, watching closely to ensure that it doesn't burn. You can also stir halfway through to make sure it toasts evenly.
- Remove from oven and cool completely before using in your cookie dough frosting recipe!
- Flour – increase by 2 tbsp.
- Baking Powder – use 1/2 tsp.
- Eggs – use 1 additional egg white
- Granulated Sugar – decrease by 1 tbsp.
- Oven Temperature – increase to 360° F.
- Cook Time – I cooked these cupcakes for 15 minutes. Watch your cupcakes closely because you will need to cook for less time due to the higher temperature. Just be sure they don't burn or dry out! You will know when they are done if you touch the center and it springs back.