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Serious Cookie Dough Addicts

Ultimate Cookie Dough Cupcake

Everybody will tell you not to eat raw cookie dough especially if the recipe calls for eggs.  (We are not supposed to encourage eating any raw dough containing eggs.  Eat at your own risk.)

We can’t help ourselves!  In fact, we made homemade M&M cookies the other day for a birthday bash…..guess what………..we ate the batter off the mixer beater blades.  It was so good.  Hate to admit it, but I scooped myself out a spoonful more than once.

Some readers when making cookies, end up eating gobs & gobs of cookie dough. 🙂

You don’t need a piping bag to frost these cupcakes.  Takes a little longer to frost cupcakes by hand….no bags or tips to clean.

The chocolate chip cookie on top can be homemade or store brought.  Makes 24 cupcakes.

You will enjoy every bite of these Cookie Dough Cupcakes! The vanilla malt cupcake is topped with a cookie dough frosting and a mini chocolate chip cookie dough!

If you plan on making homemade chocolate chip cookies, use a 1 inch cookie scoop to make the small cookie toppings.

Cookie dough cupcakes!! This cupcake is everything you ever dreamed up!

No malt powder on hand……just substitute instant vanilla pudding mix.  Pudding mix is also how you make cakes moist.

Helpful Tools Recommended by Julianne Bayer

  • Wilton 409-7712 Angled Icing Spatula, 9-inch, Black
  • OXO Good Grips Small Cookie Scoop
  • Wilton 12-cup regular muffin pan
  • Malted Milk Powder (Nestle Carnation Original)

Ultimate Cookie Dough Cupcake Recipe


  • 24 mini Chocolate chip cookies

For the Cupcakes:

  • 1 box White cake mix
  • ¼ C Malt powder (or substitute instant vanilla pudding)
  • 4 Large Egg whites
  • 1 C Milk
  • ⅓ C Vegetable oil
  • ½ C Sour cream
  • 2 tsp Vanilla extract

For the Frosting:

  • 2 sticks Unsalted butter
  • ¼ C + 2 tbsp Light brown sugar
  • 1 C Flour
  • 2 tsp Vanilla extract
  • 3 C Powdered sugar
  • 2 tbsp Milk
  • Pinch of salt
  • 1 bag Mini chocolate chips (11 oz)


For the Cupcakes:

  1. Prepare your favorite chocolate chip cookies in advance, using a 1” cookie scoop. Or use store-bought cookies.
  2. Pre-heat over to 350° F.
  3. In a large mixing bowl, combine cake mix, malt powder, egg whites, milk, vegetable oil, sour cream, and vanilla extract. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
  4. Divide batter evenly between lined cupcake pan. Bake at 350° for 14-16 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.

For the Frosting:

  • Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
  • Add brown sugar and mix until combined. Continue to slowly add flour and vanilla extract and be sure it’s well mixed. Scrape down the sides of the bowl.
  • Pour powdered sugar into mixing bowl 1 cup at a time, adding gradually while beating at a low speed. Alternate with milk. Once all powdered sugar and milk have been added, increase speed to medium high and whip for 2-3 minutes to incorporate air into the frosting.
  • To frost the cupcakes, pile a scoop of frosting on top, use an angled spatula and flatten out the top slightly. Use your spatula to form a wall around the side of the frosting.
  • Pour mini chocolate chips onto a paper plate. Roll the sides of the cupcake in the mini chocolate chips.
  • Top with chocolate chip cookie.
  • Keep in an airtight container up to 2 days.
Special Thanks To Julianne Bayer/BeyondFrosting For Recipe Posting & Luscious Image Screenshots.


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