White Chocolate Cupcakes with Cookie Dough Frosting

Recipe updated May 31st 2012 Please see recipe ๐Ÿ™‚

Ok, these cupcakes are kinda to die for. I developed a soft sweet white chocolate cupcake with a egg free cookie dough frosting that is perfect with a mini chocolate chip cookie on top.

Grab the kids and treat yourself to one of my new favorite cupcakes. I absolutely LOVE these liners by Reynolds. I find them at my grocery store, but just in case, here’s a link for ya!

Hope you enjoy!

Forgive my lack of step by step photos for this recipe. Lucky for you, it’s practically a one bowl cupcake, so no worries!

 

Be sure to pick up some mini chocolate chip cookies and mini chocolate chips from your grocery store to garnish your cupcakes. I used these adorable swirl chips that my father-in-law sent me from a Sprouts in Mesa, AZ, however you can use any mini chocolate chip ๐Ÿ™‚

[ziplist]

White Chocolate Cupcakes with Cookie Dough Frosting

Update as of May 31st 2012. Since I got a handful of emails saying the cupcake did not work for some I re-did the recipe and it worked just fine again for me. I also tried reducing the sugar to 1/2 cup and that worked fine as well. Please make sure you do NOT use an electric mixer. Just stir by hand and only until just combined. Be sure to only fill your cupcake liners 3/4 full and be sure to cook until golden. If you don’t bake long enough centers will fall.

1 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup granulated sugar (you can reduce to 1/2 cup sugar as well see note above)

1 cup white chocolate chips

2 eggs

1/2 cup sour cream

1/2 cup vegetable oil

1 teaspoon vanilla extract

Frosting

8 tablespoons (1 stick) softened unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon vanilla

1 cup all purpose flour

1-2 tablespoons milk if needed to thin out dough

mini chocolate chips

mini chocolate chip cookies for garnish

1. Preheat oven to 350 degrees F. and line 12 cupcake cups with paper liners.

2. In a large bowl, add the flour, salt, baking soda and sugar. Stir to combine.

3. Place white chips into a medium ramekin and microwave until melted and smooth, about 60 seconds.

4. Add eggs, sour cream, oil, vanilla and melted chocolate to dry ingredients, stirring until combined. Fill liners 3/4 full with cupcake batter and bake for 15-18 minutes or until baked through. Let cool completely.

5. To prepare frosting, place butter, sugars into a stand mixer, beat for 3 minutes, until light and fluffy. Add vanilla, flour and salt  to mixer. Beat until well combined. Add milk to thin out frosting if desired. Frost over cool cupcakes, sprinkle with mini chips and a mini chocolate chip cookie.

Makes 12 cupcakes

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Have a great day! Come back soon ๐Ÿ™‚

 

 

 

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90 Responses
  1. Oh I LOVE cookie dough anything…I mean, who doesn’t? It’s even my favorite ice cream flavor. I know you hit a home run with these….I can’t wait to try them!! Oh my…I won’t be able to get them out of my head!

  2. Oh my gosh, your white chocolate cupcakes sound like a dream! And I bet that little bit of sweetened condensed milk sends the frosting over the top! These look amazing!! ๐Ÿ™‚

  3. Jennifer

    I wish I could eat these now. Like Right. Now. Yummy! I haven’t seen those tiny white and milk chocolate chips in a long time. Now I feel I should go on the hunt for them just so I can make these cupcakes!

  4. Francesca

    Lovely cupcakes, recipe and photos – please can I ask where you got the cute mini chocolate chips from? Thank you.

    1. Hi Francesca, my father in law sent them to me from AZ from Sprouts grocery. I know Nestle sells a regular size swirl chip.

  5. I made brownie cupcakes this weekend and frosted them with cookie dough frosting. ๐Ÿ™‚ A bit different than your recipe, but still delicious! I love the way you decorated yours Jenny. Those little chocolate chip cookies are too cute!

  6. Sheena

    Gorgeous! I’d like to know the brand of chocolate chips too! Will try to buy online, as I’m in Australia. ๐Ÿ™‚

    1. Hi Sheena, my father in law sent them to me from Sprouts grocery in Mesa, AZ. They sold them in those large bins so I am not sure of the brand. I know Nestle makes a regular size swirl chip. Hope this helps!

  7. Kim

    Those cupcakes are just gorgeous and so are the photos! Great compositiion! I love your swirled mini chips, who makes then? I don’t know if this interest you or not, but if you use Maran eggs there is little to no risk for salmonella because their darkly pigmented eggs are significantly smaller than other breeds and therefore Marans eggs are less susceptible to salmonella and stay fresher longer. They are highly prized in French cooking, being thought to have superior taste. I raise backyard chickens, but I believe you can find maran eggs in whole foods etc. Just thought you might be interested in this info. Have a good one, love your site;)

  8. Kim

    Oops, I meant to say that the pores of the Maran eggs are significantly smaller than other breeds, not the eggs, they are basically large eggs lol

  9. Cookie dough frosting is calling to me. Loudly! Love it girl. Yes on get together soon. Will be in Telluride this weekend. After that….xo

  10. Tamira

    Ok i just made these but I doubled the recipe and they didnt not cook at all. The over flowed all over and then when i checked to see if it was done the middles sunk. I dont understand where I went wrong. I dont think I did. anyone else have this happen?

  11. Tamira

    I made these earlier today and they did not cook well. They over flowed and sunk in the middle cause they didnt cook in the middle at all. I made them exactly as the recipes says but have no clue what went wrong. anyone else have this problem?

    1. Beth

      Yes! I made them for a party we are going to tomorrow! Just came back on the site to see if anything was posted about the recipe being incorrect. My cupcakes did the same thing. I tried twice because I thought I must have done something wrong with the first batch! So disappointing. ๐Ÿ™

  12. Becca

    As a huge cookie dough fan, these look wonderful! I just found your site today, and I was wondering if you could give me some tips about your success. My mom is starting a food blog called morethanamealmemories.com and I would love to share your tips with her. Thanks!

  13. I absolutely adore your blog! I admire the success you have found in doing what you love! These cupcakes look amazing, definitely going to have to try them out. I recently started up a food/baking blog and you are by far my biggest inspiration!

    Where do you get these adorable dessert trays? I love this one ๐Ÿ™‚

  14. I actually tried this cake recipe but something weird happened. Im not sure what you did differently but my cakes completely sunk in and the sides burned. I baked them on 350 but i was making minis so maybe that was the problem. I suppose its also possible that the melted chocolate was too much for the rest of the batter. Well, i liked the idea!

  15. ATM

    These turned out bad for me too. I had the same problem that everyone else is posting…they overflowed and sunk in the middle.

  16. Karen

    These definitely caught my eye (and palate)! I tried making them and encountered a couple of problems. First, during baking, the batter completely overflowed and the outer parts of the cupcake got crispy and the center collapsed and was undone. I don’t know what could have gone wrong. I used fresh ingredients, followed the recipe exactly…any thoughts? Next, the frosting was too gritty. The brown sugar had not “dissolved” at all. I used lightly packed brown sugar…Suggestions? I really want to do this again!

  17. Allison

    I tried making this delicious-sounding recipe last night and I got some explosive results. As in, the base of the cupcake basically exploded in the middle, leaving me with cupcake bowls. I’m a fairly experienced cupcake-baker, so not sure what went wrong. Any ideas? I’m using an electric oven.

  18. Samantha B

    Sort of bummed. Mine didn’t turn out at all. What was the batter like when you made them? Mine was all thick and dense not like usual cupcake batter. I am also baking at High Altitude…so I don’t know if that makes a difference in your recipes. They look amazing on here and they smell great in the oven but the batter is just exploding out of the pan and the liners are now only like 1/4 full. ๐Ÿ™

  19. Nakoal

    This is my first reply, but I have been an avid visitor for about a year. I love your creations. This frosting was to die for! Unfortunately using the revised recipe and tips, my cupcakes still fell, golden brown tops and all. Still tasted good, and I just piled extra frosting on so nobody noticed. Thanks for another great dessert. Not sure where I went wrong?

  20. Wendy

    There is something wrong with this recipe. I have tried this twice…making large quantities each time so I’ve spent a lot of money on these…. and they are just not turning out at all. I have followed your instructions exactly…
    Even the updated sugar amount but they are puffing up while cooking and then falling. Very disappointing! Are you sure it’s baking soda and not baking powder?

  21. Melanie

    I agree with Wendy. While they cooked fine and were clean toothpick done, they fell as soon as I took them out. I think there needs to be a smudge more flour, and baking powder not soda. Baking soda makes things spread, and baking powder makes things rise. At the very least it should be half and half

  22. Melanie

    Ok, I tried making these again after my first batch turned into tough little bowls. I exchanged the soda for powder added a half cup of flour and used butter not oil. I was left with some lovely cupcakes that puffed and browned and were delicious. I think one could ADD the powder and leave the soda for a lighter cupcake as my were more dense than fluffy. Hope this helps.

  23. Brooke

    Making these right now. Does the white chocolate get hard on anyone else? I have little chunks of formerly melted chocolate chips that have turned into lumps in the mixture. ๐Ÿ™

  24. Lindsay

    I made these yesterday and they collapsed ๐Ÿ™ I am an avid baker and this has never happened to me before. I used cake flour and had to add a splash of water to the melted white chocolate chips because they hardened up. Or maybe I mixed too much? Not sure what caused it but they still tasted yummy!

  25. Julie

    Made these for my 7 year old’s birthday party and they were a hit – the girls all loved everything about them. I sent some home and the parents loved them too. They look fantastic and I would recommend them for a party for sure!!

    Found the foil-lined-color-stay papers at Walmart. Followed the instructions as to not over-mix. Filled them 2/3 full (3/4 full did not work with my brain and they spilled over). Sprouts has the chocolate swirl chips in the bulk section. Mini cookies from “Mother’s” Cookies were the only ones I could find easily.

    Overall great recipe and I would definitely recommend it.

  26. Wendy A.

    Finally got a chance to make followed the instructions, but they fell:( wonder if it’s because the melted chocolate was still warm?

  27. Becca

    The cupcakes turned out well. I enjoyed them very much. Definitely could only eat one because they were so rich and delicious! Thank you for the recipe. It was great to try something different!

  28. Linda

    These look beautiful, but did not turn out well for me. I did not particularly care for the flavor of the cake part, and they all caved-in in the middle while baking. The frosting did indeed taste like cookie dough, but it was so thick that it was very difficult to pipe onto the cake. Maybe I did something wrong, but I followed the recipe exactly. Thanks for the idea for the cute liners – I found them at Walmart in the section with the plastic wrap (not the baking section) and also found some other cute ones at Target.

  29. Nicole

    Recipe was PERFECT! I used half a cup of sugar for the frosting and crumbled up four mini chocolate chip cookies into the frosting. Only problem was getting the frosting out of the tip of the frosting bag (due to cookie chunks). Not super sweet and just right ๐Ÿ™‚

  30. Tonya

    So sad! These cupcakes looked so good, the batter was deish. But the recipe needs to be tweaked. The post said the recipe was revised so I followed it to the T. Hand mixing and all.They started to overflow after 10 minutes in the oven before they were even set, leaving an indention in the center before they even got to the golden brown point. have never hada recip not turn out for me. So sad!

  31. My spouse and I stumbled over here coming from a different page and
    thought I might as well check things out. I like what I
    see so now i am following you. Look forward to checking out your web page for a second time.

  32. Lyss

    I’d already made the frosting to put on sugar cookies before, the frosting is great! When I made the cupcakes I helplessly watched as my cupcakes came over the edges and dripped onto the bottom of the oven. The centers also fell in. When I pulled it out, they tasted good, but there wasn’t anything I could do with them, and I wasn’t sure if they were safe to eat, so I had to throw everything out. I ended up putting the frosting on sugar cookies again.

  33. Natalie Mann

    I attempted these cupcakes and the cupcakes kept collapsing and not even cooking all the way. Any suggestions??

  34. shelby

    I’ve made these several times before. Howe vet in the last year I’ve made them all 4 different times they come out with the cup cakes fallen in flat. I’m not sure what I’m doing wrong. I followed it to the T. Any suggestions? I am mixing by hand as well.

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