Vegan Cookie Dough Cupcakes (no heat-treating!)

These Vegan Cookie Dough Cupcakes can best be described as moist vanilla cake stuffed with chocolate chip cookie dough, topped with a pile of chocolate frosting. These little confections have an awesome taste and texture and satisfy cookie and cupcake lovers alike. Let's learn how to make them!

This post may contain affiliate links. Read my full disclosure here.

While these cupcakes may seem intimidating, they actually come together quite easily. If you haven't ever made vegan cupcakes before, I would recommend checking out this post on how to make the best vegan cupcakes.

A lot of recipes of this nature require the removal of the center of a baked cupcake. This cavern is then filled with edible cookie dough. Because this cookie dough is unbaked, the flour must be "heat-treated" to kill the bacteria. In this recipe, the cookie dough is baked right into the cupcake so this step is not necessary!

Also, if you're a cake/cupcake lover like me, be sure to look at ALL of the cake and cupcake recipes this site has to offer.

Ingredients Needed to Make Cookie Dough Cupcakes

Together, these ingredients create a delicious vegan dessert with a combination of textures and flavors in each component: the indulgent cookie dough filling, the moist and fluffy cupcakes, and the rich and creamy frosting.

For the Cookie Dough

• Vegan Butter: Provides fat for texture and flavor. High-quality is best!
• Brown Sugar and Granulated Sugar: Sweetens the dough. Brown sugar adds moisture and a slightly caramel flavor, while granulated sugar provides sweetness and structure.
• Vanilla Extract: Enhances flavor.
• Cornstarch: Helps to bind the ingredients and adds softness to the texture.
• Baking Soda: Acts as a leavening agent, helping the dough rise slightly.
• Salt: Balances the sweetness and enhances flavor.
• All-Purpose Flour: Provides structure and helps to bind the ingredients together.
• Nondairy Chocolate Chips: Adds richness, sweetness, and texture to the cookie dough. Mini work great if you can find them!

For the Cupcakes

• All-Purpose Flour: Provides structure to the cupcakes.
• Granulated Sugar: Sweetens the cupcakes.
• Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise.
• Salt: Balances flavors.
• Nondairy Milk: Adds moisture to the cupcakes and helps bind the ingredients together.
• Canola Oil: Provides moisture and fat for texture.
• Nondairy Yogurt: Adds moisture and tenderness to the cupcakes and aids in rise.
• Vanilla Extract: Enhances flavor.

For the Frosting

• Non-hydrogenated Shortening and Vegan Butter: Provide the base for the frosting, adding fat for texture and flavor.
• Cocoa Powder: Adds chocolate flavor and color to the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Nondairy Milk: Thins the frosting to achieve desired consistency.
• Vanilla Extract: Enhances flavor.
• Salt: Balances sweetness and enhances flavor.

How to Make Cookie Dough Cupcakes (with pictures!)

• Begin by preparing the cookie dough: Cream together vegan butter, brown sugar, granulated sugar and vanilla extract in a large bowl. Add in the dry ingredients and beat until just combined. Cookie dough will be very thick. Fold in the chocolate chips. Place in the refrigerator to chill until ready to use.
• Make the cake batter: Whisk together the dry ingredients and wet ingredients in separate bowls. Pour wet ingredients over the dry and whisk until just combined.

• Bake: Fill 12 cupcake liners half way full with prepared cake batter. Press 1 tablespoon of the cookie dough into the center of each cupcake. Cover with more cake batter. Bake at 350 degrees F (175 C) for 18-22 minutes.
• Prepare the frosting: Beat together the shortening and vegan butter until completely smooth. Sift in the cocoa powder and powdered sugar. Add the nondairy milk, vanilla extract and salt. Beat until frosting comes together.
• Assemble and serve: Once the cupcakes are completely cool you can begin frosting. Frost the cupcakes using a piping bag and piping tips or with an offset spatula.

Tips and Tricks

1. Follow the Recipe: Ensure you follow the recipe closely, especially when it comes to measurements and instructions. Vegan baking can be a bit different from traditional baking, so precision is key.
2. Cream Fats and Sugars Well: When making the cookie dough and cupcake frosting, cream the vegan butter (or shortening) and sugars thoroughly. This helps incorporate air into the mixture, resulting in lighter and fluffier results.
3. Do Not Over-Mix: When combining wet and dry ingredients, mix until just combined. Over-mixing can lead to tough and dense cupcakes.
4. Don't be afraid to use your hands: If the cookie dough seems crumbly, bring it together using your hands. You want the dough to be dense so that it holds up during the baking process.
5. Use Mini Chocolate Chips: Mini vegan chocolate chips can be difficult to find. If you can find them, use them here!
6. Properly Fill Cupcake Liners: Fill the cupcake liners about ¾ full with batter to allow room for rising. Use an ice cream scoop or spoon for consistent portioning.
7. Add Cookie Dough Center Carefully: Roll the prepared vegan cookie dough into small balls and place them in the center of each cupcake batter-filled liner. Push them slightly into the batter so they are partially submerged.
8. Sift Dry Frosting Ingredients: Sift the dry ingredients (powdered sugar and cocoa powder) when making the frosting to ensure they are well combined and there are no lumps.

Frequently Asked Questions

Can I make the cookie dough ahead of time and refrigerate it?

Yes, you can prepare the cookie dough ahead of time and refrigerate it until you're ready to use it. This can actually help the flavors meld together and make it easier to work with when stuffing the cupcakes.

How do I prevent the cookie dough from melting into the cupcake batter during baking?

To prevent the cookie dough from melting too much into the cupcake batter, make sure the cookie dough balls are chilled before inserting them into the cupcake batter. Additionally, gently press the dough balls into the cupcake batter without fully submerging them to maintain separation.

How will I know when the cupcakes are done?

The cupcakes are done when they are just starting to look golden on top. You want to be able to tap the center of the cupcakes and have the cake spring back immediately. This recipe is not a great candidate for the toothpick test as the cookie dough in the center is supposed to be slightly wet.

Serving Vegan Cookie Dough Cupcakes

Serving cookie dough-stuffed cupcakes is just as easy as eating them! Here are some additional ideas:

1. Temperature: Serve the cupcakes at room temperature for the best taste and texture. If they have been refrigerated, allow them to sit at room temperature for about 30 minutes before serving to soften slightly.
2. Accompaniments: Consider serving the cupcakes with a side of nondairy ice cream, whipped coconut cream, or a drizzle of vegan chocolate sauce for added indulgence. This creates a dessert experience that is sure to please.
3. Customization: Provide small bowls of additional toppings such as chopped nuts, shredded coconut, or extra chocolate chips for guests to customize their cupcakes according to their preferences.

Storing Cookie Dough Cupcakes Properly

Proper storage is essential to maintain the freshness and quality of vegan cookie dough-stuffed cupcakes. Here's how to store them effectively:

1. Room Temperature: If you plan to consume the cupcakes within a day or two, you can store them at room temperature. Place them in an airtight container or cover them loosely with plastic wrap to prevent them from drying out.
2. Refrigeration: If you need to store the cupcakes for a longer period, or if your kitchen is particularly warm, it's best to refrigerate them. Place the cupcakes in an airtight container to protect them from absorbing any odors from the fridge.
3. Freezing: If you want to store the cupcakes for an extended period, freezing is the best option. Ensure the cupcakes are completely cooled (and unfrosted) before freezing them. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cupcakes to an airtight container or freezer bag. Cupcakes can be stored in the freezer for up to a month.
4. Thawing: When ready to enjoy the frozen cupcakes, remove them from the freezer and thaw them in the refrigerator overnight. Alternatively, you can let them sit at room temperature for a few hours until fully thawed.
5. Frosting: If the cupcakes are frosted, be aware that the texture of the frosting may change slightly in the fridge. However, the cupcakes will still be delicious.
6. Serve Fresh: For the best taste and texture, try to consume the cupcakes within a few days of baking or thawing.

By following these storage tips, you can ensure that your vegan cookie dough-stuffed cupcakes remain fresh and delicious for as long as possible.

More Vegan Cupcake Recipes

• Vegan Red Velvet Cupcakes
• Vegan Funfetti Cupcakes
• Vegan Strawberry Tiramisu Cupcakes
• Vegan Peanut Butter Banana Cupcakes
• Vegan Cookies n' Cream Cupcakes

If you make this recipe please tag @censoredbaker on Instagram!

Print