These vegan cookie dough cupcakes are soft, fluffy, and packed with rich, indulgent flavor in every bite. Made with simple plant-based ingredients, this easy vegan dessert combines classic cookie dough and chocolate for the ultimate treat.
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Edible cookie dough is literally stuffed into the center of a cupcake and then you get to smother it in chocolate frosting. Excellent use of free will if I do say so myself! - Melissa
Making vegan cupcakes doesn't have to be difficult! While this recipe may seem intimidating, I can assure you it is anything but.
I like to think of these cupcakes as a marriage between our vegan vanilla cupcakes and our vegan cookie dough bites. Both delicious, but better together!
Only staple ingredients needed and only simple methods utilized here!
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Ingredients You'll Need
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.
- Mini Nondairy Chocolate Chips: Adds richness, sweetness, and texture!
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.
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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!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by heat-treating ⅔ cup of flour in the microwave. Set aside to cool.
Beat together the remaining cookie dough ingredients and mix in the cooled flour. Fold in the mini chocolate chips. Set aside.
Whisk together the dry cake ingredients. Add the wet cake ingredients to the bowl and mix until just combined. Do not over-mix.
Fill cupcake liners ⅔ of the way full with batter. Bake at 350 F for 18-22 minutes. Set aside to cool.
Remove the core of each cupcake using a spoon. You should remove about 1 tablespoon of cake from the center of each cupcake.
Roll 1 tablespoon of cookie dough between your hands into a ball. Press a ball of cookie dough into the hollow space you created in each cupcake.
Top each cupcake with a swirl of chocolate frosting or spread on using an offset spatula.
Why You'll Love These Cupcakes
- They're soft, fluffy, and super indulgent with a hidden cookie dough surprise.
- Made with simple, plant-based ingredients. No eggs or dairy needed.
- The combo of cookie dough + rich chocolate frosting is seriously irresistible.
- Perfect for birthdays, parties, or whenever you want a fun dessert.
- The edible cookie dough is safe to eat and easy to make.
- They look bakery-worthy but are simple enough to make at home.
- Guaranteed to impress. No one will believe they're vegan!
Tips and Tricks
Here are a few things you can do to ensure your vegan cookie dough cupcakes turn out perfectly every time:
- Heat-treat your flour for cookie dough: This makes it safe to eat raw. Follow recipe closely!
- Don't be afraid to use your hands: If the cookie dough seems crumbly, bring it together using your hands.
- Use mini chocolate chips: Mini vegan chocolate chips provide a better look and texture here.
- Don't over-mix the batter: Mix just until combined to keep the cupcakes light and fluffy.
- Properly fill cupcake liners: Fill the cupcake liners about ⅔ full with batter to allow room for rising. Use an ice cream scoop or spoon for consistent portioning.
- 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.
- Cool completely before filling and frosting: Warm cupcakes will melt the cookie dough and chocolate frosting.
- Adjust frosting consistency: Add a splash of nondairy milk if too thick, or more powdered sugar if too thin.
Frequently Asked Questions
Yes! This recipe uses heat-treated flour and no eggs, making the cookie dough completely safe to eat raw.
Avoid over-mixing and over-baking. Also, measure your flour carefully to prevent dense cupcakes.
Yes! Store it in the fridge for up to 3 days or freeze for longer storage. Let it soften slightly before using.
Cupcakes can be cored using a tablespoon! Gently dig the spoon into the center of each cupcake and remove about one tablespoon. You can also use a certified cupcake corer if you prefer.
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How to Heat Treat Flour
Raw flour can contain bacteria, so heat treating it is important for recipes like edible cookie dough. Here are two easy methods:
Oven Method (Best for larger amounts)
- Preheat oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet.
- Bake for 5-7 minutes, stirring once halfway through.
- Use a thermometer if possible. The flour should reach 165°F (74°C).
- Let it cool completely before using.
Microwave Method (Quick & easy)
- Place flour in a microwave-safe bowl.
- Heat in 30-second intervals, stirring between each.
- Continue until the flour reaches 165°F (74°C).
- Let cool completely before adding to your recipe.
Tips
- Break up any clumps after heating for a smooth texture.
- Always cool the flour fully before mixing into dough.
Pro Tip: Heat treat extra flour and store it in an airtight container so it's ready anytime you want to make edible cookie dough.
Cupcake Storage
Room Temperature (Short-Term)
- Store in an airtight container at room temperature for up to 2 days.
- Keep them in a cool, dry place away from heat so the frosting doesn't melt.
Refrigerator (Best for Longer Storage)
- Store in an airtight container in the fridge for up to 3-4 days.
- Let cupcakes sit at room temperature for 20-30 minutes before serving so they soften and taste fresh.
Freezing
- Freeze unfrosted cupcakes in an airtight container for up to 1 month.
- For best results, freeze the cookie dough and frosting separately.
- Thaw at room temperature, then assemble before serving.
Pro Tip: If storing frosted cupcakes, place them in a single layer or use a tall container to avoid smudging the frosting and cookie dough topping.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Cookie Dough Cupcakes
Vanilla cupcakes filled with chocolate chip cookie dough and topped with smooth chocolate frosting. 100% vegan.
- Prep Time: 25 minutes
- Bake Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookie Dough
⅔ cup all purpose flour
¼ cup vegan butter, softened
¼ cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon cornstarch
⅛ teaspoon salt
¼ cup nondairy mini chocolate chips
For the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup nondairy milk
½ cup canola oil
½ cup nondairy yogurt*
2 teaspoons vanilla extract
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter, softened
½ cup cocoa powder
3 cups powdered sugar
2 tablespoons nondairy milk
1 teaspoon vanilla extract
pinch of salt
Instructions
- Heat: Place ⅔ cup all purpose flour in a microwave safe bowl. Heat flour in the microwave for 30 seconds, stir, then heat for an additional 30 seconds. Using a candy thermometer, check to see if your flour has reached 160 degrees F. Heat again if not. Set flour aside to cool.
- Beat: Add vegan butter, brown sugar, granulated sugar and vanilla extract to a large bowl. Cream together using an electric hand mixer for about 1 minute. Add in the cornstarch and salt and beat to distribute. Mix in the cooled all purpose flour until just combined. Cookie dough will be very thick/crumbly. Fold in the chocolate chips. Place in the refrigerator to chill until ready to use.
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with 12 paper liners. Set aside.
- Mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the nondairy milk, canola oil, nondairy yogurt and vanilla and mix until just combined. Do not over-mix!
- Bake: Fill each cupcake liner about ⅔ of the way full with batter. Bake cupcakes on center rack of preheated oven for 18-22 minutes. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl beat together the non-hydrogenated shortening and vegan butter until completely smooth. Sift the cocoa powder and powdered sugar into the bowl. Add the nondairy milk, vanilla, and salt. Beat until frosting is smooth and no lumps remain.
- Assemble: Once the cupcakes are completely cool, gently remove the core of each one using a spoon. You should remove about 1 tablespoon of cake from each cupcake. Roll 1 tablespoon of your prepared cookie dough between your hands until it forms a tight ball. Drop the cookie dough into the cavity you made in the cupcake. Repeat for all cupcakes. Pipe a swirl of frosting on top of each cupcake or frost using an offset spatula.
Equipment
Notes
*Cupcakes will keep in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4. Unfrosted cupcakes can be frozen for up to 1 month.
*Nondairy yogurt and milk should be unsweetened and unflavored.
*If you find the cookie dough to be a bit crumbly after beating, bring it together into a tight ball using your hands. This will make the dough easier to work with.
More Vegan Cakes and Cupcakes
- Vegan Lemon Poppyseed Layer Cake
- Vegan Tiramisu
- Vegan Banana Upside-Down Cake
- Vegan Chocolate Peppermint Yule Log
Melissa says
Edible cookie dough is literally stuffed into the center of a cupcake and then you get to smother it in chocolate frosting. Excellent use of free will if I do say so myself!
Lyndsey Hiltner says
Love using my free will for good!
William says
Hey there! This looks like a nice recipe