Is the cookie dough safe to eat?

Yes! This recipe uses heat-treated flour and no eggs , making the cookie dough completely safe to eat raw.

How do I keep the cupcakes soft and fluffy?

Avoid over-mixing and over-baking. Also, measure your flour carefully to prevent dense cupcakes.

Can I make the cookie dough ahead of time?

Yes! Store it in the fridge for up to 3 days or freeze for longer storage. Let it soften slightly before using.

What is the best way to core the cupcakes?

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.

Vegan Cookie Dough Cupcakes

Vanilla cupcake stuffed with chocolate chip cookie dough topped with chocolate frosting.

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5 from 2 reviews

Vanilla cupcakes filled with chocolate chip cookie dough and topped with smooth chocolate frosting. 100% vegan.

Author: Lyndsey Hiltner
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

Scale

For the Cookie Dough

2/3 cup all purpose flour

1/4 cup vegan butter, softened

1/4 cup light brown sugar

2 tablespoons granulated sugar

1 teaspoon cornstarch

1/8 teaspoon salt

1/4 cup nondairy mini chocolate chips

For the Cupcakes

1 1/2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nondairy milk

1/2 cup canola oil

1/2 cup nondairy yogurt*

2 teaspoons vanilla extract

For the Frosting

1 cup non-hydrogenated shortening

1/4 cup vegan butter, softened

1/2 cup cocoa powder

3 cups powdered sugar

2 tablespoons nondairy milk

1 teaspoon vanilla extract

pinch of salt

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Instructions

Heat: Place 2/3 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 2/3 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.

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.

Find it online: https://censoredbaker.com/vegan-cookie-dough-cupcakes/