Molten Cookie Dough Cupcakes: 12 Decadent Treats to Love

February 2, 2026

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Molten Cookie Dough Cupcakes are the ultimate indulgence, combining the rich flavors of chocolate with the comforting goodness of cookie dough. These delectable cupcakes are filled with a warm, gooey cookie dough center and topped with a creamy cookie dough buttercream, making them a perfect treat for any occasion. Whether you’re celebrating a birthday or simply satisfying a sweet tooth, these cupcakes will leave you craving more!

Why You’ll Love This Molten Cookie Dough Cupcakes

There are countless reasons to fall in love with Molten Cookie Dough Cupcakes. First, they deliver a delightful surprise with each bite, featuring a molten center that oozes cookie dough. Second, they are visually stunning, making them perfect for parties. Third, they combine two beloved desserts—cupcakes and cookie dough—into one glorious treat. Additionally, they are easy to make, making them a great choice for bakers of all skill levels. These cupcakes are also versatile, allowing for endless variations, and they can be served warm or at room temperature. Lastly, they cater to various dietary preferences, as they can be easily adapted to be vegetarian-friendly.

Irresistible molten cookie dough cupcakes fresh from the oven

Ingredients for Molten Cookie Dough Cupcakes

Gather these items:

2 and 1/4 cups all-purpose flour (heat-treated spooned & leveled)
2 and 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup unsalted butter (softened to room temperature)
1 cup light or dark brown sugar (packed)
1/3 cup pasteurized egg whites (room temperature)
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
1 and 3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk (room temperature)
1/2 cup sour cream (room temperature)
1/2 cup unsalted butter (softened to room temperature)
1 cup granulated sugar
1/3 cup pasteurized egg whites (room temperature)
2 teaspoons pure vanilla extract
1 cup unsalted butter (softened to room temperature)
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream (or milk)
1 teaspoon salt
3 cups confectioners’ sugar (sifted)
remaining cookie dough (crumbled)

How to Make Molten Cookie Dough Cupcakes Step-by-Step

Step 1: Whisk the heat-treated flour, cornstarch, and salt in a medium bowl. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer with the paddle attachment to beat the butter on medium speed until smooth and creamy (about 2 minutes). Add brown sugar and beat until light and fluffy (3 minutes).
Step 3: Add the egg whites and vanilla extract, mixing until fully incorporated (about 2 minutes).
Step 4: Mix in half of the flour mixture on low speed until the powdery texture of the flour disappears (about 15 seconds). Then, add the rest of the flour mixture and mix until fully combined.
Step 5: Remove the bowl from the mixer, then fold in the chocolate chips with a silicone spatula.
Step 6: Chill the cookie dough in the fridge or freezer for 15 minutes, or until the dough is firm enough to handle. Roll dough into 12 one-Tablespoon-sized balls and refrigerate until ready for cupcakes.
Step 7: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
Step 8: In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a small bowl, whisk the milk and sour cream until smooth. Set both aside.
Step 9: In a large bowl, beat butter and sugar on medium speed until light and fluffy (about 3 minutes). Add egg whites and vanilla, and beat until fully incorporated (about 2 minutes).
Step 10: Alternately add the flour mixture and sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds until smooth.
Step 11: Fill cupcake liners about 3/4 full and bake for 16-19 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
Step 12: Remove cupcakes from the pan and press 1 chilled cookie dough ball into the center of each cupcake. The dough might create a slight lump on top. Cool completely.
Step 13: In a large bowl, beat butter on medium speed for 3 minutes, until light, fluffy, and smooth. Add vanilla, heavy cream, and salt, and beat until combined.
Step 14: Gradually add sifted confectioners’ sugar and beat on low speed for 15 seconds. Switch to medium-high speed and beat until light and fluffy (4-5 minutes). The frosting will lighten in color.
Step 15: Add cookie dough chunks and mix until just combined.
Step 16: Once cupcakes are cool, frost with the cookie dough buttercream. Garnish with chocolate chips or sprinkles if desired.

Pro Tips for the Perfect Molten Cookie Dough Cupcakes

Keep these in mind:

Ensure your butter is at room temperature for the best texture.
Chill the cookie dough balls before adding them to the cupcakes to maintain their shape.
Use high-quality chocolate chips for a richer taste.
These cupcakes are best enjoyed fresh, but you can store them in an airtight container for a few days.

Delicious cookie dough buttercream frosting on cupcakes

Best Ways to Serve Molten Cookie Dough Cupcakes

These cupcakes shine when served warm, allowing the gooey cookie dough center to flow out. They can be paired with a scoop of vanilla ice cream for a decadent dessert experience. Additionally, dusting them with powdered sugar or drizzling chocolate sauce can elevate their presentation and flavor.

How to Store and Reheat Molten Cookie Dough Cupcakes

To store your Molten Cookie Dough Cupcakes, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To enjoy them warm again, simply microwave them for about 10-15 seconds.

Frequently Asked Questions About Molten Cookie Dough Cupcakes

What’s the secret to perfect Molten Cookie Dough Cupcakes?

The secret lies in ensuring the cookie dough center is chilled before baking. This prevents it from melting away completely and allows for that delightful molten effect. Additionally, using high-quality ingredients enhances the overall flavor.

Can I make Molten Cookie Dough Cupcakes ahead of time?

Yes, you can prepare the batter and cookie dough balls in advance. Store the batter in the fridge and the cookie dough balls separately until you’re ready to bake. This makes for an easy assembly on the day you want to serve them!

How do I avoid common mistakes with Molten Cookie Dough Cupcakes?

To avoid common mistakes, be sure not to overmix the batter, as this can lead to dense cupcakes. Also, watch the baking time closely; overbaking can result in a dry cupcake rather than a gooey center. Follow the recipe closely for the best results.

Variations of Molten Cookie Dough Cupcakes You Can Try

Feel free to experiment with flavors! Try adding peanut butter chips for a nutty twist or swapping in different types of chocolate for a unique taste. You can also make Gooey Cookie Dough Cupcakes with brown butter frosting or Chocolate Chip Lava Cupcakes by infusing more chocolate into the cupcake batter. The possibilities are endless!

For more delicious recipes, check out our recipe collection or try making Pumpkin Patch Cookies for a seasonal treat. If you’re looking for a delightful dessert, Pumpkin Cheesecake Thumbprints are a must-try!

Molten Cookie Dough Cupcakes: 12 Decadent Treats to Love

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Author: Angela
Total Time: 93 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These indulgent cupcakes are filled with cookie dough and topped with a creamy, cookie dough buttercream for a decadent treat.

Ingredients

Scale

2 and 1/4 cups all-purpose flour (heat-treated spooned & leveled)
2 and 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup unsalted butter (softened to room temperature)
1 cup light or dark brown sugar (packed)
1/3 cup pasteurized egg whites (room temperature)
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
1 and 3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk (room temperature)
1/2 cup sour cream (room temperature)
1/2 cup unsalted butter (softened to room temperature)
1 cup granulated sugar
1/3 cup pasteurized egg whites (room temperature)
2 teaspoons pure vanilla extract
1 cup unsalted butter (softened to room temperature)
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream (or milk)
1 teaspoon salt
3 cups confectioners’ sugar (sifted)
remaining cookie dough (crumbled)

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Instructions

Whisk the heat-treated flour, cornstarch, and salt in a medium bowl. Set aside.
In a large bowl, use a handheld or stand mixer with the paddle attachment to beat the butter on medium speed until smooth and creamy (about 2 minutes). Add brown sugar and beat until light and fluffy (3 minutes).
Add the egg whites and vanilla extract, mixing until fully incorporated (about 2 minutes).
Mix in half of the flour mixture on low speed until the powdery texture of the flour disappears (about 15 seconds). Then, add the rest of the flour mixture and mix until fully combined.
Remove the bowl from the mixer, then fold in the chocolate chips with a silicone spatula.
Chill the cookie dough in the fridge or freezer for 15 minutes, or until the dough is firm enough to handle. Roll dough into 12 one-Tablespoon-sized balls and refrigerate until ready for cupcakes.
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a small bowl, whisk the milk and sour cream until smooth. Set both aside.
In a large bowl, beat butter and sugar on medium speed until light and fluffy (about 3 minutes). Add egg whites and vanilla, and beat until fully incorporated (about 2 minutes).
Alternately add the flour mixture and sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds until smooth.
Fill cupcake liners about 3/4 full and bake for 16-19 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
Remove cupcakes from the pan and press 1 chilled cookie dough ball into the center of each cupcake. The dough might create a slight lump on top. Cool completely.
In a large bowl, beat butter on medium speed for 3 minutes, until light, fluffy, and smooth. Add vanilla, heavy cream, and salt, and beat until combined.
Gradually add sifted confectioners’ sugar and beat on low speed for 15 seconds. Switch to medium-high speed and beat until light and fluffy (4-5 minutes). The frosting will lighten in color.
Add cookie dough chunks and mix until just combined.
Once cupcakes are cool, frost with the cookie dough buttercream. Garnish with chocolate chips or sprinkles if desired.