Talk about indulgence! These molten cookie dough cupcakes are homemade vanilla cupcakes filled with cookie dough and topped with chocolate chip cookie dough buttercream. Here I’ll teach you how to make safe-to-eat cookie dough with success tips from the talented Kristen Tomlan, founder of DŌ NYC.
Today’s new cupcake recipe comes straight from the brilliant and sweet-as-ever owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen has become one of my dearest friends over the years—the power of cookies literally connected us! She’s a gracious, hardworking, and business-owning woman from whom I gather so much inspiration. Kristen just released her cookbook debut, surely to hit the best-selling list, and I couldn’t be more excited for her. (Let’s all give a WOOHOO for Kristen!) She is generously allowing me to share her cookbook with all of you and publish one of the best recipes found inside.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Hello, Cookie Dough by Kristen Tomlan is a dessert lovers dream come true.. It offers a must-have collection of 110 delicious dessert recipes that bakers of any skill level want need. Filled with dozens of safe-to-eat cookie dough recipes and flavors, plus endless chapters of sweet treats including brownies, cakes, cookies, fudge, and breakfast sweets all centered around our favorite flavor: cookie dough! Kristen shares her incredible story of how she launched her brand, literally fought to save her life, plus hundreds of kitchen tips and recipe success secrets.
This is so much more than a cookbook; it’s a huge resource of recipes, a fun gift, and a gorgeous coffee table book (that you’ll READ and USE).
Order: Amazon
Kristen’s molten cookie dough cupcakes (and all of her cookie dough and dessert recipes) are completely safe to eat because we’re using heat-treated flour and pasteurized egg whites. The unique aspect about her cookie dough is that you can eat it raw and it tastes just like cookie dough because IT IS cookie dough—and without any substituted ingredients. Another unique aspect about Kristen’s dough recipes is that you can bake them, too. Yes, her cookie dough recipes are bake-able for actual baked cookies.
I love that we don’t need to carve out a hole in the cupcake. Instead, literally press the cold cookie dough ball into the warm cupcake. The dough ball won’t sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting!
If cookie dough and buttercream joined forces, you’d literally have… heaven? Yes, that sounds right. Here we’re making a creamy vanilla buttercream and mixing in the cookie dough reserved from the cupcake’s filling.
I love that this buttercream is slightly salted, so it’s not overly sweet. By itself, it’s reminiscent of actual cookie dough. Use a spoon to break little chunks of the leftover cookie dough, then beat it into the frosting on low speed. It’s ok if the cookie dough chunks are not fully combined into the buttercream. (Because why wouldn’t you want surprise cookie dough bites in frosting?!)
You can spread the frosting onto the cupcakes with a knife or icing spatula or apply with a large round piping tip. The cookie dough chunks will get stuck in a smaller tip.
If you can’t get enough of cookies and buttercream together, try my chocolate chip cookie dough sandwiches next. Cookie dough buttercream sandwiched between two soft chocolate chip cookies… YUM! Or how about with brownies? You’ll love these brownie cupcakes with cookie dough frosting.
These molten cookie dough cupcakes are homemade vanilla cupcakes filled with cookie dough and topped with chocolate chip cookie dough buttercream. Review the recipe notes and information about safe-to-eat flour before beginning.
