These brown butter chocolate chip cookie dough cupcakes are one of my favorite creations! They have moist brown butter cupcake base, then they're stuffed with edible chocolate chip cookie dough, and topped with brown butter cookie dough buttercream. It sounds extra because it is, but you won't regret it!
how to make brown butter
The cupcakes, buttercream, and edible cookie dough all call for brown butter (I know I'm insane), so I find it easier to just make it all together and weigh out the difference with a food scale* (½ cup of butter weighs about 110 grams). So you'll need 110 grams for the cupcakes and 220 grams for the buttercream. If you don't have a food scale, you can just make 3 separate batches and pour it off into separate bowls to cool.
I also highly recommend just going ahead and making all of the brown butter the night before. You can store in an airtight container and keep it at room temperature overnight.
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- For the cupcakes, let the butter cool slightly (5-10 minutes) before using.
- For the buttercream and edible cookie dough, it needs to cool completely to room temperature so that it's solid but pliable.
How to make edible cookie dough
I have a full post with all my tips and tricks for making this edible chocolate chip cookie dough but I'll also include the recipe and brief instructions in the recipe card below!
In order to make this cookie dough safe to consume raw, we just have to make a few small changes. Something you might not know is that flour isn't supposed to be eaten raw. There is a slight possibility of e-coli being found in raw flour, so it needs to be heat treated in the oven to kill off any possible bacteria before consuming. And of course let’s skip the eggs.
Note: Do not bake this cookie dough!! Since this cookie dough doesn't have egg or leavening (baking soda/powder), the cookies would turn into one giant, flat, burnt cookie.
how to heat treat flour
This recipe calls for heat treated flour in both the edible cookie dough and the buttercream (1 ½ cups total) but you can go ahead and heat treat extra just to have on hand! Once the flour is cool, it can be stored in an airtight container!
- Preheat the oven to 350 degreed Fahrenheit.
- Evenly spread flour on a parchment lined baking sheet.
- Bake for 5-7 minutes or until the flour registers 160 degrees Fahrenheit on an instant read thermometer.
- Let cool completely before using.
- Make sure you let the cupcakes cool completely before frosting!!
- Use a cupcake corer* to easily remove the center of your cupcakes before filling with cookie dough!
- To decorate all of my cakes and cupcakes, I use this Wilton Decorating Kit* and I love it! It’s super easy to use and has a ton of tips in different sizes. For these cupcakes, I used the 1A tip* to pipe smooth circles.
- I also topped these with mini chocolate chips cookies adapted from my favorite brown butter chocolate chip cookie recipe!
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Chocolate Chip Cookie Dough Cupcakes
Edible Cookie Dough
- I highly recommend making brown butter and heat treated flour the night before so they have time to fully cool! See notes.
Edible Cookie Dough
- Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
- Add in the flour and milk and mix until just combined. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.
- Fold in the chocolate chips and then let chill in the fridge until ready to use.
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the brown butter, sugar, brown sugar, eggs, and vanilla together until combined.
- Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack. Let the cupcakes cool completely before decorating.
- Use a cupcake corer to remove the center of each cupcake, then fill with a tablespoon of edible cookie dough.
Cookie Dough Buttercream
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla together until smooth.
- Add in the powdered sugar, heat treated flour, and salt until fully combined and smooth.
- Add in milk 1 teaspoon at a time until desired consistency is reached.
- Frost cooled cupcakes. I used a Wilton 1A tip for these photos.
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