When you can’t decide between cookies or cake, these cupcakes are the answer.
Vegan chocolate chip cupcakes with a chewy cookie dough buttercream, topped with a mini chocolate chip cookie.
Hello COOKIE DOUGH.
Cookie dough has fast become my go-to sweet snack. It’s extremely easy to make and tastes so good! I love the smooth dough mixed with the crunchy chunks of chocolate.
These cookie dough cupcakes are completely safe to eat because we are using heat-treated flour. The best part of enjoying these cupcakes is that it tastes just like cookie dough, because IT IS cookie dough, with some added ingredients to make it into delicious cookie dough buttercream.
What is cookie dough?
Cookie dough is a mix of ingredients that would usually make a batch of cookies but instead, you don’t cook it but eat it raw.
Can you eat raw cookie dough and is it safe?
The truth is, raw flour can carry bacteria such as E.Coli which can make you very sick! Don’t ever take the chance!
In order to eat cookie dough without baking it, the flour has to be heat treated (check method 1. in the cookie dough buttercream methods for more details)
* How to heat treat flour? *
Preheat oven to 180 degrees fan and line a baking sheet with greaseproof paper.
Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f. You can test the temperature with a thermometer.
Allow the flour to cool fully before using it.
Don’t overcook the flour or it may turn brown or burn. You want it just baked to kill off any bacteria.
Make sure to check out my most recent cookie dough recipes, including:
There are 3 parts to these cupcakes:
Cupcakes: My cupcake recipe make the most PERFECT vegan cupcakes each time. It uses self raising flour with baking powder and bicarbonate of soda to make them rise extra light and fluffy.
To carry on with the cookie dough theme, the cupcakes contain lots of chocolate chips, which tastes amazing!
Cookie dough buttercream: One of my recent favourite buttercream flavours, COOKIE DOUGH. This buttercream contains actual cookie dough! You’ll be making this buttercream every weekend for sure- haha!
It has the same base as a classic ‘American style buttercream’ including heat treated flour, black treacle and chocolate chips. The addition of the black treacle gives the buttercream that creamy, off white look and also added flavour which adds to the overall cookie dough flavour. It’s extremely irresistible.
Cookies: To top these cakes, you can either make homemade Vegan Chocolate Chip Cookies, or get store bought ones. For these, I used Marylands brand new Vegan Chocolate chip cookies. They’re sooo tasty, definitely try them out!
Love cookie dough? Check out my Vegan Cookie Dough recipes:
Preparation: 10 minutes
Makes: Approx 10
Baking time: 18-20 minutes
Level: Easy / Medium
Ingredients for the cupcakes
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self raising flour
- 100g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 50g of chocolate chips (roughly chopped)
Ingredients for the cookie dough frosting
- 120g of dairy-free block butter
- 200g of icing sugar
- 50g of plain flour (heat treated, details on method 1 of buttercream)
- 1 teaspoon of vanilla extract
- 1 teaspoon of black treacle
- 100g of dairy-free chocolate chips (roughly chopped)
- A splash of dairy-free milk (if needed)
- Mini chocolate chip cookies Get my chocolate chip cookie recipe here.
1. Preheat your oven to 180 degrees c fan and line 2 cupcake tins with cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and mix until a smooth batter.
6. Fold in the roughly chopped chocolate chips.
7. Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
8. Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
9. Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Tip: As they contain chocolate chips, they’ll need to cool fully.
You MUST heat treat the flour before use.
1. Preheat oven to 180 degrees c fan and line a baking tray/sheet with greaseproof paper.
2. Spread flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
4. Add in the icing sugar, vanilla extract and treacle. Mix on low / medium to combine. Add in the flour and mix together, add a splash of dairy-free milk if it’s too thick.
5. Fold in the chocolate chips.
6. Transfer the buttercream into a piping bag fitted with a large round tip nozzle.
Tip: As the buttercream contains chocolate chips, make sure you use a wide / quite a large round tip nozzle as the chips could get stuck when you go to pipe it.
7. Core the cupcakes with an apple corer and fill with some of the cookie dough buttercream.
8. Pipe a swirl of buttercream on top of each cupcake.
Decorate each cupcake with extra chocolate chips and a chocolate chip cookie.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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