This soft and decadent molten cookie dough cupcake recipe yields just 6 perfect cookie dough cupcakes with cookie dough buttercream! So easy, no eggs, and no dairy!

cookie dough cupcake with liner pulled off

The most perfect small batch cupcake recipe:

Lately I’ve been a fan of all things small batch.

We have mini Biscoff cheesecakes, mini chocolate cheesecakes, small batch brown butter chocolate chip cookies, vegan chocolate cupcakes for two, and even these adorable small chocolate cake and small vanilla cake recipes. 

But now we need a small batch cupcake recipe that yields just 6 perfect cupcakes. And why not make it cookie dough, because here’s the thing. 

Any time you add edible chocolate chip cookie dough to anything, you’re making it better.

In fact, these were so good, I was inspired to make a holiday version featuring a sugar cookie dough stuffed cupcake!

Enter in this amazing molten chocolate chip cookie dough cupcake recipe with the most fluffy and easy vanilla cupcake batter that’s stuffed with edible cookie dough and topped with the fluffiest cookie dough frosting.

bitten cookie dough cupcake in liner

You can make the batter and cookie dough with just a whisk and a large bowl, and you truly won’t believe that these cupcakes are eggless, dairy free, and vegan (oh yes, and you can make them gluten-free! It works!).

For any cookie dough fan and hardcore cupcake lover (hey, I worked at Georgetown Cupcakes for a stint in college, I get you!), this cupcake recipe is it.

(Andddd I also have a cookie dough CAKE for my cake lovers out there 😉 ).

So I took my easy vegan vanilla cupcake recipe as the base, and adapted it from there to be small batch, and tweaked it just a touch to be like cookie dough meets cupcakes.

Then I took my edible cookie dough recipe, and reduced the amount as well. Finally I incorporated it into my classic vegan buttercream frosting to yield the most decadent and fluffy edible cookie dough frosting. 

So here’s what we’re working with:

  • Chocolate chip studded FLUFFY vanilla cupcakes
  • Edible cookie dough that you won’t believe is vegan
  • FLUFFY dairy free cookie dough frosting that you could eat with a spoon (I mean, it should be acceptable)
sliced in half cookie dough cupcake

And then make it small batch so there’s just 6 perfect cupcakes?! My *dream* cupcake recipe. Let’s make these!

Do I need to heat-treat my flour?

Yes, regardless of whether you’re making these as gluten free cookie dough cupcakes or just vegan cookie dough cupcakes, you will need to heat treat your flour.

The process is so simple, though, and really takes little effort! 

To heat-treat flour: Simply line a baking sheet with parchment paper, and preheat the oven to 350F. Sprinkle the flour onto the baking sheet, and bake the flour for just 5 minutes. After baking, transfer the flour to a bowl to cool. Then sift the flour before incorporating into your recipe.

Step by Step Instructions with Photos:

Here we’ll go over the steps and components to making these delicious and easy small batch cookie dough cupcakes! Below are photos illustrating the steps. However, please note that the full measurements and written instructions are found down below in the recipe card, at the bottom of this post.

Absolutely! I recommend using King Arthur measure-for-measure gluten-free flour. It quite literally weighs the same as all-purpose flour, making it a great substitute if you’re baking either in grams or in cups. 

If you’re not using KA gluten free flour, please be sure that your gluten-free flour blend contains xanthan gum and truly notes on the bag that it is 1:1 flour all purpose flour. We’ve had a few people swap in flour blends that don’t contain xanthan gum, and the results really don’t work 🙁

bitten cookie dough cupcake on marble

You’re just going to adore these easy and delicious molten chocolate chip cookie dough cupcakes. They’re such a treat, and the perfect portion for a small party, bridal shower, baby shower, or to split amongst friends and family!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Small Batch Easy Cookie Dough Cupcakes (No Eggs! No Dairy!) Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten cookie dough cupcake in liner

Small Batch Easy Molten Cookie Dough Cupcakes (No Eggs! No Dairy!)

  • Author: Britt Berlin
  • Prep Time: 20
  • Cooling time: 20
  • Cook Time: 18
  • Total Time: 58 minutes
  • Yield: 6 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This soft and decadent molten cookie dough cupcake recipe yields just 6 perfect cookie dough cupcakes with cookie dough buttercream! So easy, no eggs, and no dairy!


Ingredients

Scale

Cookie Dough:

  • 1 cup (125 g) all purpose flour, heat treated
  • 1 tbsp cornstarch
  • 1/2 cup (100 g) light brown sugar
  • 1/3 cup (90 g) vegan unsalted butter, room temperature
  • 1 tbsp dairy free yogurt
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup vegan mini chocolate chips

Small Batch Cupcakes:

  • 1/4 cup (56 g) vegan unsalted butter, melted and cooled to room temperature

  • 5 tbsp (86 g) granulated sugar

  • 1 tbsp (15 g) vegan yogurt or vegan sour cream

  • 1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste

  • 3/4 cup + 2 tbsp (110 g) all purpose flour or gluten free 1:1 baking flour*

  • 2 tsp cornstarch

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/8 tsp sea salt

  • 7 tbsp (105 mL) dairy free milk , room temperature

  • 1/2 cup vegan mini chocolate chips

Vegan Cookie Dough Buttercream:

  • 1 batch vegan buttercream
  • Remaining cookie dough
  • 1/4 cup vegan mini chocolate chips (optional, for more chocolate chips in the frosting if desired)

Instructions

  1. Prep: Preheat the oven to 350F. Line a cupcake pan with 6 cupcake liners. Make sure that the flour for the cookie dough is heat-treated. If you haven’t heat-treated the flour, line a baking sheet with parchment paper and place the flour for the cookie dough portion on top. Bake the flour for 5 minutes at 350F. Then remove from the oven and cool. Sift the flour before adding into your cookie dough to remove any clumps.
  2. Make the cookie dough first: Once the flour is heat treated, start by creaming together the vegan butter and brown sugar in a bowl, using either a whisk or a hand mixer. Then add in the dairy free yogurt, vanilla extract, and sea salt. Whisk together until combined. Then switch to a silicone spatula, and add in the cooled and sifted flour and cornstarch, and fold into the wet ingredients JUST until mixed. Sprinkle in the chocolate chips and fold just until evenly distributed.
  3. Chill the cookie dough: Place the cookie dough into the fridge to chill while you make the cupcake batter.
  4. Make the cupcake batter: In a medium bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, and vanilla extract until combined. Then add in the flour, cornstarch, baking powder, baking soda, and sea salt. Whisk JUST until combined, stirring in the dairy free milk as you go. Then add in the chocolate chips, and stir to evenly distribute throughout the batter.
  5. Bake the cupcakes: Divide the batter to fill the cupcake liners about 3/4 of the way full. If you have any leftover batter, you can pour it into an extra muffin cup, but you should yield about 6 cupcakes that are nearly full. Bake for 15-18 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5-10 minutes in the cupcake tin. Then transfer to a cooling rack.
  6. While the cupcakes are baking: Remove the cookie dough from the fridge, and scoop the cookie dough into six 1 tbsp-sized cookie dough balls. The remainder of the cookie dough will be used for the frosting and decorations on top. If you want to scoop cookie dough balls for the top of the cupcakes, you can scoop twelve 1 tbsp-sized cookie dough balls- one cookie dough ball for the middle and one cookie dough ball for the decoration of each cupcake.
  7. Fill the cupcakes: After the cupcakes have been transferred to the cooling rack, use a butter knife or spoon to hollow a small hole in the top of each cupcake, where the cookie dough ball will go. Press one cookie dough ball into the cupcake hole. It’s okay if the cookie dough sticks out a bit on the top (see photos in the blog post). Cool the cupcakes completely with the cookie dough ball in them before frosting.
  8. Make the frosting: Prepare the vegan butter cream according to instructions. You can use a stand electric mixer or a hand mixer to make the frosting. Either works! Then add in the room temperature cookie dough to the buttercream, and mix until the cookie dough has incorporated into the buttercream.
  9. Frost and decorate the cupcakes: Pipe or smear the frosting onto each cupcake. Then top with the cookie dough balls, and serve!

Notes

Gluten free: Please use King Arthur Measure-for-Measure gluten free flour or a blend that contains xanthan gum.

Please read the post for full details!

Keywords: cookie dough cupcakes, molte cookie dough cupcakes, small batch cupcakes, vegan small batch cupcakes, vegan cupcakes