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It's creeping up on the end of summer 🙁 Our kids start back to school in two and a half weeks. We are finishing up the Summer Dessert Week recipes this week with some Cookie Dough Cupcakes.

Edible Cookie Dough Cupcakes

You must heat treat the flour for the edible cookie dough in this recipe.  Flour contains bacteria and other contaminants that can cause food-borne illnesses. To do this, spread flour out on a baking sheet. Heat in the oven, preheated to 350 degrees for 15 minutes.  Allow it to cool before using it in a recipe.

These cookie dough cupcakes

• Are a great combination of chocolate cupcake and chocolate chip cookie
• Are soft, rich, and buttery
• Require multiple steps but worth it in the end, trust me

Edible Cookie Dough Cupcake Ingredients

• For the cupcakes:
• 6 tablespoon unsalted butter, softened
• 1 c sugar
• 1 egg
• 1 egg yolk
• ½ c buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 c flour
• ½ c cocoa powder
• ¼ c mocha cold coffee (optional)

• For the edible cookie dough:
• 1 ½ c flour
• ½ c unsalted butter, softened
• ½ teaspoon salt
• ¼ c sugar
• ½ c brown sugar
• 4 tablespoon milk
• ½ c mini chocolate chips

• For the frosting:
• 1 ½ c unsalted butter, softened
• 2 ¼ c powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• Additional mini chocolate chips to sprinkle

Cookie Dough Cupcake Directions

• For the cupcakes: preheat the oven to 350 degrees.  Insert liners into the cupcake pan, set aside. 
• In the bowl of a stand mixer, combine the butter and sugar.  Add in the egg and egg yolk and vanilla.  Combine well.
• To the mixing bowl, add in the buttermilk, flour, cocoa powder, baking powder, baking soda and salt.  Combine well.  Stop the mixer, scrape the sides and mix again. 
• Add in the coffee and mix again.  
• Scoop out enough batter to fill the cupcake liners about ⅔ full.  
• Bake the cupcakes for approximately 18-22 minutes or until a toothpick inserted in the center comes out clean.  
• Allow the cupcakes to cool before decorating. 
• To make the edible cookie dough: begin by heat treating the flour to kill any bacteria and contaminants.  Spread flour on a baking sheet and “bake” for 15 minutes at 350 degrees.  Allow to cool before proceeding. 
• When ready, cream together the butter, sugar, brown sugar and vanilla.  
•  Add in the vanilla and the flour and mix again.  Scrape down the sides and mix again. 
• Mix in the milk and combine until smooth.  
• Fold in the mini chocolate chips by hand.  Refrigerate until ready to assemble the cupcakes. 
• For the buttercream: In the bowl of a stand mixer, combine the butter, salt and vanilla.  Mix until combined. 
•  Add in the powdered sugar and mix on low speed until combined.  Bump up the speed to medium / high and mix for about 30 seconds until the frosting is fluffy and smooth.  Transfer to a piping bag fitted with a large star tip.
• To assemble - once cupcakes are cool, scoop a small bit out of the center of each cupcake and fill with cookie dough.  Pipe a mound of frosting over the cookie dough to conceal it - I like to go in a spiral motion to create a cone shape.  Sprinkle with additional mini chocolate chips and serve.
• Storage:  Cupcakes can be stored in an airtight container for 3 days in the fridge or frozen for 3 months. 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 15 spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out today's Recipes:

Caramel Marshmallow Ice Cream from Big Bear's Wife

Watermelon Poke Cake from Semi-Homemade Recipes

Best Peach Crisp Recipe from Hezzi-D's Recipes Box

Glazed Blueberry Cake Donuts from Jolene's Recipe Journal

Cranberry Posset from Karen's Kitchen Stories

Strawberry Piñata Cupcakes from Blogghetti

Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs

Snickers Apple Salad from Cheese Curd In Paradise

No Bake Salted Caramel Cheesecake from A Kitchen Hoor's Adventures

Blackberry Lemon Bread from Jen Around the World

Cookie Dough Cupcakes from It's Shanaka

Stella's Cheesecake Fruit Tarts from For the Love of Food