Name: Cookie Dough Frosting for Cupcakes Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup butter (room temperature); 4 ounces cream cheese (room temperature); 3 cups powdered sugar; 1/2 cup dark brown sugar; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 3/4 cup mini chocolate chips; 12 cupcakes (any flavor you prefer)

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Introduction

Cookie Dough Frosting is a deliciously creamy and sweet topping that captures the nostalgic flavor of raw cookie dough. Perfect for cupcakes or as a dip, this frosting is loaded with mini chocolate chips and a rich buttery base, making every bite irresistible.

A metal cupcake tray holds six chocolate cupcakes, each topped with a thick layer of light beige frosting mixed with small dark chocolate chips, giving it a slightly rough texture. Three of the cupcakes have a small round chocolate chip cookie placed on top, adding a golden brown color contrast. The cupcakes sit snugly in the tray, which shows signs of wear with some rust and dark spots. The background is a white marbled texture, creating a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (room temperature)
4 ounces cream cheese (room temperature)

3 cups powdered sugar
1/2 cup dark brown sugar

2 teaspoons vanilla extract
1/4 teaspoon salt

3/4 cup mini chocolate chips
12 cupcakes (any flavor you prefer)

Instructions

Step 1: In a mixing bowl, add the butter and cream cheese. Beat with an electric mixer until the mixture is smooth and creamy.

Step 2: Add the powdered sugar, dark brown sugar, vanilla extract, and salt to the bowl. Continue mixing until the frosting is smooth and creamy.
Step 3: Gently stir the mini chocolate chips into the frosting by hand to evenly distribute them.
Step 4: Use a large cookie scoop to generously frost each cupcake with the cookie dough frosting. For less frosting, use a medium scoop or spread it with a butter knife.

Step 5: Place the frosted cupcakes in the refrigerator for 1 to 2 hours. Chilling allows the frosting to firm up, creating a thicker cookie dough texture.

Tips & Variations

For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Try adding a pinch of cinnamon or espresso powder for a unique twist on flavor.

Use regular chocolate chips if mini ones aren’t available, but mini chips blend better into the frosting.
Serve the frosting as a dip with fresh fruit or graham crackers for a fun snack.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. If you prefer the frosting softer, let cupcakes sit at room temperature for about 15 minutes before serving. The frosting can also be stored in an airtight container separately in the fridge for up to one week.

How to Serve

The image shows a dark chocolate cupcake as the bottom layer, topped with a thick, creamy, light beige frosting embedded with small chocolate chips. On top of the frosting sits a small chocolate chip cookie, adding a third layer with a rough texture and golden brown color with dark spots. The cupcake rests in a dark metal cupcake tray, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frosting ahead of time?

Yes, you can prepare the frosting a day or two in advance and keep it refrigerated. Make sure to bring it to room temperature and gently remix before using for easy spreading.

Is this frosting safe to eat raw?

This frosting contains no raw eggs, and the ingredients are safe to eat as is. However, ensure you use good-quality dairy products and store them properly.