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Pink Cookie Dough Mini Cakes with Chocolate Drip

These Pink Cookie Dough Mini Cakes are an intimate celebration of tender cake and unbaked cookie dough, wrapped in a gleaming pink glaze, perfect for a quiet indulgence or sharing with loved ones.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • as needed drops pink gel food coloring Add until desired hue is achieved.
Cookie Dough Layer
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, heat-treated Heat-treat to ensure safety.
  • 1/2 cup mini chocolate chips
Pink Chocolate Glaze
  • 1 1/2 cups pink candy melts or pink chocolate chips
  • 2 tbsp heavy cream or coconut oil
Topping
  • as desired pieces pink chocolate chips or candy hearts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin pan.
Making the Cake
  1. In a mixing bowl, cream the butter and sugar until pale and airy.
  2. Add eggs and vanilla, beating until smooth.
  3. Mix in flour, baking powder, and salt, then stir in milk and pink gel food coloring until the batter is silky.
  4. Fill each muffin well about 2/3 full and bake for 12–15 minutes. Let cool completely.
Making the Cookie Dough Layer
  1. Beat together the butter, brown sugar, and granulated sugar until creamy.
  2. Mix in milk and vanilla extract.
  3. Stir in heat-treated flour until a soft dough forms; fold in mini chocolate chips. Shape into domes and chill for 20–30 minutes.
Assembly
  1. Place a chilled cookie dough dome atop each cooled cake base, pressing gently.
  2. Melt the pink candy melts with cream or coconut oil until smooth. Spoon over each cake to create a glaze.
  3. Garnish with pink chocolate chips or candy hearts before the glaze sets.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without glaze for up to a month.