Chocolate Cookie Dough Cupcakes

Chocolate Cookie Dough Cupcakes combine moist, tender chocolate cupcakes with an irresistible edible cookie dough frosting. The heat-treated flour makes the cookie dough frosting completely safe to eat, and mini chocolate chips add the perfect finishing touch.

Why You’ll Love This Recipe

These cupcakes are an absolute DREAM! Imagine sinking your teeth into a moist, chocolatey cupcake that’s crowned with real, honest-to-goodness cookie dough frosting. The best part? This cookie dough is completely safe to eat raw because we heat-treat the flour. No eggs, no worries, just pure cookie dough bliss! They’re surprisingly simple to make, look impressive on any dessert table, and satisfy every chocolate and cookie dough craving in one gorgeous bite.

Print

Ingredient List

For the Chocolate Cupcakes

• 1 cup all-purpose flour (measured using spoon-and-level method)
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon espresso powder (optional, but it really enhances the chocolate flavor!)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg (room temperature)
• ½ cup buttermilk (room temperature; you can make your own with milk + vinegar if needed)
• ½ cup oil (avocado or vegetable work beautifully)
• 1 teaspoon vanilla extract
• ½ cup hot water

For the Chocolate Chip Cookie Dough Frosting

• 1 cup all-purpose flour (heat-treated for safety)
• ¾ cup unsalted butter (softened to room temperature)
• ¾ cup brown sugar (lightly packed)
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 3-5 tablespoons whole milk (added gradually to reach desired consistency)
• ¾ cup mini semi-sweet chocolate chips

Friendly Notes:

• You can use regular granulated sugar or raw cane sugar for the cupcakes
• Make homemade buttermilk by mixing ½ cup milk with ½ tablespoon white vinegar. Let it sit for 5 minutes!
• Room temperature ingredients are KEY for perfectly fluffy cupcakes

Why These Ingredients Work

Let me break down the magic happening here! The hot water in the chocolate cupcakes might seem odd, but trust me—it creates the MOST tender, moist crumb by blooming the cocoa powder and activating all those delicious chocolate flavors.

The espresso powder doesn’t make them taste like coffee; it’s a secret weapon that intensifies the chocolate taste without adding any coffee flavor at all.

For the frosting, heat-treating the flour makes it safe to eat raw (no tummy troubles here!), and the brown sugar gives that authentic cookie dough flavor with its caramel notes. The butter needs to be softened (not melted!) so it whips up light and fluffy, creating that perfect cookie dough texture.

Those mini chocolate chips? They’re just the right size to give you chocolate in every single bite without being overpowering.

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• 12-cup muffin pan
• Paper cupcake liners
• Large mixing bowls (at least 2)
• Whisk
• Measuring cups and spoons (or a kitchen scale if you’re fancy!)
• Electric mixer (hand mixer or stand mixer)
• Ice cream scoop or large spoon for the frosting
• Wire cooling rack
• Microwave or oven for heat-treating flour
• Toothpick for testing doneness

How To Make Chocolate Cookie Dough Cupcakes

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners. I always recommend paper liners for these cupcakes

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, and salt. Make sure everything is well combined with no lumps.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until they’re fully combined and slightly frothy.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients. Whisk until everything is just absorbed—don’t overmix!

Step 5: Add the Hot Water

Gradually whisk in the hot water until the batter is smooth and well combined. The batter will be quite thin and pourable

Step 6: Fill and Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. An ice cream scoop works perfectly for this! Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool Completely

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8: Heat-Treat the Flour

While the cupcakes cool, let’s make that frosting safe to eat! Spread 1 cup of flour in a thin layer on a microwave-safe plate or in a small oven-safe dish. Microwave on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F. Or bake it in a 350°F oven for 5-7 minutes, stirring occasionally. Let it cool completely before using.

Step 9: Make the Cookie Dough Frosting

In a mixing bowl, beat the softened butter, brown sugar, salt, and vanilla extract with an electric mixer until light and fluffy—about 2-3 minutes. Add the cooled heat-treated flour and beat until it’s fully incorporated.

Now add the milk one tablespoon at a time, beating after each addition, until you reach a smooth, scoopable consistency. Finally, fold in those mini chocolate chips!

Step 10: Frost and Serve

Using a large ice cream scoop or spoon, place about 2 tablespoons of cookie dough frosting on top of each cooled cupcake.

You Must Know

The flour MUST be heat-treated before adding it to the frosting. Raw flour can contain harmful bacteria, so don’t skip this step! Make sure it reaches at least 160°F to be food-safe. Also, your cupcakes must be completely cool before frosting—I know it’s tempting to frost them warm, but patience pays off here!

Personal Secret: I always make my cookie dough frosting the same day I plan to serve the cupcakes. While it stores well in the fridge, it tastes absolutely incredible when it’s fresh and hasn’t been refrigerated.

Pro Tips & Cooking Hacks

• Use room temperature eggs and buttermilk for the cupcakes. Cold ingredients won’t incorporate as smoothly and can create a dense texture.
• Don’t overmix the cupcake batter once you add the wet to dry. Mix just until combined—a few small lumps are totally fine!
• If your butter isn’t soft enough for the frosting, cut it into small pieces and let it sit at room temperature for 30 minutes. Don’t microwave it or you’ll end up with a greasy frosting.
• Add the milk to the frosting gradually. You might need more or less depending on your flour and the humidity. The frosting should be thick enough to scoop but soft enough to spread.
• For perfectly even cupcakes, use an ice cream scoop to portion the batter. They’ll all bake at the same rate!
• The espresso powder is optional but HIGHLY recommended. It makes the chocolate taste so much richer without adding any coffee flavor.

Flavor Variations / Suggestions

Peanut Butter Cookie Dough: Replace ¼ cup of the butter in the frosting with creamy peanut butter for a peanut butter cookie dough version!

Double Chocolate: Add ½ cup of regular-sized chocolate chips to the cupcake batter before baking for extra chocolatey goodness.

White Chocolate Chip: Swap the semi-sweet mini chips for white chocolate chips in the frosting for a sweeter, creamier twist.

Birthday Cake Style: Add rainbow sprinkles to the cookie dough frosting instead of chocolate chips for a birthday party version!

Mint Chocolate: Add ½ teaspoon peppermint extract to the frosting and use chocolate chips + crushed Andes mints.

Coffee Chocolate: Increase the espresso powder to 2 teaspoons and add 1 teaspoon to the frosting for true coffee lovers.

Make-Ahead Options

The chocolate cupcakes can absolutely be baked ahead of time! Bake them, let them cool completely, then store them in an airtight container at room temperature for up to 2 days before frosting. You can also freeze the unfrosted cupcakes for up to 3 months—just thaw them at room temperature before adding the frosting.

The cookie dough frosting is best made the same day you plan to serve the cupcakes. It stays soft and scoopable at room temperature for several hours. If you need to make it ahead, you can refrigerate it for up to 3 days, but let it come to room temperature and give it a quick stir before using—it might need a splash of milk to restore that perfect texture.

Recipe Notes & Baker’s Tips

• The batter will be quite thin and pourable—don’t panic! This creates the most tender, moist cupcakes you’ve ever had.
• If you don’t have buttermilk, the milk + vinegar substitute works perfectly. Just let it sit for 5 minutes before using.
• Heat-treating flour changes its texture slightly, making the frosting a bit less stretchy than regular cookie dough. This is totally normal and expected!
• These cupcakes are intentionally not overly sweet. The chocolate cupcake base is perfectly balanced so the sweet cookie dough frosting really shines.
• Don’t skip cooling the heat-treated flour completely. Adding warm flour to butter will melt it and ruin your frosting texture.

Serving Suggestions

These cupcakes are show-stoppers all on their own, but here are some fun ways to serve them:

• Drizzle with chocolate or caramel sauce right before serving
• Add a whole Oreo cookie on top of the frosting for extra drama
• Serve alongside a tall glass of cold milk (obviously!)
• Perfect for birthday parties, bake sales, or potlucks
• Add a dollop of whipped cream on top for an over-the-top dessert
• Pair with vanilla ice cream for a cupcake sundae experience

These are especially popular at kids’ parties, but trust me—the adults will be sneaking seconds too!

How to Store Your Chocolate Cookie Dough Cupcakes

Room Temperature: Store frosted cupcakes in an airtight container at room temperature for up to 3 days. The cookie dough frosting stays soft and delicious without refrigeration.

Refrigerator: If your kitchen is very warm or you prefer chilled cupcakes, you can refrigerate them for up to 7 days. Just bring them to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezer: Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and frost fresh. I don’t recommend freezing the frosted cupcakes—the cookie dough frosting doesn’t freeze well.

Reheating: These are best enjoyed at room temperature! If you’ve refrigerated them, let them sit out for 20-30 minutes before serving.

Allergy Information

Contains: Wheat (gluten), dairy (butter, milk), eggs

Common Substitutions:

• Dairy-Free: Use dairy-free butter and your favorite plant-based milk in both the cupcakes and frosting. Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the regular egg in the cupcakes.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour in both components. Make sure to heat-treat the gluten-free flour as well.
• Egg-Free Cupcakes: Replace the egg with a flax egg or chia egg. The texture will be slightly different but still delicious!
• Nut Allergies: This recipe is naturally nut-free! Just make sure your chocolate chips don’t have any cross-contamination warnings if allergies are severe.

Questions I Get Asked A Lot

Can I use Dutch-process cocoa instead of natural cocoa?

Yes! Dutch-process cocoa will give you a slightly darker, richer chocolate flavor. Both work beautifully in this recipe.

My cookie dough frosting is too thick. What should I do?

Just add milk, one tablespoon at a time, beating after each addition until you reach the perfect consistency. If you live in a dry climate, you might need an extra tablespoon or two.

Can I make these without the espresso powder?

Absolutely! The espresso powder enhances the chocolate flavor but isn’t essential. Your cupcakes will still be delicious without it.

How do I know when my flour is heat-treated enough?

Use a food thermometer if you have one—the flour should reach 160°F. If you don’t have a thermometer, it should feel warm to the touch and look slightly toasted. Heat-treating for 1-2 minutes in the microwave (stirring every 30 seconds) is usually perfect.

Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the frosting to just a pinch. I prefer unsalted butter so I can control the exact salt level.

Why are my cupcakes dense instead of fluffy?

This usually happens when ingredients are too cold or the batter is overmixed. Make sure your egg and buttermilk are at room temperature, and mix the batter just until combined—don’t beat it!

Can I freeze the cookie dough frosting separately?

I don’t recommend it. The texture changes when frozen and thawed. It’s best made fresh or refrigerated for up to 3 days.

💬 Tried this recipe? Leave a comment and rating below!