Description
Chocolate Cookie Dough Cupcakes feature moist chocolate cupcakes topped with safe-to-eat cookie dough frosting. This easy recipe combines two favorite desserts into one irresistible treat!
Ingredients
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
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners. I always recommend paper liners for these cupcakes
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.
In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until they’re fully combined and slightly frothy.
Pour the wet mixture into the bowl with the dry ingredients. Whisk until everything is just absorbed—don’t overmix!
Gradually whisk in the hot water until the batter is smooth and well combined. The batter will be quite thin and pourable
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.
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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.
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!
Using a large ice cream scoop or spoon, place about 2 tablespoons of cookie dough frosting on top of each cooled cupcake.
Notes
- 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!
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American