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
Scale
- 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)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup buttermilk (room temperature)
- ½ cup oil (avocado or vegetable)
- 1 teaspoon vanilla extract
- ½ cup hot water
- 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
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract.
- Pour the wet mixture into the bowl with the dry ingredients. Whisk until just absorbed.
- Gradually whisk in the hot water until the batter is smooth.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 15-17 minutes.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Spread 1 cup of flour in a thin layer on a microwave-safe plate and microwave on high for 1-2 minutes until it reaches 160°F. Let it cool completely.
- In a mixing bowl, beat the softened butter, brown sugar, salt, and vanilla extract until light and fluffy.
- Add the cooled heat-treated flour and beat until fully incorporated. Add milk one tablespoon at a time until smooth.
- Fold in the mini chocolate chips.
- Using a large ice cream scoop, place about 2 tablespoons of cookie dough frosting on top of each cooled cupcake.
Notes
- Use paper liners for easy removal.
- Heat-treat flour to ensure safety.
- Adjust milk for desired frosting consistency.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Chocolate Cookie Dough Cupcakes, Dessert, Cupcakes, Cookie Dough