Description
Chocolate Cookie Dough Cupcakes feature rich, moist chocolate cupcakes topped with creamy, edible cookie dough frosting loaded with mini chocolate chips. This easy recipe uses simple pantry ingredients and heat-treated flour for safe-to-eat cookie dough. Perfect for birthdays, parties, or any time you’re craving the ultimate chocolate and cookie dough combination!
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour (measured using spoon-and-level method)
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder (optional but enhances chocolate flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup buttermilk (room temperature; substitute with ½ cup milk + ½ tablespoon white vinegar)
- ¼ cup vegetable or avocado oil
- 1 teaspoon vanilla extract
- ½ cup hot water (not boiling, just very warm)
For the Chocolate Chip Cookie Dough Frosting:
- 1 cup all-purpose flour (will be heat-treated)
- ½ cup (1 stick) unsalted butter (softened to room temperature)
- ¾ cup brown sugar (lightly packed)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3–5 tablespoons whole milk (add gradually for desired consistency)
- ½ cup mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F and line a 12-cup muffin pan with paper cupcake liners. Make sure the oven is fully preheated before baking for even results.
In a large mixing bowl, whisk together 1 cup flour, 1 cup sugar, 6 tablespoons cocoa powder, 1 teaspoon espresso powder (if using), 1 teaspoon baking soda, and ½ teaspoon salt until well combined.
In a separate medium bowl, whisk together ½ cup buttermilk, ¼ cup oil, 1 egg, and 1 teaspoon vanilla extract until the mixture is smooth and the egg is fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and whisk until just absorbed and no dry flour streaks remain—don’t overmix.
Gradually whisk in ½ cup hot water until the batter is smooth and slightly thin (this is normal and creates moist cupcakes). The batter will be more liquid than typical cupcake batter.
Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full. Bake for 15–17 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting (at least 30 minutes). Frosting warm cupcakes will cause the cookie dough to melt.
While cupcakes bake and cool, spread 1 cup flour in a thin layer on a baking sheet and bake at 350°F for 5 minutes, or microwave in a bowl in 30-second intervals, stirring between, until flour reaches 165°F. Let cool completely before using.
In a large bowl using an electric mixer, beat ½ cup softened butter, ¾ cup brown sugar, ¼ teaspoon salt, and 2 teaspoons vanilla extract on medium-high speed until light and fluffy (about 2–3 minutes).
Add the cooled, heat-treated flour to the butter mixture and beat on low speed until fully incorporated and no dry flour pockets remain.
Add whole milk 1 tablespoon at a time, beating after each addition, until the frosting reaches a smooth, scoopable consistency similar to cookie dough (usually 3–5 tablespoons total).
Using a spatula or spoon, gently fold in ½ cup mini chocolate chips until evenly distributed throughout the frosting.
Using a large cookie scoop or spoon, place about 2 tablespoons of cookie dough frosting on top of each cooled cupcake.
Notes
- Don’t Skip the Hot Water: This creates the moist, tender crumb that makes these cupcakes amazing. The thin batter is correct.
- Use a Cookie Scoop: For evenly sized cupcakes, use a ¼-cup cookie scoop to portion batter—you’ll get perfectly uniform cupcakes every time.
- Test Doneness Carefully: Insert the toothpick slightly off-center, as the center can sometimes give false readings. A few moist crumbs are fine; wet batter is not.
- Heat-Treat Flour Properly: Use an instant-read thermometer to ensure flour reaches 165°F. This step is crucial for food safety.
- Soften Butter the Right Way: Butter should indent easily when pressed but not be greasy or melted. If you forgot to soften it, cut into small cubes and let sit 15 minutes.
- Prevent Dry Frosting: Add milk gradually—you can always add more but can’t take it away. The frosting should be thick but spreadable.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 28g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg