Chocolate Cookie Dough Chocolate Cupcakes
If you’re searching for an irresistible dessert that combines two beloved treats—chocolate cupcakes and cookie dough—then this recipe is your perfect match. These chocolate cookie dough cupcakes are moist, decadent, and feature a surprise center of edible cookie dough, creating a delightful texture contrast in every bite. They’re ideal for home bakers wanting to impress guests or enjoy a unique homemade indulgence.
Why You’ll Love This Recipe
This chocolate cookie dough cupcake recipe stands out because it marries the rich, fudgy flavor of chocolate cake with the fun, chewy sweetness of cookie dough inside. Not only is it simple to prepare, but it also offers a playful surprise element, making it perfect for celebrations or special treats. The smooth frosting adds a velvety finish that perfectly balances the dense cake and cookie dough filling.
Tools and Equipment
To prepare this recipe with ease, gather the following tools:
- Standard 12-cup cupcake pan
- Paper cupcake liners
- Mixing bowls (at least two)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small scoop or spoon (for cookie dough filling)
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- ½ cup mini chocolate chips
For the Chocolate Frosting:
- ¾ cup unsalted butter, softened
- 1½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Chocolate Cookie Dough Chocolate Cupcakes
Prepare the Cupcake Batter
Begin by preheating your oven to 350°F (175°C). Line your cupcake pan with paper liners to prevent sticking.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to blend the dry ingredients.
In a larger bowl, whisk the granulated sugar, brown sugar, and melted butter until combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid dense cupcakes.
Make the Edible Cookie Dough Filling
To prepare the cookie dough, cream softened butter with brown sugar and granulated sugar until smooth. Mix in milk and vanilla extract. Gradually add heat-treated flour (to make it safe for eating raw) and fold in mini chocolate chips. Chill the dough briefly if needed to make it easier to handle.
Assemble and Bake the Cupcakes
Fill each cupcake liner halfway with the chocolate batter. Then, place a small spoonful of cookie dough in the center of each. Cover the cookie dough with additional cupcake batter until the liners are about two-thirds full.
Bake for 18–22 minutes or until a toothpick inserted around the edges comes out clean (the center may be slightly soft due to cookie dough). Allow cupcakes to cool completely on a wire rack before frosting.
Prepare the Chocolate Frosting
Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until the frosting reaches a smooth, spreadable consistency. Mix in vanilla extract and a pinch of salt for balanced flavor.
Frost the cooled cupcakes generously using a spatula or piping bag.
Expert Tips
- Heat-treat the flour used in the cookie dough by baking it at 350°F for 5 minutes to eliminate bacteria.
- Use mini chocolate chips for the cookie dough so they distribute evenly without overpowering the texture.
- Don’t overfill the cupcake liners to prevent batter from spilling over during baking.
- Ensure cupcakes are fully cooled before frosting to avoid melting.
Storage Instructions
Store the cupcakes in an airtight container at room temperature for up to three days. For longer freshness, keep them refrigerated up to five days, allowing them to come to room temperature before serving. Unfrosted cupcakes can be frozen for up to two months; thaw completely before frosting.
Frequently Asked Questions
Can I make the cookie dough without eggs?
Yes, this recipe uses no eggs in the cookie dough, making it safe and easy to prepare.
What if I don’t have buttermilk?
You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before use.
Is it possible to make these cupcakes dairy-free?
Yes, use dairy-free butter and milk alternatives, and adjust frosting ingredients accordingly.
Can I freeze these cupcakes with frosting?
While freezing frosted cupcakes is possible, texture may slightly change. It’s best to freeze cupcakes unfrosted.
Conclusion
This chocolate cookie dough chocolate cupcake recipe delivers an impressive combination of flavors and textures that will delight any chocolate lover. Its simple preparation method is accessible for bakers of all skill levels, making it a fantastic choice for any occasion.
Give this recipe a try and enjoy a luscious treat that surprises and satisfies with every bite.
