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by Rachelon Apr 3, 2017 (updated Mar 26, 2024) 20 comments
Moist chocolate cupcakes with creamy brown sugar cookie dough frosting and a mini cookie topper! A fun dessert for any occasion!
Here we go with the odd weather patterns. A foot of snow fell over the weekend. I thought March was supposed go out like a lamb. Also… not funny Mother Nature. She really needs to work on her pranks. Not a fan of this one. I’m ready for real spring. We had finally begun to see the yard again before we were covered in another thick blanket of snow. I’m sure the wild animals, flowers and such are just as confused as we’ve been! Trying to look on the bright side… we do still very much need the liquid. You wouldn’t think we’d be classified as still being in a severe drought with the snow we’ve received this winter, but apparently that’s still the case.
Reading update… I recently started reading The Girl Before. It’s not my favorite writing style, where each chapter bounces back and forth between characters. It really works with this book though. It’s probably the only way to really tell the story. Two girls, years apart, living in the same place and basically living the same life. It’s interesting. I’m only halfway through so I can only imagine what the end might hold. If I were to stop now though, I’d definitely give it a positive rating. If you’re into psychological suspense type novels, definitely give this one a try.
Also… is there any better way to start the week than with cupcakes?! Probably not.
I love cookies. As I’m willing to bet most people do. So I decided to turn those classic flavors into a fun cookie… bursting with both chocolate and cookie dough flavors. The best of both worlds and an absolute crave worthy treat.
Moist chocolate cupcakes topped off with creamy brown sugar cookie dough frosting and finished off with mini chocolate chips and a mini cookie!
If you love cupcakes, chocolate and cookies then this is an absolute must try! A perfect cupcake for any celebration or just because!
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Chocolate Cookie Dough Cupcakes
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Yield: 10 cupcakes
Moist chocolate cupcakes with creamy brown sugar cookie dough frosting and a mini cookie topper! A fun dessert for any occasion!
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Ingredients
Cupcakes:
- 1/4 C unsalted butter, softened
- 1/2 C granulated sugar
- 1/4 C light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 C cocoa powder
- 1/3 C freshly brewed coffee
- 1 C all purpose flour
- 6 Tb sour cream
Frosting:
- 1 C unsalted butter, softened
- 3/4 C light brown sugar
- 3 1/2 C powdered sugar
- 1/4 C all purpose flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 3-4 Tb milk
Instructions
Preheat oven to 350°F. Line a standard cupcake pan with paperliners. Set aside.
In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in cocoa powder until just combined. Slowly add warm coffee. Add flour, mixing until just combined. Lastly, mix in sour cream. Mix until just combined and no streaks remain. Do not overmix. Use a large cookie scoop to divide batter between prepared liners. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes before transferring to a wire rack to cool completely.
When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together butter and brown sugar until light and fluffy. Add flour, salt and vanilla, mixing until just combined. Mix in powdered sugar 1 cup at a time. Add 1 tablespoon of milk at a time until desired consistency is reached.
Transfer frosting to a large piping bag fit with a piping tip. Frost cooled cupcakes. Immediately top off with a mini cookie and mini chocolate chips, if desired.
Store cupcakes in an airtight container for up to several days.
Notes
*Recipe makes roughly 10-12 cupcakes.
**A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel
Nutrition
Calories: 579kcal, Carbohydrates: 88g, Protein: 3g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 256mg, Potassium: 125mg, Fiber: 1g, Sugar: 73g, Vitamin A: 785IU, Vitamin C: 0.1mg, Calcium: 82mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
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Dessert Nut Free Peanut Free Vegetarianbaking chocolate coffee cookie cupcake frosting
by Rachel on Apr 3, 2017 (updated Mar 26, 2024)
20 comments Leave a comment »
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20 comments on “Chocolate Cookie Dough Cupcakes”
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Heather Kinnaird — Reply
sorry about the late winter weather but I couldn’t think of a better way to start the week than with these cupcakes no matter the weather
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Rachel —
Totally agree! And thank you :)
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Taylor Kiser — Reply
I say these are the PERFECT way to start the week! Love the flavors going on with these cupcakes! Wish I had one right one now!
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Rachel —
Thanks, Taylor!
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Jessica @ A Kitchen Addiction — Reply
That brown sugar cookie dough frosting sounds incredible! These cupcakes would disappear in a hurry at our house!
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Rachel —
Thanks, Jessica!
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Cynthia | What A Girl Eats — Reply
Cookie dough is not safe around here! I have a hard time getting it into the oven! I’d love one right now!
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Rachel —
Thanks so much! :)
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shaikh sabiha — Reply
Can I get mini cookies recipe plz
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Rachel —
There isn’t a recipe for those at this time. Purchase mini cookies from your local store to use as toppers.
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puja — Reply
These chocolate cookie dough cupcakes look delicious Rachel. My daughter would love these cupcakes. Thanks. :)
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Rachel —
Thanks, Puja!
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Karly — Reply
I’ll take my cookie dough any way I can get it, but in cupcake form? Now that’s something! I am totally obsessing over these. Perfection!
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Rachel —
Thank you! :)
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Charlotte @ What Charlotte Baked — Reply
These look adorable Rachel! The mini cookies on top are the cutest. Plus, chocolate cupcakes are always a good idea :)
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Rachel —
Thanks, Charlotte!
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Andrea — Reply
Hi Rachel – I plan on making these tomorrow… one question though. Noticed the buttercream recipe calls for raw flour… I have never seen this before, can it be omitted? Is it safe to use raw flour in an icing recipe? Are you using it as a thickener? Let me know, thanks!
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Rachel —
If you omit it, you will likely need to increase the sugar to thicken it. The flour is there for more of a true cookie taste vs standard frosting.
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Sherrie — Reply
I just happened upon your site today when I was searching through images for red velvet cupcakes, then I found these little cuties! Please tell me how you got your frosting to look that way. Usually I pipe my frosting on, but I’ve never seen it look so smooth and perfect like these. It surely doesn’t look piped on! It almost looks like you may have used an ice cream scoop to plop the icing on the cupcake, then tap it down a bit. I see your others smooth-frosting cupcakes look the same! What is your secret?
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Rachel —
Thanks for the sweet comments! A round piping tip was used for this recipe. :)
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