Chocolate Cookie Dough Cupcakes
Love chocolate cake? How about cookie dough? Chocolate frosting too? If you've answered yes to all of these questions, then you are definitely in the right place. Let's talk about these chocolate cookie dough cupcakes.
Ingredients
Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Chocolate Cupcakes
- ¾ cup cake flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup canola oil
- 2 tsp vanilla extract
- ½ cup buttermilk
Swiss Meringue Buttercream
- 6 large egg whites
- 2 cups granulated sugar
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 teaspoon vanilla extract
- pinch of salt
- 6 oz melted chocolate of your choice
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners. Set aside.
- Make the cookie dough. In a medium-sized bowl, combine the flour, baking soda, and salt. Whisk together and set aside. In a medium-sized bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment, beat together the butter, sugars, and vanilla until smooth and creamy, about 2-3 minutes. When the butter mixture is creamy, add in the eggs, one at a time, making sure they are fully combined after each addition. Once combined, slowly add the flour mixture to the butter mixture (do this slowly if using a stand mixer to not get flour all over the place). Place cookie dough in the fridge to cool while you make the cupcakes.
- Make the cupcakes. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl, mix together the eggs, sugars, oil, and vanilla with a whisk. Mix together until fully combined. Add the milk and dry ingredients, alternating after each mix. Whisk the mixture together, but don't over-mix the batter. It will be a little loose and that's fine.
- Grab the cookie dough from the fridge and let is sit out while you pour the batter in the tin. Fill each tin with the chocolate batter about halfway, don't add more of the cupcakes that will overflow. Add 1 small ball of cookie dough in the middle of each cupcake tin, the cookie dough balls should be about 1 teaspoon each. Bake for about 16-19 minutes, until a toothpick comes out clean and the cake springs back at you when you touch it. Let the cupcakes cool completely in the tin before taking them out of the molds.
- While the cupcakes are cooling, make the frosting. Prepare a double boiler with a small saucepan and a heatproof bowl. Then separate the eggs, making sure to get no egg yolks into the bowl. If you do, the eggs will not whip properly. Whisk the sugar into the eggs until it looks pretty much dissolved. Place the egg mixture over the small saucepan and continue to whisk for about 4 minutes. The mixture will look thick and kinda congealed at first, but keep mixing! It will turn to be frosty and thin over time. Use a sugar thermometer or an instant-read thermometer to keep an eye on the temp. When it reaches 160°F the sugar mixture is ready. Pour the mixture directly into the stand mixer or hand mixer and get mixing! Whip the egg mixture just like you would to get stiff peaks. This will take about 10-15 minutes. Keep mixing until you get stiff peaks too! Don't stop when they look almost ready. If they start being stubborn, or your mixture needs a break, stick the mixture in the fridge for a few minutes and give everything a rest. This should result in stiff peaks from the next mix. With the stiff peaks ready to go, stick over to your paddle attachment if you are using a stand mixer. Then slowly add in the butter one tablespoon at a time. You want the butter to be soft, but not melty. If it starts to get too soft, stick it in the fridge for a few minutes. Once all of the butter is mixed in, add the vanilla, melted chocolate, and salt. If you want to use a different flavor than chocolate, add it here as well.
- With the cupcakes cooled, frost the cupcakes however you would like. I used a giant piping tip but feel free to spread it on with just a spoon. The cupcakes should last about a week in an air-tight container. If you have any extra frosting that can be frozen for about 2-3 months.
Notes
- If you don't have cake flour, just use AP flour
- If the frosting starts to get soupy while mixing in the butter, place it in the fridge for a few minutes.
- This recipe was inspired and adapted by Perfect Swiss Meringue Buttercream and Super Moist Chocolate Cupcakes from Sally's Baking Addiction and Original Nestle Toll House Chocolate Chip Cookies.