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Homemade Chocolate Cookie Dough Cupcakes

Decadent homemade chocolate cupcakes topped with creamy cookie dough frosting, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Ensure it's fresh and not expired.
  • 1/2 cup cocoa powder Unsweetened cocoa powder recommended.
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted Cool slightly before adding.
  • 2 large eggs Room temperature preferred.
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk Can substitute with dairy-free alternatives.
For the Cookie Dough Frosting
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar Packed brown sugar works best.
  • 1/2 cup all-purpose flour (heat-treated for safety) To avoid raw flour concerns.
  • 1/4 cup milk Can substitute with dairy-free alternatives.
  • 1/2 teaspoon vanilla extract
  • a pinch salt
  • 1 cup mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
  2. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the melted butter, eggs, vanilla extract, and milk until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are perfectly fine.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Baking
  1. Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Frosting
  1. While the cupcakes cool, beat together the softened butter and brown sugar until creamy. Add in the heat-treated flour, milk, vanilla extract, and salt, mixing until smooth. Fold in mini chocolate chips.
  2. Once the cupcakes are completely cool, generously pipe or spread the cookie dough frosting on top of each cupcake.
Serving
  1. Decorate with additional mini chocolate chips if desired, and enjoy your treat!

Notes

To store, place in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw in the fridge overnight before eating. Feel free to add espresso powder for an intensified chocolate flavor.