Chocolate Cookie Dough Cupcakes (Small-batch)
These Small-batch Chocolate Cookie Dough Cupcakes are moist and decadent chocolate cupcakes smothered with a creamy, dreamy homemade cookie dough frosting. If you're looking for something to liven up a boring week, these cupcakes are just what you're looking for.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cupcake liners
- Handheld electric mixer
- Fine mesh strainer (or sifter)
- 2 tablespoons (1oz) unsalted butter
- 2 tablespoons (21g) chopped semi-sweet chocolate
- 1 1/2 teaspoons vegetable oil
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (11g) cocoa powder (sifted if lumpy)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk (room temperature)
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk (any percentage)
- 2 tablespoons hot coffee ( or hot water)
- 1/2 cup (60g) all-purpose flour (measured by weight or using the spoon and sweep method* )
- 1/4 cup (2oz) unsalted butter (softened (very soft but not melted))
- 1/4 cup + 2 tablespoons (75g) brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk (plus more to taste)
- 1/4 cup (42g) semi-sweet miniature chocolate chips
Instructions
- 1
Preheat your oven to 350°F and line a cupcake pan with 4 liners.
- 2
To a small, microwave-safe bowl, add butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside.
- 3
In a small bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
- 4
To a medium bowl, add sugar, egg yolk, and vanilla, and whisk until well-combined. Pour in slightly cooled chocolate mixture and whisk until uniform in color. Add flour mixture and whisk until just combined. Pour in milk and hot coffee (or hot water) and whisk until smooth. The batter will be thin.
- 5
Divide the batter between prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few crumbs.
- 6
Cool cupcakes in the pan for 10 minutes before transferring to a cooling rack to cool completely before frosting, 15 to 20 minutes.
- 7
Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread flour out over parchment paper and bake for 10 minutes. Cool completely.
- 8
In a medium bowl, use a handheld electric mixer to cream well-softened butter and brown sugar until light and fluffy, 1 to 2 minutes.
- 9
Add vanilla and beat until well-combined.
- 10
Sift flour over the top of the butter and sugar mixture and add salt. With the mixer on medium, mix until flour is completely incorporated, at least 1 minute. Frosting will look like crumbs.
- 11
Add 2 tablespoons of the milk and beat, starting on low working up to high until frosting is smooth and fluffy.
- 12
If frosting is too stiff, add milk by the teaspoon until frosting reaches your desired consistency.
- 13
Stir in chocolate chips.
- 14
Cover cupcakes using rounded spoonfuls of frosting. Serve and enjoy!