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Chocolate Cookie Dough Cupcakes

These super moist chocolate cupcakes are filled with creamy chocolate ganache and topped with cookie dough frosting!
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the cupcakes
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 cup brewed coffee hot
For the chocoalte ganache filling
  • ⅓ cup heavy cream
  • ¾ cup semi-sweet chocolate chips
For the cookie dough frosting
  • 1 cup unsalted butter softened
  • ½ cup light brown sugar
  • ⅔ cup all-purpose flour heat treated to make it safe to eat
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
  • 2 cups powdered sugar
  • 1 cup mini chocolate chips

Method
 

To make the cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together all dry ingredients (flour, sugar, cocoa powder, salt, baking soda).
  3. Add oil, water, brewed coffee, vinegar and vanilla extract. Mix on low until combined, then beat on medium until well-combined.
  4. Add paper liner to cupcake tins and fill with batter, filling each cup about ¾ full.
  5. Bake for 15-20 minutes or until a toothpick comes out clean.
  6. Remove from oven and let cool for 10 minutes before turning them out on to a cooling rack. Let cool to room temperature before filling and frosting.
To make the chocolate ganache filling
  1. While the cupcakes are baking, use a small saucepan and stovetop or a microwave to heat the heavy cream until almost boiling.
  2. Add chocolate chips and stir until mixture is smooth. Set aside.
To make the cookie dough frosting
  1. Place the flour in a separate microwave-safe bowl and heat on high in the microwave for 60 seconds, stopping every 10-15 seconds to stir the flour. Set aside to cool for 2-3 minutes.
  2. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
  3. Add in the milk, vanilla extract, **heated, then cooled** flour and salt. Mix until combined.
  4. Add powdered sugar (½-1 cup at a time), mixing well after each addition.
  5. Add mini chocolate chips. Mix until combined.
To assemble the cupcakes
  1. Once the cupcakes have cooled, use the end of a spoon or the wide end of a piping tip to make a hole in the center of each cupcake. Use a spoon or a piping bag to add 2-3 teaspoons of ganache into each cupcake.
  2. Use a cookie dough scoop or a piping bag to top each cupcake with frosting. If using a piping bag, simply cut a 1/2-inch tip in the bag and pipe (do not use a piping tip as the chocolate chips will get stuck).