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–+ servings

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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Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, cookie dough cupcakes, cookie dough frosting, cookie dough sandwiches, cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 1 hour
Servings: 12 cupcakes

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

Instructions

To make the cupcakes

  • Preheat oven to 350 degrees.
  • In a large bowl whisk together all dry ingredients (flour, sugar, cocoa powder, salt, baking soda).
  • Add oil, water, brewed coffee, vinegar and vanilla extract. Mix on low until combined, then beat on medium until well-combined.
  • Add paper liner to cupcake tins and fill with batter, filling each cup about ¾ full.
  • Bake for 15-20 minutes or until a toothpick comes out clean.
  • 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

  • While the cupcakes are baking, use a small saucepan and stovetop or a microwave to heat the heavy cream until almost boiling.
  • Add chocolate chips and stir until mixture is smooth. Set aside.

To make the cookie dough frosting

  • 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.
  • 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.
  • Add in the milk, vanilla extract, **heated, then cooled** flour and salt. Mix until combined.
  • Add powdered sugar (½-1 cup at a time), mixing well after each addition.
  • Add mini chocolate chips. Mix until combined.

To assemble the cupcakes

  • 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.
  • 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).