How To Make Dark Chocolate Cookie Dough Cupcakes
These dark chocolate cupcakes are stuffed with chocolate cookie dough for a truly sinful dessert that’s smooth, sweet, and just a little salty.
- 12tbspunsalted butter,(1½ sticks)
- ⅔cupgranulated sugar
- ⅔cuplight brown sugar,packed
- 1tbsppure vanilla extract
- ½cupsour cream
- 3tbspbrewed coffee
- 1¾cupsall-purpose flour
- 1cupdark chocolate cocoa powder,or regular cocoa powder
- 1½tspbaking soda
- ½tspkosher salt
- sea salt,optional, for sprinkling on top
- chocolate chip cookie dough,see recipe on recipe notes
Preheat oven to 350 degrees F.
Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed for about 5 minutes, until light and fluffy.
Mix the eggs and vanilla in a measuring cup.
Add it to the mixture in thirds.
Separately, combine the buttermilk, sour cream, and coffee.
Lastly, sift together the flour, cocoa, baking soda, and salt.
On low, alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet.
Using a ¼ cup ice cream scoop, divide the batter into the cupcake liners.
Press in a chunk of the frozen cookie dough.
Bake for 18 to 20 minutes, until the cake springs back when touched.
Recipe for Chocolate Chip Cookie Dough
- Calories: 149.93kcal
- Fat: 7.77g
- Saturated Fat: 4.69g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.09g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 19.27g
- Fiber: 1.57g
- Sugar: 10.25g
- Protein: 2.67g
- Cholesterol: 33.67mg
- Sodium: 119.13mg
- Calcium: 30.61mg
- Potassium: 101.17mg
- Iron: 1.04mg
- Vitamin A: 65.09µg
- Vitamin C: 0.15mg
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