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.
Serves:
Ingredients
- 12tbspunsalted butter,(1½ sticks)
- â…”cupgranulated sugar
- â…”cuplight brown sugar,packed
- 2largeeggs
- 1tbsppure vanilla extract
- 1cupbuttermilk
- 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
Instructions
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Preheat oven to 350 degrees F.
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Line cupcake pans with paper liners.
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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.
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Mix the eggs and vanilla in a measuring cup.
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Add it to the mixture in thirds.
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Separately, combine the buttermilk, sour cream, and coffee.
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Lastly, sift together the flour, cocoa, baking soda, and salt.
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On low, alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet.
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Using a ¼ cup ice cream scoop, divide the batter into the cupcake liners.
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Press in a chunk of the frozen cookie dough.
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Bake for 18 to 20 minutes, until the cake springs back when touched.
Recipe Notes
Recipe for Chocolate Chip Cookie Dough
Nutrition
- Calories:Â 149.93kcal
- Fat:Â 7.77g
- Saturated Fat:Â 4.69g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 2.09g
- Polyunsaturated Fat:Â 0.39g
- Carbohydrates:Â 19.27g
- Fiber:Â 1.57g
- Sugar:Â 10.25g
- Protein:Â 2.67g
- Cholesterol:Â 33.67mg
- Sodium:Â 119.13mg
- Calcium:Â 30.61mg
- Potassium:Â 101.17mg
- Iron:Â 1.04mg
- Vitamin A: 65.09µg
- Vitamin C:Â 0.15mg
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