Dark Chocolate Cookie Dough Cupcakes Recipe

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.