Dark Chocolate Cookie Dough Cupcakes
User Reviews
5
Dark Chocolate Cookie Dough Cupcakes
Description
These cupcakes begin with creaming unsalted butter with granulated and light brown sugar to create a fluffy base. Eggs and vanilla are added gradually, followed by a mixture of buttermilk, sour cream, and brewed coffee to deepen the chocolate notes and keep the crumb moist. Dry ingredients include all-purpose flour, cocoa powder, baking soda, and salt, sifted for smoothness and folded into the wet mixture to avoid overmixing, which could toughen the cupcakes.
The batter is portioned using an ice cream scoop into cupcake liners and baked at 350°F until set. The texture is rich and tender, supporting a chocolate chip cookie dough element that can be incorporated as a filling or topping, creating a contrasting texture and a blend of chocolate flavors.
All ingredients except the frozen cookie dough should be at room temperature to ensure proper mixing and rise. The recipe is an adaptation refined through multiple trials for best results.
Ingredients
- 12 tablespoons (1 1/2 sticks) butter unsalted
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar , packed
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 cup buttermilk
- 1/2 cup sour cream
- 3 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder regular cocoa powder will work too, it just won't be as dark, dark chocolate
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- salt optional, for sprinkling on top, sea salt
- Chocolate Chip Cookie dough
Instructions
- 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 until light and fluffy, approximately 5 minutes. I know 5 minutes sounds a bit nuts, but trust me. Don't stop at 3 and say "oh hey, that looks fluffy enough!"
- Mix the eggs and vanilla in a measuring cup.
- Add it to the mixture in thirds. This cuts down the amount of time your mixer is on since the motor is probably not happy with you at this moment.
- 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.
- Do this as quickly as possible because even we took time in the beginning with the butter, taking time with flour is BAD! Leads to heavy cupcakes.
- Using a 1/4 cup ice cream scoop, diving the batter into the cupcake liners.
- Press in a chunk of your frozen cookie dough. FROZEN solid. if it is not you will not love the outcome.
- Bake for 18-20 minutes, until the cake springs back when touched.
Notes
- All batter ingredients should be at room temperature for best mixing and texture.
- Cookie dough used for filling or topping must be frozen solid before using.
- Mix butter and sugars thoroughly for about five minutes until light and fluffy for optimal cupcake texture.
- Use an ice cream scoop to evenly portion batter into cupcake liners.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 140mg | 6% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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