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Dark Chocolate Cookie Dough Cupcakes
5 from 60 votes

Dark Chocolate Cookie Dough Cupcakes

Dark Chocolate Cookie Dough Cupcakes combine rich chocolate cocoa-based cupcakes with a dense, moist crumb, topped or filled with chocolate chip cookie dough. The batter incorporates butter, mixed sugars, buttermilk, sour cream, coffee, and vanilla to achieve deep chocolate flavor and tender texture. These cupcakes offer a complex layered flavor and moistness.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 24 cupcakes
Calories: 161 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Line cupcake pans with paper liners.
  3. 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!"
  4. Mix the eggs and vanilla in a measuring cup.
  5. 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.
  6. Separately, combine the buttermilk, sour cream, and coffee.
  7. Lastly, sift together the flour, cocoa, baking soda, and salt.
  8. On low alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet.
  9. 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.
  10. Using a 1/4 cup ice cream scoop, diving the batter into the cupcake liners.
  11. Press in a chunk of your frozen cookie dough. FROZEN solid. if it is not you will not love the outcome.
  12. 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

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%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 161

% 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.