The Story:
As adults, we like to pretend we are all grown up and done with our childish ways. So these cupcakes are just that–pretending. Classy souffle cups, dark chocolate cake, tan colored frosting and chocolate curls to garnish makes everyone think these are cupcakes for grown ups. But really, they are just cookie dough cupcakes dressed up for a red carpet event.
Chocolate Cookie Dough Cupcakes
Servings 24 Cupcakes
Ingredients
Chocolate Cake:
- 1 box Devil's Food Cake Mix
- 3 tablespoons unsweetened cocoa powder
- 2 1/2 teaspoons cinnamon
- 1 teaspoons baking powder
- 1/2 cup oil
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 3 teaspoons vanilla extract
Cookie Dough Frosting:
- 3/4 cup butter softened
- 4 oz cream cheese softened
- 3/4 cup brown sugar
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2-3 cups powdered sugar
- milk if needed
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners or use white souffle cups like I did.
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2. Sift cake mix, cocoa powder, cinnamon and baking powder into a bowl. Stir and set aside.
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3. In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract together.
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4. Add the dry ingredients to the wet and stir until smooth.
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5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
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6. Cookie Dough Frosting: Beat butter, cream cheese and brown sugar for 2 minutes. In a separate bowl, combine flour and salt. Add flour/salt mixture to butter mixture and beat. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if your cookie dough mixture is too thick. Continue to add more if needed.
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7. Pipe frosting onto cooled cupcakes and top with chocolate curls. (I use a bar of chocolate and a cheese grater to make my curls 🙂 )
So pretty. Wish I had one to snack on!
Looks pretty and yummy. Can we able to eat flour from frosting? It is not baked or cooked.
I was wondering why we have to put cinnamon in the mix..Is it necessary?
You don’t have to, it just gives it a little kick 🙂
I was wondering if you use unsalted butter in your frostings??
Yes, I use unsalted butter
Which tip did you use to decorate the cupcakes?
Either a bakers craft 1M or a Wilton 2D
I love your cupcakes liners where do you get them at? and what size do you usually use? I will be making this recipe this comming up Saturday, thanks for sharing and also thanks for sharing your piping tip!! they look beautiful and yummmy
I buy these at my local wholesale store, they are called souffle cups. You can find them online and I buy a size similar to a normal cupcake liner. Good luck!
Made these today. They are awesome!
I made these cupcakes today, and they are very moist and delicious. I did only put 1 tsp. of cinnamon in them. I do have a question…do you keep your cupcakes that contain cream cheese in the frosting in the refrigerator? Thank you!
My cupcakes are usually gone within 24 hours (hungry friends and neighbors), so the frosting is fine. Glad they turned out well for you!
Made just these cupcakes recently (not the frosting- I had leftover frosting in my fridge I wanted to use up) and delivered plates of them to a lot of friends, and got RAVE reviews. The cupcakes themselves (w/o frosting) were phenomenal, and I had many requests for the recipe. I used the Raspberry Cream and Cookies & Cream frostings, both were great. I made the cupcakes exactly as called for, and they had to be some of the best chocolate cupcakes I’ve ever eaten, with a fantastic texture. Next time, I’m gonna stir in about 2/3 cup mini chocolate chips, just to add a few more layers of decadence.
LIZZIE- THANK YOU SO MUCH FOR ALL YOUR FANTASTIC RECIPES!!!
Do the ingredients have to be sifted?
Just finished this recipe. Holy decadence, Batman! I wasn’t sure I would even be able to frost them, since the hubby devoured 3 cupcakes before they even cooled. These r incredible! Thank u for all ur recipes!
Hope you don’t mind my asking….what size souffle cups do you use…amd what source do you buy them from?
Can I substitute milk for the buttermilk?
yes you can!
Hi! I’ve been using salted butter for the buttercream recipes. Is that okay?
Yes, I use unsalted butter but a lot of people prefer salted because it cuts through some of the sweetness.
Thank you!! 🙂
I’m making these cupcakes right now. Let me say, the cupcakes smell amazing and baked beautifully. I had made another type of cupcake earlier today (not one of your recipes) and they were such a disappointment. They did not bake well at all. But these chocolate cupcakes look like perfection, and I’m sure they taste like it too. I do have one question about the frosting though. What is the purpose of the flour in the frosting? It seems like an awful lot of flour. I am doubling the recipe, but I did not double the flour or the salt. The frosting tastes good, and I am sure it will taste wonderful on the cupcakes, so I am wondering if that much flour is needed? Thanks for all of the wonderful recipes!
The flour just makes it taste more like cookie dough. You can omit it, but if you want a real “cookie dough” flavor and texture you need some flour and salt.