These Red Velvet Cookie Dough Cupcakes are the perfect mix of sophistication and childhood fun! No one will be able to resist these!
The recipe I used is a scratch recipe but of course I have plenty of cake mix versions of red velvet cupcakes if you want to take that route instead. You can use the Oreo Red Velvet Cupcake recipe, the Double Red Velvet Cupcake recipe or my Classic Red Velvet Cupcake recipe.
It’s officially February so I’m bringing you a red velvet overload to get you geared up for the day of love and roses. Last year I went a little crazy with all the new desserts but I just couldn’t help myself!
Did you miss me? It’s been a while since I’ve posted! The holiday season came fast, I visited my brother in Texas and then I got hit hard with the flu! But I’m back now and I’ve got some fabulous, fun and gorgeous new treats coming your way 🙂 And maybe even some non-food posts… **gasp**
Did you know one of my all-time most popular recipes is Red Velvet Puppy Chow (Muddy Buddies)? It’s been pinned over 270,000 times! People love their chow 🙂 Though I will admit that the Peanut Butter Brownie Muddy Buddy recipe is my go-to chow.
Red Velvet Cookie Dough Cupcakes
Red Velvet Cupcakes Cupcakes:
- 2 2/3 C. all-purpose flour
- 1/2 C. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 Tbsp. plus 2 tsp. unsweetened cocoa powder
- 1/2 tsp. salt
- 1/2 C. butter softened to room temperature
- 2 C. sugar
- 1 C. oil
- 4 large eggs at room temp (see my trick to getting room temp eggs in 1 minute below)
- 1 C. buttermilk
- 4 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- liquid or gel red food coloring as much as wanted
Cookie Dough Frosting:
- 1 1/2 C. butter softened to room temperature
- 1/2 C. brown sugar (make sure it's real brown sugar and not sugar and molasses)
- 1/2 C. flour more if you want a less sweet frosting
- 3 tsp. vanilla extract
- 1/4 tsp. salt
- 2-3 C. powdered sugar as needed
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift flour, cornstarch, baking soda, baking powder, cocoa and salt together and whisk to evenly combine. Set aside.
3. In a stand mixer, beat butter for 2 minutes until smooth. Add sugar and beat again for 1 minute (scrape down sides of the bowl as needed). Add oil and beat again for 2 minutes. Add eggs one at a time mixing at medium-low speed.
4. Slowly add in the previously mixed dry ingredients and alternate between adding the dry ingredients and the buttermilk. Add vanilla extract, vinegar and as much liquid red dye as desired and stir just until combined.
5. Fill cupcakes liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean
6. Let cool.
7. Cookie Dough Frosting: Beat butter until smooth. Add brown sugar and beat for 2 minutes to let sugar dissolve. Add flour and beat again. Add vanilla extract, sprinkle in salt and add 2 cups of powdered sugar. Taste at this point and decide if you want your frosting to be more sweet like a traditional frosting (by adding more powdered sugar) or more like a cookie dough (by adding more flour).
8. Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.
To get room temperature eggs really fast and easily, check out my secret in my Cookie Secrets!