Double Chocolate Cookie Dough Cupcakes

double chocolate cookie dough cupcakes
This one is an oldie from 2012 when I was pregnant with Baby C, but somehow never made it on the blog. Probably because Baby C didn’t want me to share this recipe with anyone. Baby C was hangry — and he loved him some cookie dough! This cookie dough frosting was safe for baby (no raw eggs), but is so darn addictive some of it didn’t make it to the cupcakes.

These are beautiful to look at but even better to eat. I used my favorite doctored box mix recipe for these cupcakes, but don’t be turned off it you’re a strictly-scratch baker. These might change your mind…

Serve the cupcakes at room temperature (not chilled), so you can get the full just-mixed cookie dough effect with the frosting.

Mmmmmmmmmmm…thanks baby for inspiring these. They’re one of my favorites.

Double Chocolate Cookie Dough Cupcakes

Double Chocolate Cookie Dough Cupcakes



1 (18.25 ounce) package Duncan Hines devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm coffee

2 cups semisweet chocolate chips


1 1/2 cups unsalted butter, softened

2 cups packed light brown sugar

3/4 teaspoon kosher salt

3/4 teaspoon vanilla

2 1/2 cups all purpose flour

6-8 tablespoons sweetened condensed milk (more if you want to pipe through a tip)

mini chocolate chips

chocolate chip cookie wedges for garnish


Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. (This makes about 60 mini cupcakes or 30 regular sized.)

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well lined muffin cups.

Bake for about 12-14 minutes (mini) or 19-22 minutes (regular), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool for a few minutes in pan then remove to a wire rack. (I often make these early and throw them in the freezer until I need them.)

To prepare frosting, place butter, brown sugar, salt, vanilla and flour into a large bowl. Mix until thick; stir in condensed milk until desired frosting consistency is reached. (If you want to pipe through a tip vs. spread, it needs to be a little softer.) Frost over cool cupcakes, sprinkle with mini chips and a wedge of chocolate chip cookie.

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