Moist chocolate cupcakes with creamy brown sugar cookie dough frosting and a mini cookie topper! A fun dessert for any occasion!

Here we go with the odd weather patterns. A foot of snow fell over the weekend. I thought March was supposed go out like a lamb. Also… not funny Mother Nature. She really needs to work on her pranks. Not a fan of this one. I’m ready for real spring. We had finally begun to see the yard again before we were covered in another thick blanket of snow. I’m sure the wild animals, flowers and such are just as confused as we’ve been! Trying to look on the bright side… we do still very much need the liquid. You wouldn’t think we’d be classified as still being in a severe drought with the snow we’ve received this winter, but apparently that’s still the case.

Reading update… I recently started reading The Girl Before. It’s not my favorite writing style, where each chapter bounces back and forth between characters. It really works with this book though. It’s probably the only way to really tell the story. Two girls, years apart, living in the same place and basically living the same life. It’s interesting. I’m only halfway through so I can only imagine what the end might hold. If I were to stop now though, I’d definitely give it a positive rating. If you’re into psychological suspense type novels, definitely give this one a try.

Also… is there any better way to start the week than with cupcakes?! Probably not.

I love cookies. As I’m willing to bet most people do. So I decided to turn those classic flavors into a fun cookie… bursting with both chocolate and cookie dough flavors. The best of both worlds and an absolute crave worthy treat.

Moist chocolate cupcakes topped off with creamy brown sugar cookie dough frosting and finished off with mini chocolate chips and a mini cookie!

If you love cupcakes, chocolate and cookies then this is an absolute must try! A perfect cupcake for any celebration or just because!

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Chocolate Cookie Dough Cupcakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 10 cupcakes
Moist chocolate cupcakes with creamy brown sugar cookie dough frosting and a mini cookie topper! A fun dessert for any occasion!
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Ingredients
 

Cupcakes:

  • 1/4 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 C cocoa powder
  • 1/3 C freshly brewed coffee
  • 1 C all purpose flour
  • 6 Tb sour cream

Frosting:

  • 1 C unsalted butter, softened
  • 3/4 C light brown sugar
  • 3 1/2 C powdered sugar
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 3-4 Tb milk

Toppers:

  • Mini cookies
  • Mini chocolate chips

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a standard cupcake pan with paper liners. Set aside. 
  • In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in cocoa powder until just combined. Slowly add warm coffee. Add flour, mixing until just combined. Lastly, mix in sour cream. Mix until just combined and no streaks remain. Do not overmix. Use a large cookie scoop to divide batter between prepared liners. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes before transferring to a wire rack to cool completely. 
  • When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together butter and brown sugar until light and fluffy. Add flour, salt and vanilla, mixing until just combined. Mix in powdered sugar 1 cup at a time. Add 1 tablespoon of milk at a time until desired consistency is reached. 
  • Transfer frosting to a large piping bag fit with a piping tip. Frost cooled cupcakes. Immediately top off with a mini cookie and mini chocolate chips, if desired. 
  • Store cupcakes in an airtight container for up to several days. 

Notes

*Recipe makes roughly 10-12 cupcakes.
**A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel

Nutrition

Calories: 579kcal, Carbohydrates: 88g, Protein: 3g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 256mg, Potassium: 125mg, Fiber: 1g, Sugar: 73g, Vitamin A: 785IU, Vitamin C: 0.1mg, Calcium: 82mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert

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Moist chocolate cupcakes with creamy brown sugar cookie dough frosting. Recipe from @bakedbyrachel