Chocolate Cookie Dough Cupcakes
These super moist chocolate cupcakes are filled with creamy chocolate ganache and topped with cookie dough frosting!
Our friend Jackie from @sweetgirltreatsmn has combined two of her favorite flavors, chocolate and cookie dough, to form the most luxurious cupcake that you could imagine. To make these cupcakes you will simply bake the cakes, then make a hole in the center of the cupcake to add your ganache. Top them with a scoop of cookie dough frosting and you’re done!
Jackie from @sweetgirltreatsmn has teamed up with us to create this recipe, so she got to try all of our tools when making these cupcakes. Her favorite was using our pancake & cupcake batter dispenser to cleanly fill the cupcake tins. 'I will never go back to using a scoop!' See below for links to shop!
TIPS FOR MAKING THIS RECIPE
Fill the cupcake tins 3/4 full – you should be using up all of the batter to make 12 cupcakes.
Use the wide end of a piping tip to create a hole in the center of the baked cupcake. If you don’t have a piping tip, just use the handle of a spoon or fork to scoop out the center.
Allow the ganache to cool slightly before filling the cupakes, then use a piping bag (or gallon bag with a 1/4 -inch corner cut off) to evenly fill each cupcake to the top.
Use a cookie dough scoop or a piping bag with 1/2-inch opening to top the cupcakes with the cookie dough frosting (note: do not use a piping tip since the chocolate chips will get stuck).
OTHER CUPCAKE RECIPES TO TRY
Chocolate Cookie Dough Cupcakes
We have combined two of my favorite flavors, chocolate and cookie dough, to form the most luxurious cupcake that you could imagine. To make these cupcakes you will simply bake the cakes, then make a hole in the center of the cupcake to add your ganache. Top them with a scoop of cookie dough frosting and you’re done!
1½ cups All-purpose flour
1 cup Granulated sugar
3 tablespoons Cocoa powder
1 teaspoon Baking soda
½ Teaspoon salt
⅓ cup Vegetable oil
1 teaspoon White vinegar
1 cup Brewed coffee hot
⅓ cup Heavy cream
¾ cup Semi-sweet chocolate chips
1 cup Unsalted butter softened
½ cup Light brown sugar
⅔ cup All-purpose flour heat treated to make it safe to eat
½ teaspoon Salt
1 teaspoon Vanilla extract
2 tablespoons Milk or Heavy cream
2 cups Powdered sugar
1 cup Mini chocolate chips
Pancake & Cupcake Batter Dispenser
Silicone Muffin Pan
Liquid Measuring Cups
Stainless Steel Measuring Cups & Spoons Set
Baking Sheet & Cooling Rack Set
For the Cupcakes
For the Chocoalte Ganache Filling
For the Cookie Dough Frosting
KPKitchen Baking Tools Used in This Recipe
To make the Cupcakes
Preheat oven to 350 degrees
In a large bowl whisk together all dry ingredients with our Measuring Cups & Spoons Set (flour, sugar, cocoa powder, salt, baking soda).
Add oil, water, brewed coffee, vinegar and vanilla extract with our Liquid Measuring Cups Set. Mix on low until combined, then beat on medium until well-combined.
Place on our Baking Sheet for stability and bake for 15-20 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes before turning them out on to our Cooling Rack. Let cool to room temperature before filling and frosting.
To make the Chocolate Ganache Filling
While the cupcakes are baking, use a small saucepan and stovetop or a microwave to heat the heavy cream until almost boiling.
Add chocolate chips and stir until mixture is smooth. Set aside.
To make the Cookie Dough Frosting
Place the flour in a separate microwave-safe bowl and heat on high in the microwave for 60 seconds, stopping every 10-15 seconds to stir the flour. Set aside to cool for 2-3 minutes.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in the milk, vanilla extract, **heated, then cooled** flour and salt. Mix until combined.
Add powdered sugar (½-1 cup at a time), mixing well after each addition
Add mini chocolate chips. Mix until combined.
To assemble the Cupcakes
Once the cupcakes have cooled, use the end of a spoon or the wide end of a piping tip to make a hole in the center of each cupcake. Use a spoon or a piping bag to add 2-3 teaspoons of ganache into each cupcake.
Use a cookie dough scoop or a piping bag to top each cupcake with frosting. If using a piping bag, simply cut a 1/2-inch tip in the bag and pipe (do not use a piping tip as the chocolate chips will get stuck)