Does it ever get better than cookie dough you don’t have to worry about getting sick eating? Not that it ever stopped me…I used to raid my parents’ freezer for cookie dough on an almost-nightly basis and I was very lucky I never got sick. Then I discovered eggless cookie dough and now I’m not sure I’ll ever BAKE my cookies again. Who’s with me?!
These chocolate cookie dough cupcakes are basically the embodiment of all the best things – chocolate cake, eggless cookie dough and frosting. While the cookie dough filling has to be the best part of these cupcakes, the frosting is a close second because unlike your standard vanilla buttercream, this frosting recipe uses a few tablespoons of brown sugar to make it taste more like good ‘ol chocolate chip cookie dough. Then I added mini chocolate chips on top and that really brought the whole cupcake together.
Seriously, chocolate and cookie dough are a match made it heaven, so they were meant to be made into a cupcake!
These are really fun and easy to make, but they involve extra steps that may be more time consuming than your average cupcake (totally worth it though, TBH). Once you try this recipe, you’ll want to make it again and again. I’ve started using this eggless cookie dough recipe to make a ton of other desserts, and this chocolate cupcake recipe is my go-to when I want something easy.
Scroll down for the full recipe card!
For the chocolate cupcakes (makes 14-16 cupcakes):
- 1/2 cup butter, soft
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup boiling water
- 1/2 cup cocoa powder
- 1 1/3 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
In a medium-sized bowl, combine the flour, baking powder and salt, and set aside. In the bowl of your mixer, mix together the softened butter and sugar until creamy. Add in each egg and vanilla. Slowly mix in the dry ingredients until combined. Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well.
Distribute the batter evenly between lined cupcake cavities and bake on 350 degrees for 16-18 minutes.
For the cookie dough filling:
- 1/2 cup butter, soft
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 cup flour
- 1 tsp vanilla
- 1 tbs milk
- Pinch of nutmeg
- Pinch of salt
- 1/2 cup mini chocolate chips
With your mixer, beat together the butter and sugars until well combined. Then mix in the vanilla. Slowly mix in the dry ingredients until it forms a crumbly mixture. Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing (and eating for that matter). With a spoon or spatula, mix in the mini chocolate chips.
For the cookie dough frosting:
- 1 1/2 cups butter, room temperature
- 2 1/2 cups powdered sugar
- 3 tbsp brown sugar
- 1 tsp pure vanilla extract
With a paddle attachment, beat the butter until smooth and fluffy, about 2 minutes. Add the powdered sugar and brown sugar in batches, scraping the bowl in between. Be sure to remove any chunks of brown sugar you see in the frosting. Add the vanilla and beat for an additional 2 minutes until fluffy.
Assemble the cooled cupcakes by coring them with a knife or corer (I actually prefer just using a knife) and fill with a glob of cookie dough – it’s totally OK if the cookie dough comes up out of the cupcake because you can hide it with frosting. Pipe the frosting on top and sprinkle with mini chocolate chips or even big chunks of cookie dough!
Refrigerate between servings and enjoy eating ALL the cookie dough without fear of getting sick, unless maybe it’s from the sugar…!
- 1/2 cup butter, soft
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup boiling water
- 1/2 cup cocoa powder
- 1 1/3 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, soft
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 cup flour
- 1 tsp vanilla
- 1 tbs milk
- Pinch of nutmeg
- Pinch of salt
- 1/2 cup mini chocolate chips
- 1 1/2 cups butter, room temperature
- 2 1/2 cups powdered sugar
- 3 tbsp brown sugar
- 1 tsp pure vanilla extract
- Preheat the oven to 350 degrees F
- In a medium-sized bowl, combine the flour, baking powder and salt, and set aside
- In the bowl of your mixer, mix together the softened butter and sugar until creamy
- Add in each egg and vanilla. Slowly mix in the dry ingredients until combined
- Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well.
- Distribute the batter evenly between lined cupcake cavities and bake for 16-18 minutes until an inserted toothpick comes out mostly clean (a few crumbs are OK)
- With your mixer fitted with a paddle attachment, cream together the butter and sugars followed by the vanilla
- Slowly mix in the dry ingredients until it forms a crumbly mixture
- Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing
- With a spoon or spatula, mix in the mini chocolate chips
- With a paddle attachment, beat the butter until smooth and fluffy, about 2 minutes
- Add the powdered sugar and brown sugar in batches, scraping the bowl in between. Be sure to remove any chunks of brown sugar you see in the frosting
- Add the vanilla and beat for an additional 2 minutes until fluffy.
- Assemble the cooled cupcakes by coring them with a knife or corer and fill with cookie dough
- Pipe the frosting on top and sprinkle with mini chocolate chips
- Cupcakes should be stored in the refrigerator between servings