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Chocolate Cookie Dough Cupcakes

This is not a diet cupcake and that's why it is soooooo yummy...moist chocolate cupcake is filled with a mini chocolate chip cookie dough, and top with vanilla yogurt cream cheese frosting...just eat one a day and stay healthy.

For the cupcakes: (make 36 servings)
  • 1 package refrigerated mini chocolate chip cookie dough (48 counts)
Dry ingredients...
  • 2 cups sugar
  • 2 cups flour
  • 3/4 cup coco powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
Wet ingredients...
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup dark roasted black coffee
  • 2 tsp. vanilla extract
  1. Combine all dry ingredients in a large mixing bowl, mix with an electric mixer on low speed until well blend. (stand mixer is great to do the job right).
  2. Add all wet ingredients to the mixed dry ingredients. Whisk on medium speed about 2-3 minutes all ingredients blend well. The batter should be thin.
  3. Preheat oven to 350 degrees F. Line cupcake liners in muffin pans and spray with no-stick cooking oil. Place one mini cookie dough in the center of each cupcake liner. Pour the cake batter in each cups 3/4 full.
  4. Bake 12 minutes until a toothpick comes out of center of the cupcake is clean. Cool in the pan while preparing the frosting.
Vanilla Yogurt Cream Cheese Frosting:
  • 1 package (8 oz.) cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 1 (6 oz.) vanilla yogurt
  • 2 cups powdered sugar
  • Optional: 1/2 cup cookie crumbs
Whisk all frosting ingredients together with an electric mixer until well blend, smooth and fluffy. Pipe on each cupcakes as your designs.