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Chocolate Cupcakes with Cookie Dough Frosting

This Chocolate Cupcakes with Cookie Dough Frosting Recipe is a chocolate lover’s dream come true! Moist, fudgy cupcakes are topped with smooth, sweet cookie dough frosting that tastes just like your favorite homemade cookie dough — but completely safe to eat. Every bite is indulgent, comforting, and perfect for birthdays, celebrations, or any time you need a sweet pick-me-up.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour unbleached
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks 12 tablespoons or 170g unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs room temperature
  • 1/2 cup cocoa powder sifted
  • 1 1/2 teaspoons instant espresso powder
  • 1 cup + 2 tablespoons milk
  • 2 teaspoons vanilla extract

Cookie Dough Frosting

  • 1 1/2 sticks 12 tablespoons or 170g unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour heat-treated
  • 1 1/2 cups powdered sugar sifted
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, cocoa, and espresso powder. Set aside.
  • In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  • Divide the batter evenly among cupcake liners, filling each about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  • To make frosting: Beat butter and brown sugar together until creamy. Add flour, powdered sugar, salt, and vanilla, mixing until smooth.
  • Add milk as needed for a fluffy, spreadable consistency.
  • Frost cupcakes generously and top with mini chocolate chips if desired.

Notes

  • Heat-treat flour before adding it to the frosting to make it safe to eat (microwave for 1 minute or bake at 350°F for 5 minutes).
  • Don’t overmix the cupcake batter — it keeps them light and fluffy.
  • Add mini chocolate chips or drizzle melted chocolate for a bakery-style finish.
  • Store cupcakes covered in the fridge for up to 3 days. Bring to room temperature before serving.