Decadent Chocolate Lovers Cookie Dough Cupcakes Recipe

Cupcakes are a popular dessert choice, and chocolate lovers are in luck! These irresistible Chocolate Lovers Cookie Dough Cupcakes will satisfy all of your cravings!

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Chocolate Lovers Cookie Dough Frosting Cupcakes

Looking for a dessert that will satisfy your sweet tooth? These cupcakes are the perfect treat to fulfill any chocolate lover’s cravings. They’re made with rich, moist chocolate cake and topped with cookie dough frosting. You’ll love the taste of these decadent treats! With just one bite, you’ll be hooked on this delicious flavor combination.

Is Cookie Dough Safe To Eat?

Cookie dough is a bit of a curiosity when it comes to food safety. There are 2 things that people get worried about when eating raw cookie dough: The eggs and the flour. In this case, there is no eggs in the cookie dough frosting. There is however flour. While, there is a small risk of E. coli with raw flour (there were 2 outbreaks in recent years, 2016 and 2019, making about 80 people sick), it is easy to avoid. You can toast the flour to make sure it is safe.

How to Heat Treat Flour

There are 2 ways to make flour safe to eat in raw cookie dough cupcakes. You can use the microwave or the oven.

Heating Raw Flour in the Microwave

You may either heat the entire bag of flour or just enough for the recipe. If you’re only heating a little, add an extra 1/2-1 cup to be sure there’s enough.

Place the flour in a heat-proof bowl. Heat for 30 seconds and stir well every time. Make sure to stir the flour well so that it does not burn. Test with an instant-read thermometer to make sure it’s at 165°F (74°C). If you don’t reach temperature, continue heating for 30 second intervals until it’s all ready.

Measure the amount of flour you need and use in the recipe, then let it cool completely.

Heating Raw Flour in the Oven

First, you need to preheat the oven to 300°F (149°C) and then spread more flour than in the recipe on an un-greased rimmed baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).

If you find that there is flour that is stuck to the bottom of the pan, just leave it. Do not scrape it off. If you use this part of the flour, it will create lumps in the batter. As long as you used extra like I mentioned above, you will have more than enough flour.

If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.

If you find that your flour is clumpy, it might be the oven. It could be too hot. You can break it up with your fingers or just pour all of the flour into a bowl and mix it together. Throw away any big chunks if needed.

Related: If you love cookie dough, these cookie dough truffle pops are perfect!

How Long Will Cookie Dough Cupcakes Last?

When stored in the fridge these cupcakes can stay fresh for up to 5 days. If left out on a countertop, they will be good for up to 3 days.

These cupcakes can also be frozen. Freeze the cupcake on a plate and then once they have been in the freezer for about an hour to 2 hours. Then you can wrap the cupcake well or move it to an airtight container, like a freezer bag. The cupcakes will last for about 3 months when stored properly. Thaw the cupcakes before eating them for best results.

Can I Make These Cupcakes Ahead Of Time?

These cupcakes can absolutely be made ahead. The cupcakes will last for about 3 days at room temperature and can last for about 5 days in the refrigerator. You can make them ahead and have them last if you make them in this timeframe.

What To Do With Extra Cookie Dough Frosting

This makes a little more cookie dough frosting than you need when you are frosting the cookie dough cupcakes. And I HATE to waste anything. So that means I am not wasting one of the best frostings I have ever tasted. With that being said, the best way to use this leftover frosting is to grab a spoon and enjoy. My kids will just eat this frosting before I even notice I have leftovers.

You can also use this frosting to make a filling for cookies. You can use this cookie dough frosting with these cookies to create sandwich cookies.

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Ingredients

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• flour
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• brown sugar
• sugar
• oil
• buttermilk
• egg
• pure vanilla extract
• unsalted butter
• powdered sugar
• heavy whipping cream
• semi sweet chocolate chips
• Kosher salt
• Whole Milk
• Mini chocolate chips
• white chocolate chips
• Waffle Ice cream cone
• Maraschino cherries
• Chocolate sprinkles
• Hershey Chocolate bar

Other Things You’ll Need

• medium ice cream scooper
• mini ice cream scoop
• small pot
• squeeze bottle

How to Make Cookie Dough Cupcakes

CHOCOLATE CUPCAKES:

Preheat oven to 350°F and line muffin pans with cupcake liners.

In a bowl, add flour, cocoa powder, baking powder, baking soda and salt. Sift them together to combine.

Add in the sugar and brown sugar stir until combined.

Add the oil, buttermilk, egg, and vanilla. Combine well.

Add the batter to the cupcake liners until it is 3/4 of the way full.

Bake at 350°F for 17-20 minutes.

Remove the cupcakes from the oven and let cool on wire racks.

CHOCOLATE COOKIE DOUGH FROSTING

In a bowl of a stand mixer with the paddle attachment, or in a big mixing bowl using an electric mixer.

Add the butter to the mixer and beat on medium speed for 1 minute.

Then, add in the powdered sugar and cocoa powder 1 cup at a time and beat well between each addition.

Add the heavy whipping cream and vanilla extract and beat on medium high until it is well combined.

CHOCOLATE GANACHE DIRECTIONS

Pour heavy whipping cream into a pot and put it on a stove. Turn the heat to medium.

Place the chocolate chips into a heat safe bowl, about medium size.

When the heavy cream starts to simmer, take it off the stove and add it to the bowl with the chocolate chips.

Allow the heated cream and the chocolate to sit for 1 minute before whisking until smooth.

Add the chocolate ganache into the squeeze bottle

COOKIE DOUGH DIRECTIONS

Beat together the butter, sugar and salt until it is fluffy and pale.

Add in the milk and vanilla milk and beat together.

Whisk the flour and cocoa powder together in another bowl and then gradually add it to the mixing bowl and beat it in well.

Fold in the mini chocolate chips and white chocolate chips

DECORATING

Using a medium scoop, add the cookie dough frosting on to the top of each cooled cupcake

Then drizzle the chocolate ganache over the cookie dough frosting.

Scoop out a small amount of the chocolate cookie dough and place on top of the frosting

Add some more gananch and then chocolate sprinkles

Place a broken piece of the waffle cone somewhere on the top near the cookie dough

Place a cherry on top

Enjoy!!!

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