These Small-batch Chocolate Cookie Dough Cupcakes are moist and decadent chocolate cupcakes smothered with a creamy, dreamy homemade cookie dough frosting. If you're looking for something to liven up a boring week, these cupcakes are just what you're looking for.
Preheat your oven to 350°F and line a cupcake pan with 4 liners.
Divide the batter between prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few crumbs.
In a medium bowl, use a handheld electric mixer to cream well-softened butter and brown sugar until light and fluffy, 1 to 2 minutes.
Add vanilla and beat until well-combined.
Sift flour over the top of the butter and sugar mixture and add salt. With the mixer on medium, mix until flour is completely incorporated, at least 1 minute. Frosting will look like crumbs.
If frosting is too stiff, add milk by the teaspoon until frosting reaches your desired consistency.
Cover cupcakes using rounded spoonfuls of frosting. Serve and enjoy!
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).