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Square photo of a Chocolate Cookie Dough Cupcake with a bite out of it.

Chocolate Cookie Dough Cupcakes (Small-batch)

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 cupcakes
Calories 450kcal
Author Tracy


Chocolate Cupcakes

  • 2 tablespoons (1oz) unsalted butter
  • 2 tablespoons (21g) chopped semi-sweet chocolate
  • 1 1/2 teaspoons vegetable oil
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (11g) cocoa powder sifted if lumpy
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk room temperature
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk any percentage
  • 2 tablespoons hot coffee or hot water

Cookie Dough Frosting

  • 1/2 cup (60g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/4 cup (2oz) unsalted butter softened (very soft but not melted)
  • 1/4 cup + 2 tablespoons (75g) brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk plus more to taste
  • 1/4 cup (42g) semi-sweet miniature chocolate chips


Chocolate Cupcakes

  • Preheat your oven to 350°F and line a cupcake pan with 4 liners.
  • To a small, microwave-safe bowl, add butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside.
  • In a small bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
  • To a medium bowl, add sugar, egg yolk, and vanilla, and whisk until well-combined. Pour in slightly cooled chocolate mixture and whisk until uniform in color. Add flour mixture and whisk until just combined. Pour in milk and hot coffee (or hot water) and whisk until smooth. The batter will be thin.
  • 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.
  • Cool cupcakes in the pan for 10 minutes before transferring to a cooling rack to cool completely before frosting, 15 to 20 minutes.

Cookie Dough Frosting

  • Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread flour out over parchment paper and bake for 10 minutes. Cool completely.
  • 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.
  • Add 2 tablespoons of the milk and beat, starting on low working up to high until frosting is smooth and fluffy.
  • If frosting is too stiff, add milk by the teaspoon until frosting reaches your desired consistency.
  • Stir in chocolate chips.
  • 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).


Calories: 450kcal