Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

There’s something magical about baking, especially when it comes to making Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting. I remember the first time I decided to whip up a batch; it was a rainy Saturday afternoon, the kind that just begs for a cozy treat to brighten things up. I gathered all my ingredients, feeling the excitement bubbling inside me. As the rich aroma of chocolate filled my kitchen, I couldn’t help but feel that nostalgic warmth of home, reminding me of carefree childhood days spent indulging in sweet delights. These cupcakes aren’t just desserts; they’re miniature pieces of joy that come together to create a delightful experience.

Ingredients Overview for Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

When it comes to the ingredients for Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting, each component plays a vital role in creating that delightful end result. From the rich chocolatey taste of the cake to the creamy frosting that adds a decadent touch, these ingredients work harmoniously together. Let’s take a closer look at the key players.

• 1 (13-ounce) box devil’s food cake mix: This is the foundation of your chocolate cupcakes, delivering moisture and flavor.
• 3 tablespoons unsweetened cocoa powder: Enhances the chocolate flavor, giving depth to the cupcakes.
• 1 teaspoon baking powder: Helps the cupcakes rise to fluffy perfection.
• ½ cup vegetable oil: Adds moisture to the cupcakes, making them tender and delicious.
• 3 eggs: Provide structure and richness to the batter.
• ¾ cup buttermilk: Contributes to the cupcakes’ moistness and adds a slight tang.
• ¾ cup Greek yogurt: A secret ingredient that adds creaminess and enhances flavor.
• 1 tablespoon vanilla: Adds warmth and sweetness to the batter.
• ¾ cup softened butter: Provides a rich flavor and tenderness to the frosting.
• 4 ounces softened cream cheese: The star of the frosting, giving it a creamy consistency.
• ¾ cup brown sugar: Adds sweetness and a slight caramel flavor to the frosting.
• ¾ cup flour: Balances the sweetness and helps to create structure in the frosting.
• ½ teaspoon salt: Enhances and balances the sweetness.
• 1 teaspoon vanilla: A second helping of vanilla to make your frosting even better!
• 2-3 cups powdered sugar: To sweeten the frosting to your desired taste and consistency.
• Milk, as needed for consistency: Helps achieve the perfect frosting texture.
• ⅓ cup mini semi-sweet chocolate chips: Adds little bursts of chocolate throughout the frosting.

Recipe Directions for Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

Let’s dive into the fun part, making the Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting. It’s as simple as following these steps, and soon enough, you’ll have a batch of delicious cupcakes that will surely delight anyone who gets to taste them.

1. Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. This step is crucial to ensure the cupcakes don’t stick and come out beautifully.
2. In a medium bowl, whisk together 1 (13-ounce) box devil’s food cake mix, 3 tablespoons unsweetened cocoa powder, and 1 teaspoon baking powder. This mix creates the base for your cupcakes, and you want it to be well combined.
3. In a larger bowl, combine ½ cup vegetable oil, 3 eggs, ¾ cup buttermilk, ¾ cup Greek yogurt, and 1 tablespoon vanilla, mixing well until everything is nicely incorporated.
4. Gradually add the dry mixture to the wet mixture. Whisk until mostly smooth; don’t worry if there are a few lumps left. This is part of the charm of homemade cupcakes!
5. Fill the cupcake liners about two-thirds full with the batter. This allows space for them to rise without overflowing.
6. Place your muffin tin in the preheated oven and bake for 19 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Once baked, remove the cupcakes from the oven and let them cool completely in the tin. Patience is key here; you want them to be completely cool before frosting.
8. While waiting for the cupcakes to cool, prepare your frosting. In a medium bowl, whisk together ¾ cup softened butter, 4 ounces softened cream cheese, and ¾ cup brown sugar for 2 to 3 minutes until everything is creamy and fluffy.
9. Next, mix in ¾ cup flour, ½ teaspoon salt, and 1 teaspoon vanilla, blending well to create a smooth frosting base.
10. Gradually add in 2-3 cups powdered sugar, one cup at a time, mixing well after each addition. This step ensures your frosting reaches the perfect sweetness.
11. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency. You want it to be spreadable but not too runny!
12. Finally, stir in the ⅓ cup mini semi-sweet chocolate chips for those delightful bursts of chocolate goodness in your frosting.
13. Once the cupcakes are cool, spread the frosting generously on top of each one. Get creative and make it as pretty as you like!

Things Worth Knowing

Recipe Tips about Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

Crafting the perfect Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting is all about the details. Here are some essential tips to help you achieve cupcake perfection.

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, store them in the refrigerator.
• Freezing: You can freeze the unfrosted cupcakes for up to three months. Just remember to wrap them well in plastic wrap and place them in a freezer-safe bag.
• Frosting Tip: If you want a firmer frosting, you can refrigerate it for about 30 minutes before spreading. This helps keep it from sliding off the cupcakes.
• Flavor Variations: Consider adding a touch of mint extract for a mint chocolate twist or swap in a different frosting flavor for variety.
• Serving Suggestions: Pair these cupcakes with a scoop of vanilla ice cream for an indulgent dessert.

What Complements This Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

Serving Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting can be as fun as making them! Here are some great pairings and serving ideas to enhance your experience:

• Ice Cream: Serve these delightful cupcakes with a scoop of vanilla or chocolate ice cream on the side for an extra indulgent treat.
• Fresh Fruit: Fresh berries, such as strawberries or raspberries, add a refreshing contrast to the rich chocolate.
• Drinks: Pair with a glass of cold milk or a warm cup of coffee to complement the rich flavors.
• Occasions: Perfect for birthday parties, holidays, or casual gatherings; they’re sure to be a hit!
• Presentation: Consider decorating the cupcakes with colorful sprinkles or chocolate shavings for an extra touch of fun.

FAQ

Conclusion

The Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting truly captures the essence of comfort and joy in every bite. They’re not just sweet treats; they’re a delicious way to create memories with loved ones. I encourage you to try this recipe and experience the happiness it brings. So gather your ingredients, preheat your oven, and get ready to indulge in a delightful baking adventure!

Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting

The ultimate comfort food, Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting are rich and indulgent. With a moist chocolatey cupcake paired with creamy frosting, it's an easy weeknight dessert that will impress your guests. Make these delightful cupcakes tonight and savor the joy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 24 cupcakes

Calories 280 kcal

Equipment

• Whisk
• Oven
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 box Devil's Food Cake Mix
• 3 tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• ½ cup Vegetable Oil
• 3 pieces Eggs
• ¾ cup Buttermilk
• ¾ cup Greek Yogurt
• 1 tablespoon Vanilla
• ¾ cup Softened Butter
• 4 ounces Softened Cream Cheese
• ¾ cup Brown Sugar
• ¾ cup Flour
• ½ teaspoon Salt
• 1 teaspoon Vanilla
• 2-3 cups Powdered Sugar
• as needed Milk
• ⅓ cup Mini Semi-Sweet Chocolate Chips

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. This step is crucial to ensure the cupcakes don’t stick and come out beautifully.
• In a medium bowl, whisk together 1 (13-ounce) box devil's food cake mix, 3 tablespoons unsweetened cocoa powder, and 1 teaspoon baking powder. This mix creates the base for your cupcakes, and you want it to be well combined.
• In a larger bowl, combine ½ cup vegetable oil, 3 eggs, ¾ cup buttermilk, ¾ cup Greek yogurt, and 1 tablespoon vanilla, mixing well until everything is nicely incorporated.
• Gradually add the dry mixture to the wet mixture. Whisk until mostly smooth; don’t worry if there are a few lumps left. This is part of the charm of homemade cupcakes!
• Fill the cupcake liners about two-thirds full with the batter. This allows space for them to rise without overflowing.
• Place your muffin tin in the preheated oven and bake for 19 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs.
• Once baked, remove the cupcakes from the oven and let them cool completely in the tin. Patience is key here; you want them to be completely cool before frosting.
• While waiting for the cupcakes to cool, prepare your frosting. In a medium bowl, whisk together ¾ cup softened butter, 4 ounces softened cream cheese, and ¾ cup brown sugar for 2 to 3 minutes until everything is creamy and fluffy.
• Next, mix in ¾ cup flour, ½ teaspoon salt, and 1 teaspoon vanilla, blending well to create a smooth frosting base.
• Gradually add in 2-3 cups powdered sugar, one cup at a time, mixing well after each addition. This step ensures your frosting reaches the perfect sweetness.
• If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency. You want it to be spreadable but not too runny!
• Finally, stir in the ⅓ cup mini semi-sweet chocolate chips for those delightful bursts of chocolate goodness in your frosting.
• Once the cupcakes are cool, spread the frosting generously on top of each one. Get creative and make it as pretty as you like!

Notes

• Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, store them in the refrigerator.
• You can freeze the unfrosted cupcakes for up to three months. Just remember to wrap them well in plastic wrap and place them in a freezer-safe bag.
• If you want a firmer frosting, you can refrigerate it for about 30 minutes before spreading. This helps keep it from sliding off the cupcakes.
• Consider adding a touch of mint extract for a mint chocolate twist or swap in a different frosting flavor for variety.
• Pair these cupcakes with a scoop of vanilla ice cream for an indulgent dessert.

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!