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!
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.