Chocolate Cupcakes with Cookie Dough Buttercream

Chocolate Cupcakes with Cookie Dough Buttercream – My husband’s birthday was recently and since I send treats with him to work quite frequently, I knew that I absolutely had to send something for his big day. 🙂 Working with mostly just basic ingredients (a grocery store trip was badly needed), I finally settled on a chocolate cupcake with a cookie dough buttercream. The journey to this decision was met with much strife. Choosing cupcakes/buttercream is hard. (First World Problem…I know.)

I knew from the beginning that I was going to make chocolate cupcakes but I had a difficult time making up my mind about how to top them. I didn’t want vanilla or chocolate, I didn’t have enough egg whites for Swiss meringue buttercream. What’s a girl to do? As usual, I turned to Annie and found The One.

This buttercream, for me at least, was the star of this cupcake. While the cake was light, fluffy and chocolaty, the buttercream added a richness with its cookie dough flavor and infinite list of toppings (I used toffee pieces and chocolate chips). They were definitely a hit and we even served the leftovers at James’s birthday get-together a few days later.

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Chocolate Cupcakes with Cookie Dough Buttercream

Chocolate cupcakes with cookie dough buttercream

Printable Version

For the cupcakes: 3 cups all-purpose flour

  • 2½ cups granulated sugar
  • 1 tbsp. + 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup unsweetened cocoa powder
  • 1â…“ cups canola oil
  • 1½ cups buttermilk
  • 3 large eggs
  • 1½ cups freshly brewed, extra-strong hot coffee
  • 1 tsp. pure vanilla extract

1. Preheat the oven to 350°F. Line cupcake pans with paper liners; set aside.

2. In the bowl of an electric mixer, place flour, sugar, baking soda, salt, and cocoa powder. Mix on low speed to combine.

3. Keeping the mixer on low, add oil and buttermilk. Then add in eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth.

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4. Pour into prepared cupcake pans and bake until a toothpick comes out with moist crumbs, about 17-20 minutes. Let cool in pans for 5 minutes before removing to a wire rack to cool completely.

For the buttercream: 3 sticks unsalted butter, at room temperature

  • Âľ cup light brown sugar, packed
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • Âľ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy, about 3 minutes.

2. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Frost and garnish as desired.

cupcakes from The Paper Seed, buttercream from Annie’s Eats.

Chocolate Cupcakes with Cookie Dough Buttercream

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