Chocolate Cookie Dough Cupcakes
Ingredients
The cupcakes
-
2
tablespoons
unsalted butter
-
2
tablespoons
chopped semi-sweet chocolate
-
1 ½
teaspoons
vegetable oil
-
¼
cup
all-purpose flour
-
2
tablespoons
cocoa powder
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
vanilla extract
-
2
tablespoons
milk
-
2
tablespoons
hot coffee or hot water
The frosting
-
½
cup
all-purpose flour
-
¼
cup
unsalted butter
-
¼
cup
brown sugar
-
½
teaspoon
vanilla extract
-
¼
teaspoon
salt
-
2
tablespoons
milk
-
¼
cup
semi-sweet miniature chocolate chips
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 liners.
- Melt the butter, chopped chocolate, and vegetable oil in a microwave-safe bowl, stirring until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a medium bowl, whisk together the sugar, egg yolk, and vanilla until combined, then add the chocolate mixture and mix well.
- Add the dry ingredients and mix until just combined, then stir in the milk and hot coffee until smooth.
- Divide the batter among the cupcake liners, filling them ⅔ full, and bake for 16 to 19 minutes.
- Cool the cupcakes in the pan for 10 minutes before transferring them to a cooling rack.
- For the frosting, bake the flour on a parchment-lined baking sheet for 10 minutes and let it cool.
- Cream the softened butter and brown sugar until light and fluffy, then add the vanilla and mix well.
- Sift the cooled flour over the butter mixture, add salt, and mix until fully incorporated.
- Add milk gradually until the frosting reaches the desired consistency, then stir in the chocolate chips.
- Frost the cooled cupcakes and serve.
Nutrition Facts (estimated)
Servings
4 cupcakes
Calories
450
Total fat
24g
Total carbohydrates
58g
Total protein
6g
Sodium
150mg
Cholesterol
50mg
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