Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting
There’s something utterly delightful about biting into a moist chocolate cupcake topped with a rich and creamy frosting, especially when that frosting is reminiscent of cookie dough. The combination of chocolate and cream cheese is simply divine, and when you add the fun of cookie dough into the mix, you have a dessert that’s not only tasty but also visually appealing. These Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting are perfect for any occasion, whether it’s a birthday party, a family gathering, or simply a treat to brighten your day. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Why It Works Every Time
The use of a devil’s food cake mix provides a rich chocolate flavor and ensures a moist texture that’s hard to beat. By adding unsweetened cocoa powder, you enhance the chocolate profile, while baking powder helps the cupcakes rise beautifully. The combination of buttermilk and Greek yogurt gives the cupcakes a tender crumb, making each bite melt in your mouth. And let’s not forget the cream cheese cookie dough frosting—it’s the perfect pairing, offering a creamy, dreamy finish adorned with mini chocolate chips that add a delightful crunch.
Gather These Ingredients
- 1 (13-ounce) box devil’s food cake mix: This serves as the base for your cupcakes, providing a rich chocolate flavor.
- 3 tablespoons unsweetened cocoa powder: Enhances the chocolate taste and adds depth.
- 1 teaspoon baking powder: Helps the cupcakes rise for a light texture.
- ½ cup vegetable oil: Keeps the cupcakes moist and tender.
- 3 eggs: Adds structure and richness.
- ½ cup buttermilk: Contributes to a soft, tender crumb.
- ½ cup Greek yogurt: Adds moisture and a slight tang.
- 1 tablespoon vanilla extract: Infuses the cupcakes with lovely flavor.
- ½ cup softened butter: Creates a rich and creamy frosting.
- 4 ounces softened cream cheese: The star of the frosting, providing a tangy and creamy texture.
- ½ cup brown sugar: Adds sweetness and a hint of molasses flavor.
- ½ cup all-purpose flour: Helps form the cookie dough frosting.
- ½ teaspoon salt: Balances the sweetness.
- 1 teaspoon vanilla extract: For flavor in the frosting.
- 2-3 cups powdered sugar: Sweetens the frosting to your desired taste.
- Milk, as needed for consistency: Adjusts the frosting texture.
- ½ cup mini semi-sweet chocolate chips: Adds fun and texture to the frosting.
Toolbox for This Recipe
- Mixing bowls: For combining the cupcake batter and frosting.
- Electric mixer: Ensures a smooth and creamy frosting.
- Measuring cups and spoons: For accuracy in your ingredients.
- Cupcake pan: To bake your cupcakes to perfection.
- Cupcake liners: For easy removal and a neat presentation.
- Spatula: For spreading frosting evenly.
- Cooling rack: To cool your cupcakes completely before frosting.
Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting: Step-by-Step Guide
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for the batter.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the devil’s food cake mix, unsweetened cocoa powder, and baking powder until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix together the vegetable oil, eggs, buttermilk, Greek yogurt, and vanilla extract until smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
In a mixing bowl, beat the softened butter and cream cheese together until creamy. Add in the brown sugar, flour, salt, and vanilla extract, mixing until fully combined.
Step 7: Add the Powdered Sugar
Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Adjust the consistency by adding milk, a tablespoon at a time, until you reach your desired texture.
Step 8: Stir in Chocolate Chips
Fold in the mini semi-sweet chocolate chips for that delightful cookie dough feel.
Step 9: Frost the Cupcakes
Once the cupcakes have cooled completely, generously frost each cupcake with the cream cheese cookie dough frosting. You can use a knife or a piping bag for a more decorative look.
Make It Year-Round
- Seasonal Variations: Add peppermint extract and crushed candy canes for a festive touch during the holidays.
- Decorate: Top with seasonal sprinkles or themed decorations for birthdays or holidays.
- Flavor Swaps: Use a different cake mix, such as red velvet or vanilla, for a unique twist.
- Mini Cupcakes: Make mini versions for bite-sized treats at parties or gatherings.
Pitfalls & How to Prevent Them
Here are some common pitfalls and how to avoid them:
- Overmixing: This can lead to dense cupcakes. Mix until just combined.
- Underbaking: Ensure your cupcakes are fully baked by checking with a toothpick.
- Frosting Too Runny: If your frosting is too thin, add more powdered sugar until you achieve the right consistency.
- Frosting Too Thick: If it’s too thick, add a little milk to loosen it up.
Save for Later: Storage Tips
To keep your Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting fresh:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you need to keep them longer, place them in the fridge for up to a week, but let them come to room temperature before serving.
- Freezing: You can freeze the unfrosted cupcakes for up to 3 months. Just be sure to wrap them tightly in plastic wrap and foil.
Ask & Learn
Can I use a different cake mix?
Absolutely! You can substitute the devil’s food cake mix with any flavor you prefer, such as vanilla or red velvet, for a unique twist.
How can I make these cupcakes gluten-free?
Simply use a gluten-free cake mix and ensure that all other ingredients are gluten-free as well.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day in advance. Just store it in an airtight container in the refrigerator and give it a quick stir before using.
What should I do if my frosting is too sweet?
If you find the frosting too sweet, you can add a pinch of salt or a little more cream cheese to balance the flavors.
Quick Weeknight Wins
- Sally’s Baking Addiction: For more delicious cupcake recipes.
- Pinch of Yum: Explore easy weeknight dinners and desserts.
- Minimalist Baker: Check out quick and simple recipes.
- Food Network: A wide range of recipes for any occasion.
In Closing
These Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting are not just a treat; they are a celebration of flavors and textures that everyone will love. Whether you’re baking for a special occasion or just to satisfy a craving, this recipe is sure to impress. Enjoy the process, share them with loved ones, and watch as smiles light up the room with every bite!
Chocolate Cupcakes with Cream Cheese Cookie Dough Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for the batter.
- In a large bowl, whisk together the devil's food cake mix, unsweetened cocoa powder, and baking powder until well combined.
- In another bowl, mix together the vegetable oil, eggs, buttermilk, Greek yogurt, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter and cream cheese together until creamy. Add in the brown sugar, flour, salt, and vanilla extract, mixing until fully combined.
- Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Adjust the consistency by adding milk, a tablespoon at a time, until you reach your desired texture.
- Fold in the mini semi-sweet chocolate chips for that delightful cookie dough feel.
- Once the cupcakes have cooled completely, generously frost each cupcake with the cream cheese cookie dough frosting. You can use a knife or a piping bag for a more decorative look.
Notes
- For a festive touch, add peppermint extract and crushed candy canes during the holidays.
- Use a different cake mix, such as red velvet or vanilla, for a unique twist.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze unfrosted cupcakes for up to 3 months, wrapped tightly.
- Make mini versions for bite-sized treats at parties or gatherings.
