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.
