The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
My dad loves chocolate cookie dough cupcakes (small-batch) more than anything. He can’t get enough of them, and he never tires of trying new variations on the recipe. I know this because I’ve tried them all – there’s no way my dad can have just one.
When I was younger, I used to love helping my dad make the dough. He would slowly mix together all of the ingredients until they were just combined, then he would shape the dough into small balls and place them onto a baking sheet. Once they were baked, he would carefully remove them from the oven and let them cool before he frosted them.
Despite how popular the chocolate cookie dough cupcakes (small-batch) are, my dad always makes a bunch and freezes them for later. He knows that no matter what, he can always count on a tasty treat when he wants it.
We’ve all been there. You’re in the kitchen, whipping up a batch of chocolate cookie dough cupcakes and you have a question – just one!
Q: Do I need an oven thermometer to make chocolate cookie dough cupcakes?
A: Most definitely! Setting the oven to 350 degrees is a good place to start, but if your cupcakes rise much more than an inch or two, you’ll want to check the temperature first. Overheating can cause most recipes to rise, which is why it’s so important to use an oven thermometer. Not only will this prevent you from coming home to burnt cupcakes, but it can also give you an inaccurate reading.
Q: What type of chocolate should I use for chocolate cookie dough cupcakes?
A: Our favorite type of chocolate for chocolate cookie dough cupcakes is semisweet – but you can use any type of chocolate you like! Just make sure that it’s finely chopped.
Q: What type of sugar should I use for chocolate cookie dough cupcakes?
A: We use light brown sugar in our chocolate cookie dough cupcakes, but you can use any type of sugar you like. Just make sure that it’s of good quality, and that it’s not granulated.
Q: Can I frost my chocolate cookie dough cupcakes with icing?
A: Sure! You can use any type of frosting you like, as long as it’s semi-sweet. Just be sure to add more sugar to it if it’s too thick.
Q: How big should my chocolate cookie dough cupcakes be?
A: We like our chocolate cookie dough cupcakes to be about 3/4 inch thick, but that’s entirely up to you! Just make sure that they’re large enough to hold a filling.
Q: Should I refrigerate my chocolate cookie dough cupcakes before serving?
A: No, you don’t need to refrigerate your chocolate cookie dough cupcakes. They’ll stay fresh for up to 3 days, unless you frost them. In that case, they’ll stay fresh for up to a day.
Q: What should I put in my chocolate cookie dough cupcakes?
A: Our favorite fillings for chocolate cookie dough cupcakes are chocolate cake and peanut butter frosting. But you can also put whipped cream, marshmallow cream, Nutella, or any other filling you like! Just be sure to experiment a bit – you might be surprised at how delicious your cupcakes can be!
Chocolate Cookie Dough Cupcakes (Small-batch)
- 1/4 cup + 2 tablespoons brown sugar
- Fine mesh strainer
- Handheld electric mixer
- 1/4 cup all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons chopped semi-sweet chocolate
- 2 tablespoons cocoa powder
- 4 cupcake liners
- 1/4 cup granulated sugar
- 2 tablespoons hot coffee
- 1 large egg yolk
- 2 tablespoons milk
- 2 tablespoons milk
- 1/8 teaspoon salt
- 1/4 teaspoon salt
- 1/4 cup semi-sweet miniature chocolate chips
- 2 tablespoons unsalted butter
- 1/4 cup unsalted butter
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
- 1.5 teaspoons vegetable oil
- Preheat your oven to 350°F and line a cupcake pan with 4 liners.
- To a small, microwave-safe bowl, add butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir until smooth, microwaving for an additional 15 seconds if necessary. Set aside.
- In a small bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
- To a medium bowl, add sugar, egg yolk, and vanilla, and whisk until well-combined. Pour in slightly cooled chocolate mixture and whisk until uniform in color. Add flour mixture and whisk until just combined. Pour in milk and hot coffee (or hot water) and whisk until smooth. The batter will be thin.
- Divide the batter between prepared cupcake cups, filling 2/3 of the way full. Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few crumbs.
- Cool cupcakes in the pan for 10 minutes before transferring to a cooling rack to cool completely before frosting, 15 to 20 minutes.
Cookie Dough Frosting
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread flour out over parchment paper and bake for 10 minutes. Cool completely.
- In a medium bowl, use a handheld electric mixer to cream well-softened butter and brown sugar until light and fluffy, 1 to 2 minutes.
- Add vanilla and beat until well-combined.
- Sift flour over the top of the butter and sugar mixture and add salt. With the mixer on medium, mix until flour is completely incorporated, at least 1 minute. Frosting will look like crumbs.
- Add 2 tablespoons of the milk and beat, starting on low working up to high until frosting is smooth and fluffy.
- If frosting is too stiff, add milk by the teaspoon until frosting reaches your desired consistency.
Stir in chocolate chips.
- Cover cupcakes using rounded spoonfuls of frosting. Serve and enjoy!
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