Cookie Dough Chocolate Cupcakes

We couldn't decide what dessert was better, cookie dough or cupcakes... so we just combined them both!

Done in 35 minutes

Serves 8

Dish by Spencer Lengsfield

Ingredients

For the cupcakes:

95gplain flour

40gcocoa powder

1 tspespresso powder

3/4 tspbaking powder

1/2 tspbaking soda

1/4 tspsalt

2large eggs, room temp

100ggranulated sugar

100glight brown sugar

80mlvegetable oil

2 tspvanilla extract

120mlbuttermilk

For the cookie dough:

135gplain flour, baked

113g unsalted butter, room temp

110glight brown sugar

40g granulated sugar

1 1/2 tbspwhole milk

1 tspvanilla

100gmini chocolate chips

pinch ofsalt

For the buttercream:

227gunsalted butter, room temp

1/2 cuplight brown sugar

1 tbspwhole milk, room temp

2 tspvanilla extract

pinch of salt

500g icing sugar

100gmini dark chocolate chips

Soft chewy centre, and chocolatey moist cake. Literally everything you've ever wanted from a dessert can be found within these Cookie Dough Cupcakes, and they are to die for!

Method

Before anything, bake your flour on a baking tray at 180°c for 7 minutes (this makes it safe to eat raw!)

Cream together butter sugars and salt. Add vanilla and milk, then toasted (and cooled) flour. Fold through the chocolate chips.

Roll into tbsp size balls, and place in the fridge until ready to use.

For the cupcakes, whisk together the sugars and the eggs. Add the vanilla, buttermilk, and oil.

Sift in the cocoa, flour, salt, baking powder, baking soda, and espresso powder. Fold through the wet mixture.

Preheat the oven to 180 c. Line the cupcake tin with cupcake liners, then fill half way with the batter.

Pop the chilled cookie dough balls into each cupcake, then straight into the oven for 20 minutes, rotating half way.

Remove from the oven and let cool, before piping on your cookie dough inspired buttercream, and all that's left to do is enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.