Chocolate Cupcakes with Cookie Dough Frosting

Posted by Chocolatier Jason Vishnefske on 13th Feb 2017


Chocolate Cupcakes with Cookie Dough Frosting

Have you ever thought about the invention of cupcakes? Sounds incredible but many sources assure that the first cupcake recipe ever was invented around the year 1790; but it was not until the early 1920’s when people started to decorate with chocolate or vanilla frosting.

I love how simple and convenient it is to make cupcakes for events, parties or gifts. For me, it is easier to decorate and personalize a batch of cupcakes than a big cake; also they are perfect for portion control, nothing worse than having a birthday cake that is not big enough for all the guests.

About the frosting, I know a lot of people (like my mom) rather eat cookie dough instead of the actual cookie; the problem is the raw eggs. Good thing there is a way to make eggless cookie dough that you can make and eat it directly with a spoon or use it for your cupcakes and cakes!

"When you look at a cupcake, you've got to smile." - Anne Byrn

Ingredients:

For the cupcakes:

  • ¾ cup of Rainforest Red Cocoa Powder
  • 2 cups of all purpose flour
  • 2 cups of sugar
  • 2 large eggs
  • ½ cup of butter, room temperature
  • ¼ cup of black coffee, brewed
  • 1 cup of milk
  • 1 tsp of baking powder
  • Pinch of salt
  • For the raw cookie dough frosting:
  • ½ cup of butter, room temperature
  • ½ cup of cream cheese, softened
  • ¾ cup of sugar
  • 1 cup of all purpose flour
  • ½ cup of milk
  • 2 tbsp of vanilla extract
  • 8 oz. of Organic Milk Chocolate Couverture, chopped (you can blender)
  • Instructions:

    For the cupcakes:

    1. Preheat your oven to 350º F.

    2. In a large bowl, whisk together your butter, sugar, salt and eggs until pale and fluffy.

    3. Sift the all purpose flour, baking powder and Red Cocoa Powder and incorporate them to the mixture.

    4. Add the milk and black coffee, now it is time to combine all the ingredients until you get a thick batter with no lumps.

    5. Pour the batter into a cupcake pan previously lined with cupcakes liners.

    6. Bake for 15 minutes, keeping an eye on them after 12 minutes. Do not forget that every oven is different.

    For the frosting:

    1. Cream together your butter, cream cheese and sugar.

    2. Pour the vanilla extract and milk, whisk 2 – 3 times.

    3. Add your sifted all purpose flour and mix very well until all combined.

    4. Finally, add the Organic Milk Chocolate Couverture. You can also make it a little stronger and use Organic Dark Chocolate Chips.

    To assemble:

    1. After your chocolate cupcakes cool down, it is time to add the frosting.

    2. If you want to decorate with a pastry bag I recommend using a large tip and chopping your chocolate really tiny.

    3. Another way to decorate is adding a dollop of frosting with a spoon and leaving it all chunky or smooth it with the back of the spoon or with a table knife.