Chocolate Cookie Dough Cupcakes (Small-batch)

Steps

1. 1Chocolate Cupcakes
2. 2Preheat your oven to 350°F and line a cupcake pan with 4 liners.
3. 3To 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.
4. 4In a small bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
5. 5To 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.
6. 6Divide 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.
7. 7Cool cupcakes in the pan for 10 minutes before transferring to a cooling rack to cool completely before frosting, 15 to 20 minutes.
8. 8Cookie Dough Frosting
9. 9Preheat 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.
10. 10In a medium bowl, use a handheld electric mixer to cream well-softened butter and brown sugar until light and fluffy, 1 to 2 minutes.
11. 11Add vanilla and beat until well-combined.
12. 12Sift 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.
13. 13Add 2 tablespoons of the milk and beat, starting on low working up to high until frosting is smooth and fluffy.
14. 14If frosting is too stiff, add milk by the teaspoon until frosting reaches your desired consistency.
15. 15Stir in chocolate chips.
16. 16Cover cupcakes using rounded spoonfuls of frosting. Serve and enjoy!