Black Magic Cookie Dough Cake

Cookie Dough Stuffed Cupcakes - luscious, chocolaty cupcakes filled with cookie dough and topped with cream cheese frosting for an indulgent baked treats!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 18

Total Time 58

Servings

Calories 374kcal

Author Imma

Ingredients

Chocolate Cup Cakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 Large eggs
1 cup buttermilk or sour milk
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
2 teaspoon vanilla extract

Cream Cheese Frosting

8 ounce unsalted butter , softened
8 ounces cream cheese , softened
2 cups powdered sugar
1 teaspoon vanilla extract

Chocolate Chip Cookie dough

1/2 cup 1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar , packed
1/4 cup milk or cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

Instructions

Black Magic Cake

Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners
In a large bowl mix together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; Mix with a spatula or wooden spoon for about 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool them completely on a cooling rack.

Chocolate Chip Cookie Dough

Using a mixer, cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla, followed by the chocolate chips, until you have reached a cookie dough consistency. Refrigerate until ready to use.

Cream Cheese Frosting

In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract.
Using a paring knife, cut a piece shaped like a cone from the top of each cupcake; remove and save. Fill cupcakes with about a tablespoon of cookie dough and then replace tops. Generously spread or pipe on cream cheese frosting, being sure to cover the seams. Decorate with the remaining chocolate chips.

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