I couldn’t resist – I had the ingredients to make the chocolate chip cookie dough cupcakes again, except this time using chocolate cupcakes and chocolate buttercream frosting. I was too lazy to make the raw cookie dough to mix in with the frosting so I just sprinkled the frosting with mini chocolate chips. The result? Sinful!
These cupcakes sank more than the Magnolia Bakery vanilla cupcakes that I previously made for my cookie dough cupcakes. I might have slightly underbaked them, but the cookie dough in the middle definitely would have something to do with it. This chocolate cupcake is softer and more moist than the Magnolia Bakery cupcakes, too. And more tasty!
I did everything the exact same as I did for the vanilla cupcakes, except I used this recipe I found on Cupcakes Take The Cake for chocolate cupcakes and chocolate buttercream.
FYI – these cupcakes taste great, but taste even better the day after baking as long as they are stored at room temperature in an airtight container.
If you enjoyed this recipe, please leave a comment, hit up one of those stars to rate it, and be sure to tag any photos with #sweetestkitchen on Instagram if you made this recipe! I'd love to see what you've created!
These sound delicious. I like the idea of the chocolate chips:
one, because it’s a time saver and
two, one can never go wrong with chocolate chips!!!!