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!
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.