Chocolate Chip Cookie Dough Mocha Cupcakes Recipe

Name: Chocolate Chip Cookie Dough Mocha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE DOUGH:; 1/2 cups Butter, Softened; 3/4 cups Brown Sugar; 2 cups Flour; 1 can Sweetened Condensed Milk (14oz Can); 1 teaspoon Vanilla; 1/2 cups Mini Chocolate Chips; FOR THE CUPCAKES:; 1 box Devil's Food Cake Mix, 18.25 Oz Box; 1 box Instant Chocolate Pudding Mix (5.9 Oz Box); 1 cup Plain Greek Yogurt; 1 cup Vegetable Oil; 4 whole Eggs; 1 teaspoon Vanilla; 1 teaspoon Espresso Powder; 1/2 cups Brewed Coffee, Warm; FOR THE FROSTING:; 1 cup Butter, Softened; 6 cups Powdered Sugar; 1-1/3 cup Cocoa Powder; 1/2 cups Hot Brewed Coffee; 2 teaspoons Vanilla; 8 Tablespoons Half-and-half

Servings: persons

FOR THE COOKIE DOUGH:
1/2 cups Butter, Softened
3/4 cups Brown Sugar
2 cups Flour
1 can Sweetened Condensed Milk (14oz Can)
1 teaspoon Vanilla
1/2 cups Mini Chocolate Chips
FOR THE CUPCAKES:
1 box Devil's Food Cake Mix, 18.25 Oz Box
1 box Instant Chocolate Pudding Mix (5.9 Oz Box)
1 cup Plain Greek Yogurt
1 cup Vegetable Oil
4 whole Eggs
1 teaspoon Vanilla
1 teaspoon Espresso Powder
1/2 cups Brewed Coffee, Warm
FOR THE FROSTING:
1 cup Butter, Softened
6 cups Powdered Sugar
1-1/3 cup Cocoa Powder
1/2 cups Hot Brewed Coffee
2 teaspoons Vanilla
8 Tablespoons Half-and-half

1
For the cookie dough:
2
In a large bowl combine butter and brown sugar until fluffy. Gradually mix in flour alternating with the sweetened condensed milk. Beat well after each addition. Stir in vanilla then stir in the chocolate chips. Shape into 1/4 to 1/2 teaspoon sized balls. Arrange on a baking sheet lined with wax paper. Freeze until ready to use.
3
For the cupcakes:
4
Preheat oven to 350 F.
5
Prepare the cupcakes by combining cake mix and pudding mix in a large mixing bowl. Stir in yogurt, oil and eggs, beating and you go and continuing until mixed. Add vanilla and espresso powder and mix to combine. Slowly pour in coffee and mix until smooth.
6
Line two 12-count cupcake pans with paper liners. Using a large cookie scoop, scoop the batter into each liner, filling each about 2/3 full. Place 1 frozen cookie dough ball into the center of each cupcake. Keep any remaining dough balls frozen until ready to use. You will have extra cookie dough.
7
Bake in a 350 F oven for 18 minutes. Remove pans to a cooking rack.
8
For the frosting:
9
In a large bowl using an electric mixer, beat butter until creamy. Set aside.
10
Whisk together sugar and cocoa in a separate bowl. Combine coffee and vanilla in a third bowl. Carefully add portions of the sugar mixture and coffee mixture into the creamed butter. Add these alternately and beat on a low speed until blended. Beat in enough half-and-half until frosting is the desired piping consistency. Frost cooked cupcakes. I used an 809 tip.

2799

kcal

Calories

163

Fat

318

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE COOKIE DOUGH:, 1/2 cups Butter, Softened, 3/4 cups Brown Sugar, 2 cups Flour, and more.

Yes, Chocolate Chip Cookie Dough Mocha Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Cookie Dough Mocha Cupcakes

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