Chocolate Chip Cookie Dough Mocha Cupcakes

Name: Chocolate Chip Cookie Dough Mocha Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup butter softened; 3/4 cup brown sugar; 1 teaspoon vanilla; 2 cups flour; 1 can sweetened condensed milk; 1/2 cup mini chocolate chips; 1 box Devils Food Cake 18,25; 1 box chocolate instant pudding 5.9oz; 1 cup Greek yogurt; 1 cup oil; 4 eggs slightly beaten; 1 teaspoon vanilla; 1 teaspoon espresso powder; 1/2 cup warm brewed coffee; 1 cup butter; 6 cups powdered sugar; 1 1/3 cup cocoa; 1/2 cup hot coffee; 2 teaspoons vanilla; 8 tablespoons half and half

March 26, 2014 by Tanya Schroeder · 42 Comments · Last updated: December 29, 2021

Cupcakes

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These Chocolate Chip Cookie Dough Mocha Cupcakes are sure to delight cupcake and cookie lovers alike.

Rich chocolate cupcakes filled with a little nugget of cookie dough (egg free) and topped with thick mocha fudge frosting!

In honor of cookie dough week, I created these ultra decadent cupcakes. Rich devil’s food chocolate cupcakes are stuffed with little nuggets of cookie dough! I always makes these egg free cookie dough balls at Christmas time. They are a tasty treat in these cupcakes! A little surprise. These little cakes are then topped with the silkiest, mocha frosting! A chocolate lovers dream! Here is my little PSA; these are very rich. Have a glass of milk handy! Don’t say I didn’t warn you.

Ingredients

Cookie Dough

Butter
Brown sugar
Vanilla
All-purpose flour
Sweetened condensed milk
Mini chocolate chips

Cupcakes

Devils Food Cake
Chocolate instant pudding
Greek yogurt
Oil
Eggs
Vanilla
Espresso powder
Warm brewed coffee

Frosting

Butter
Powdered sugar
Cocoa powder
Hot coffee
Vanilla
Half and half

For the exact amounts needed, please see the recipe card below.

How to Make Chocolate Chip Cookie Dough Mocha Cupcakes

Cookie Dough

Combine the butter and brown sugar until fluffy in a large mixing bowl.
Gradually add in the flour, alternating with the sweetened condensed milk. Beat well after each additino.
Stir in the chocolate chips.
Shape into 1/4 to 1/2 teaspoon-sized balls and arrange on a baking sheet lined with wax paper.
Place the baking sheet into the freezer to chill until ready to use.

Cupcakes

Combine the cake mix and pudding mix in a large mixing bowl.
Stir in the yogurt, oil, and eggs. Beat until mixed.
Add in the vanilla and espresso powder.
Slowly pour in the coffee and mix until smooth.
Prepare two cupcake pans with pepper liners and use a large cookie scoop to scoop out the batter and fill the cups about 2/3 of the way full.
Place 1 frozen cookie dough ball into the center of each cupcake. Store any leftover dough balls in the freezer until ready to use. You will have leftovers.
Bake in the oven at 350 degrees F for 18 minutes.
Remove the cupcakes from the pan to cool on a wire rack.

Frosting

In a mixing bowl beat the butter until it’s nice and creamy.
in a separate bowl, whisk the sugar and cocoa until well blended.
combine the coffee and vanilla in a separate bowl.
carefully add the sugar mixture alternatively with the coffee mixture.
beat on low speed until blended.
beat in just enough half and half that the frosting is a good consistency for piping.
Frost the tops of cooled cupcakes.

Recipe Tips

I used an 809 tip to pipe the frosting but you can use anything from a baggie with the corner snipped to a fancier-looking tip if preferred.

Need more mocha chocolate recipes to satisfy those cravings? I’ve got you covered!

Yield: 2 dozen