The Pioneer Woman Tasty Kitchen
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Chocolate Chip Cookie Dough Mocha Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

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

Ingredients

  • FOR THE COOKIE DOUGH:
  • ½ cups Butter, Softened
  • ¾ cups Brown Sugar
  • 2 cups Flour
  • 1 can Sweetened Condensed Milk (14oz Can)
  • 1 teaspoon Vanilla
  • ½ 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
  • ½ cups Brewed Coffee, Warm
  • FOR THE FROSTING:
  • 1 cup Butter, Softened
  • 6 cups Powdered Sugar
  • 1-⅓ cup Cocoa Powder
  • ½ cups Hot Brewed Coffee
  • 2 teaspoons Vanilla
  • 8 Tablespoons Half-and-half

Preparation

For the cookie dough:
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.

For the cupcakes:
Preheat oven to 350 F.

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.

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.

Bake in a 350 F oven for 18 minutes. Remove pans to a cooking rack.

For the frosting:
In a large bowl using an electric mixer, beat butter until creamy. Set aside.

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.

Makes 24 cupcakes.

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Avatar of WestieMom

WestieMom on 6.5.2014

I made these when my daughter & son-in-law came for the weekend. We all loved them, but my son-in-law REALLY loved them! (He even took a few for the drive back home.) I used a small cookie scoop to make the chocolate chip cookie dough balls and it made enough for about twice as many cupcakes; so I froze the extra cookie dough balls and can’t wait to use them again in either another batch of these cupcakes or in brownies or homemade ice cream…..or – and let’s be honest here – just eat them straight from the freezer! They are good :) The frosting recipe is excellent as well. The only issue I’ve noticed with recipes that call for cake mixes is the change in package size – the traditional size was 18.25 oz. and the sneaky buggers have down-sized (like everything these days) to about 16.25 oz! It didn’t seem to make a difference – maybe a bit more dense/moist and that’s the way my family likes their cakes anyway. Thanks for this recipe!

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