Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting

Who likes cupcakes?

Who likes chocolatey cupcakes topped with chocolate chip cookie dough frosting?

If you answered “no” to any of the above questions, please leave.

These cupcakes might be the best thing that ever happened. Ever. When my husband eats one, he says he is the luckiest man alive. That’s pretty serious!

I don’t consider myself the best baker so I like to take a shortcut and use a box mix, but I add more stuff to the recipe like pudding mix and sour cream which make them taste more homemade. These cupcakes are really all about the cookie dough frosting. The frosting contains no eggs so it is completely safe to eat raw. I’m not gonna lie, there have been times where I am tempted just to make some of this frosting to eat straight from the bowl! If you would rather do vanilla cupcakes, the frosting would be great with those as well so you can really use whatever cupcake flavor you want.

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting
Yield: 18-24 cupcakes

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting - the cookie dough lover's dream come true! Made with doctored cake mix and homemade cookie dough frosting!


For the cupcakes:

  • 1 box devil’s food cake mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup milk
  • 1 box instant chocolate pudding mix
  • 1 tsp. vanilla extract

For the frosting:

  • 1 ½ sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp. vanilla extract
  • Pinch of salt
  • ¾ cup mini semi-sweet chocolate chips
  • Milk (about 2-3 tbs. to thin out, add as needed)


For the cupcakes:

  1. Preheat oven to 350 degrees.
  2. Combine all of the ingredients in a large bowl. Mix together until everything is well-combined, but try to avoid over-mixing the batter.
  3. Line a muffin tin with cupcake liners; fill each liner a little more than ¾ of the way full with batter. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.

For the frosting:

  1. In a bowl, beat together the butter and sugars until creamy with a hand or stand mixer.
  2. Mix in the vanilla extract, flour, and salt. Stir in the chocolate chips.
  3. Spoon some of the frosting on top of each cooled cupcake and spread with a knife.


I like for my cupcakes to be a little bigger, so I got about 18 cupcakes out of this recipe instead of the usual 24. You can certainly make them smaller if desired, but you may also want to mix up some extra of the cookie dough frosting.

Nutrition Information:



Serving Size:

1 cupcake (out of 24)

Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 212mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 4g

Chocolate Cupcakes with Cookie Dough Frosting