Go Back

Cookie Dough Cupcakes

Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24 Cupcakes

Ingredients
  

Cupcake

  • 1 box vanilla cake mix
  • 3.4 oz vanilla pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup water
  • 1/3 cup vegetable oil

Cookie Dough Icing

  • 3/4 cup salted butter at room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tbsp vanillla
  • 1/4 cup water
  • 1/3 cup brown sugar
  • 1/2 cup all purpose flour
  • 2 tbsp milk
  • 1/3 cup mini chocolate chips

Ganache

  • 1/4 cup heavy cream
  • 1/4 cup chocolate chips

Instructions
 

Cupcakes

  • Preheat oven to 350° F. Line muffin tins with 24 cupcake liners.
  • Place all ingredients for the cupcakes in the bowl of a stand mixer, then mix on low until combined. Scrap down the sides of the bowl and mix on high for 1-2 minutes.
  • Scoop the batter into the prepared liners, filling each about halfway. Bake for 15 minutes, then remove from the tins to cool.

Icing.

  • Place 1/2 cup of the butter, shortening, vanilla, and salt into the bowl of a stand mixer, and beat on high until well combined.
  • Scrape down the sides of the bowl and then slowly add the powdered sugar on low speed. Once the sugar is mixed in, add the water, continuing to mix on low speed. Once everything is combined, scrape down the sides of the bowl and mix again on medium speed for 2-3 minutes.
  • Add the remaing 1/4 cup of butter to a small bowl. Mix in the brown sugar, flour, milk, and chocolate chips.
  • Combine the two mixtures. If the icing is too runny add some extra powdered sugar, and if it is too thick add a little more milk.
  • Once the cupcakes are cooled completely you can ice them.

Ganache

  • Heat the heavy cream in a small saucepan until it starts to bubble around the edges, but don't overheat. Remove from heat and whisk in the chocolate chips until smooth.
  • Let the ganache cool for a few minutes and then drizzle over the iced cupcakes. Enjoy ;)