Prepare to embark on a decadent culinary adventure that will make your taste buds dance with pure delight! These Cookie Dough Stuffed Black Magic Cupcakes are not just a dessert - they're a sinful indulgence that combines the rich, intense chocolate of black magic cupcakes with the irresistible charm of cookie dough. Imagine biting into a moist, dark chocolate cupcake and discovering a hidden treasure of creamy, sweet cookie dough nestled right in the center. This isn't just a recipe; it's a dessert experience that will have your friends and family begging for more!
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Cookie dough (pre-made or homemade)
- Chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk until well combined and free of lumps.
- In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined.
- Slowly add boiling water to the batter, mixing on low speed until the water is fully integrated. The batter will be very thin - this is normal.
- Fill each cupcake liner about ⅓ full with the chocolate batter.
- Take small portions of cookie dough (about 1 tablespoon) and roll into balls. Place one cookie dough ball in the center of each partially filled cupcake liner.
- Carefully pour remaining chocolate batter over the cookie dough, filling each liner about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pipe or spread chocolate frosting generously on top of each cupcake.
- Optional: Garnish with additional cookie dough crumbles or chocolate shavings for extra decoration.
- Serve and enjoy your Cookie Dough Stuffed Black Magic Cupcakes!
Tips
- Use room temperature ingredients: Ensure eggs and buttermilk are at room temperature for a smoother, more consistent batter.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cupcakes tender and light.
- The batter will be very thin - this is normal and creates an incredibly moist cupcake.
- For the cookie dough center, use chilled dough to prevent it from spreading too much during baking.
- Check cupcakes early: Start checking at 18 minutes to prevent overbaking. A few moist crumbs on the toothpick are perfect.
- Let cupcakes cool completely before frosting to prevent the chocolate frosting from melting.
- For an extra touch, chill the cupcakes for 15-20 minutes after frosting to set the topping beautifully.
Nutrition Facts
Calories: 234kcal
Carbohydrates: 45g
Protein: 3g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 23mg
