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40 mins

The ultimate cupcake for the cookie dough lover!

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)

Yield: 18-24 cupcakes (see note)


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.

Posted by Stephanie D. from Phoenix, Arizona, United States • Published See Stephanie D.'s 7 projects »

You Will Need

  • Step 1

    For the cupcakes:

    Preheat oven to 350 degrees F. Combine all of the ingredients in a large bowl. Mix together until everything is well-combined, but try to avoid over-mixing the batter. 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.

  • Step 2

    For the frosting:

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

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