Chocolate Cupcakes with Cookie Dough Frosting

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I’m not even going to pretend this recipe is healthy. Yes, it has wheat flour in it and all real food ingredients but that doesn’t mean you need to eat the whole batch in one sitting. So I normally prefer a good vanilla cupcake. I love the light, happy flavor but there is just something about chocolate and cookie dough that goes together. So without futher ado….

Chocolate Cupcakes

What you need:

  • 1/4 c. oil (any that you prefer, olive, coconut, ect)
  • 3/4 c. sugar (I used turbinado)
  • 1 egg
  • 1 t. vanilla
  • 1/2 c. wheat flour
  • 1/2 c. white flour (you can use all wheat if you want)
  • 1/3 c. cocoa powder
  • 1 t. baking powder
  • pinch of salt
  • 2/3 c. milk


I used fresh ground wheat for mine. I thought about setting my grinder on the pastry setting but ended up sticking with bread setting and it was just perfectly fine.

Yum. Like I mentioned above, feel free to use a whole cup of wheat in this recipe and no white flour. You won’t even be able to taste the difference.

First, mix together the sugar, egg, oil, and vanilla.

Then add in the flours. You will need one HEAPING half cup of wheat flour (or one heaping cup of wheat flour if you go fully wheat) in case you didn’t know, this is what a heaping cup should look like. The reason for this is because freshly ground flour is less dense than store bought flour which means you’ll need more to make the recipe just right.

Add in the rest of the ingredients.

And add the milk last. Stir well but no need to go overboard with perfectly smooth batter.

Drop by tablespoon full into a greased or liner cupcake pan.

Bake at 350F for about 15 to 20 minutes or until a toothpick comes out clean.

Now to make the cookie dough frosting you need to gather:

Cookie Dough “Frosting”

What you need:

  • 1/2 c. butter (melted)
  • 3/4 c. sugar
  • 1/2 t. vanilla
  • 1 c. flour
  • 1/4 t. salt
  • water as needed
Mix together the butter, vanilla, salt, and sugar.

Add in the flour. You may have to add in water until you get it to the right consistancy. In all honesty this isn’t a true “frosting” recipe. It’s cookie dough with all the rising agents removed. So it won’t look like perfect frosting but it sure tastes good! You will want to make the frosting when you are ready to use it as it will harden as it sits.

To answer your question….yes, these are amazing. And yes, they are rich little cupcakes. Enjoy in moderation!

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    1. Hi Melissa, My grandson is super senitive to sugar and food dyes.We used your cookie dough frosting with cakes decorating tips and frosted cookies.He was thrilled and so was I.Thanks for sharing!

  1. Hi; What wonderful cupcakes!! Wish I could reach right out and take one. I hope to have time at the end of this week to try them, will give the recipe to 2 good friends who will love them. Love your blog, Nana

  2. Wow! Now those look amazing! Thanks for linking up at Whip It Up Wednesday.