Cookie Dough Frosting Takes the Cake

A good cupcake is nothing without an equally delicious frosting. In my latest cupcake endeavor I created a cookie dough frosting to pair with my go-to chocolate cake recipe, resulting in a delectable treat to say the least.

I must say, this frosting takes the cake (too punny? No such thing.) I took my buttercream frosting and made a few alterations to give it that cookie dough flavor. Adding light brown sugar created that slightly grainy texture that cookie dough has.

You know the one… where the sugar crystals start dissolving on your tongue as the buttery batter melts away. Well, this frosting achieves just that in a light consistency (it is frosting after all).

Buttercream frosting makes up the base while some brown sugar and a touch of flour are added in for cookie dough resemblance.

And don’t forget the chocolate chips! I opted for mini chocolate chips because they sort of act like sprinkles in this case. They don’t weigh down the cookie dough frosting at all—just make it look even more like cookie dough!

  • Cupcakes;
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa sifted
  • 1 1/2 teaspoons instant espresso powder
  • 1 1/2 sticks unsalted butter 12 Tablespoons or 170 g, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs room temperature
  • 1 cup plus 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • Frosting;
  • 1 1/2 sticks unsalted butter 12 Tablespoons or 170 g, room temperature
  • 1/3 cup light brown sugar packed
  • 1 1/2 cups confectioner's sugar sifted
  • 1/4 cup flour*
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk

  1. Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cocoa and espresso. Set aside.
  3. In a liquid measuring cup, stir together the milk and vanilla. Set aside.
  4. In the bowl of a stand mixer, beat butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually add sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides when necessary.
  5. With the mixer on the lowest speed, pour in one-third of the flour mixture, followed by half of the milk mixture. Mix until the ingredients are almost combined. Repeat and end with the last third of the flour mixture. When the batter appears combined, turn off the mixer, scrape the sides of the bowl with a rubber spatula and turn on medium speed once more to beat about 15 seconds longer.
  6. Pour batter into the cupcake tin with liners, filling each until about three-quarters full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Let cool for 5 minutes in the tin and then transfer to a wire baking rack to cool completely.

  1. In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
  2. With the mixer on low speed, gradually add in the brown sugar and powdered sugar until completely incorporated. Add the flour and mix until combined.
  3. With the mixer on medium speed, add the vanilla and salt and beat for a minute, until fluffy. Add milk until desired consistency is reached.
  4. Transfer to a frosting bag with tip and frost the cupcakes. Sprinkle with mini chocolate chips and serve. Store in an airtight container at room temperature.

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