When I pin things on Pinterest, I try to actually use them at some point. I try the exercises, the crafts, or the recipes and see if they’re worth keeping. If they aren’t, I delete them. For my recipes, I have a board called “Best Pinned Recipes” where I move recipes I’ve tried and enjoyed so I can use them again eventually.

My cupcake pins were out of control, so now they have their own boards, one for cupcakes to try and one for cupcakes I’ve made and decided to keep or try to tweak a little. This recipe was more of an inspiration than anything, since it called for a boxed cake mix and well…I don’t swing that way.

It had an amazing frosting though, so I used that. Even though I have a favorite chocolate chip cookie dough recipe that is adored by my in-laws, I really liked this version. The base is my favorite chocolate cupcake recipe and the frosting has a touch of cream cheese to make it extra creamy and smooth.
I made some tiny cookies to top it, which is totally optional. An egg-less cookie dough filling would be perfect here, so I included my go-to recipe for that as well.

*Makes 12 cupcakes

Cupcake Ingredients:
1 c. flour
1 c. sugar
2/3 c. dark cocoa powder
1 t. baking soda
1 t. baking powder
3 T. canola oil
½ c. milk
½ c. brewed coffee
1 large egg
1 t. vanilla

Directions:
Preheat oven to 350˚ F. Line cupcake pans with paper liners. In bowl of electric mixer, combine flour, sugar, cocoa powder, baking soda, and baking powder. Mix on low to blend. Add oil, milk, coffee, egg, and vanilla to the bowl and mix on low until well blended. Divide the batter evenly between the liners (fill about 3/4 full, batter will be runny). Bake 18-20 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool in pans for 5 minutes, then remove to wire rack to cool.

Egg-less Cookie Dough Filling Ingredients & Directions:
2 T. butter, softened
3 T. brown sugar, packed
½ c. flour
1 t. vanilla
2 T. mini chocolate chips

Combine butter and sugar in small bowl and mix until light and fluffy, about 2 minutes. Beat in flour and vanilla until smooth. Stir in chocolate chips. Use the cone method to fill the cooled cupcakes.

Adapted From: Annie’s Eats

Frosting Ingredients & Directions:
6 T. butter, softened
2 oz. cream cheese, softened
⅓ c. brown sugar
½ c. flour
¼ t. salt
1 t. vanilla
1 c. powdered sugar
1 T. milk, if needed

Beat butter, cream cheese and brown sugar for 2 minutes, or until fluffy. Add flour and salt and beat well. Add vanilla and slowly add powdered sugar. Add milk if frosting is too thick, or more powdered sugar if too thin. Use to top cooled cupcakes. Top with mini chocolate chips and mini chocolate chip cookies if desired.

Adapted from: Your Cup of Cake

*Store cupcakes in the fridge. Let soften to room temperature before serving.