Black Magic Cookie Dough Cake
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Large eggs
- 1 cup buttermilk or sour milk
- 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 8 ounce unsalted butter (, softened)
- 8 ounces cream cheese (, softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar (, packed)
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips (plus 1/4 cup for decorating)
Steps
- 1
Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners
- 2
In a large bowl mix together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; Mix with a spatula or wooden spoon for about 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
- 3
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool them completely on a cooling rack.
- 4
Using a mixer, cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla, followed by the chocolate chips, until you have reached a cookie dough consistency. Refrigerate until ready to use.
- 5
In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract.
- 6
Using a paring knife, cut a piece shaped like a cone from the top of each cupcake; remove and save. Fill cupcakes with about a tablespoon of cookie dough and then replace tops. Generously spread or pipe on cream cheese frosting, being sure to cover the seams. Decorate with the remaining chocolate chips.