Double Chocolate Cookie Dough Cupcakes with Chocolate Buttercream Frosting

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Double Chocolate Cookie Dough Cupcakes with Chocolate Buttercream Frosting


  • 1/2 package Cappello’s Double Chocolate Cookie Dough, thawed
  • 3/4 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup white sugar
  • 1/4 cup almond milk yogurt
  • 1/3 cup coconut oil
  • 1/4 cup almond milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 cup (2 sticks) butter (or vegan butter)
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons almond milk


  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the eggs, granulated sugar, yogurt, oil, milk, vanilla and vinegar, together until combined. Pour half of the wet ingredients into the dry ingredients. Gently whisk for a few seconds. Repeat with the remaining wet ingredients. Stir until combined; do not over-mix.
  • Working over the bowl, break up the cookie dough into bite size pieces, mix to combine.
  • Pour or spoon the batter into the liners, evenly disturbing the batter into each one. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Add the butter, powdered sugar, cocoa powder and almond milk into a stand mix and mix on medium until fluffy, smooth and creamy. For a thicker frosting, gradually add in more sugar to reach your desired consistency.
  • Top the cupcakes with the frosting using your desired technique and add sprinkles and caramel drizzle (optional).

Kids Can Do

  • Whisk ingredients
  • Break up the cookie dough
  • Frost the cupcakes