Fudgy, chocolate brownie cupcakes topped AND filled with creamy, sweet, no bake cookie dough. These vegan chocolate cookie dough cupcakes are sure to impress and couldn’t be easier to make! Vegan, gluten free, and sweetened naturally.
Happy Thursday, friends! How is your week going?? I’m finally – like, a week and a half later – feeling back to my normal self, and less like a frail elderly woman after the marathon craziness. Still having issues with the knee and my foot, but I knew my recovery would take a little longer than average since I ran the race injured to begin with. But it seems like things feel a little better everyday, I’m just so relieved the original soreness wore off, that was on another level.
Speaking of the marathon, these vegan chocolate cookie dough cupcakes were my celebratory, post race meal of choice. And what an amazing choice it was!! I just remember not being able to move but repeating “oh my goodness” over and over. They are SO good. Easily one of my favorite recipes yet – they’ve got everything I love in one dessert! Chocolate, almond butter, and a cupcake. Basically dessert perfection, but it gets better! These cupcakes are SUPER fudgy – think brownie, fudge texture, rather than a typical fluffy, light cupcake. They’re actually the same recipe as my first cupcake recipe on the blog, chocolate fudge brownie cupcakes. And the icing is the amaaazing edible cookie dough I posted last week! So basically this is an excuse to make/enjoy both in one blissful sitting.
Vegan chocolate cookie dough cupcakes…how could you possibly say no to that?! You can’t. And the fact that they’re made all with healthy, vegan ingredients takes these babies even more over the top. I literally inhaled 4 as soon as we got home from the marathon…no shame in my game, whatsoever.
First bake the fudgy, decadent cupcakes. Dates are the sweetener, and chickpea flour is the base. Cocoa powder gives a deep chocolate flavor, then just a few other ingredients and into the oven they go! I like mine pretty gooey, so if you want them more done in the center, just bake them to your liking.
Once they’re baked, you’ll want to either let them cool on the counter, or if you’re impatient and need cupcakes as soon as possible (like me), stick them in the fridge to speed up the cooling process. Basically, you just don’t want really hot cupcakes when you fill/frost with the cookie dough, so it doesn’t turn into a melted, gloopy mess. Sorry I said gloopy.
Have you tried my edible, no bake cookie dough yet?! I posted it here last week. It’s the PERFECT sweet, rich complement to the chocolatey cupcakes. This time I used almond butter instead of cashew for the cookie dough, because that’s what we had, but go with any nut butter you like best! Cashew butter really gives it a taste/texture closer to authentic cookie dough, as it’s a little more mild in flavor, but I LOVE almond butter so I didn’t mind that the flavor really came through.
To fill the cupcakes, simply use a small knife to cut a small hole out of the center of the cupcake, just not too deep that you scrape any off the bottom! Spoon in some cookie dough – you don’t need to stick the extra cupcake back on top of the filling, since it’s getting covered with frosting (hint: eat the part you cut out.). Then using a spoon, spatula, or ice cream scoop (that’s what I used for a nice little dome!), frost the tops of the cupcakes.
Deliciously decadent and sure to impress, these vegan chocolate cookie dough cupcakes are such an amazing combination of flavors and texture. You need them in your life! This weekend we’re off to Columbus to celebrate my lovely mother and mother-in-law, hopefully I’ll get a chance to bake up something special for those wonderful ladies, but I’ll definitely have trouble topping these. Have a wonderful weekend 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!