Chocolate cake dipped in chocolate ganache, frosted with a caramel brown sugar frosting and topped with a chips ahoy cookie.
These cupcakes are so delicious, the brown sugar frosting is tasted like caramel and has a texture like silky cookie dough.
This recipe is a dressed up version of Magnolia Bakery’s Devils Food cupcakes with Caramel frosting.

Chocolate Cupcakes

Ingredients

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• 2 cup cake flour
• 1 cup unsweetened cocoa
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup salted butter
• 1 ½ cup light brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 ½ cup buttermilk
• 2 teaspoon vanilla

Instructions

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Preheat oven to 350℉ and line two cupcake pans with cupcake liners.
In a bowl, sift together dry ingredients, set aside.
In mixer, beat butter on high until it is creamy and smooth.
Add in brown sugar and granulated sugar and mix on high for 2 minutes.
Add eggs to the butter mixture and mix just until combined.
Take bowl full of dry ingredients, and buttermilk and add it alternately to the butter mixture.
Start by adding ⅓ of the flour mix, then half of the milk, then another third, then more of the milk, and finish with the last ⅓ of the flour.
Scoop cupcake batter into the prepared pans and bake in the oven for 15 to 20 minutes.
Once the cupcakes have been baked, pull them out and stick them in the freezer.
This will make them firm so that the soft tops of the cupcakes don’t fall off when you dip it into the melted chocolate.
Once the cupcakes are hard, pull them out and prepare chocolate dip.
Take cupcakes and holding them by the bottom, dip the tops into the melted chocolate and shake upside down to get rid of excess chocolate.
Set on the counter and then prepare the chocolate drizzle.
Let the drizzle cool and then make frosting and frost the cupcakes.

Chocolate Dip

Ingredients

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• 1 cup milk chocolate
• 2 teaspoon oil

Instructions

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Melt 1 cup of chocolate in the microwave in a ceramic cereal bowl for 1 minute.
Pull it out and stir until all of the chocolate is melted.
Add in oil and stir until it is combined.
Use immediately to dip cupcakes.
To do a drizzle, repeat the process and then put melted chocolate directly into a plastic bag.
Cut the tip off and slowly squeeze, moving back and forth over the chocolate dipped cupcakes to make a drizzle.

Brown Sugar Frosting

Ingredients

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• 2 Cups or 4 sticks of butter
• 5 cup powdered sugar
• 1 ½ cup light brown sugar
• ½ cup milk
• 2 tablespoon dark corn syrup
• 2 teaspoon vanilla
• 1 package of chips ahoy cookies

Instructions

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Whip butter until it is smooth and coating the inside of the bowl, about 2 minutes.
Add in the brown sugar and mix well for another 2 mins.
Add in the powdered sugar and continue to mix, add in the milk, corn syrup, and vanilla.
Whip the frosting for 2 minutes until it is smooth.
Put it into a piping bag fitted with a large round tip.
Pipe the frosting on top of the chocolate dipped cupcake, making sure to leave a chocolate edge that will show underneath.
Press a Chips Ahoy cookie into the top of the frosting.
Enjoy!