Ingredients
12tbspunsalted butter,(1½ sticks)
⅔cupgranulated sugar
⅔cuplight brown sugar,packed
2largeeggs
1tbsppure vanilla extract
1cupbuttermilk
½cupsour cream
3tbspbrewed coffee
1¾cupsall-purpose flour
1cupdark chocolate cocoa powder,or regular cocoa powder
1½tspbaking soda
½tspkosher salt
sea salt,optional, for sprinkling on top
chocolate chip cookie dough,see recipe on recipe notes
Preparation
Preheat oven to 350 degrees F.
Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed for about 5 minutes, until light and fluffy.
Mix the eggs and vanilla in a measuring cup.
Add it to the mixture in thirds.
Separately, combine the buttermilk, sour cream, and coffee.
Lastly, sift together the flour, cocoa, baking soda, and salt.
On low, alternate adding wet and dry ingredients in thirds to the mixer bowl, starting with the wet.
Using a ¼ cup ice cream scoop, divide the batter into the cupcake liners.
Press in a chunk of the frozen cookie dough.
Bake for 18 to 20 minutes, until the cake springs back when touched.
