Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting

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Sugar cookies and chocolate cupcakes might not sound like a natural combo, but this recipe proves otherwise. Imagine everything you love about a sugar cookie—sweet, buttery, soft—but wrapped in the deep, rich flavor of a moist chocolate cupcake. These cupcakes are topped with tangy cream cheese frosting and a tiny sugar cookie for extra flair. They’re festive, delicious, and full of texture and contrast.

These aren’t your average chocolate cupcakes. The sugar cookie base gives them a nostalgic twist, and the frosting brings everything together with a creamy finish. Each bite hits a range of notes—soft chocolate crumb, creamy tang, and buttery crunch. They’re visually striking too, especially when garnished with sprinkles or cookie crumbs.

Perfect for birthdays, bake sales, or when you want a treat that feels familiar but new, these cupcakes are crowd-pleasers. They look like something from a high-end bakery but are easy enough for a weeknight bake.

What sets them apart is their structure. The chocolate cupcake base is rich and fluffy, while the cream cheese frosting offers a smooth tang that contrasts the sweetness. The mini sugar cookie topper adds visual appeal and a fun crunch.

This recipe is a playful take on classic desserts. It combines the best of two worlds in a way that’s satisfying without being over-the-top. You’ll find that the textures and flavors work together beautifully without overpowering each other.

Whether you make your own sugar cookies from scratch or use store-bought ones, this recipe adapts. We provide a simple sugar cookie recipe below if you want to go all in. But even with shortcuts, the cupcakes shine.

They’re especially popular during the holidays. The sugar cookie element makes them feel seasonal and festive, while the chocolate keeps things grounded and universally appealing.

Making the batter is straightforward, and the cream cheese frosting comes together in minutes. The most fun part? Decorating. You can top with sprinkles, cookie crumbles, or a whole mini cookie—it’s your call. These cupcakes look good dressed up or down.

You’ll also appreciate how well these store. Frosted cupcakes keep in the fridge for several days and stay moist and flavorful. If you’re baking ahead for an event, they hold up beautifully.

These cupcakes hit that sweet spot between novelty and comfort. There’s nothing fussy about them, but they still make people smile. If you want a dessert that feels creative but isn’t complicated, this is your go-to recipe.

Servings

Makes 12 cupcakes

Time

• Prep Time: 25 minutes
• Bake Time: 18 minutes
• Frosting & Decorating Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 33 minutes

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Sugar Cookie Toppers:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Stir in vanilla, then mix in sour cream and milk.
5. Gradually add dry ingredients to wet mixture, mixing until just combined.
6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until smooth.
9. Add powdered sugar, vanilla, and salt. Beat until fluffy and spreadable.
10. For cookie toppers (if using), mix cookie dough ingredients, chill for 20 minutes, roll and cut small shapes, bake at 350°F for 7-9 minutes. Cool completely.
11. Frost cooled cupcakes with cream cheese frosting.
12. Decorate with sprinkles, cookie crumbs, or a small sugar cookie on top.

Tips

• Use full-fat cream cheese for the best frosting texture.
• Don’t overmix the batter—just combine until smooth.
• Chill cookie dough before cutting to hold shape.
• Let cupcakes cool completely before frosting.

Why You’ll Love This Recipe

These cupcakes bring together the charm of sugar cookies and the richness of chocolate cupcakes in one fun, layered treat. They’re eye-catching, tasty, and perfect for when you want to bake something different but not complicated.

Sugar Cookie Chocolate Cupcakes are a festive twist on two beloved desserts. With fluffy chocolate cake, smooth cream cheese frosting, and sweet cookie toppers, they’re a delightful blend of flavor and texture that’s as fun to eat as it is to make.