Chocolate chip cookie cupcakes were and experiment that gave us this great recipe. These chocolate chip cookie cupcakes were initially going to be cookie dough cupcakes, but turned out even better.
Jump to RecipeI really am a cupcake person, I like them to be small portions. The thing is they are small little cakes, and that makes them special, at least to me. I know it has something to do with remembering when I used to eat cupcakes when I was little, on friend´s birthday´s parties. Those were wonderful times. I used to always grab one for my dad, a vanilla flavored one.
Eating a chocolate chip cookie cupcake is the same or better than eating a slice of vanilla cake with a piece of chocolate chip cookie at the same time. The cake is fluffy and the cookie gives it that richness.
To make any cupcake recipe there are a few key things to consider:
- Using butter at room temperature: this means the butter must be soft, not to cold nor hot, just soft.
- Don´t overmix the batter: Either when making it using a whisk or an electric mixer it is important not to overmix the cupcake batter, specially after adding the flour, otherwise the cupcakes will turn out stiff.
- Don´t overcook: You know that when you insert a wooden toothpick into a cake that´s baking and it comes out clean it is ready. Well, it´s the same thing for cupcakes. They are usually baked for 18 to 20 minutes. Don´t leave them in there for much longer, or they will turn out dry.
For sad and happy times too, whenever, I always feel like eating cupcakes. I wish I could magically make these appear whenever I wanted one. Here you have our recipe!
If you like this srecipe then you will love our classic chocolate chip cookies.
Chocolate chip cookie cupcakes
Ingredients
For the chocolate chip cookie dough:
- 1/3 C + 1/2 tbsp (3 oz) (85 gr) unsalted butter at room temperature
- 1/4 C (1.80 oz) (50 gr) granulated white sugar
- 1/3 C (2.30 oz) (66 gr) brown sugar
- 2 tbsp (1 fl oz) (30 ml) milk
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1 C + 2 tbsp (5.15 oz) (146 gr) all purpouse flour
- 1/4 tsp (0.05 oz) (1.70 gr) salt
- 1/2 C (3 oz) (85 gr) semisweet chocolate chips
For the cupcakes:
- 1/2 C (3.95 oz) (112 gr) unsalted butter at room temperature
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 1/4 C (1.76 oz) (50 gr) brown sugar
- 2 eggs
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1/2 C (4 fl oz) (120 ml) milk
- 1/3 C (2.82 oz) (80 gr) sour cream or yogurt
- 1 1/2 C (6.87 oz) (195 gr) all purpouse flour
- 1 tsp (0.25 oz) (7 gr) baking powder
- 1/2 tsp (1.24 oz) (3.5 gr) baking soda
- 1/4 tsp (0.60 oz) (1.7 gr) salt
For the frosting:
- 1 1/2 C (11.88 oz) (337 gr) butter
- 3 C (13 oz) (370 gr) confectioners sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 tbsp (1 fl oz) (30 ml) milk
- 1/2 tsp (0.12 oz) (3.5 gr) salt
Instructions
For the chocolate chip cookie dough:
- In a medium size bowl combine the butter and both sugars and whisk or beat using an electric mixer for 2 minutes until the mixture lightens in color and turn fluffy.
- Mix in the milk and vanilla and keep on beating for 1 more minute.
- Fold in the flour (sifted), salt and chocolate chips using a rubber spatula, combining just enough for the ingredients to integrate.
- Form 21 small balls the size of 1 tbsp and place them in a container that has a lid. Cover them and refrigerate for at least 30 minutes.
For the cupcakes:
- Preheat the oven to 375º F (180º C). Place cupcake liners in a cupcake mold.
- In a big bowl place the butter and both sugars and mix using a whisk or electric mixer for 2 minutes until the misture lightens in color and turns fluffy.
- In a different small bowl, sift together the flour, baking powder, baking soda and salt.
- To the butter mixture add the eggs, one by one, beating after each addition. Then mix in the vanilla.
- Incorporate the flour to this mixture using a rubber spatula in three separate additions alternating with the milk and sour cream. Beat only until the ingredients integrate and you get a smooth thick batter.
- Divide this mixture between the 18 cupcakes, pouring it into the cupcake pan lined with cupcake liners filling them at 2/3 of their capacity. Place a cookie ball on top of each cupcake in the middle, pressing slightly. Bake for 18 to 20 minutes until a wooden toothpick comes out clean when inserted.
- Plus, place the leftover cookie balls on a baking sheet lined with parchment paper (it will be 3 cookie balls) and bake for 10 to 12 minutes until they slightly turn golden brown. These cookies will be for decorating the cupcakes.
- Once the cupcakes and cookies are ready, let them cool down before decorating.
For the frosting:
- In a big bowl place the butter and confectioners sugar and mix using a whisk or an electric mixer for 3 minutes until the mixture lightens in color and turn fluffy.
- Mix in the vanilla, milk and salt and keep on beating for 2 more minutes until you get a soft thick mixture.
- Place the frosting in a pastry piping bag with a star or round tip (or just use a spoon) and decorate the cupcakes the way you prefer. Break and crumble the three cookies and put on top of the frosting to decorate and give the cupcakes a crunchy touch.