Go Back
–+ servings

Chocolate chip cookie cupcakes

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration time 30 minutes
Total Time 1 hour 30 minutes
Servings: 18
Course: Dessert, sweets
Cuisine: American
Ingredients Method

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

Method
 

For the chocolate chip cookie dough:
  1. 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.
  2. Mix in the milk and vanilla and keep on beating for 1 more minute.
  3. Fold in the flour (sifted), salt and chocolate chips using a rubber spatula, combining just enough for the ingredients to integrate.
  4. 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:
  1. Preheat the oven to 375º F (180º C). Place cupcake liners in a cupcake mold.
  2. 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.
  3. In a different small bowl, sift together the flour, baking powder, baking soda and salt.
  4. To the butter mixture add the eggs, one by one, beating after each addition. Then mix in the vanilla.
  5. 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.
  6. 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.
  7. 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.
  8. Once the cupcakes and cookies are ready, let them cool down before decorating.
For the frosting:
  1. 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.
  2. Mix in the vanilla, milk and salt and keep on beating for 2 more minutes until you get a soft thick mixture.
  3. 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.

Tried this recipe?

Let us know how it was!