Chocolate Chip Cookie Cupcakes

These Chocolate Chip Cookie Cupcakes started out as something a little different. First, I thought I wanted to make a blondie cupcake. I mean, brownie cupcakes like this one are the bomb, so a blondie cupcake can’t be far behind.

Then I decided I wanted to add chocolate chips. It was necessary.

Chocolate Chip Cookie Cupcakes | Kitchen Treaty

Then I made the brown sugar buttercream, which, with its butter, brown sugar and vanilla, tasted to me, just like cookie dough. Which, naturally, called for a sprinkling of more chocolate chips on top.

Chocolate chip cookie cupcakes | Kitchen Treaty

At that point, this cupcake was straight-up Chocolate Chip Cookie Cupcake, 100%, all the way. There was no going back. Nor would I want to. You won’t either.

Chocolate Chip Cookie Cupcakes | Kitchen Treaty

The cupcake itself is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Ooey, chewy, gooey, chocolate chippy goodness. And the buttercream … oh my. Lots of brown sugar, a hit of vanilla, a pinch of salt to take it over the top.

Yeah, these are pretty sinful.

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Chocolate Chip Cookie Cupcakes

The cupcake is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Ooey, chewy, gooey, chocolate chippy goodness. And the buttercream ... oh my. Lots of brown sugar, a hit of vanilla, a pinch of salt to take it over the top.


Ingredients:

Cookie Cupcakes



  • 1/2 pound (2 sticks or one cup) unsalted butter, at room temperature

  • 1 cup light brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 teaspoons pure vanilla extract

  • 2 eggs, at room temperature

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 2 cups semisweet chocolate chips (I prefer Ghiradelli's), plus a handful more for topping the cupcake


Brown Sugar Buttercream



  • 1/4 pound (1 stick or 1/2 cup) unsalted butter, softened

  • 1/4 cup shortening

  • 1/2 cup dark brown sugar, packed

  • 3 cups powdered sugar

  • Pinch salt

  • 1 teaspoon pure vanilla extract

  • 3 tablespoons half-and-half


Directions:


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Add cupcake liners to 15 standard-size baking cups.

  3. In a large bowl, using an electric mixer with paddle attachment or a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed for about three minutes, until pale yellow, light and fluffy.

  4. Turn the mixer to low and add the eggs one at a time. Mix well.

  5. Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.

  6. Divide the batter between the 15 cups. The batter will be very thick.

  7. Pat the batter gently to create a somewhat level top.

  8. Bake for 25 minutes or until golden and well-set.

  9. Move to a wire rack and let cool completely.

  10. Now make the frosting! In a stand mixer with the whisk attachment or using a hand blender (with whisk attachment if you have it), mix the butter and shortening on medium speed for about three minutes.

  11. Add the brown sugar and mix for about another three minutes.

  12. Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.

  13. Continue mixing on low and add the vanilla and the pinch of salt, then slowly add the half-and-half until the frosting reaches desired spreading consistency.

  14. Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.


Cupcake recipe adapted from Ina Garten's Chocolate Chunk Blondie recipe


Buttercream recipe adapted from My Kitchen Addiction


Originally posted on The Hazel Bloom February 3, 2012. Updated and posted on Kitchen Treaty February 19, 2013. More about this


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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.