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.

Chocolate Chip Cookie Cupcakes | Kitchen Treaty
Prep: 20 mins
Cook: 25 mins
Total: 45 mins

Chocolate Chip Cookie Cupcakes

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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.
Yield: 15 cupcakes

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

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add cupcake liners to 15 standard-size baking cups.
  • 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.
  • Turn the mixer to low and add the eggs one at a time. Mix well.
  • Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.
  • Divide the batter between the 15 cups. The batter will be very thick.
  • Pat the batter gently to create a somewhat level top.
  • Bake for 25 minutes or until golden and well-set.
  • Move to a wire rack and let cool completely.
  • 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.
  • Add the brown sugar and mix for about another three minutes.
  • Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.
  • 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.
  • Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.

 

 

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