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.
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.
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.
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
- 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
- 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.
Oh my gosh! Whether these were supposed to be a blondie, a brownie, or wahtever, I can’t stop staring at them!! YUM!
These cookies look perfect from frosting to cake! Great pics, they are really drool-inducing.
Chocolate chip cookie cupcakes?! Genius!
My favorite flavor for nearly anything is chocolate chip cookie! Will soo try this soon!
These look so good – love the cookie dough flavours across the whole cupcake and frosting. The buttercream with brown sugar sounds divine!
These look great! There’s something about a chocolate chip cookie that will always make it my favorite, so to make cookie cupcakes would be delicious! I’m especially swooning over that frosting…brown sugar and vanilla…you just can’t get any better!
Genius! Such a fantastic combo – and the brown sugar buttercream seems PERFECT for the cookie effect!
Droool…these look awesome!! Love the chips on top!
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I made these yesterday for my son’s class for his 5th birthday. I only made the cupcake and not the frosting, but it was a huge hit. I will be making these again soon. Thanks for sharing a great recipe!
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Will this frosting and the Nutella frosting hold under fondent?
I’ve never tried it, so I can’t say – sorry! I have a hunch it might not because it’s a pretty light/fluffy frosting. If you try it though, please come back and let us know if it worked out.