Chocolate Chip Cookie Cupcakes
These Chocolate Chip Cookie Cupcakes are out of this world good! Spongy sweet chocolate chip cupcakes are topped with a creamy brown sugar frosting, which is then rolled in crumbled chocolate chip cookies - heavenly!
Ingredients
Chocolate Chip Cookie Cupcakes
- 1½ cups Unsalted Butter, at room temperature
- 1½ cups Dark Brown Sugar
- 4 Large Eggs
- 3 cups (360g) All Purpose Flour, measured correctly†
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Full-Fat Buttermilk
- 2 tsp Vanilla
- 3/4 cup Mini Chocolate Chips
- (Optional) 24 Mini Chocolate Chip Cookies
Brown Sugar Frosting
- 1 ⅓ (160g) cups All-Purpose Flour
- 2 cups Unsalted Butter, at room temperature
- 1 cup Dark Brown Sugar
- 4 ½ cups Confectioners Sugar
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- (Optional) 1-2 tbsp Heavy Cream, if frosting is too thick
- (Optional) 1 ½ cups Finely Crushed Chocolate Chip Cookies, to garnish
Instructions
Chocolate Chip Cookie Cupcakes
- Preheat oven to 350°F. Prepare 2 cupcake pans by lining with cupcake liners. (Optional) Place mini cookies into the bottom of each liner.
- In a stand mixer fitted with the paddle attachment, add butter and brown sugar. Beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition and scraping the sides of the bowl.
- In a separate medium sized bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine.
- Add 1/3 of the flour mixture to the stand mixer, mix on low until combined. Add ½ of the buttermilk and mix on low until combined. Continue alternating the flour and the buttermilk, until both have been completely added (finishing with the flour mixture). Add the vanilla and mix until combined. Fold in the chocolate chips.
- Fill cupcake tins with the batter then place into the oven and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to cooling rack. Allow to cool completely before frosting.
Brown Sugar Frosting
- Place flour in an microwave-safe bowl and place into the microwave. Heat the flour in the microwave for 1 minute and 15 seconds, ensuring that you stir the flour every 15 seconds. When ready, flour should be at 160F for proper pasteurization for consumption. Allow to cool to room temperature before using.
- In a stand mixer fitted with the whip attachment, add in the butter and brown sugar. Beat on medium-high until light and fluffy – about 3 minutes. Turn to low and add in the confectioners sugar. Once combined, beat on high for 3-5 minutes. Turn to low again and add in the flour, mix until well combined. Add in the vanilla, and any heavy cream you need to loosen the frosting, and beat until well combined.
- (Optional but recommended) To Garnish: After frosting the cupcakes, roll the cupcakes in the finely crushed cookies, and use your hand to shape into dome shape.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.