Chocolate Chip Cookie Cupcakes Recipe

Name: Chocolate Chip Cookie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 1 stick (4 ounces) unsalted butter, at room temperature; 1/3 cup packed light brown sugar; 1/3 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 cup mini chocolate chips; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon fine salt; 2 large eggs, at room temperature; 1/2 cup packed light brown sugar; 6 tablespoons unsalted butter, melted; 1 1/2 teaspoons pure vanilla extract; 1/3 cup milk, at room temperature; 2 tablespoons cocoa powder; 1 tablespoon unsalted butter, melted; 1/4 teaspoons pure vanilla extract; Pinch fine salt; 3/4 cup confectioners' sugar; 2 tablespoons milk

Servings: persons

1 cup all-purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 stick (4 ounces) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1/3 cup milk, at room temperature
2 tablespoons cocoa powder
1 tablespoon unsalted butter, melted
1/4 teaspoons pure vanilla extract
Pinch fine salt
3/4 cup confectioners' sugar
2 tablespoons milk

1
Preheat the oven to 350 degrees F and position the oven rack to the middle.
2
Line two 24-cup mini-muffin tins with cupcake liners.
3
For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside.
4
Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer).
5
Add the egg and vanilla and beat until incorporated, about 1 minute.
6
Adjust the speed to low, add the flour mixture and beat until incorporated.
7
Fold in the chocolate chips.
8
Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly.
9
Bake until slightly puffed and golden, 12 to 15 minutes.
10
Cool until warm to the touch, and then press down the crust once more.
11
Cool completely.
12
For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl.
13
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer).
14
While beating, gradually pour in the butter and then the vanilla.
15
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
16
Take care not to overmix the batter.
17
Drop 1 heaping teaspoon of batter on top of each cookie crust.
18
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
19
Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
20
For the brown sugar cake: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer).
21
Mix on low until combined.
22
Add the vanilla and salt.
23
Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches.
24
Increase the speed to medium-high and mix until fully incorporated and smooth.
25
Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.

1249

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon fine salt, 1/4 teaspoon baking soda, 1 stick (4 ounces) unsalted butter, at room temperature, and more.

Yes, Chocolate Chip Cookie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Cookie Cupcakes

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