Cupcake Meets Cookie: Decadent Chocolate Chip Cookie Cupcakes
Calling all chocoholics and cupcake enthusiasts! Get ready to have your taste buds do a happy dance because we’re about to bake up some next-level deliciousness: Chocolate Chip Cookie Cupcakes!
Imagine this: fluffy, homemade vanilla cupcakes studded with pockets of melty milk chocolate chips. Then, a layer of rich, creamy buttercream frosting takes things to the next level. But wait, there’s more! We’re not stopping there. Each cupcake gets crowned with a delectable, chewy chocolate chip cookie, adding a whole new textural dimension.
It’s like an explosion of chocolatey goodness in every single bite! These cupcakes are perfect for any occasion, from birthday parties to potlucks, or simply when you deserve a decadent treat. So ditch the store-bought options and get ready to bake up a batch of these show-stopping cupcakes that are sure to be a crowd-pleaser!
Don’t miss more of our Favorite Fun Cupcakes:
Banana Split Cupcake: If you love CUPCAKES like we do, you have to try these Banana Split Cupcake recipe! It’s so much fun to make and eat! It can’t get much better than a cherry on top!
Milk and Cookies Cupcake: No one can resist a delicious fun cupcake, right? Well, just wait until you see this yummy and mouthwatering Milk & Cookies Cupcake Recipe! Oh, my! It will make your mouth water just looking at it! The best part is it tastes as good as it looks!
Cookie Monster Cupcakes: Check out this Cookie Monster Extreme Cupcakes with Edible Cookie Dough recipe. Wouldn’t it be fun to have a themed Sesame Street party with these fun cupcakes?
Extreme Kit Kat Cupcakes: There is something so much fun about “extreme” cupcakes, don’t you agree? Yes, they are piled high but they are oh so delicious! Kit Kat lovers will rejoice in these extreme Kit Kat Cupcakes! All the delicious flavors you expect loaded into a yummy cupcake!
Cupcake Ingredients:
- 1 ⅔ c. sugar
- ½ c. unsalted butter softened (one stick)
- 6 large egg whites
- 2 c. All-purpose flour
- 2 ½ t. Baking powder
- ½ t. Salt
- 1 t. Vanilla
- 1 ¼ c. cold milk (whole milk preferred)
- ¼ c. vegetable oil
- 1 – 10 oz bag of milk chocolate chips, divided
Vanilla Buttercream Ingredients:
- ½ c. unsalted butter, softened
- ½ c. shortening
- ½ t. Salt
- 1 t. Vanilla
- 2 T. milk
- 4 c. powdered sugar
- 1 pkg Chewy Chips Ahoy cookies
- Milk chocolate chips for decoration
Cupcake Instructions:
Preheat the oven to 350 degrees. Line a cupcake pan with liners (or spray with non-stick spray), set aside.
Cream together the softened butter and sugar until well combined.
Add in the liquid ingredients – the separated egg whites (discard the yolks or save for a custard, creme brulee, etc), the milk, vanilla and oil.
Thoroughly mix the ingredients – stopping the mixer and scraping the sides occasionally to ensure everything gets mixed in.
In a separate bowl, combine the dry ingredients – flour, salt and baking powder – and whisk.
Combine the dry ingredients with the mixing bowl containing the butter and liquid ingredients. Stir on low speed for about a minute. Stop the mixer and scrape down the sides. Continue to mix on medium speed for about another minute until the mixture is well combined.
Using just one cup of the chocolate chips, add them to the cake batter, reserving the remaining chocolate chips for decoration.
Fill each cupcake cavity until about ⅔ full. You should get approximately 30 regular-sized cupcakes.
Bake for approximately 14-16 minutes or until slightly golden brown and the middle of each cupcake is set. Allow to cool to the touch before decorating.
Instructions for Buttercream Frosting:
In the bowl of a stand mixer, combine the softened butter and shortening Add in the salt, vanilla, milk and powdered sugar.
Mix on low speed until most of the powdered sugar is incorporated. Stop the mixer and scrape down the sides. Mix again on medium speed for about a minute to ensure all mixture is smooth and fluffy.
If the frosting appears too dry and chunky – add in an additional tablespoon of milk. Adding in too much milk too soon may thin out the frosting – if this happens, add a little bit more powdered sugar. You’ll want the frosting to be thick enough to hold it’s shape (think stiff peaks) but also smooth and creamy and not clumpy.
Once your frosting consistency is correct, transfer the mixture to a pastry bag fitted with a large star (or round) tip. You may also use a ziploc bag with a hole cut in the tip as well.
Decorating your Cupcakes:
Once the cupcakes are cool to the touch, they are ready to decorate. If the cupcakes are at all warm, it will melt the frosting and make a big mess.
In a spiral movement, slowly squeeze the bag to pipe the frosting – starting at the outside edge and around to create a cone or mountain shape. Continue on until all the cupcakes are decorated.
Decorate the top of the cupcakes with chopped chocolate pieces and chips. Cut each Chips Ahoy cookie in half and place into the frosting.
Enjoy!
Tips / Tricks –
- Using Chewy Chips Ahow cookies are easier and cleaner to cut; however, the traditional method can also be used, and a serrated knife can be used to cut them.
- We prefer fresh egg whites rather than boxed ones.
- If cooking more than one cupcake pan at a time, rotate the pans and switch racks halfway through the cooking time to ensure an even exposure and prevent over-browning the edges.
- Use a pastry bag (or Ziploc) to pipe the frosting, preferably fitted with a wide star tip or round tip. These can be purchased online or at your local hobby/craft store.
- Our preferred chocolate chips are Ghirardelli – but any brand can be used
- Can be stored in an airtight container in the fridge for up to two days. They can also be frozen for up to 3 months.
Print the Recipe:
Chocolate Chip Cookie Cupcakes
Vanilla cupcakes full of milk chocolate chips, topped with frosting and more chocolate chips and then decorated with a delectable CHEWY chocolate chip cookie. All the flavors in one scrumptious cupcake! Perfect for any gathering and indulgence.
Ingredients
- Cupcake Ingredients:
- 1 ⅔ c. sugar
- ½ c. unsalted butter softened (one stick)
- 6 large egg whites
- 2 c. All-purpose flour
- 2 ½ t. Baking powder
- ½ t. Salt
- 1 t. Vanilla
- 1 ¼ c. cold milk (whole milk preferred)
- ¼ c. vegetable oil
- 1 - 10 oz bag of milk chocolate chips, divided
- Vanilla Buttercream Ingredients:
- ½ c. unsalted butter, softened
- ½ c. shortening
- ½ t. Salt
- 1 t. Vanilla
- 2 T. milk
- 4 c. powdered sugar
- 1 pkg Chewy Chips Ahoy cookies
- Milk chocolate chips for decoration
Instructions
Cupcake instructions:
Preheat the oven to 350 degrees. Line a cupcake pan with liners (or spray with non-stick spray), set aside.
Cream together the softened butter and sugar until well combined.
Add in the liquid ingredients - the separated egg whites (discard the yolks or save for a custard, creme brulee, etc), the milk, vanilla and oil. Thoroughly mix the ingredients - stopping the mixer and scraping the sides occasionally to ensure everything gets mixed in.
In a separate bowl, combine the dry ingredients - flour, salt and baking powder - and whisk.
Combine the dry ingredients with the mixing bowl containing the butter and liquid ingredients. Stir on low speed for about a minute. Stop the mixer and scrape down the sides. Continue to mix on medium speed for about another minute until the mixture is well combined.
Using just one cup of the chocolate chips, add them to the cake batter, reserving the remaining chocolate chips for decoration.
Fill each cupcake cavity until about ⅔ full. You should get approximately 30 regular-sized cupcakes. Bake for approximately 14-16 minutes or until slightly golden brown and the middle of each cupcake is set. Allow to cool to the touch before decorating.
Frosting Instructions:
In the bowl of a stand mixer, combine the softened butter and shortening Add in the salt, vanilla, milk and powdered sugar.
Mix on low speed until most of the powdered sugar is incorporated. Stop the mixer and scrape down the sides. Mix again on medium speed for about a minute to ensure all mixture is smooth and fluffy.
If the frosting appears too dry and chunky - add in an additional tablespoon of milk. Adding in too much milk too soon may thin out the frosting - if this happens, add a little bit more powdered sugar.
You’ll want the frosting to be thick enough to hold it’s shape (think stiff peaks) but also smooth and creamy and not clumpy.
Once your frosting consistency is correct, transfer the mixture to a pastry bag fitted with a large star (or round) tip. You may also use a ziploc bag with a hole cut in the tip as well.
Decorating Instructions:
Once the cupcakes are cool to the touch, they are ready to decorate. If the cupcakes are at all warm, it will melt the frosting and make a big mess.
In a spiral movement, slowly squeeze the bag to pipe the frosting - starting at the outside edge and around to create a cone or mountain shape.
Continue on until all the cupcakes are decorated. Decorate the top of the cupcakes with chopped chocolate pieces and chips.
Cut each Chips Ahoy cookie in half and place into the frosting. Enjoy!
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