Chocolate Chip Cookie Cupcakes


I love chocolate chip cookies, but as my go-to cookie, I’ve eaten so many of them throughout my life that I’m starting to get a little tired of them. I know, I know, they’re a classic and it shouldn’t be possible to get tired of them. But nonetheless here we are. So last night, as I was contemplating making some chocolate chip cookies because I was craving something sweet, I decided I should do something a little different to mix things up a bit. And what better way to change things up then to turn a delicious cookie into a delicious cupcake?

Chocolate Chip Cookie Cupcakes
Yields about 10 cupcakes


For the cookie garnish:
1 cup vegetable shortening (like Crisco)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cup all purpose flour
miniature chocolate chips

For the cupcakes:
1 stick (113 grams) butter
1/2 cup granulate sugar
1/2 cup brown sugar
2 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
1/3 cup milk
1 cup all purpose flour

For the frosting:
1/2 cup vegetable shortening
2 sticks (226 grams) butter, at room temperature
1/4 cup brown sugar (as fresh as possible to avoid lumps)
2 3/4 cup powdered sugar
3-5 tbsp. milk
miniature chocolate chips

Start by making the miniature cookies to garnish if you plan on using them. The cupcakes taste just like chocolate chip cookies, so they don’t need the cookie garnish, but I just couldn’t pass of the opportunity to make miniature chocolate chip cookies. The recipe makes a full size batch so you’ll have plenty of leftover dough to refrigerate or freeze for later. You can find detailed directions for these cookies in a previous post here. The only difference is to make the cookies smaller, use miniature chocolate chips, and reduce the bake time to 8-10 minutes.



To make the cupcakes, start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a small saucepan, melt the butter over medium heat. Once the butter has melted, add the granulated sugar and the brown sugar, stirring until the sugar is nearly dissolved. Pour the sugar/butter mixture into a large bowl, and add the eggs, vanilla extract, baking soda and baking powder. Mix well with an electric hand mixer until there are no longer any lumps. Add 1/2 cup flour, milk, and the final 1/2 cup flour, mixing well between each new addition. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan(s) and set them aside to cool completely before frosting.



To make the frosting, cream the butter and vegetable shortening in a medium sized bowl. If you don’t have vegetable shortening you can replace it with butter, but I personally like the flavor better with the shortening. For me, it makes it less overwhelmingly buttery. Once the butter/shortening is smooth, add the brown sugar and vanilla extract. Be sure to use a very fresh or new bag of brown sugar as it tends to get really lumpy the longer it’s exposed to air. Mix well, making sure to beat it on high for several minutes so that the brown sugar dissolves into the butter. You can’t over-beat it, so if you’re unsure, err on the side of too much beating rather than not enough. Add the powdered sugar and mix until the frosting returns to a smooth, creamy state. I added miniature chocolate chips to my frosting, but make sure you have a big enough piping tip before you do this (too small and it will really clog the tip and make a mess). If your piping tip isn’t big enough, just leave them out of the frosting and garnish afterwards, otherwise mix them in. Spoon the frosting into a piping bag and pipe with the desired tip. Garnished the finished cupcakes with the miniature cookies while the frosting is still fresh.



Happy baking!

2 thoughts on “Chocolate Chip Cookie Cupcakes

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