It’s one of those weeks where I don’t have anything fancy or different in my baking cupboards, just the basic necessities. This wouldn’t really be a problem because I can just make good old (delicious!) chocolate chip cookies, but as my friends know, I’m not the type to make anything traditional. There’s always got to be a twist.
Then I stumbled upon a brilliant recipe on Sally’s Baking Addiction (it always goes back to her!): chocolate chip cookie cupcakes with chocolate chip cookie dough frosting. Of course! Why didn’t I think of that? Even better, her recipe for the cookie dough frosting is egg-free, making it safe to eat! (That’s never stop me, honestly, but didn’t want to risk my friends getting sick).
The cookie dough base is essentially the same as my favorite cookie dough recipe (which is no surprise, as that recipe also came from Sally’s blog). You just make them as usual and drop them into the (lined) cupcake tins – and as a bonus, you don’t need to chill the dough beforehand, since you’re won’t be worried about it spreading out too much!
While those are baking, I whipped up a batch of the cookie dough frosting – which was pretty much just regular cookie dough without the egg and extra milk to make it more spreadable and less dough-y. The original recipe called for the chocolate chips to be mixed in with the frosting, but I just added the chocolate chips after the fact.
That allowed me to arrange them into a pretty pattern to make the cupcakes look even more enticing. Instead of piping the frosting, I spread it on top with a knife and arranged the chocolate chips on top so the cupcake looks like chocolate chip cookie!
The best part is that these took under an hour to make, which is perfect for my busy schedule. Here’s to more simple but impressive recipes like this one!
Chocolate Chip Cookie Cupcakes
Cupcakes that look and taste like chocolate chip cookies!
– 3/4 cup (1 1/2 sticks) unsalted butter (at room temperature)
– 1/4 cup (50 g) white sugar
– 3/4 cup (150 g) dark brown sugar
– 1 egg (at room temperature)
– 2 tsp vanilla extract
– 2 cups (250 g) all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp cornstarch
– 1 1/4 cup (225 g) semi-sweet chocolate chips
Chocolate chip frosting:
– 1/4 cup (half stick) unsalted butter (at room temperature)
– 3/8 cup (75 g) dark brown sugar
– 1/2 tsp vanilla
– 2/5 cup (50 g) all-purpose flour
– 1/8 tsp salt
– 1 Tbsp almond milk
– 1/2 cup milk chocolate chips
- Preheat oven to 350F.
- For the cupcakes, cream butter and both sugars together in a stand mixer on medium speed until smooth and fluffy.
- Beat in the egg and vanilla and continue mixing on medium speed until combined.
- In a separate bowl, sift together flour, cornstarch, baking soda, and salt.
- Slowly add flour mixture to the wet mixture on low speed until just combined (don’t overmix!). Scrape down the sides of the bowl.
- Take 1½ Tbsp of the dough and roll into a ball (I used my medium cookie scoop), then 7. drop it into lined cupcake tins.
- Bake for 12 minutes or until the edges have just started to brown. The centers will still be soft and appear underbaked.
- Let cool completely before adding frosting.
- For the frosting, cream butter and sugar together in a stand mixer on medium speed until smooth and fluffy.
- Beat in vanilla and continue mixing on medium speed until combined.
- Slowly add flour and salt to the wet mixture on low speed until combined.
- Add the milk and then turn the speed up to medium-high and beat until fluffy and frosting-like.
- Spread onto the tops of the cooled cupcakes. Arrange the chocolate chips on top.