Chocolate Chip Cookie Cupcakes Recipe

Bring together the best of cookies and cupcakes in one sweet treat! These Chocolate Chip Cookie Cupcakes are soft, moist, and packed with chocolatey goodness for a unique dessert your family will love.

Course Dessert

Cuisine American

Keyword chocolate chip baking, chocolate chip cupcakes, cookie cupcake recipe, easy cupcake recipes, family-friendly baking, fun dessert ideas, unique dessert recipes

Method Oven

Main Ingredient Grains

Prep Time 15

Cook Time 18

Additional Time 1

Total Time 1 33

Servings

Calories 332kcal

Author Kelli Miller

Equipment

Ingredients

1 ⅔ Cup(s) of sugar
½ Cup(s) of unsalted butter softened
6 large egg whites
2 Cup(s) of all purpose flour
2 ½ tsp Baking powder
½ tsp Salt
1 tsp Vanilla
1 ¼ Cup(s) of cold milk
¼ Cup(s) of vegetable oil
1 - 10 oz bag milk chocolate chips divided

Vanilla Buttercream Ingredients:

½ Cup(s) of unsalted butter softened
½ Cup(s) of shortening
½ tsp of Salt
1 tsp of Vanilla
2 Tbsp of milk
4 Cup(s) of powdered sugar
1 package Chewy Chips Ahoy cookies
Milk chocolate chips

Instructions

Preheat the oven to 350 degrees. Add the cupcake liners to a cupcake pan.
Cream the sugar and butter until combined.
Add the egg whites, milk, vanilla, and oil. Mix well.
In a different bowl, add the flour, salt, and baking powder. Combine with a whisk.
Add the dry ingredient mixture to the wet ingredient mixture. Stir on low for 1 minute. Then mix on medium for another minute.
Add one cup of chocolate chips to the cake batter.
Fill each liner 2/3 full.
Put the pan in the oven and bake for 14-16 minutes or until the cupcakes are set in the middle and golden brown.
Let the cupcakes cool.
To make the frosting, combine the butter and shortening. Add the salt, milk, vanilla, and powdered sugar.
Mix on a low speed until the powdered sugar is mixed. Mix again on medium speed after scraping the sides. Mix for one minute. (you can add more milk if needed to thin it out)
Transfer the frosting into a pastry bag with a star tip.
Add the frosting in a spiral movement, starting at the outside edge and working in. Add 1/2 of a cookie and chocolate chips on top.

Notes

You can store these in an airtight container in the fridge for up to two days. You can also freeze them for up to 3 months.

Nutrition