Chocolate Chip Cookie Cupcakes
Indulge in the ultimate fusion of two timeless desserts with these Chocolate Chip Cookie Cupcakes! Perfectly combining the soft, chewy texture of chocolate chip cookies with the delicate fluff of classic cupcakes, this recipe is a must-try for any baking enthusiast. Each cupcake is studded with mini chocolate chips for bursts of rich, gooey chocolate in every bite and topped with a creamy, homemade buttercream frosting that’s irresistibly smooth. In just under 40 minutes, you can whip up these delightful treats, making them ideal for birthday parties, bake sales, or simply a sweet indulgence at home. Garnish with extra chocolate chips for a picture-perfect finish that’s as decadent as it is visually appealing. Keywords: chocolate chip cookie cupcakes, homemade cupcake recipe, chocolate chip dessert ideas, buttercream frosting cupcakes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 0.75 cup Mini chocolate chips
- 1 cup Butter (for frosting, softened)
- 3 cups Powdered sugar
- 2 tablespoons Milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.25 cup Chocolate chips (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition.
Gently fold in the mini chocolate chips using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 of the way full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, make the buttercream frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing until smooth.
Add the milk and vanilla extract to the frosting mixture, and beat until fluffy and spreadable.
Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.
If desired, sprinkle additional chocolate chips on top as a garnish.
Serve and enjoy your Chocolate Chip Cookie Cupcakes!
Nutrition Facts
Calories |
6121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.7 g | 436% | |
| Saturated Fat | 210.7 g | 1054% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 754.5 g | 274% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 589.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 481 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
