Description
Cookie Cup Cupcakes are a crisp chocolate chip cookie surrounding a moist chocolate cupcake…need I say more?
Ingredients
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 and 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups chocolate chips
Cupcake Filling:
- 6 tablespoons butter
- 3/4 cup chocolate chips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 large egg
- 1/3 cup milk
- 1/2 teaspoon vanilla
Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons milk
- chocolate chips, for garnishing
Instructions
- Cookie Dough: In the bowl of an electric mixer, beat the butter and sugars until creamy. Add the eggs, one at a time, beating until well combined. Beat in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and beat on low until just combined. Stir in the chocolate chips.
- Scoop cookie dough into 12 large (about 2 tablespoon-sized) & 12 small (about 2 teaspoon-sized) balls on a parchment lined baking sheet. Place in the refrigerator for at least one hour so cookie dough is firm enough to mold into the cupcake pan.
- Cupcake Filling: In a small microwavable bowl, melt the butter and chocolate until just melted, about 60-90 seconds, stirring every 30 seconds. Set aside to cool slightly.
- In a large bowl, whisk together the flour, baking powder, cocoa, and sugar. In a separate small bowl, whisk together the egg, milk and vanilla. Add the milk mixture to the flour mixture and stir until just combined. Stir in the melted chocolate.
- Preheat oven to 350°F. Line a 12-cup cupcake pan with baking liners and spray with non-stick cooking spray.
- Once the cookie dough balls are cold, remove from refrigerator. Place a large ball of dough in one of the prepared cupcake liners and press into the bottom and up the sides so the dough is sticking up just above the liner.
- Fill the cookie dough cup completely with cupcake batter. Flatten one of the small balls of cookie dough in the palm of your hands and place it on top of the cupcake batter, pressing around the edges to seal the cupcake batter in. Repeat with remaining cookie dough balls and cupcake batter.
- Bake for 25-30 minutes or until the cookie tops are starting to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- Chocolate Frosting: In the bowl of an electric mixer fitted with the whisk attachment (or large mixing bowl with a hand mixer), beat the softened butter until smooth and creamy.
- Add the powdered sugar, cocoa powder, and salt. Mix on low speed until combined.
- Add the vanilla extract and 4 tablespoons milk. Beat for 2 to 3 minutes until fluffy and smooth. Add more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Once cupcakes are cooled, pipe frosting on the top of each one and sprinkle with a few chocolate chips, if desired.