I know, I know… it’s not Tuesday. I bet you thought I forgot about posting my usual Tuesday recipe.
Believe me, I tried. Unfortunately, I had a stomach bug, and writing about food was painful – literally. Even these delicious chocolate chip cookie cupcakes. Fortunately, I’m feeling at least moderately better today, so I still get my post up.
This week is another focus on sweet treats. I’m grateful that Mister Man’s school doesn’t only still allow students to bring in birthday treats, but the treats can be homemade.
I know this is becoming more and more rare and that there are plenty of people who have an issue with it, but we don’t do sweets often, so I’m fine with it.
This year, he told me that he didn’t care what kind of cupcakes I made for school “because they’re always yummy, Mommy.” And he’d already put in a special request for apple cupcakes for his birthday party.
And apparently that’s another recipe I need to post – they were awesome, although some of the eight and nine year olds’ palates weren’t quite ready for them.
So what did I do for school? I made chocolate chip cookie cupcakes – the best of both worlds!
How to Make Chocolate Chip Cookie Cupcakes
In a bowl, beat together the butter and 3/4 c of the brown sugar until it is lightened in color and fluffy. Add one egg and 1/2 t of vanilla, and beat again for another minute.
Next, add the baking soda and salt and mix again. Add the flour and stir until just combined. This will be much thicker than your usual cupcake batter, but you did it right – don’t worry!
Set up your cupcake tins with liners, and fill each liner about half full of the cupcake batter. Bake at 375 degrees for 15 minutes.
While these are baking, start the chocolate chip cookie topping.
In another bowl (or the same one if you’re feeling like washing fewer dishes), mix together the last 1/2 cup of brown sugar, the second egg, and a pinch of salt. Beat at high speed until it’s formed almost a meringue. This will take a few minutes, and it will be very runny.
Stir in the chocolate chips and other 1/2 teaspoon of vanilla. When the cupcakes have finished their 15 minutes in the oven, turn the oven up to 425 degrees. Spoon a dollop of the topping onto each cupcake.
Bake the cupcakes at 425 for another 10 minutes. Let the cupcakes cool in the pan before frosting.
When you frost them, keep in mind that the topping really is like a meringue and will crack if you put too much pressure on it. Instead, pipe frosting on, or do a ganache that is really liquidy when you apply it to keep it from ruining your cupcakes.
For the base:
- 1/2 c butter
- 3/4 c brown sugar
- 1 egg
- 1/2 t vanilla
- 1/2 t baking soda
- 1/2 t salt
- 1 c flour
For the top:
- 1/2 c brown sugar
- 1 egg
- pinch of salt
- 1 c chocolate chips
- 1/2 t vanilla
- In a bowl, beat together butter and 3/4 cup brown sugar until lightened in color and fluffy. Add one egg and 1/2 t of vanilla, and beat 1 minute. Add baking soda and salt and mix again. Add flour and stir until just combined.
- Set up cupcake tins with liners, use a scoop to fill each liner half full. Bake at 375 degrees for 15 minutes.
- While these are baking, start chocolate chip cookie topping. In another bowl, mix together 1/2 cup brown sugar, 1 egg, and a pinch of salt. Beat at high speed until almost a meringue.
- Stir in chocolate chips and 1/2 teaspoon of vanilla. When cupcakes finish their first bake, remove them and turn oven up to 425 degrees.
- Spoon a dollop of topping onto each cupcake.
- Bake the cupcakes at 425 for 10 minutes.
- Let the cupcakes cool in the muffin tin. Pipe frosting onto cupcakes once completely cool.
When you frost the cupcakes, keep in mind that the topping really is like a meringue and will crack if you put too much pressure on it. Instead, pipe frosting on, or do a ganache to keep from ruining your cupcakes.
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Nutrition Information:Yield: 18 Serving Size: 1 cupcake
Amount Per Serving:Calories: 172 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 34mg Sodium: 160mg Carbohydrates: 24g Fiber: 1g Sugar: 17g Protein: 2g