Chocolate Chip Cookie Cupcakes

The chocolate chip cookie cupcakes are a fun mashup of two of the best desserts ever. They have such a fun flavor and texture - kids love them!

5 from 2 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: cupcakes

Calories: 172kcal

Author: Michelle

In a bowl, beat together butter and 3/4 cup brown sugar until lightened in color and fluffy. Add one egg and 1/2 teaspoon of vanilla, and beat 1 miute. Add baking soda and salt and mix again. Add flour and stir until just combined.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1 egg, 1/2 teaspoon vanilla, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup flour
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.
1/2 cup brown sugar, 1 egg, pinch of salt
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.
1 cup chocolate chips, 1/2 teaspoon vanilla
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.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.