Chocolate Chip Cookie Cupcakes

Sooo ummm...Don't hate me when I share this recipe with you.

Because this recipe is FAR from healthy.

In fact, it's sinful.

But if you don't make these cupcakes at some point, you won't know what you're missing out on....foodgasmic is one word that comes to mind.

Chocolate Chip Cookie Cupcakes.

(Wipe the drool off your keyboard now.)

And, for the record, these are Worth. Every. Calorie. Trust me.

Just add in an extra 30 minutes of cardio and enjoy every last morsel of these scrumdiddlyumptious (LOL) cupcakes.

I came across these while searching for a good cupcake recipe to take to a party. I knew Annie of Annie's Eats is the queen of all things cupcake so I stopped by her blog for a looksie. I was not disappointed when I saw this gem of a recipe calling my name.


Chocolate chip cookie + Cupcake = BRILLIANT!! Two of my favorite desserts packed into ONE dessert.


I did take some liberties and simplified the recipe a bit. The original recipe called for stuffing the inside of the cupcakes with actual cookie dough AND topping the cupcakes with mini-chocolate chip cookies. I figured my brain (and waistline) would probably explode if I went that far, so I kept it to just chocolate chip cookie cupcakes with chocolate chip cookie icing.

They were so delicious as-is that I can only imagine the foodgasms that would result from trying the original recipe as-written.

The recipe below is how I made them (I also halved the original recipe), but please go check out Annie's blog for the original version as well (but be prepared for your pants to fit tighter just by looking at it).

Chocolate Chip Cookie Cupcakes

Source: Annie's Eats (adapted slightly)

Yield: 12 cupcakes

Ingredients:

For the cupcakes:
1.5 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 large eggs
1 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup milk
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips

For the frosting:
1.5 sticks unsalted butter, at room temperature
1/3 cup light brown sugar, packed
1 3/4 cups confectioners' sugar
1/2 cup all-purpose flour
1/2 tsp. salt
1 1/2 tbsp. milk
1 1/4 tsp. vanilla extract

For decoration:
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line a cupcake pan with paper liners (12 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners, filling the cups about 3/4 of the way with batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

When cupcakes are completely cooled, frost them as desired (I used a star tip and a piping bag) and sprinkle with mini chocolate chips for decoration.

Ashley's Notes: Don't be scared of the flour called for in the icing. I was at first but you really can't taste it at all. It just helps to give the icing a more cookie dough-like flavor. Also, if you don't have a piping bag a zip-top bag works just as well for piping icing.

Oh and, in case you were wondering, these were a big hit at the party I went to.

Duh.