Chocolate Chip Cookie Cupcakes
Every year for Alexis' birthday, there is a baking extravaganza. She puts a lot of thought into what sweet concoction she wants to share with her friends and I put a lot of effort into making sure she gets her way. This year she was torn -- she wasn't sure if she should take chocolate chip cookies or cupcakes to school.
Both, Alexis. The correct answer is BOTH.
We're really fortunate to be in a school district that still allows homemade treats. There are some rules of course, so we carefully stuck to those rules as we combined a yellow cupcake with cookie dough dip, chocolate frosting, and a cookie.
Yes. All of those things. Together.
It was a very good idea.
Chocolate Chip Cookie Cupcakes
Yellow Cupcakes (makes 12 cupcakes)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup whole milk
1 teaspoon vanilla extract
2 large eggs
1. Preheat the oven to 350 degrees. Place cupcake liners in a pan.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, use a mixer on medium speed to combine the butter and sugar until creamy. Slowly add the milk while continuing to run the mixer. Then add the vanilla and eggs, one at a time, while continuing to mix.
4. Slowly add the flour mixture to the butter/sugar while continuing to run the mixer. Don't forget to use a rubber spatula to push the batter on the sides of the bowl into the middle of the fun a few times.
5. When everything is well combined, use a 1/4 cup measuring cup to scoop some batter into each cupcake liner. The liners should be about 2/3 full by the time you fill 12 of them.
6. Bake at 350 degrees until a toothpick comes out clean, about 20 to 25 minutes. Set the cupcakes aside and allow them to cool.
7. Chocolate Chip Cookie Dough Dip time! The recipe is over here. You could half the recipe and still have plenty for these cupcakes. Or, make the full amount and just know you're going to have some dip left over at the end.
8. Once the Chocolate Chip Cookie Dough Dip is done, set it aside while you make the frosting. I like this recipe for a chocolate cream cheese frosting because chocolate. And cream cheese. Together. That's a happy idea.
9. Make those cookies! I like this recipe because it makes a sturdy cookie that won't turn to mush once it's set in some frosting. Make the cookies much smaller than instructed -- I used little balls of dough that were about 3/4" across. Reduce the baking time to prevent burning. I went with 7 minutes, but you're going to have to watch your oven to be sure since baking times can vary.
10. Assembly time! The first thing you need to do is to cut a little hole in the tops of all of the now-cooled cupcakes. Like this.
Then fill that hole with some cookie dough dip.
Top the dip with some frosting then top it all with a cookie.
11. I'm sorry that you have a bunch of extra cookies. Actually, I'm not sorry. Feel free to send me the extras because I will happily eat them.
Recipe
Reader Comments (3)
Wow! Even the cupcakes are from scratch! Those look delicious and are picture perfect!
You are lucky that your school district allows homemade treats. Alexis is lucky to have such a great mom that goes to so much trouble to make the perfect birthday snacks for her to share.
I would eat those.
you are such a good mom. adopt me?