How To Make Chocolate Chip Cookie Cupcakes?
The cupcake is reminiscent of a Toll House biscuit bar, but in cupcake form. Stirring, chewy, sticky, chocolatey and delicious. And the buttercream … oh dear. Lots of brown sugar, a hint of vanilla, a pinch of salt for the finishing touch.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 15 cupcakes
Ingredients
- Cookie Cupcakes
- 1/2 pound 2 sticks or one cup unsalted butter, at room temperature
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 eggs (at room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semisweet chocolate chips (I prefer Ghiradelli’s, plus a handful more for topping the cupcake)
- 1/4 pound 1 stick or 1/2 cup unsalted butter, softened
- 1/4 cup shortening
- 1/2 cup dark brown sugar (packed)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons half-and-half
- Pinch salt
- Brown Sugar Buttercream
Instructions
Step 1: Preheat oven to 350 degrees.
Step 2:line 15 standard baking cups with muffin tins.
Step 3:In a large bowl, beat the butter, brown sugar, and granulated sugar with a food processor or hand mixer on medium-high speed until creamy, light yellow, and fluffy, about three minutes.
Step 4:Switch the mixer to low speed and add the eggs one at a time. Beat until well combined.
Step 5:Sift in the flour, baking powder and salt and mix until well combined. Fold in the chocolate crisps.
Step 6:Divide the batter between the 15 ramekins. The batter will be very thick.
Step 7:Pat the batter in lightly to get a reasonably even surface.
Step 8:bake for 25 minutes until the pastry is golden and firm.
Step 9:Turn out onto a wire rack and leave to cool completely.
Step 10:Now prepare the icing! In a stand mixer fitted with a whisk attachment, or with a hand mixer (with a whisk attachment if you have one), beat the butter and shortening on medium speed for about three minutes.
Step 11:Add the brown sugar and mix for a further three minutes.
Step 12:Switch the mixer to low speed and slowly add the icing sugar. Mix well.
Step 13:Continue to mix on low speed and add the vanilla and pinch of salt, then slowly add the semi-milk until the icing has reached the desired spreadable consistency.
Step 14:Brush or pipe the icing onto the cupcakes, then press a few extra chocolate crisps into the top.
