Anyone else get cravings for chocolate chip cookies? I’m all about that late night warm cookie with a glass of (almond) milk. This week however, my cravings kept me on my toes when I found myself obsessing over the idea of a big batch of chocolate chip cupcakes.
There’s something so classic about a chocolate chip cookie. Whether you prefer yours thick and fluffy, thin and gooey or, like my grandmother, crips to a fault, the base ingredients remain mostly the same.
Despite my craving I was nervous to make the jump from cookie to cupcake but I was feeling a little wild and boy am I glad that I branched out.
These chocolate chip cupcakes have the flavor I love from their cookie counterpart, combined with the best parts of cupcakes: creamy, sweet icing and a moist cake base. Perhaps best of all, these cupcakes are all sorts of adorable. Between the mini chocolate chips and the mini chocolate chip cookies, I couldn’t get over how adorable the finished product was!
I’m hitting the road again this weekend but luckily between book club and some hungry coworkers, these cupcakes were demolished long before my Friday morning flight back to Virginia. The 2018 wedding season is kicking off, so this will be my second trip South in the past few weeks. I’ve missed all my friends since moving to Michigan last summer so I’m loving having so many festive excuses to see everyone.
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt, divided
- 2 large eggs
- 2/3 cup (135g) granulated sugar
- 1 ½ sticks (¾ cup) unsalted butter, melted
- 3 tablespoon vanilla extract
- ½ cup milk
- ¾ cup mini chocolate chips
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 and ½ cups (420g) confectioners' sugar
- ½ cup (45g) unsweetened cocoa powder
- ¼ cup (60g) heavy cream
- 12 mini chocolate chip cookies
- Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder and ¼ teaspoon salt. Set aside.
- In the bowl of a stand mixer, mix together the eggs and granulated sugar. Mix in the melted butter and 1 tablespoon vanilla. Mix the dry ingredients into the wet in three batches, alternating between pouring in the dry and the milk. Mix until just combined (careful not to overmix!). Gently mix in the chocolate chips and divide batter into prepared cupcake liners.
- Bake for 18-10 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes cool, prepare the icing. Beat the softened butter for 3-5 minutes, or until it gets lighter in color. Use a spatula to wipe down the sides as needed. Mix in the confectioners’ sugar and the cocoa powder, starting with the mixer on low and slowly speeding it up. Mix in the heavy cream. Divide evenly over the cupcakes and top each with one mini chocolate chip cookie.