Close-up of Chocolate Chip Cupcakes, as seen on Mary Makes It Easy S2
Recipe courtesy of Mary Berg

Chocolate Chip Cookie Cupcakes

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 servings
Everything you love about the classic chocolate chip cookie but in cupcake form.





  1. For the cupcakes: Heat your oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners. Line a rimmed baking sheet with parchment.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
  3. In a separate bowl, beat together the granulated sugar, oil, and egg until well combined. Stir in the buttermilk and vanilla. Add the wet mixture to the dry and stir just to combine. Whisk in the coffee. Set aside.
  4. Divide the cookie dough in half. Set one half aside and divide the other half into 12 equal portions. Roll into balls and place one into each well of the muffin tin. Divide over the cupcake batter and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove the cupcakes to a cooling rack and set aside to cool completely.
  5. Meanwhile, divide the remaining cookie dough into 24 equal portions, roll into balls and bake the cookies according to the package directions on your prepared baking sheet. Cool completely.
  6. For the buttercream: Beat the butter until smooth. Beat in the confectioners’ sugar 1/2 cup at a time, scraping the bowl down frequently, and add the molasses, salt and vanilla. Beat in enough cream to reach a smooth, spreadable or pipeable consistency.
  7. Decorate the cupcakes with the buttercream and garnish with the mini chocolate chips and a freshly baked cookie.

Cook’s Note

This recipe leaves you with 12 tiny leftover cookies for snacking!