Recipe courtesy of Mary Berg
Chocolate Chip Cookie Cupcakes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 73
- Dietary Fiber
- 3
- Sugar
- 57
- Protein
- 5
- Cholesterol
- 49
- Sodium
- 305
- Total: 1 hr 40 min (includes cooling time)
- Active: 30 min
Ingredients
Cupcakes:
3/4 cup (98 grams) flour
1/2 cup (60 grams) cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (150 grams) granulated sugar
1/3 cup (80 milliliters) canola oil
1 egg
1/2 cup (125 milliliters) buttermilk
1 teaspoon vanilla extract
1/4 cup (60 milliliters) hot black coffee
1 roll store-bought cookie dough
Buttercream:
3/4 cup (170 grams) unsalted butter, room temperature
3 1/2 to 4 cups (455 to 520 grams) confectioners’ sugar
1 tablespoon molasses
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
2 to 4 tablespoons (30 to 60 milliliters) cream
1/4 cup (43 grams) mini semi-sweet chocolate chips
Directions
- 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.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- 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.
- 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.
- 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.
- 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.
- 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!