Chocolate Chip Cookie Cupcakes
These chocolate chip cookie cupcakes feature a soft vanilla cupcake with a sweet cookie baked right inside, topped with fluffy vanilla frosting and a mini cookie for the perfect finishing touch.
- Prep Time: 25 MINS
- Cook Time: 20 MINS
- Total Time: 45 minutes
- Yield: 36 CUPCAKES 1x
- Category: DESSERT | CUPCAKES
- Method: BAKING
- Cuisine: AMERICAN
Ingredients
Cupcakes
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1½ cups all-purpose flour
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1½ cups cake flour (not self-rising)
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1 tablespoon baking powder
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½ teaspoon salt
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2 sticks unsalted butter, room temperature
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1¾ cups granulated sugar
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4 large eggs, room temperature
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2 teaspoons pure vanilla extract
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1¼ cups whole milk
Cookie Center & Topping
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Chocolate chip cookie dough
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Mini chocolate chip cookies (optional, for topping)
Vanilla Frosting
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4½ sticks unsalted butter, room temperature
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6¾ cups confectioners’ sugar
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1 tablespoon whole milk
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1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350°F and line muffin tins with cupcake liners.
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In a bowl, whisk together flours, baking powder, and salt.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
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Alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined.
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Press 1 tablespoon cookie dough into the bottom of each liner.
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Spoon 2 tablespoons cupcake batter over the cookie dough.
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Bake 18–20 minutes, until cupcakes are set. Cool completely.
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Beat frosting ingredients until light and fluffy.
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Pipe frosting onto cooled cupcakes and top with a mini cookie if desired.
Notes
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Keep cookie dough portions small so cupcakes bake evenly
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Allow cupcakes to cool completely before frosting
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Mini cookies are optional but add a fun bakery-style finish