Chocolate Chip Cookie Cupcakes

Name: Chocolate Chip Cookie Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 egg; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; Pinch of salt

Highlighted under: Deluxe Baking Inspirations

When I first set out to make these Chocolate Chip Cookie Cupcakes, I wanted to create something that combined my two favorite desserts into one decadent treat. I spent hours testing different recipes until I perfected the balance between a moist cupcake and the delightful cookie dough texture. The result was a cupcake that has the essence of a classic chocolate chip cookie, topped with a rich frosting that takes it to the next level. Trust me, your taste buds will thank you for this indulgent treat!

Created by

Andrea

Last updated on 2026-02-07T22:50:27.943Z

During my kitchen experiments, I discovered that the secret to achieving a perfect cupcake texture lies in the way you mix the ingredients. Creaming the butter and sugars until light and fluffy creates air pockets, resulting in a lighter cupcake. I also recommend using mini chocolate chips for a more delightful chocolate distribution throughout each bite.

While developing the frosting, I opted for a classic buttercream with a twist—incorporating a hint of vanilla extract adds depth to the flavor. Topping the cupcakes with a sprinkle of sea salt balances the sweetness beautifully, making each bite irresistible. Don't skip this step!

Why You Will Love These Cupcakes
A delicious fusion of cupcakes and classic cookies
Moist, fluffy texture with rich chocolate flavor
Perfect for parties or a sweet treat any day

Perfecting the Cupcake Texture

Achieving the perfect texture for your Chocolate Chip Cookie Cupcakes is all about balancing the ingredients. The combination of granulated and brown sugars not only sweetens the batter but also impacts moisture and flavor. Brown sugar adds a slight chewiness reminiscent of classic cookies, while granulated sugar helps to create a lighter, fluffier cupcake. Make sure your butter is softened to room temperature before creaming; this step is crucial for incorporating air and achieving that light and airy structure.

The baking time is also critical; your cupcakes should be removed from the oven when they are lightly golden on top and spring back when touched. If you overbake them, they'll lose the delightful moisture that makes these cupcakes special. Use a toothpick to check for doneness—insert it into the center, and it should come out clean or with a few moist crumbs, not wet batter.

Frosting Techniques for a Perfect Finish

For the frosting, achieving the right consistency is key. It should be smooth enough to spread but not so thin that it drips off the cupcake. If your frosting seems too stiff, add a splash more of the heavy cream until you reach the desired consistency. On the other hand, if it’s too runny, simply add a little more powdered sugar to thicken it up. Be sure to cream the butter well before adding the sugar; this step ensures a luxurious texture and eliminates any graininess.

When frosting the cupcakes, consider using a piping bag with a decorative tip for a professional finish. However, if you don’t have one, a simple spatula can work wonders too—just spread an ample amount of frosting over the top, creating delightful swirls. For a bit of added flair, sprinkle extra mini chocolate chips on top for decoration, which not only enhances the visual appeal but also gives those extra chocolate bursts in every bite.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Pinch of salt

Make sure all ingredients are at room temperature before you start for the best results.

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugars

In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Egg and Vanilla

Beat in the egg and vanilla until well combined.

Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Fold in Chocolate Chips

Gently fold in the mini chocolate chips.

Bake the Cupcakes

Spoon the batter into the lined muffin tin, filling each cup about two-thirds full. Bake for 12-15 minutes or until a toothpick comes out clean.

Cool and Prepare Frosting

Allow the cupcakes to cool completely before frosting. For the frosting, beat the butter, powdered sugar, vanilla, cream, and salt together until smooth and creamy.

Frost the Cupcakes

Once cooled, frost the cupcakes generously with the buttercream and enjoy!

For added decoration, consider sprinkling a few extra mini chocolate chips on top of the frosting.

Pro Tips

For a deeper flavor, chill the cookie dough for 30 minutes before baking. This allows the flavors to meld beautifully and enhances the chocolate experience.

Ingredient Substitutions

If you need to make these cupcakes dairy-free, you can easily substitute the unsalted butter with a vegan butter alternative. You can also use plant-based milk instead of heavy cream in the frosting; coconut cream works particularly well for a rich, creamy texture. Additionally, if you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup, but be sure to check the baking guidelines, as some alternatives can affect the baking process.

For those who prefer a gluten-free option, swapping all-purpose flour with a 1:1 gluten-free baking blend can yield similar results. Just be aware that gluten-free flours often absorb moisture differently; you may need to slightly adjust the liquid ingredients to get the right batter consistency. It's a fun experiment that opens up opportunities for more people to enjoy this delicious treat.

Storage and Make-Ahead Tips

These Chocolate Chip Cookie Cupcakes can be made ahead of time and stored to maintain their flavor and texture. Once baked and cooled, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the unfrosted cupcakes for up to a month. When you’re ready to enjoy them, simply thaw in the refrigerator and frost, restoring that freshly baked taste.

If you want to prep the frosting ahead, keep it in a sealed container in the refrigerator for up to a week. Just give it a quick whip before use, as it may firm up in the fridge. You can also decorate the cupcakes in advance, but be cautious as the frosting may soften the cupcake tops, especially if they are stored in warm areas. Storing them upright in a cupcake carrier can help preserve their shape and decoration.

Questions About Recipes

→ Can I use regular chocolate chips instead of mini?

Absolutely! Just keep in mind that larger chips may not disperse as evenly throughout the batter.

→ How should I store these cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for a week.

→ Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them right before serving.

→ Is there a gluten-free version of this recipe?

You can substitute all-purpose flour with a gluten-free blend, and the results will still be delicious!