Chocolate Chip Cookie Dough Cupcakes Recipe

Name: Chocolate Chip Cookie Dough Cupcakes
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 24 cups
Ingredients: 3/4 cup (170g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light brown sugar (or dark brown); 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature preferred; 2 teaspoon vanilla extract; 2 cups (250g) all-purpose flour (measured correctly); 2 teaspoons cornstarch (aka cornflour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/4 cup (225g) semi-sweet chocolate chips; 3/4 cup (170g) unsalted butter, softened to room temperature; 1 cup + 1 Tablespoon (215g) packed light brown sugar (or dark brown); 2 teaspoons vanilla extract; 1 and 1/4 cups (160g) all-purpose flour (measured correctly); 3/4 teaspoon salt; 6 Tablespoons (95ml) milk (I used vanilla almond milk, but soy or regular would be fine); 1 and 1/2 cups (270g) mini chocolate chips

Ingredients

3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature preferred
2 teaspoon vanilla extract
2 cups (250g) all-purpose flour (measured correctly)
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup (225g) semi-sweet chocolate chips
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup + 1 Tablespoon (215g) packed light brown sugar (or dark brown)
2 teaspoons vanilla extract
1 and 1/4 cups (160g) all-purpose flour (measured correctly)
3/4 teaspoon salt
6 Tablespoons (95ml) milk (I used vanilla almond milk, but soy or regular would be fine)
1 and 1/2 cups (270g) mini chocolate chips

	PREP TIME 15m	COOK TIME 13m	TOTAL TIME 28m
YIELD 24 cups

Instructions

Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.
Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.
Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

Desserts