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Easy Cookie Cupcakes: A Fun and Delicious Treat

Cookie cupcakes are a delightful fusion of cookies and cupcakes, combining the chewy texture of cookies with the fluffy, soft base of cupcakes. These hybrid treats are perfect for any occasion and can be customized with various flavors, toppings, and frostings. The star of this recipe is the cookie dough frosting—egg-free and packed with mini chocolate chips, adding a fun and delicious twist to each bite.

  • Total Time: 30 minutes
  • Yield: 12 cupcakes

Ingredients

  • Cookie Cupcake Base:

    • ¾ cup (170g) unsalted butter, softened
    • ¾ cup (150g) packed light or dark brown sugar
    • ¼ cup (50g) granulated sugar
    • 1 large egg, room temperature
    • 2 teaspoons vanilla extract
    • 2 cups (250g) all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ cups (225g) semi-sweet chocolate chips

  • Cookie Dough Frosting:

    • ¾ cup (170g) unsalted butter, softened
    • 1 cup + 1 tablespoon (200g) packed light brown sugar
    • 2 teaspoons vanilla extract
    • 1 ¼ cups (160g) heat-treated all-purpose flour
    • ¾ teaspoon salt
    • 6 tablespoons (95ml) milk
    • 1 ½ cups (270g) mini chocolate chips

Instructions

  1. Prepare the Dough:

    • Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
    • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
    • Add the egg and vanilla extract, mixing until fully combined.
    • In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
    • Fold in the chocolate chips.

  2. Shape and Bake the Cupcakes:

    • Scoop about 1.5 tablespoons of dough into each cupcake liner, pressing down slightly to flatten.
    • Bake for 12-13 minutes, until the edges are golden brown but the centers remain soft.
    • Allow the cupcakes to cool completely in the pan before frosting.

  3. Make the Cookie Dough Frosting:

    • Cream the butter and brown sugar together until smooth and creamy.
    • Add the vanilla extract and mix until fully combined.
    • Gradually mix in the heat-treated flour and salt.
    • Slowly add the milk, beating until the frosting is light and fluffy. Fold in the mini chocolate chips.

  4. Frost the Cupcakes:

    • Once the cupcakes are fully cooled, generously frost each one using a spatula or piping bag.
    • Top with additional mini chocolate chips or sprinkles for decoration.

Notes

  • Baking Time: Be sure to watch the cupcakes closely, as overbaking can result in a dry, cookie-like texture. For a chewy center, remove the cupcakes from the oven when the middle still looks slightly underdone.
  • Frosting Tip: If you prefer a smoother frosting, mix the mini chocolate chips into the frosting after beating it to the desired consistency.
  • Customization: Feel free to swap the semi-sweet chocolate chips for white chocolate, peanut butter chips, or even M&Ms for variety.
  • Author: Billie
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 380 kcal
  • Sugar: 35g
  • Sodium: 230 mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45 mg

Keywords: Cookie cupcakes, cookie dough frosting, chocolate chip cupcakes, hybrid cupcakes, fun cupcake recipes