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The Ultimate Guide to Chocolate Chip Cookie Cupcakes

Chocolate chip cookie cupcakes bring together the rich, chewy goodness of a chocolate chip cookie and the soft, airy texture of a cupcake. These hybrid treats are perfect for any celebration or casual dessert, combining the best of both desserts in one bite. Topped with a creamy, egg-free cookie dough frosting, these cupcakes are not only delicious but fun to make and decorate.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

  • 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, spooned and leveled
    • 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 (215g) packed light or dark brown sugar
    • 2 teaspoons vanilla extract
    • 1 ¼ cups (160g) heat-treated all-purpose flour, spooned and leveled
    • ¾ teaspoon salt
    • 6 tablespoons (95ml) milk
    • 1 ½ cups (270g) mini chocolate chips

Instructions

  1. Prepare the Cupcake Batter:

    • Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
    • In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
    • Add the egg and vanilla extract; mix until well combined.
    • In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
    • Gradually mix the dry ingredients into the wet mixture until a thick batter forms.
    • Fold in the chocolate chips until evenly distributed.

  2. Bake the Cupcakes:

    • Drop about 1.5 tablespoons of batter into each cupcake liner.
    • Bake for 12-13 minutes, or 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:

    • In a large bowl, cream together the butter and brown sugar until smooth and fluffy.
    • Add the vanilla extract and beat to combine.
    • Gradually mix in the heat-treated flour and salt until fully incorporated.
    • Add the milk, beating until the frosting reaches a light, spreadable consistency.
    • Fold in the mini chocolate chips.

  4. Frost the Cupcakes:

    • Once the cupcakes are fully cooled, pipe or spread the cookie dough frosting on top of each one.
    • Add extra mini chocolate chips, sprinkles, or caramel drizzle for decoration.

Notes

  • Heat-Treated Flour: To make the frosting safe to eat, be sure to heat-treat the flour by spreading it on a baking sheet and baking at 350°F (177°C) for 5-7 minutes.
  • Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
  • Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before adding frosting.
  • Author: Billie
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 410 kcal
  • Sugar: 40g
  • Sodium: 260 mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50 mg

Keywords: Chocolate chip cookie cupcakes, cookie dough frosting, hybrid cupcakes, chocolate chip cupcakes, cookie-inspired cupcakes