Chocolate Chip Cookie Filled Cupcakes!

We all know the classic chocolate chip cookie, as well as simple and delicious cupcakes. I thought, why not combine to two? With some research and brainstorming and looking through a cookbook my mom writes in, I decided to try it! Here it is!

This recipes are inspired by the following recipes, and I used some of them too:

https://www.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/ – Quick and Almost Proffesional Buttercream Icing: Allrecipes

https://www.allrecipes.com/recipe/190739/chocolate-chip-cookie-dough-cupcake-the-best-cupcake-ever/ – Chocolate Chipe Cookie Dough + Cupcake, The Best Cupcake Ever: Allrecipes (I used the cook time and some general instructions)

https://www.foodnetwork.com/recipes/food-network-kitchen/go-to-vanilla-cupcakes-3338835 – Go to Vanilla Cupcakes – Food Network (From Scratch)

I used the cupcake recipe to substitute boxed cupcake mix because in my opinion it’s a more enjoyable process and tastes better.

Ingredients

Cake –

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon fine salt 
• 2 large eggs (room temperature)
• 2/3 cup sugar 
• 1 1/2 sticks (Or 12 tablespoons) butter (Unsalted), melted 
• 2 teaspoons vanilla extract 
• 1/2 cup milk 

Icing –

• 1/2 cup or 1 stick of butter (Unsalted), Softened
• 1 1/2 teaspoons vanilla extract
• 2 cups confectioners’ sugar, sifted
• 2 tablespoons milk
• Food Coloring (Optional)

Cookie Dough

• Your favorite chocolate chip cookie recipe (I used a homemade recipe of my family’s) You can also use the chocolate cookie recipe in the cookie filled cupcake recipe if you want. Maybe one day I’ll release my recipe.

1. Make your chocolate chip cookie dough, make into 1 tablespoon sized scoops and freeze for 2 hours and set out the stick of butter to soften for the icing.
2. Preheat oven to 350 degrees F (fahrenheit)/175 degrees C (celsius)
3. Whisk together the flour, baking powder, and salt in a medium sized bowl
4. In a separate bowl, use an electric cake mixer/stand mixer to beat the eggs and sugar until foamy. Approximately 2-3 minutes. While mixing at a low setting, gradually mix in the melted butter and vanilla
5. Mixing slowly, add half of the flour mixture, and then pour in all of the milk (for the cake recipe). Mix in the rest of the dry flour mixture.
6. Cream the butter in the electric mixer/stand mixer or wooden spoon with a paddle attachment and gradually mix in confectioners’ sugar and beat in vanilla extract.
7. Pour in milk and mix for a few minutes and add in food coloring if chosen to.
8. Take out cookie dough
9. In a cupcake tin, line with cupcake liners
10. In each cupcake liner, fill 2/3 of the way with cupcake batter
11. Place the cookie dough balls into the center of the cake batter.
12. Put in the oven for 17-19 minutes. I did for 18 and it made a fluffier cupcake in comparison to when I did for 20 the first time I tried it.
13. Take the cupcakes out when the time is over and let cool down before frosting.
14. ENJOY!