For me, summer comes with lots of birthdays. And with birthdays comes…dessert! And lots of it. For one of my best friend’s birthdays I wanted to make something sweet, special, and unique, just like her. When I stumbled on the recipe from Chelsea’s Messy Apron, I knew it was the winner. Cookies + cupcakes? What could be better than that double whammy. (My slightly tweaked recipe, below! Yum! )
Chocolate Chip Cookie Cupcakes
- 1 1/2 cups sugar
- 2 eggs
- 2 egg yolks
- 1/2 cup melted unsalted butter
- 1/2 cup all vegetable shortening, melted
- 1/2 cup milk (I used whole milk)
- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 TBSP almond extract
- 1 TBSP vanilla extract
- 2/3 cup mini chocolate chips
Cream Cheese Frosting
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped up chocolate chip cookie (I used Publix Chocolate Chip Cookies)
Preheat oven to 350 degrees. Line muffin tins with paper liners (the recipe called for 12 but I was able to get about 16 cupcakes out of this recipe!) Also, take our your butter and cream cheese and set it on the counter. This will give it time to soften to make your frosting later!
In a stand mixer, combine sugar, eggs, and egg yolk. Use the whisk attachment on high speed until combined. Gradually add milk, beating until combined. Then gradually add melted butter and shortening, beating until combined.
In a separate a medium bowl, combine flour, baking powder, baking soda, and salt. Slowly add flour mixture to sugar egg mixture (about one cup at a time). Add vanilla and almond extract and beat just until combined. Fold in chocolate chips.
Spoon batter evenly into prepared muffin cups (I typically used a 1/3 measuring cup to help scoop in batter). Bake for 20 minutes. Remove from oven and let cool for at least 5 minutes before removing from pan. Let them cool completely before frosting.
For the frosting, beat together the butter and cream cheese in a large bowl with a mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost cupcakes and top with as many cookie crumbles that you can make stick to the top!
This mix of almond and vanilla extract in this recipe really turned a cupcake into a cookie. I can’t wait to try this recipe again with different types of cookie crumbs on top and different types of chips in the middle! The options are endless!