Chocolate Chip Cookie Cupcake (Part 2)

Hi! I promised I would be back with the rest of the recipe, and here I am!

The only problem is -I spent the day at the beach with my husband, my almost 5 year old and my 15 month old. It was a BEAUTIFUL day. The best part was finding out about “wrist band Wednesdays”. Every Wednesday, from 1-4, you can purchase a wristband for 20$ and get unlimited rides. Usually the ride tickets are $1.00 a piece, and of course the rides range from 1-5 tickets each. It was such a treat to be able to say to Ellie, “Sure! Go on the Scrambler a few more times!” Even better, was when she met a new friend, so we didn’t have to go on the rides with her! When 4:00 rolled around it was easy to lure her away from the rides with the promise that we could go dip our toes in the ocean. This turned in to a full out spontaneous soak in the water fully dressed. Who knew that a baby, who screamed in mortal terror when faced with the man who makes balloon animals, would L-O-V-E the ocean and everything about the ocean and the sand. I just couldn’t resist the cuteness. Fortunately, I had had the forsight to pack the kids bathing suits into the car. So after their impromptu swim, we were able to change them into their bathing suits while we let their clothes dry.

Yes, the problem is that I am now exhausted, a little sunburned, and fully jacked up on Johnson’s Popcorn, and when I am this tired, I tend to ramble. So, I will finally get on with the rest of the recipe. (You can find the first part here…)

My base cookie dough is from “The New Basic’s Cookbook”. I have been using this recipe for as long as I can remember baking cookies. Over time I have tweaked it a bit to make it my own. For this recipe, however, I went strait from the book.

  • 1 stick of unsalted butter, softened
  • 6 TBSP sugar
  • 6 packed TBSP light brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup plus 2 TBSP all purpose flour
  • 1/2 tsp baking soda
  • pinch of salt
  • chocolate chips (I usually use Ghirardelli’s 60% dark chocolate, but for this, I used Nestle’s mini chips)
  1. Cream butter and both sugars in  the bowl of a stand mixer with the paddle attachment
  2. Add egg and vanilla, and continue to beat until mixed
  3. In a small bowl whisk together flour, baking powder, and salt.
  4. Slowly add flour mixture until incorporated.
  5. Add chocolate chips

From here, press a tablespoon of dough into the prepared cupcake pans. If you wanted to make the cookies, you could scoop the dough (I use a 1 tablespoon cookie scoop) onto parchment lined baking sheets and bake at 375 degrees for 9 minutes.

The cupcake recipe I used is adapted from Martha Stewart Living. I suggest you buy the July issue while it is on the stands. There are a TON of great ideas, including the inspiration for these cupcakes. I adjusted things a little to make 2 dozen cupcakes as opposed to 3 dozen.

  • 1 cup all purpose flour and 1 cup cake flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 1/2 sticks softened butter (unsalted)
  • 3/4 c sugar and 3/4 c brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup whole milk
  1. Whisk together both flours, baking powder, and salt.
  2. Cream together butter and both sugars in a stand mixer with the paddle attachment.
  3. Add eggs and vanilla and mix until incorporated.
  4. Beat in 1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, the rest of the milk, then the rest of the flour mixture.
  5. Scoop about 1 1/2-2 tablespoons of cupcake mixture into the baking cups over the cookie dough.
  6. Bake at 350 degrees for about 18-20 minutes (That time is according to Martha, it actually took mine closer to 25 minutes. When in doubt press the top of a cupcake lightly with your fingertip. If the cake holds it’s shape, it is ready. If it sinks, bake for another minute, then check again.)

The frosting is adapted from The Girl Who Ate Everything:

  • 1 cup shortening
  • 1/2 packed cup light brown sugar
  • 3 cups confectioner’s sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons vanilla
  • milk to reach desired consistency, about 2 tablespoons
  1. Cream shortening and brown sugar in the bowl of a stand mixer with the paddle attachment
  2. Mix in confectioner’s sugar.
  3. Add salt and flour
  4. Add milk until you have the consistency you want
And that’s it! Once the cupcakes are baked, allow to cool completely and top with frosting (you can pipe it on however you would like, I tried to pile it high, but knew I wouldn’t have enough frosting. If you like a lot of frosting, you may need to adjust your amounts. The original recipe actually calls for more, but I didn’t have enough shortening, so I worked with what I had.)
I hope I didn’t ramble too much, especially since I am coming down from my caramel popcorn high, and I am just realizing the true depths of my exhaustion.
I hope you try these, please let me know if you do!

One thought on “Chocolate Chip Cookie Cupcake (Part 2)

  1. Pingback: Bryan’s Birthday Cake « elliesbitesdecoratedcookies

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