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Saturday, July 30, 2011

Sweet Treats Saturday: Chocolate Chip Cookie Dough Cupcakes

I recently went through a chocolate chip phase (started thanks to Martha Stewart, but more on that in a bit), and ended up making quite a baked goodies featuring the faithful chocolate chip.  It all started when I was given a copy of the July issue of Martha Stewart Living.  She had a whole feature on chocolate chip cookies and the many concoctions you could whip up with a chocolate chip cookie base.

So this week and next, I am posting two recipes that can go hand in hand, all because of one main ingredient... the chocolate chip cookie.  I hope you enjoy this as much as I did!

Chocolate Chip Cookie Cupcakes
Recipe from Martha Stewart

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp Salt
1 cup unsalted butter, room temp
1 3/4 cups sugar
4 large eggs
2 tsps vanilla
1 1/4 cups milk
2 1/4 cups chocolate chip cookie base (see below)

1. Preheat oven to 350 degrees. Line muffin tins with baking cups.
2. Whisk together flours, baking powder, and salt.
3. Beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).  Reduce speed to low and add the eggs, one at a time, and the vanilla.  Add the flour mixture in 3 additions, alternating with milk but beginning and ending with flour.
4. Press 1 tbsp of the cookie base into the bottom of each baking cup.  I used a small cookie dough scoop or you can use the tip of a spoon.  Then top the dough with two tbsp of batter.  It should just cover the dough.

Spooning the batter on top of the cookie dough
5. Bake about 18 to 20 minutes when a toothpick in the center comes out clean.  Let cool.

Baked cupcakes. You can see the cookie dough peeks through on some of them

Chocolate Chip Cookie Base
From Martha Stewart

2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/4 tsp salt
1 cup unsalted butter, room temp
3/4 cup sugar
2 large eggs
2 tsps vanilla
12 oz. chocolate chips

1. Whisk together flour, baking soda, and salt.
2. Beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).  Reduce speed to low and add the eggs, one at a time, and the vanilla.  Add the flour mixture in 3 additions.  Add vanilla.  Mix in chocolate chips.

If baking into cookies, preheat the oven at 350 degrees.  For this recipe, you use the raw dough (which cooks with the cupcake batter in the oven).  You can make miniature cookies to top the cupcakes.  Or you can do what I did, which was use the dough to make the cupcakes, then use the extra for the mini cookies to be the cupcake toppers and to make extra crispy cookies which will be used in next week's recipe.

Vanilla Frosting
Own recipe. The recipe from the magazine called for a lot of butter (4 and a half sticks!) and I prefer my own vanilla recipe.  This is the same recipe from the Ice Cream Cone Cupcakes:

1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla

Beat butter in bowl of electric mixer until light and fluffy, 2-3 minutes.  Add 1/2 cup sugar at a time until completely mixed.  Add the milk 1 tsp at a time followed by the vanilla to achieve desired thickness.

Finished cupcakes with a mini-cookie on top


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  1. Those look yummy, gonna have to try them!

  2. I just found your blog at a blog party, love the title, and cannot wait to try your chocolate chip cookie dough cupcakes. I would love for you to come share your post at my Savvy HomeMade blog party at


    Looking forward to blogging with you!

  3. Oh my, that's just wrong! ;) A cupcake and a chocolate chip cookie in one? Mmm, mmm... :)

  4. Anonymous7:37 AM


  5. Thanks so much for linking up today!

  6. What a great surprise in a cupcake! Looks yummy!

  7. yum! i've made these before and they are so great especially for cookie obsessed folks like me :)

  8. Hey! Just found your blog through the Thursday Linky Party and am a new follower! Check out my blog and follow back :)

    Can't wait to read more of your recipes!



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