Chocolate Chip Cookie Cupcakes

A delicious cupcake made with chocolate chip cookie butter and topped with a chocolate chip cookie frosting. The ultimate chocolate chip cookie lover’s dream!

Warning: I will be using the words “chocolate chip cookie” a lot in this post.

CHOCOLATE CHIP COOKIE CUPCAKES. A soft, moist and flavorful cookie butter cupcake topped with a chocolate cookie frosting. The ultimate chocolate chip cookie lover's dream!Since I missed everyone last week, I wanted to make something extra special for this week. I decided to combine two of my favorite things, chocolate chip cookies and cupcakes, so, without further adieu, I present to you, The Chocolate Chip Cookie Cupcake. It looks like a cupcake and taste like a chocolate chip cookie.

CHOCOLATE CHIP COOKIE CUPCAKES. A soft, moist and flavorful cookie butter cupcake topped with a chocolate cookie frosting. The ultimate chocolate chip cookie lover's dream.The cupcake has a soft, moist, and delicate texture, with a light, fluffy frosting. It tastes like chocolate mousse with some subtle chocolate chip cookie pieces added in. I used President’s Choice The Decadent Chocolate Chip Cookie Spread in both the batter and frosting, which gave these cupcakes a real chocolate chip cookie taste. The cookie butter also makes the cupcakes extra moist.

President's Choice decadent chocolate chip cookie spreadI actually bought this spread thinking it was similar to Nutella and I was pleasantly surprised after my first spoonful. It’s a rich chocolatey spread with crunchy chocolate chip cookie pieces in it. Simply put, it’s “chocolate chip cookie heaven in a jar.”

Now, this product is only available to us lucky Canadians. However, Trader Joe’s Speculoos Cookie Butter & Cocoa Swirl and Lotus Biscoff Spread would also work the same way in this recipe. The Speculoos cookie butter will add a hint of spice to the cupcakes, and if you’re using Biscoff as a substitute, add 2 tbsp of unsweetened cocoa powder to the batter and frosting for the same chocolate flavor.

chocolate chip cookie cupcakes-1I’ve read from other blogs that cookie butter makes a great frosting, and they weren’t kidding. Chocolatey smooth like a dessert mousse with little cookie bits hidden inside. My husband thought it looked and tasted like soft serve ice cream. Whatever it looks like, this is by far the best chocolate buttercream you will ever eat.

CHOCOLATE CHIP COOKIE CUPCAKES. A soft, moist and flavorful cookie butter cupcake topped with a chocolate cookie frosting. The ultimate chocolate chip cookie lover's dream!

Chocolate Chip Cookie Cupcakes

  • Servings: makes 12 cupcakes
  • Difficulty: easy
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Ingredients

1 cup all-purpose flour (if using Biscoff, substitute 2 tbsp of flour with unsweetened cocoa)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup semi-sweet chocolate chips (I used minis)

1/2 cup melted unsalted butter

1/2 cup sugar

1 large egg

1/2 cup chocolate chip cookie butter

1/2 cup milk

2 tsp vanilla

Buttercream Ingredients

1/2 cup softened unsalted butter

1/2 cup chocolate chip cookie butter

1 & 1/2 cup icing sugar

2 tbsp unsweetened cocoa (only if using Biscoff)

1 tsp vanilla

1/4 tsp salt

1 tbsp milk

Instructions

1) Preheat oven to 350 degrees and prepare a 12 cup muffin tin with cupcake liners.

2) In a medium bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

3) In a large bowl, whisk together the melted butter, sugar, egg, cookie butter, milk and vanilla. Slowly add the dry ingredients and gently fold together until just combined.

4) Divide the batter among the 12 cupcake liners and bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

5) To make the buttercream, use an electric mixer and cream together the butter and cookie spread. Combine the icing sugar. Then add the vanilla, salt and milk. Blend until smooth and fluffy.

Cupcakes can be stored in an airtight container and refrigerated for up to 4 days. Bring to room temperature before serving.

Recipe by Little Sweet Baker

Cherry Chocolate Chip Muffins

A soft and fluffy muffin loaded with fresh, juicy cherries and mini chocolate chips.

CHERRY CHOCOLATE CHIP MUFFINS Fresh juicy cherries and mini chocolate chips in a soft, fluffy and buttery muffin. These delicious muffins are made with only 4 tbsp of butter and 1/2 cup of sugar.Cherries are in season right now and I always like to enjoy fruits when they are at their best. I bought a huge bag of these gorgeous, sweet, and juicy cherries on sale from my local grocery store. But, since I couldn’t eat them all, I decided to do some baking with them.

cherry chocolate chip muffins-3I was originally thinking of a double chocolate muffin, but I was concerned that the bold flavor of the cocoa powder would dominate the cherry flavor and I wanted the fresh cherries to be the star of the show. So, I decided to go with a light and delicate sour cream muffin. The soft, fluffy texture and rich flavor from the sour cream, mixed with some vanilla extract, complimented the delicious cherries nicely. I do love chocolate and cherries together, so I added some mini chocolate chips which paired the flavors nicely without having the chocolate flavor dominating. You can use regular size chips too, but I prefer the minis since they disperse more evenly throughout the batter and you get some chocolate in every bite.

cherry chocolate chip muffins-1This recipe is so rich and buttery tasting, you won’t believe that it only uses 4 tablespoons of butter and 1/2 cup of sugar. It’s all thanks to the low fat sour cream I use. This means you can love what you’re eating without feeling guilty, and trust me, you’re going to love these muffins. They are my new favorite. I ate 4 the first day, and between my husband and I, all 12 muffins were finished in 3 days. I love how light, moist, and airy these muffins are and my husband loved the combination of cherries and chocolate chips. I had to make another batch as soon as the last one was eaten (don’t judge me until you try these for yourself).

CHERRY CHOCOLATE CHIP MUFFINS Fresh juicy cherries and mini chocolate chips in a soft, fluffy and buttery muffin. These delicious muffins are made with only 4 tbsp of butter and 1/2 cup of sugar.This recipe is also super easy to make. There’s no mixer required, just 2 bowls, a whisk and a spatula, so clean up is a breeze. The muffins are baked at an initial high temperature of 425 degrees to create that nice high dome on top. Nothing beats a perfectly golden crispy muffin top, right?

CHERRY CHOCOLATE CHIP MUFFINS Fresh juicy cherries and mini chocolate chips in a soft, fluffy and buttery muffin. These delicious muffins are made with only 4 tbsp of butter and 1/2 cup of sugar.

CHERRY CHOCOLATE CHIP MUFFINS Fresh juicy cherries and mini chocolate chips in a soft, fluffy and buttery muffin. These delicious muffins are made with only 4 tbsp of butter and 1/2 cup of sugar.So, next time you’re at the grocery store, grab a bag of cherries and whip up a batch of these delicious muffins. You’re going to thank me when you take your first bite. :)

Cherry Chocolate Chip Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp salt

1 large egg

1/2 cup sugar

1/4 cup honey

4 tbsp melted unsalted butter

1 & 1/4 cups low-fat sour cream

2 tsp vanilla

1 cup fresh cherries, diced small (you can also use frozen)

1/2 cup mini chocolate chips

Instructions

1) Preheat oven to 425 degrees and spray a 12 cup muffin tray with a non-stick cooking spray.

2) In a medium bowl, whisk together the flour, baking powder and salt, set aside.

3) In a large bowl, whisk together the egg, sugar and honey. Whisk in the melted butter, blend well. Then blend in the sour cream and vanilla.

4) Toss the cherries and chocolate chips in the dry ingredients. Slowly add the dry ingredients to the wet ingredients. Gently fold together until JUST combined.

5) Divide the batter into the 12 muffin cups and bake at 425 degrees for 5 minutes, then turn the oven heat down to 350 degrees and bake for another 20 minutes or until golden around the edges. Enjoy warm.

Muffins are best enjoyed the day of, but can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from Sally’s Baking Addiction

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