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!Recipe by Little Sweet Baker

Chocolate Chip Cookie Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Makes: 12
Ingredients
Ingredients for cupcakes:
  • 1 cup all-purpose flour (if using Biscoff, substitute 2 tbsp of flour with unsweetened cocoa)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup semi-sweet chocolate chips (I used minis)
  • ½ cup melted unsalted butter
  • ½ cup sugar
  • 1 large egg
  • ½ cup chocolate chip cookie butter
  • ½ cup milk
  • 2 tsp vanilla
Ingredients for buttercream:
  • ½ cup softened unsalted butter
  • ½ cup chocolate chip cookie butter
  • 1 & ½ cup icing sugar
  • 2 tbsp unsweetened cocoa (only if using Biscoff)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 tbsp milk
Instructions
  1. Preheat oven to 350°F 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.
Notes
Cupcakes can be stored in an airtight container and refrigerated for up to 4 days. Bring to room temperature before serving.

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Comments

  1. says

    I’m sort of glad that we don’t have this spread here in Australia – it’s certainly saving me from going up a size or three in my jeans! These cupcakes look beautiful and I bet they tasted just as delicious. Cookie + cupcake = no need to choose between the two! Thanks Lily :)

  2. says

    Hi Lily, fabulous as usual. I love the little cookie on top photo! Thanks for bringing these treats to the party this week!

  3. says

    Oh wow. These look incredible! I only just discovered regular cookie butter, but now I need chocolate chip cookie butter right now!

  4. says

    I was unaware of this President’s Choice product so thanks for bringing it to my attention. Great idea to combine cupcakes with the flavour of chocolate chip cookies – they look absolutely delicious. Glad you were able to make it to Fiesta Friday this week and hope you meet some of the wonderfully creative guests.

    • says

      Thank you Hilda. I always have a blast at FF, lots of wonderful ppl to chat with and fab food to share. Nice meeting you:)

  5. says

    Wooow!! These are so good, Lily! I am glad you said that this chocolate chip spread could be replaced by Biscoff (or cookie butter in my case). Looking forward to making these! :D Happy FF to you!

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