I recently found this great recipe for a cookie cupcake.  It’s actually a cookie baked in a muffin pan that ends up looking like a cupcake. I’m calling it a Chocolate Chip Cookie Cupcake.

Although I’m not certain if it’s technically a cupcake or a cookie, I can undoubtedly call it adorable.  I wish I could say this is my original idea but it’s not, I found it in a great kids cookbook. What I can say is I’ve tested this recipe and can honestly say that it worked out great. This delightfully unique cookie-cupcake is refreshingly simple and the final outcome is impressive. Not only is it a fun recipe to make with the kids (my three year old helped me), but its also a great idea to keep on hand for special celebrations and gatherings. I hope you love these as much as I do!

Mini Chocolate Chip Cookie Cupcakes

 If you want to make these Chocolate Chip Cookie Cupcakes here’s what you need to do:

INGREDIENTS

For the Cookie Cupcake

  • Mini Muffin Pan 
  • 40 Mini paper baking cups – I used Pastel for spring
  • 1 (16oz) package of break-aprt mini chocolate chip cookie dough

For the Chocolate Frosting:

  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of butter
  • 2 tablespoons of confectionary/powdered sugar
  • 1/4 cup of milk
  • Sprinkle Decors
  • Optional: Pastry Bag with star tip

I kept it real simple by following the instructions exactly. I used pre made break-apart mini chocolate chip cookie dough. I broke each piece off at the scored line. Then rolled each piece into a ball and placed into a mini muffin pan that was lined with paper baking cups. I placed them into a pre heated 350 degree F oven.

Chocolate Cookie Dough Cupcakes

NOTE: You could try using your own favorite chocolate chip cookie recipe if you prefer. Although I have not tested it out, I would use about a tablespoon of dough per cup. Do a test batch to be certain.

I baked them for about 10 minutes. I learned from the first batch that it is best to take them out even if they look a little soft. Let the pan cool down a few minutes before removing them to set aside and cool. Please know that since these are not made with an actual cupcake batter the center will probably sink a little bit but decorating them with frosting covers the little dent. You can make these in advance and store them in an airtight container for up to one week (personally, I would refrigerate them). Frost them when you are ready to serve.

Mini Chocolate Chip Cookie Cupcakes

For the frosting, I melted the chocolate chips and butter in a small microwave safe bowl for 2 minutes (or until melted), on half power. Then removed and mixed well until smooth.  I Gradually added the milk and powdered sugar. Once mixed through and smooth I put the frosting in the refrigerator for about a 1/2 hour.

Homemade Chocolate Frosting

 

When it’s time to serve them you can either spread the chocolate frosting over the top of the cookie or place frosting into a pastry bag with a star or flower tip. (I used a small plastic pastry decorating bottle with a star tip).   

Pipe each cupcake with a small dollop of frosting in the center of the cookie along with a few colored sprinkles on top. 

Mini Chocolate Chip Cookie Cupcakes

Here’s the recipe card that you can either print or save for later… enjoy!

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Mini Chocolate Chip Cookie Cupcakes Yum
Mini chocolate chip cookies baked in a muffin pan to look like cupcakes.
Mini Chocolate Chip Cookie Cupcakes
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Desserts Cupcakes
Servings
Ingredients
  • 1 package of break-apart mini chocolate chip cookie dough 16 oz
  • 1 mini muffin pan
  • 40 mini paper baking cups
  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of butter
  • 1/4 of milk
  • 2 tablespoons of confectionary/powdered sugar
  • Colored sprinkles or other sprinkle decors
  • Optional: pastry bag with star tip
Desserts Cupcakes
Servings
Ingredients
  • 1 package of break-apart mini chocolate chip cookie dough 16 oz
  • 1 mini muffin pan
  • 40 mini paper baking cups
  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of butter
  • 1/4 of milk
  • 2 tablespoons of confectionary/powdered sugar
  • Colored sprinkles or other sprinkle decors
  • Optional: pastry bag with star tip
Mini Chocolate Chip Cookie Cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Pre heat oven to 350 degrees F. Line a mini muffin pan with paper baking cups.
  2. Break apart the dough along the pre cut sections and roll into a ball. Place into the prepared muffin pan. Bake the cookies for 10 minutes or until golden brown. Cool the cookie cupcakes for about 5 minutes and then transfer to wire racks to cool completely. Repeat until you get the desired quantity.
For the frosting
  1. Melt the chocolate chips and butter in the microwave for 2 minutes (or until melted) on half power. Gradually beat in the sugar and milk until well blended. Refrigerate frosting for a half hour before ready to use.
  2. Pipe frosting onto each cupcake (or spread on) and decorate with sprinkle decors.
  3. Serve with or without the liners.
Recipe Notes

Bake time is about 10 minutes per pan.
Do not overcook - slightly underdone is ok as they will continue to cook a few minutes more once removed from the oven.

RECIPE CREDITS: Kids Treats

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