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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 it’s also a great idea to keep on hand for special celebrations and gatherings. I hope you love these as much as I do!
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.
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.
Here are some ideas you’ll need to make these:
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.
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.
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.
RECIPE CREDITS: Kids Treats
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POST EDITED for CONTENT and LINKS April 4, 2020
IF YOU LIKE BAKING YOU MIGHT ALSO LIKE THESE RECIPES:
Mini Chocolate Chip Cookie Cupcakes
- 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
- Pre heat oven to 350 degrees F. Line a mini muffin pan with paper baking cups.
- 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
- 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.
- Pipe frosting onto each cupcake (or spread on) and decorate with sprinkle decors.
- Serve with or without the liners.
Do not overcook - slightly underdone is ok as they will continue to cook a few minutes more once removed from the oven.