At night, after I put Ezekiel down for bed, I spend time getting everything done that I wanted to do during the day. Whether it's baking, writing, creating, or working, I'm constantly going (even until sometimes 1am!). This is really the only time I get stuff done. If you have a kid then you understand me. If you don't have one then trust me on this one -- kids take up all your time! The truth is I love spending all my days focused on Ezekiel. There's nothing like it. Then, when he's asleep, I get to work!
I haven't put up a blog post in a while because of what I mentioned above // I spend all my time with my baby boy! I love baking and cooking, and love even more sharing my favorite recipes with you, and honestly that will never stop. If I leave for a few weeks, I'll always come back to the blog. No doubt about it! I just hope you stay here with me :).
Today I'm sharing an easy, yet creative dessert - a Chocolate Chip Cookie fashioned into a cupcake. All I did was make my favorite soft chocolate chip cookie recipe in mini cupcake form. Then I topped the Cookie Cups with another favorite of mine - my Basic Vanilla Buttercream. I think this is such a creative and different way to serve a basic chocolate chip cookie. Plus the added buttercream adds an extra silky, soft element on top of the cookie.
Feel free to use your favorite chocolate chip cookie and frosting recipes. But I will tell you that these recipes are definitely one of my favorites! Enjoy!
Mini Chocolate Chip Cookie Cupcakes
For Printable Recipe, Click here!
Makes: About 40 Cookie Cups
Mini Chocolate Chip Cookie Cups
2 cups All Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Brown Sugar
½ cup Sugar
12 tablespoons Unsalted Butter, Melted and Slightly Cooled to Warm
1 Egg Yolk
2 teaspoons Pure Vanilla Extract
1 ½ cups Mini Chocolate Chips
1 ½ cups (3 Sticks) Unsalted Butter, At Room Temperature
3 cups Confectioners Sugar
1/8 tsp. Salt
1 tsp. Pure Vanilla Extract
Preheat the oven to 325 degrees F. Generously grease a mini cupcake pan. Set aside until needed.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the brown sugar, sugar, and melted butter until smooth. Add the egg, egg yolk, and vanilla; beat until fully combined. Add the flour mixture and mix until it’s just incorporated. Stir in the chocolate chips.
Using a mini cookie scoop, or a tablespoon, place 1 small scoop of cookie dough into each cup. Fill the cup only ¾ of the way full of cookie dough. Flatten the top of the dough.
Bake the cookie cups until they have set and the tops start to a turn a light golden brown, about 10 minutes. Be sure not to over-bake the cookie cups, you would rather have them be a little underdone than overdone. Remove the cookie cups from the oven and wait a couple minutes until you transfer them to a cooling rack. Cool until the cookie cups are completely room temperature.
While the cookie cups are cooling, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.
Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated and the mixture is creamy and fluffy, about 7 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.
Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, the buttercream is done!
To frost the cookie cups, place the buttercream in a piping bag fitted with a medium round tip. Pipe the buttercream on top of the cupcake in a swirl design. Top with a few mini chocolate chips and serve. Enjoy!
These cookie cups last up to 5 days in a sealed container.
Cookie Recipe from The Baker Chick, who adapted it from Baking Illustrated.