Do you like chocolate chip cookies? Do you like cupcakes? Why not combine the two to make these super simple and delicious cupcakes?
These cupcakes are the perfect treat at any time of year but even better around Christmas, they are the perfect treat to leave out for Father Christmas on Christmas Eve (or scoffed down on Christmas day, I’m not judging!).
Anyway, you can make either the cookies or cupcakes first but I went with the cookies. These are the same cookies I have made in the past, they have a great flavour and are the perfect size to top the cupcakes with. By combining the two simple elements, you get a very tasty treat that isn’t too complex to make or in flavour.
Before you do any baking, you’ll want to do some prep work – this will save you time in the long run and stop you faffing about later on. Preheat your oven to 180˚c/350˚f, line your baking tray with some greaseproof/parchment paper, place the cupcake cases into your muffin pan and weigh up all your ingredients into suitable size bowls. Don’t forget to wipe down the counters and get your mixer ready.
I started by making the chocolate chip cookies but you can start with either, it doesn’t matter.
To start on the cookies, get yourself a large bowl and place the butter, granulated white sugar and light brown sugar into it. Mix the three together over a medium-high speed until they are well combined and you can’t see a trace of a single ingredient. Once they’ve become fully combined, give your bowl a good scraping down – this is to work in any bits that haven’t been fully worked in, then add in your eggs one at a time, beating well in-between each addition. Add in your vanilla and give a quick mix to combine it – the scrape down the sides and bottom of your bowl again to incorporate any bits that haven’t been fully worked in.
Sieve your dry ingredients into the same bowl, then add in your chocolate chips and mix on a low-medium speed until everything has combined, once its all come together it will be a dough that will hold it’s shape well. Scrape the sides and bottom of the bowl again, then start to scoop up the dough (granted this recipe will result in more cookies than you’ll need but you can scoop each ball of dough up, then wrap them up and freeze them, or bake them all off and have a few left over to enjoy). I only used one ball of dough for each cookie and flattened it slightly then baked in your preheated oven for 10-12 minutes or until golden brown around the edge.
Once out the oven, place a few additional chocolate chips on top of each cookie then allow to cool on the baking tray for a few minutes before transferring onto a cooling rack, to cool completely.
Now it’s time to make the cupcakes and buttercream…
Making the cupcakes is super simple, start by placing the butter and granted white sugar into a mixing bowl and beat the two together until they are lighter and fluffier in colour and consistency, this only takes a couple of minutes. Once you’ve achieved that, scrape down the sides and bottom of your bowl to incorporate any bits that may not have been fully worked in earlier on. Add in your eggs, one at a time, beating well to incorporate each one. Try not to scramble the mixture, but if this happens, don’t worry, you’ll be able to fix this by adding dry ingredients very soon. Once the eggs have been fully incorporated, add in the vanilla and just mix to combine – scrape down the sides and bottom of the bowl again.
Add in the dry ingredients by passing them through a sieve first, this is to remove any lumps that may appear in the mix. Incorporate the dry ingredients into the buttery mixture over a low-medium speed to start with, working your way up to a medium speed and allow the mixture to come together until there isn’t a trace of a single ingredient to be seen, also at this point you’ll want to add in the chocolate chips- try not to over-mix the batter at this stage, otherwise your cupcakes will be tougher textured than they should be. Divide the batter between your lined cupcake cases (I used a piping bag but feel free to use two spoons). Bake the cupcakes in the preheated oven for 20-22 minutes.
While the cupcakes are in the oven baking, feel free to make the buttercream. This is so simple and it requires only 3 ingredients – what’s not to love? Place your butter into a bowl and beat it until its lighter and fluffier in consistency – this takes a couple of minutes but is totally worth the time invested. Once lighter, scrape the sides and bottom of the bowl and add in half the icing sugar, then beat on a low speed to start, working your way up to a medium-high speed for a couple of minutes, then stopping the mixer, scraping it down and adding in the other half of the icing sugar and repeat the process. Once all of the icing sugar has been worked in, add in the vanilla and give a good mix to fully incorporate. That’s how simple buttercream is. Set aside while you’re not using or place into a piping bag fitted with your nozzle of choice.
So once you’ve got the cookies, cupcakes and buttercream made, you can assemble them all together. Start by getting your cupcake and piping on the buttercream, using your nozzle of choice. Then add a few chocolate chips around the edge of the buttercream, then top each cupcake with a cookie and enjoy!
Here are all the ingredients you’ll need and a shorter, more summarised method along with the video!
75g Granulated sugar.
75g Light brown sugar.
1 tsp Vanilla extract.
175g Plain flour.
1/2 tsp Baking powder.
1/8 tsp Salt.
150g Chocolate chips.
88g Granulated white sugar.
1 tsp Vanilla extract.
88g Plain flour.
1/2 tsp Baking powder.
1/4 tsp Salt.
50g Chocolate chips
400g Icing sugar.
1 tsp Vanilla extract
Chocolate chips (optional).
- Prepare by preheating your oven to 180˚c/350˚f, lining your tray with greaseproof or parchment paper or generously buttering the tray and weighing up your ingredients.
- Place the butter, granulated sugar and light brown sugar into your mixing bowl of choice. Beat them all together over a low-medium speed until well combined. Feel free to use a wooden spoon, electric hand mixer or stand mixer.
- Once well combined, add in your egg and vanilla extract and mix on a low-medium speed until well combined.
- Scrape down the sides and bottom of your bowl, this is to incorporate any bits that haven’t been fully incorporated from earlier on.
- Add in your plain flour, baking powder and salt. Pass them through a sieve to remove any lumps and then once all of the dry ingredients are in the bowl, fold/stir them in using a spatula just until the flour is almost fully incorporated. Add in your chocolate chips and stir/fold these in until the dough is clear.
- Once you’ve got your dough, you can then use a cookie or (small) ice cream scoop to scoop up small amounts of the dough then round them up using your hands, then flatten them (they will spread a little but not a lot while baking, you can freeze at this stage if you like).
- Bake them off in your preheated oven for 10-12 minutes (I found 11-12 minutes was perfect for me).
- Remove the tray from the oven and allow the cookies to cool on the tray for 4-5 minutes then transfer them to a cooling rack to cool completely. This recipe makes 24 cookies.
- Do some prep work before you start by weighing up all the ingredients needed, check your oven has been preheated to 180˚c/350˚f and line your muffin tray with some muffin/cupcake cases.
- Place the butter and granulated white sugar into your mixing bowl of choice and beat them together for a couple of minutes until they are well combined.
- Scrape down the sides and bottom of your bowl, then add in your egg and beat it over a medium speed until its fully incorporated. Add in the vanilla and mix to incorporate.
- Give your bowl another scrape down then add in dry ingredients but passing them through a sieve first to remove any lumps that may be in the mix and in the chocolate chips . Incorporate the dry ingredients in over a slow-medium speed to start, then a medium-high speed until fully incorporated – try not to over-mix, this causes the cakes to be tougher textured.
- Split the cake batter between your pre-lined muffin pan, I find using a piping bag works the best but using two spoons works equally as well. Use whichever method works best for you.
- Bake in your preheat oven for around 18-20 minutes (or until a tester comes out clean).
- Once fully baked, remove from the oven and allow the cupcakes to cool for a short while in the muffin pan, then transfer onto a cooling tray and allow to cool completely.
- Make you buttercream.
- Finish the cupcakes however you like but I piped on a good amount of buttercream, added a few chocolate chips onto the sides of the piped out buttercream, then placed a cookie onto each cupcake. Serve and enjoy!
- The buttercream is really quick and easy to make, to start, place the butter into a bowl and beat it for around 4-6 minutes or until it’s lighter in colour and consistency.
- Once you’ve achieved that, add in roughly around half your icing sugar and mix that on a low speed to start, working your way up to a medium-high once the icing sugar is incorporated and beat or a short while until fully incorporated. Repeat this stage with he remaining half of icing sugar.
- Give the bowl a good scraping down and add in the vanilla then mix on a medium speed and mix to incorporate.
- Place the buttercream into a piping bag fitted with a nozzle of choice or place in a airtight container and store in the fridge for up to 3 days. This buttercream can also be frozen if you don’t intend on using it straight away.
Thank you all so much for checking out the blog post (and video if you watched it)!
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