Chocolate Chip Cookie Bottomed Vanilla Cupcakes

It’s Monday.  I think that calls for cupcakes, don’t you?

While we’re at it, let’s make cookies too.  There’s nothing like a good sugar rush to make us forget the daily grind.  What?  You don’t want to bust out all the different pans it’ll take to make cookies and cupcakes?  Well I can’t blame you.

So let’s combine them into one fantastic dessert.  You heard me, chocolate chip cookie bottomed vanilla cupcakes.  It’s quite a mouthful, hah.

I made these for Luke’s brother’s birthday, and when I was deciding whether to make them or not, I was worried they might be too much.  Would the layers be distinct?  How would the textures of cookie and cupcake fit together?

All my worries about these cupcakes melted away as I took my first bite.  The cookie layer was firmer than the cupcake layer, and my taste buds could definitely discern the chocolate chip cookie from the vanilla cupcake.  My expectations for these cupcakes were easily surpassed.   I can’t wait to try this concept again swapping out different cookie doughs and cupcakes flavors.

Chocolate Chip Cookie Bottomed Cupcakes

Adapted from How Sweet Eats

Makes 20 or so cupcakes

For the cookie layer:

½ cup (1 stick) butter, softened

¾ cup brown sugar, loosely packed

1 large egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

3/4 cup chocolate chips

For the cupcake layer:

½ cup (1 stick) butter, softened

1 cup sugar

2 large eggs

1 Tbsp vanilla extract

1 ½ cups flour

1 tsp baking powder

1/3 cup milk

For the vanilla buttercream frosting:

 1 cup (2 sticks) butter, softened

2 ½ cups powdered sugar

1 Tbsp vanilla extract

1 Tbsp milk

First make the cookie dough.  Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together in a small bowl and set aside.

Beat butter and sugar together in a large bowl until light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line two muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1-2 tablespoons of cookie dough into the bottom of each liner.

Next, make the cupcakes.  Cream butter and sugar in a large bowl until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a small bowl. Add half of the dry ingredients, mixing until just combined, then add the milk. Once mixed, add remaining dry ingredients. Using a large spoon, drop the batter on top of cookie dough mixture. Fill the liners until about 2/3 of the way up.  Bake cupcakes for 15-18 minutes, or until they spring back when touched.  Transfer to a wire rack to cool.

Finally make the frosting.  Cream the butter in a large bowl until completely smooth and creamy.  Add in powdered sugar slowly and mix carefully to combine.  Add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 tsp at a time until desired consistency is reached.  If it’s too thin, add sugar gradually until it thickens.  Frost the cupcakes as desired and top with chocolate sprinkles.

 

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5 Comments on “Chocolate Chip Cookie Bottomed Vanilla Cupcakes”

  1. dannyellaz says:

    Mmm. This sounds great for indecisive people like me: cookies? cake? why not both!

  2. […] Chip Cookie Bottomed Vanilla Cupcakes Via Bashful Bao Share : Pin ItTweet Posted by Miss Cupcake in All Vanilla Cupcakes, Cookie Cupcakes and tagged […]


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