This is the type of dessert you need in your life when you can’t decide between a cupcake or a cookie… In my opinion, I think it’s criminal to make someone choose between a cupcake or a cookie because both are impossible to resist!
I made these cupcakes this past weekend for an “end of the year/retirement party” that my Department from school was throwing. I think these cupcakes were a success :)
Rather than take the semi-homemade route, I spent all afternoon making everything from scratch…the cookie dough, the cupcake batter, even right down to the buttercream frosting! I was a bit overwhelmed and worried so I did buy a box of pre-made brownie mix and frosting from Trader Joe’s as an emergency dessert but I didn’t have to use it!
If you wanted to, I’m sure you can take the non-DIY route and use all pre-made mixes/frosting and it would turn out just as good. But after taking the time to make these from scratch, I think I will continue doing so but only for special occasions. My only suggestion is to use the finest quality ingredients you can afford, because (especially) for baking I think you do notice a difference :)
These cupcakes are amazing! You can never go wrong with cookie dough…
and yummy vanilla cupcake batter!
Add the two together…
OH! Don’t forget to use pretty cupcake liners! I feel a cupcake liner obsession coming soon! Every time I see super cute cupcake liners, I buy :(
Bake in the oven! It took me exactly 25 minutes but cooking time does vary so be sure to check around the 15-18 minute mark.
He couldn’t wait, I caught my boyfriend trying to steal one while the cupcakes were cooling :)
While the cupcakes were cooling, I whipped up my first vanilla buttercream frosting! OMG it was so easy! I can’t believe I’ve been using pre-made frostings! I’m going to start making my own frostings from now on! I can’t wait to try new flavors for my next cupcakes :)
My new cupcake decorating kit makes my cupcakes look so legit! They just look so presentable! Another “I can’t believe” moment…why didn’t I get one sooner, le sigh. PS. I used the Wilton M1 tip. I haven’t tried the other tips in my kit but this one is my favorite and perfect for the “classic swirl” cupcakes.
Decorate the top with either sprinkles (the sprinkles I used matched the liners perfectly)…
or top with a mini cookie on top! PS. I doubled the cookie recipe to make mini cookies :)
For the longest time, my favorite part of a cupcake was the top but now after making these cupcakes, I can wholeheartedly say that I love the bottoms!
Oh, and here are the cupcakes in their box en route to the party! Cupcakes overload, I am the stage mom of cupcakes. Just one picture will never do :)
AHHHHH! Cookie bottomed goodness, right? I think I need to experiment and try different variations! What are some of your suggestions? Maybe a snickerdoodle cookie with a cinnamon sugar cupcake? Let me know in the comments below!
Thank you for stopping by and reading! Hope you have a lovely day! xoxo, kat
Sift flour, baking soda, and salt together and set aside in a bowl.
Beat butter and sugar together in the bowl of an electric mixer until it’s 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 a 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 1/2 tablespoons of cookie dough into the bottom of each liner.
1/2 cup butter
1 cup white sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
Preheat oven to 350°.
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.
Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined.
Add the milk. Once mixed, add remaining dry ingredients.
Using an ice cream scoop, drop batter on top of cookie dough mixture.
Bake cupcakes at 350 degrees for 15-18 minutes.
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon of milk, if needed
Cream butter in the bowl of an electric mixture until completely smooth and creamy.
With the mixer on low speed, add in powdered sugar slowly.
Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.
If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens.