I made these chocolate chip cookie cupcakes (you read that right!) for my friend Kelly’s birthday last night. A story goes along with these cupcakes. It’s a sad one.
As I was photographing the cupcakes, a huge gust of wind came out of nowhere and freakishly blew the white posterboard that I was using as a backdrop into my new French Press. French Press then crashed from table to floor and shattered everywhere. Death by posterboard!
Said French Press hadn’t even been used yet because I still don’t have a pot to boil water in (another story for another day). 😦 The guy who was repairing the carpet rushed in thinking I was maimed for life after hearing that crash. Glass went everywhere. He helped me pick it up and I gave him a cupcake. He ate the cupcake. True story.
Anyway, besides the loss of the yard sale gem known as the French Press, everything went pretty smoothly when making these. If you like cookies, and you like cupcakes, and you like mushing together desserts to make them even more dessert-ish, you will probably love these!
Birthday Chocolate Chip Cookie Cupcakes (recipe taken from here)
Cookie Layer (make this first):
–1/2 C butter, softened
–3/4 C loosely packed brown sugar
–1 teaspoon vanilla extract
–1 1/3 all-purpose flour
–1 teaspoon baking soda
–3/4 C chocolate chips
Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together in a bowl and set aside. Beat butter and sugar together in the bowl of an electric mixer until light and fluffy. Add egg and vanilla and mix until combined. Add in the dry ingredients and mix until just combined (be careful not to overmix, which will make the cupcakes too hard and dry). Fold in chocolate chips. Line a muffin tin with liners and spray each with nonstick spray. Using a spoon also sprayed with nonstick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner. Next make the cupcake layer:
–1/2 C butter
–1 C white sugar
–1 Tablespoon vanilla extract
–1 1/2 C flour
–1 teaspoon baking powder
–1/3 C milk
Cream butter and sugar in a bowl. Add the dry ingredients and mix until just combined. Add the milk, mix, and then add the rest of the dry ingredients. Drop batter on top of cookie dough mixture (can use an ice cream scoop, then smooth out with a spoon.) Bakes cupcakes at 350 degrees for 15-18 minutes. Top with frosting and sprinkles.
Here’s what it will look like with just the cookie layer pressed into the liners:
And the finished product.
These are yummy.
I’m publishing this post from the Denver airport, on my way to New England. 🙂 See ya in Boston!