Best 9 Chocolate Cookie Cupcakes Recipes

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CHOCOLATE CHIP COOKIE CUPCAKES (GIFT MIX IN A JAR)



Chocolate Chip Cookie Cupcakes (Gift Mix in a Jar) image

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 20 cupcakes.

Provided by Mom2Rose

Categories     Dessert

Time 50m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup sugar
3/4 cup brown sugar, packed
1 cup semi-sweet chocolate chips
1 cup butter, softened
3 eggs
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Creating the Gift in a Jar:
  • Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  • Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  • Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  • CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
  • Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
  • CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
  • Preheat oven to 375.
  • In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
  • Add the contents of the jar and continue to blend for 2 minutes.
  • Spoon the batter into papered muffin tins, filling each liner half full.
  • Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
  • Serve immediately or store in an airtight container for up to 5 days.

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Betty Crocker chocolate chip cookie mix and Betty Crocker™ Super Moist™ yellow cake mix come together for these delicious and easy-to-make treats.

Provided by Jessica Walker

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

1 pouch Betty Crocker™ chocolate chip cookie mix
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, softened
4 eggs
1/4 cup vegetable oil
1 1/3 cups water
1 container Betty Crocker™ Rich & Creamy frosting, any flavor

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
  • Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
  • Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
  • Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of cupcake baking time. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
  • Frost cupcakes with frosting. Top each with crumbled baked cookies.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES



Chocolate Chip Cookie Dough Stuffed Cupcakes image

This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 3h5m

Yield 2 dozen cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
3 eggs
1 (18 1/4 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil

Steps:

  • Cookie Dough Balls:.
  • Whisk together the flour, baking soda, and sea salt Set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
  • Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
  • Fold in the chocolate chips; mixing just enough to evenly combine.
  • Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350.
  • Line 24 muffin cups with paper liners.
  • Cupcake Mix:.
  • Beat 3 eggs in a large bowl with an electric mixer to break up.
  • Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
  • Spoon into the prepared cupcake liners, filling each 2/3 full.
  • Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
  • Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.

TOLL HOUSE COOKIE CHOCOLATE CHIP CUPCAKES



Toll House Cookie Chocolate Chip Cupcakes image

These cupcakes taste like a cookie, looks like a little cake, and has the texture of a brownie. These are awesome! You can drizzle melted chocolate over the cupcakes when cooled if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 38m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup butter
5 -6 tablespoons sugar
1/3 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup flour, plus
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1 egg
1 pinch salt
1/2-1 teaspoon vanilla
1 cup semisweet mini chocolate chips
1/2 cup coarsely chopped pecans

Steps:

  • Set oven to 350 degrees.
  • Prepare 8 muffin tins with paper liners.
  • For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
  • Beat in egg; mix well.
  • In a small bowl, mix together flour, baking soda and salt.
  • Add/fold into creamed ingredients.
  • Divide the mixture equally into the paper-lined muffin tins.
  • For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
  • Spoon equally over the batter in muffin tins.
  • Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
  • Cool or chill before serving.

Nutrition Facts : Calories 453.9, Fat 24.3, SaturatedFat 12, Cholesterol 83.4, Sodium 281.7, Carbohydrate 58.4, Fiber 2.4, Sugar 42.2, Protein 5

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Adapted from 125 Best Cupcakes Recipe book. They taste and have the consistency of cookies! The dough is quite thick when you put it in the muffin pan!

Provided by Redsie

Categories     Dessert

Time 33m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup packed light brown sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1 egg
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a bowl, mix together flour, baking powder and salt.
  • In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.
  • Add egg, beating well.
  • Add flour mixture and beat until just combined.
  • Stir in chocolate chips.
  • Scoop batter into prepared pan.
  • Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.
  • Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).
  • Remove from pan.

Nutrition Facts : Calories 253.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 35.8, Sodium 41.7, Carbohydrate 36.9, Fiber 1.1, Sugar 23.8, Protein 2.7

CHOCOLATE COOKIE CUPCAKES



Chocolate Cookie Cupcakes image

Give a basic cake mix a kick start with everybody's favorite chocolate sandwich cookie. And since there's cookie in every bite, kids will love these delicious cupcakes! -Mary Wiebe, Altona, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1-1/4 cups water
1/4 cup canola oil
3 large egg whites
1 cup Oreo cookie crumbs
1 can (16 ounces) vanilla frosting
Additional Oreo cookie crumbs

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes; sprinkle with additional cookie crumbs.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHUNK COOKIE CUPCAKES



Chocolate Chunk Cookie Cupcakes image

Inspired by Mom's homemade cookies (somehow even moreappealingat back-to-school time), these chocolate chip cupcakes with a cookielike top would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
  • Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

The cupcake is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Ooey, chewy, gooey, chocolate chippy goodness. And the buttercream ... oh my. Lots of brown sugar, a hit of vanilla, a pinch of salt to take it over the top.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 18

Cookie Cupcakes
1/2 pound 2 sticks or one cup unsalted butter, at room temperature
1 cup light brown sugar (packed)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 eggs (at room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips (I prefer Ghiradelli's, plus a handful more for topping the cupcake)
Brown Sugar Buttercream
1/4 pound 1 stick or 1/2 cup unsalted butter, softened
1/4 cup shortening
1/2 cup dark brown sugar (packed)
3 cups powdered sugar
Pinch salt
1 teaspoon pure vanilla extract
3 tablespoons half-and-half

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add cupcake liners to 15 standard-size baking cups.
  • In a large bowl, using an electric mixer with paddle attachment or a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed for about three minutes, until pale yellow, light and fluffy.
  • Turn the mixer to low and add the eggs one at a time. Mix well.
  • Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.
  • Divide the batter between the 15 cups. The batter will be very thick.
  • Pat the batter gently to create a somewhat level top.
  • Bake for 25 minutes or until golden and well-set.
  • Move to a wire rack and let cool completely.
  • Now make the frosting! In a stand mixer with the whisk attachment or using a hand blender (with whisk attachment if you have it), mix the butter and shortening on medium speed for about three minutes.
  • Add the brown sugar and mix for about another three minutes.
  • Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.
  • Continue mixing on low and add the vanilla and the pinch of salt, then slowly add the half-and-half until the frosting reaches desired spreading consistency.
  • Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING



CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING image

Categories     Chocolate     Dessert

Number Of Ingredients 19

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
For the ganache:
6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners' sugar

Steps:

  • To make the cupcakes, preheat the oven to 350. In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix. Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes. . When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using. To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Add in the confectioners' sugar until fully incorporated. Mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the "cookie". Repeat with the remaining peanut butter mixture. Use an offset spatula to spread a layer of ganache over the top of each cupcake. Place a peanut butter "cookie" on top of each cupcake.

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