CHOCOLATE CHIP COOKIE CUPCAKES

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.