I can't believe we have already been doing Cupcake Saturdays for over a year! How is this even possible. Oh my gosh! Today's Chips Ahoy Cupcake Recipe is fantastic!
Chips Ahoy Cupcake
Chocolate Chip cookies in a cupcake = yes please! This cupcake recipe is easy and so good!
What has been your favorite cupcake recipe we have shared so far?
Cupcake Ingredients:
1 ½ C flour
½ teaspoon salt
2 teaspoon baking powder
½ C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 teaspoon vanilla
¾ C milk, room temperature
1 package of the Original Chips Ahoy Cookies
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 tablespoon heavy whipping cream
Ghirardelli chocolate syrup
Cookies from the package of the Original Chips Ahoy
Cupcake Directions:
-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Place a Chip Ahoy cookie upside down in the bottom of each of the paper liners.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition. Next stir in the vanilla.
-Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.
-Drizzle the chocolate syrup on the frosting.
-Add a Chips Ahoy Cookie to the center of the cupcake.
Ingredients
Cupcake Ingredients:
- 1 ½ C All Purpose Flour
- ½ teaspoon Salt
- 2 teaspoon Baking Powder
- ½ C Butter room temperature
- 1 C White Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla Extract
- ¾ C Milk room temperature
- 1 Original Chips Ahoy Cookies
Frosting
- 1 C Unsalted Butter soft
- 4 C Confectioners Powdered Sugar
- 4 Tablespoon Heavy Whipping Cream
- Ghirardelli chocolate syrup
- Original Chips Ahoy Cookies
Instructions
Cupcake Directions:
- -Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
- -Place a Chip Ahoy cookie upside down in the bottom of each of the paper liners.
- -Combine the flour, salt, and baking powder. Whisk to blend.
- -Using an electric mixer beat butter and white sugar until light and fluffy.
- -Add eggs one at a time, beat after each addition. Next stir in the vanilla.
- -Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
- -Stir all ingredients just until just blended
- -Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
- -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- -Allow to cool in the cupcake pan for 10 minutes.
- -Transfer to a wire rack to cool completely before frosting.
Frosting Directions:
- -Cream the butter and powder sugar until it looks light and creamy.
- -If it doesn't cream add several drops of the heavy whipping cream until it creams.
- -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- - Add more powder sugar ½ C at a time.... mix well.
- -Test to make sure that the frosting can make and hold a stiff peak.
- -If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
- -Twist the open end of the pastry bag to push the frosting to the tip.
- -Frost from the cupcake edges inward to the center of the cupcake.
- -Drizzle the chocolate syrup on the frosting.
- -Add a Chips Ahoy Cookie to the center of the cupcake.
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