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Home » Recipes » Desserts » Cupcake Recipes

Chips Ahoy Cupcake Recipe

Published: Jun 25, 2016 · This post may contain affiliate links

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!

Contents

  • Chips Ahoy Cupcake
  • Chips Ahoy Cupcake
    • Ingredients
      • Cupcake Ingredients:
      • Frosting
    • Instructions
      • Cupcake Directions:
      • Frosting Directions:

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.

Chips Ahoy Cupcake

How to make Chips Ahoy Cupcakes
Print Rate
Servings: 16
Author: Tammilee Tips

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.
Muffin Pan
Hand Mixer
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About Tammilee

Lifestyle blogger who travels the world and drinks too much Chai tea. Travel blogger, award winning photographer, sunset hunter, Birkenstock girl, bird nerd
You can find Tammilee on Pinterest, Facebook, Twitter, and Instagram

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