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–+ servings

Chocolate Chip Cookie Cupcakes

Soft vanilla cupcakes loaded with chocolate chip cookie bits and crowned with a cookie-crumb buttercream. Every bite tastes like your favorite cookie and cupcake rolled into one.
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Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 20

Ingredients
 

Cupcakes

  • 2 1/3 cups all-purpose flour (about 295 g)
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 2/3 cups granulated sugar (about 333 g)
  • 3 large eggs, at room temperature
  • 2/3 cup vegetable oil (about 158 ml)
  • 2/3 cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup milk (240 ml, any fat level)
  • 1 3/4 cups chocolate chip cookies, chopped into small pieces

Cookie-Crumb Frosting & Finish

  • 1 1/3 cups unsalted butter, slightly softened (about 300 g)
  • 6 cups powdered sugar (about 720 g), sifted
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1/2 teaspoon instant espresso powder
  • 3/4 cup very fine chocolate chip cookie crumbs (from about 10 cookies)
  • 20 mini cookies mini chocolate chip cookies, for garnish (optional)

Instructions

Preparation Steps

  • Preheat the oven to 340°F (170°C). Line two standard muffin pans with 20 paper liners.
  • Crush cookies: Pulse enough cookies to make 1 3/4 cups small chunks for the batter and 3/4 cup very fine crumbs for the frosting. Spread the fine crumbs on a small tray and let them air-dry while you begin the frosting (this helps keep the frosting from loosening).
  • Make the frosting first: In a stand mixer fitted with the paddle, beat butter on medium speed until creamy and slightly lighter, about 2 minutes. In a small cup, stir together the heavy cream, vanilla, molasses, and espresso powder until the espresso dissolves.
  • Add half the powdered sugar to the butter and mix on low until incorporated. Stream in half of the cream mixture; beat on medium-high for 30 seconds. Add the remaining powdered sugar followed by the rest of the cream mixture; beat 1–2 minutes until fluffy. Fold in the cooled fine cookie crumbs by hand. Cover and refrigerate 10–15 minutes to set while you make the cupcakes.
  • Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until evenly combined.
  • Build the batter: In a large bowl, whisk sugar and eggs vigorously for 45–60 seconds until slightly thick and pale. Slowly whisk in the oil. Add sour cream and vanilla and whisk until smooth.
  • Alternate dry and wet: Using a spatula, fold in half of the dry mixture, then half of the milk. Repeat with the remaining dry mixture and milk, starting and ending with dry. Stop folding when a few small streaks of flour remain, then gently fold in the 1 3/4 cups chopped cookie pieces. Rest the batter 5–8 minutes to hydrate for a softer crumb.
  • Portion and bake: Divide batter among liners, filling each about 2/3 full. Tap the pans gently on the counter to release air pockets. Bake 17–20 minutes, rotating the pans halfway, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  • Cool and finish: Cool cupcakes in the pan 5 minutes, then transfer to a wire rack and cool completely. Re-whip the chilled frosting for 10–15 seconds to refresh. Pipe tall swirls onto each cupcake and top with a mini chocolate chip cookie, if using.

Notes

Tip: For consistent texture, measure flour by weight or fluff-scoop-level. Room-temperature eggs and sour cream help the batter emulsify and rise evenly.
Store frosted cupcakes in an airtight container at cool room temperature for 1 day or refrigerated up to 4 days; bring to room temp before serving.
This recipe is an original creation inspired by classic Chocolate Chip Cookie Cupcakes flavors. All ingredient ratios and instructions are independently developed.