CHOCOLATE CHIP COOKIE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 48 mini cupcakes
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
- For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
- Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
- For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
- Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
- For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
- Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.
CHOCOLATE CHIP COOKIE CAKE
This is essentially a series of layered, rectangular chocolate chip cookies, covered in icing. My Grandma made it for us all the time as kids. It's delicious!
Provided by Newcombe
Categories Desserts Cookies Bar Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 1/2x15 1/2-inch baking pan and line with waxed paper.
- Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition until smooth. Mix 2 teaspoons vanilla extract and salt into creamed butter mixture. Gradually stir flour into creamed butter until just incorporated; fold 1 cup chocolate chips into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned on the edges, 20 to 25 minutes. Remove from oven and cool completely.
- Melt remaining 1 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Beat confectioners' sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth; add melted chocolate and 2 teaspoons vanilla extract and mix until frosting is smooth. Spread frosting over cooled cookie cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 78.6 g, Cholesterol 133.2 mg, Fat 37.1 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 22.5 g, Sodium 319.8 mg, Sugar 59.9 g
CHOCOLATE CHIP COOKIE CUPCAKES
The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h10m
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups. Whisk together flours, baking powder, and 1/2 teaspoon salt. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
- Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
- Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.
CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
Steps:
- 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 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- 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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
CHOCOLATE CHIP COOKIE CUPCAKES
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
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 CHIP COOKIE CUPCAKES
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
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
THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE
This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.
Provided by Chris__D
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, baking soda, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
- Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 31.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 241 mg, Sugar 20.7 g
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