Yum Alert: Choco-Chip Cookie Bottomed CupcakesBy Ashley • Jul 12th, 2011 • Category: Food, FOOD AND TRAVEL, Recipes
Chocolate chip cookies make everything in life better, why not help them to boost the cupcake’s already infamously FABULOUS rep?
Chewy Chocolate Chip Cookie Bottomed Cupcakes
from HowSweetEats.com // makes 18-20 cupcakes
- 1/2 cup butter, softened
- 3/4 cup brown sugar, loosely packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl.
Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner.
- 1/2 cup butter
- 1 cup white sugar
- 2 whole eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Using an ice cream scoop, drop batter on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.
Top with you favorite frosting, sprinkles, and chocolate chip cookies.
Ashley is a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.
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