cookie in a cupcake recipe

Written BySheba G Updated On
cookie in a cupcake recipe
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I’ve always been a fan of creative recipes that bring together the best of two worlds. When I first came across the idea of combining cookie and cupcake, I knew I had to give it a try.

The result was a game-changer – a sweet treat that’s both familiar and excitingly new. The cookie in a cupcake recipe is a perfect example of this fusion, with the richness of chocolate chip cookies paired with the lightness of vanilla cupcakes.

It’s a match made in heaven, and one that my family and kids just love. Whether we’re celebrating a special occasion or just need a sweet pick-me-up, this recipe is always a good idea.

It’s easy to make, fun to customize with different mix-ins, and perfect for any time of day. Plus, the best part is that it’s surprisingly healthy compared to traditional desserts – we’re talking wholesome ingredients like whole wheat flour, honey, and dark chocolate chips.

My kids devour these in seconds, and I feel good about what they’re getting. So if you’re looking for a recipe that’s both delicious and nutritious, look no further than this cookie in a cupcake recipe.

It’s sure to become a staple in your household just like it has in mine.

Chocolate Chip Cookie Cupcakes
4.5 from 645 votes

A delightful combination of a moist chocolate cupcake and a chewy chocolate chip cookie. These cookie cupcakes are sure to be a hit at any gathering.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcake Batter

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk

For the Cookie Dough Filling

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

For the Chocolate Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9The batter will be thick.
10Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
11Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
12Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
13While the cupcakes are cooling, prepare the cookie dough filling.
14In a medium bowl, using an electric mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
15Beat in the egg and vanilla extract.
16In a separate bowl, whisk together flour, baking soda, and salt.
17Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
18Stir in the chocolate chips.
19The dough will be thick.
20Once the cupcakes have cooled completely, use a small knife or spoon to hollow out a small well in the center of each cupcake.
21Be careful not to go all the way through the bottom.
22Fill each well with a generous amount of the cookie dough, pressing down lightly to compact it.
23Repeat with all cupcakes.
24Bake the cupcakes with the cookie dough filling for an additional 10-12 minutes.
25The cookie dough should be golden brown and set.
26Allow the cupcakes to cool completely in the pan, then transfer them to a wire rack to cool completely before frosting.
27While the cupcakes are cooling, prepare the chocolate buttercream frosting.
28In a large bowl, using an electric mixer, beat together butter, powdered sugar, cocoa powder, and vanilla extract until light and fluffy, about 2-3 minutes.
29Gradually add milk, one tablespoon at a time, until desired consistency is reached.
30Beat for an additional 2-3 minutes, or until the frosting is smooth and creamy.
31Once the cupcakes have cooled completely, frost each cupcake with a generous amount of chocolate buttercream frosting.
32Pipe the frosting on top of the cupcakes and decorate as desired.
33Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: You can use a small ice cream scoop to portion out the cupcake batter evenly. For a fun twist, try adding sprinkles or chopped nuts to the cookie dough filling.

This cookie in a cupcake recipe is always a good idea for any occasion – whether you’re celebrating a birthday, hosting a family gathering, or just need a sweet treat to brighten up your day. And the best part?

They’re surprisingly healthy compared to traditional desserts! My kids love them almost as much as I do (if not more), and they’re perfect for packing in lunchboxes or snacking on the go.

With its wholesome ingredients and easy customization options, this recipe is sure to become a staple in your household just like it has in mine.

Q1: What makes this recipe so unique?

This recipe is unique because it combines two classic treats into one – the richness of chocolate chip cookies paired with the lightness of vanilla cupcakes.

Q2: Can I use any type of flour for this recipe?

No, it’s best to use whole wheat flour for this recipe as it provides more fiber and nutrients compared to all-purpose flour.

Q3: How do I customize this recipe with different mix-ins?

You can customize this recipe by adding different mix-ins such as nuts, dried fruits, or even candy pieces to create unique flavor combinations.

Q4: Is this recipe suitable for vegans?

No, this recipe is not suitable for vegans as it contains honey and dark chocolate chips which are not vegan-friendly.

Q5: Can I store these cupcakes at room temperature or do they need to be refrigerated?

You can store these cupcakes at room temperature for up to 3 days or refrigerate them for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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