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Drooling over these Chocolate Chip Cookie Cupcakes, this recipe is very easy to make! These cupcakes start with a homemade vanilla cupcake with crushed chocolate chip cookies mixed in. It’s topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.
This post is sponsored by ADA Mideast. All opinions are my own
Milk and Cookies- is there a better combination? These Chocolate Chip Cookie Cupcakes are a nod to everyone’s favorite combo.
These are homemade vanilla cupcakes with crushed chocolate chip cookies mixed in. They’re topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.
They’re similar to Cookie and Cream cupcakes but made with chocolate chip cookies instead of Oreos. Which part do you think you’ll like best? The cupcake or the frosting?
This month I am partnering with the American Dairy Association Mideast. Did you know June is National Dairy Month? All month I am celebrating America’s dairy farmers, who provide us with healthy dairy foods.
Years ago, I had the opportunity to visit some of these farmers in Ohio, and it was an experience I will never forget. I loved meeting the hard-working farmers and their families, many of whom are were 3rd or 4th generation dairy farmers. Meet Ohio and West Virginia dairy farming families at Drink-Milk.com.
In Ohio and West Virginia, dairy farm families raise more than 268,000 dairy cows on about 2,200 dairy farms. In an average year, Ohio and West Virginia dairy cows produce approximately 5.6 billion pounds, or about 656 million gallons of milk. Imagine how many cookies you’d need to go through that much milk.
Lucky for you, this cupcake recipe calls for milk as well!
These cupcakes might sound complicated but they’re actually much easier than you think. First, the cupcake is based off my Moist Vanilla Cupcake recipe. Then you’re going to be adding some chopped chocolate chip cookies.
Personally, I like using Chips Ahoy because they start off a bit crispy and when they’re bake, they get nice and soft.
When filling the cupcake liners, do you best to evenly distribute the cookies amongst the batter. If there’s not enough batter, you will have some funky looking tops on your cupcakes. That’s okay though, we’re covering it up with this luscious chocolate chip cookie frosting.
You’ll notice my cupcake recipe calls for sour cream. Sour cream helps keep these cupcakes extra moist. If you’re looking for an alternative, I suggest Greek Yogurt. Plus, Greek yogurt is high in protein, which helps to keep you fuller longer, and it packs in dairy’s 9 essential nutrients.
That’s a little dairy fact for you, and if that makes you feel like these cupcakes will be healthier, than props to you!
Okay, let’s talk about the frosting for a minute. Most of my frosting recipes start with cold butter, which allows you to control the consistency of your frosting. You’re essentially softening the butter using the paddle attachment of your mixer.
The key to making a good frosting is to whip it at various stages, but especially at the beginning. This will not only soften the butter but whip to a much lighter consistency. After each addition of powdered sugar is incorporated, I also beat the frosting for a minute or two until it’s nice and fluffy.
For this chocolate chip cookie frosting, we’ll also be adding crushed chocolate chip cookies (as in, grinded into a fine crumb), a touch of brown sugar and plenty of vanilla extract for that extra cookie flavor.
As long as you grind your cookies into fine crumbs, this frosting should be pipeable.
You can decorate the cupcakes anyway you’d like. I placed some mini chocolate chips on top and garnished with a mini cookie. The cookies will soften as they sit in the frosting, so if you want a crunchy cookie, add them right before serving!
It also wouldn’t hurt to serve these cupcakes with a big ol’ glass of cold milk!
For more recipes, information, dairy nutrition and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
These Chocolate Chip Cookie Cupcakes start with a homemade vanilla cupcake with crushed chocolate chip cookies mixed in. It’s topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.
For the cupcakes:
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk (I use nonfat)
- 2 cups roughly chopped Chocolate Chip Cookies (such as Chips Ahoy)
For the frosting:
- 4 sticks (2 cups) unsalted butter, cold
- 8 cups powdered sugar
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons heavy whipping cream
- 15 Chocolate Chip cookies, crushed into fine crumbs
- 1 bag (8oz) Mini Chocolate Chip Cookies for garnish (optional)
- Mini chocolate chips for garnish (optional)
- For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
- In a large Ziploc bag, crushed the chocolate chip cookies into small pieces using a rolling pin or something similar. Fold the crushed cookies into the cupcake batter.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
- Bake at 350°F for 18-22 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar and brown sugar have been added, alternate adding the heavy cream and vanilla extract as you add the powdered sugar.
- In a food processor, grind the chocolate chip cookies into a fine crumbs. Add the crushed cookies to the frosting. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an mini on the side or mini chocolate chips. Store in an air tight container.
- You’ll need one full size bag of Chip Ahoy for the cupcakes and frosting
- You’ll need an additional bag of mini Chips Ahoy for the garnish
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