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 (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(118 ml) sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
- 2 cups roughly chopped Chocolate Chip Cookies (roughly half the bag of Chips Ahoy)
For the frosting:
- 2 cups (454g) unsalted butter, cold
- 7 cups (911g) powdered sugar
- 2 tablespoons (28g) brown sugar
- 1 tablespoon (15ml) vanilla extract
- 2 tablespoons (30ml) 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 Ziploc bag, crushed the chocolate chip cookies into small pieces using a rolling pin or something similar.
- 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. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Fold the crushed cookies into the cupcake batter. Use a spatula to stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 15-18 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:
- In a food processor, grind the chocolate chip cookies into fine crumbs. Set aside.
- 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.
- Add 2 cups of powdered sugar at a time, mixing on low speed until it’s incorporated into the butter. Alternate adding the heavy cream and vanilla extract as you add the additional powdered sugar. Add the brown sugar together with some of the powdered sugar. Then increase the speed to high and beat for 30-60 seconds each time you add more sugar. Repeat until all your powdered sugar has been added. When adding the last cup of powdered sugar, 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 tip, pipe the frosting onto the cupcakes and place a mini cookie on top and garnish with mini chocolate chips.
- You’ll need one full-size, 13oz bag of Chip Ahoy to use in the cupcakes and frosting
- You’ll need an additional 8oz bag of Mini Chips Ahoy for the garnish
- Storing baked cupcakes: Store in an air-tight container at room temperature for up to 3 days.
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Keywords: Cookie Cupcakes, Chocolate Chip Cupcakes, Chips Ahoy Cupcakes