Decadent Chocolate Chip Cookie Cupcakes
These Decadent Chocolate Chip Cookie Cupcakes are a delightful fusion of the beloved chocolate chip cookie and a soft, fluffy cupcake. Adapted from the acclaimed '125 Best Cupcakes' recipe book, this treat boasts a thick, cookie-like dough that yields a rich, moist cupcake with irresistible chocolate chips nestled throughout. Ideal for dessert lovers and perfect for any occasion, these scrumptious cupcakes will satisfy your sweet tooth while providing the delightful texture and flavor of a classic cookie. Enjoy them warm or at room temperature, either way, they are a delicious treat that will leave your guests craving more!
12
Servings
200
Calories
8
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
1/2 teaspoon (none)
salt
a pinch (none)
light brown sugar
1 cup (packed)
unsalted butter
1/2 cup (softened to room temperature)
vanilla extract
1 teaspoon (none)
large egg
1 (beaten)
miniature semisweet chocolate chips
3/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, beat the packed light brown sugar and softened unsalted butter together using an electric mixer until the mixture is smooth and creamy.
4
Add the vanilla extract to the butter-sugar mixture and blend well.
5
Incorporate the beaten egg into the mixture, making sure it is well combined.
6
Gradually add the flour mixture to the wet ingredients, beating until just combined to avoid overmixing the batter.
7
Gently fold in the miniature semisweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
8
Scoop the thick batter into the prepared muffin pan, filling each cupcake liner about 3/4 full.
9
Bake in the preheated oven for 18 to 23 minutes, or until the tops are puffed and golden, and a toothpick inserted into the center comes out clean.
10
Allow the cupcakes to cool in the pan on a wire rack for approximately 15 minutes, or until they are cool enough to handle, before gently removing them from the pan.
Nutrition Information
10g
Fat
24g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Chip Cookie Cupcakes?
They are a delightful fusion of a chocolate chip cookie and a soft, fluffy cupcake featuring a thick, cookie-like dough.
How many cupcakes does this recipe make?
This recipe yields 12 servings.
What is the oven temperature for baking these cupcakes?
Preheat your oven to 350°F (175°C).
How long should the cupcakes bake?
Bake them for 18 to 23 minutes or until the tops are puffed and golden.
What type of flour is used in this recipe?
The recipe calls for 1 1/2 cups of sifted all-purpose flour.
How much baking powder is required?
You will need 1/2 teaspoon of baking powder.
What kind of sugar is best for these cupcakes?
The recipe specifies 1 cup of packed light brown sugar.
Does the butter need to be softened?
Yes, use 1/2 cup of unsalted butter softened to room temperature.
How much vanilla extract should I add?
Add 1 teaspoon of vanilla extract to the butter-sugar mixture.
What kind of chocolate chips are recommended?
Use 3/4 cup of miniature semisweet chocolate chips.
How should the egg be prepared?
Use one large egg that has been beaten.
How much salt is needed?
The recipe requires a pinch of salt.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
How full should I fill the cupcake liners?
Fill each cupcake liner about 3/4 full with the thick batter.
What is the recommended cooling time?
Allow the cupcakes to cool in the pan for approximately 15 minutes.
Can I serve these cupcakes warm?
Yes, they can be enjoyed warm or at room temperature.
How many calories are in one cupcake?
Each cupcake contains approximately 200 calories.
What is the fat content per serving?
There are 10g of fat in each cupcake.
How many carbohydrates are in a single cupcake?
Each serving contains 24g of carbohydrates.
How much protein is in each cupcake?
There are 2g of protein per serving.
What is the texture of the cupcake batter?
The batter is thick and cookie-like.
Should I use an electric mixer?
Yes, use an electric mixer to beat the brown sugar and softened butter until smooth.
How should I incorporate the chocolate chips?
Gently fold the chocolate chips into the batter using a spatula to ensure even distribution.
Is it important to sift the dry ingredients?
Yes, you should sift together the flour, baking powder, and salt.
What should I avoid when mixing the flour?
Avoid overmixing the batter; beat until the ingredients are just combined.
Is this recipe suitable for parties?
Yes, these cupcakes are considered perfect party food and indulgent treats.
What is the source of this recipe?
This recipe was adapted from the '125 Best Cupcakes' recipe book.
What type of chocolate is used?
The recipe uses semisweet chocolate.
What should I use to line the pan?
Line a standard muffin pan with cupcake liners.
Where should I cool the cupcakes?
Cool them in the pan on a wire rack before removing them.