Thursday, December 1, 2011

Chocolate Chip Cookie Cupcakes

These are my second favorite cupcakes of all time.  Actually...these may be a tie for first with my blueberry breakfast cupcakes. I honestly can't decide...they're just two completely different tasting cupcakes! These chocolate chip cookie cupcakes seriously taste EXACTLY like a chocolate chip cookie, but in a cupcake form.  The bottom part of the cupcake tastes like a moist, cake form of a chocolate chip cookie without the chocolate chips. The topping is a soft, sweet, delightful, chocolate-y chip cookie.  They don't look that appetizing unless you cover the bumpy chocolate chip top with frosting, but they taste absolutely incredible.  The first time I made these, my family friends came over, and they couldn't get enough of them.  The kids barely even touched their dinner; they just kept asking for more of these cupcakes. Even the parents were obsessed with them.  I promise you: you will like these even more than your favorite chocolate chip cookie recipe.  Oh yeah, I went there.


The topping:
1/2 cup brown sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts (optional..I actually prefer mine without nuts)
1/2 teaspoon vanilla extract

The cupcakes:
1/2 cup butter, at room temperature
6 tablespoons granulated sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Make the topping: In a large bowl combine the brown sugar, egg, and salt.  Beat with an electric mixer at high speed until thick, about 5 minutes.  Stir in the chocolate chips, nuts (if using), and vanilla extract.
2.  Preheat the oven to 375 degrees F.  Insert liners into a medium cupcake pan.
3.  Combine the butter, sugars, and vanilla in a small bowl.  Beat with an electric mixer on medium speed until creamy.  Add the egg and beat for 1 minute.
4.  In a separate small bowl combine the flour, baking soda, and salt.
5.  Gradually add the dry ingredients to the egg mixture and mix with a rubber spatula or a wooden spoon until fully integrated.
6.  Fill the cupcake liners half full.  Bake for 15 minutes.  Remove from the oven. Turn up the oven temperature to 425 degrees F. Spoon 2 tablespoons of topping over each cupcake.  Return the pan to the oven.  Bake for 10 more minutes.  Cool cupcakes in pan.

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