Chocolate Chip Cookie Cupcakes

The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.

  • Prep:
  • Total Time:
  • Yield: Makes 3 dozen
Chocolate Chip Cookie Cupcakes

Source: Martha Stewart Living, July 2011


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk
  • 2 1/4 cups Chocolate Chip Cookie Base plus 3 dozen cookies (1 1/2 inches)
  • Simple Vanilla Frosting


  1. Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups. Whisk together flours, baking powder, and 1/2 teaspoon salt. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

  2. Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.

  3. Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.

Cook's Notes

Unfrosted cupcakes can be stored at room temperature for up to 2 days.


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