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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.

Source: Martha Stewart Living, July 2011
Total Time Prep Yield



Cook's Notes

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

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How would you rate this recipe?
  • keagroon1125
    5 JUN, 2017
    I made these cupcake for biography project i did on Martha and they were in the words of my fellow 6th graders..... LIT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Best recipe i have ever made Thanks Martha for being so awsome
  • pwads1005
    5 FEB, 2014
    Made these cupcakes the other night for a get together and they were a HIT. This is one of the best cupcake recipes I have stumbled upon and my boyfriend is already asking for me to make them again for valentines day. The only change I made was adding mini chocolate chips to the top of the batter in the cupcake tins before popping them in the oven for baking. I think it adds that extra chocolate pop you are searching for.
  • MS10164123
    8 DEC, 2011
    Very tasty cupcakes. Everybody was surprised by the cookie bottom of the cupcake. I used chocolate frosting instead of vanilla since I prefer chocolate and next time I will try using a chocolate cake batter.

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