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Health & Fitness

Chocolate Chip Cookie Cupcakes - The Recipe

These cupcakes have cookies INSIDE of them.

I was baking up some bread the other day while my husband was leaning in the kitchen doorway watching. I was studiously bending over the sink making sure I had just the right amount of water in my measuring cup when my husband said, “it’s baking Katie, it doesn’t have to be exact.” I responded, “oh, how wrong you are.”

Baking is a science. It is a conglomeration of chemical reactions that, when done properly, results in a delicious creation. It differs from cooking in that you can’t throw a little of this and a little of that in and expect to get a satisfactory result.

Because of this, baking will sometimes intimidate people. They will reach for the boxed mix because clearly Betty knows how to do it better. I hope to shed some light on the hows and whys of baking as well as help you make delicious treats to impress family and friends.

But who am I? No one. I’m just a home cook who loves to bake. I have learned as I’ve baked through trial and error and lots and lots of Google searches.

Since I am kind and giving I am always going to have recipes in three formats:


1. The standard recipe (below). For people who like to figure it out themselves.
2. The long verbose explanation for those people who are always asking why.
3. The picture gallery. Step by step picture instructions for the visual learners among us.

To cut down on your confusion and annoyance I will post three separate posts for each recipe so you can easily access the one you want to use.

Today I am going to make chocolate chip cookie dough cupcakes with marshmallow buttercream frosting (just typing it made me pee a little I am so excited). So, here goes nothing!

THE RECIPE
1/2 batch of your favorite chocolate chip cookie dough rolled into balls and frozen for 2 hours
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

FROSTING:
1 cup unsalted butter, softened
1 (7 1/2 ounce) jar marshmallow fluff
1 cup confectioners' sugar
½ teaspoon vanilla extract

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

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In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

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With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill cups 2/3 full with cupcake batter and place cookie dough balls in center of cupcake.

Bake at 350 for 16-20 minutes. Test for doneness with toothpick in the SIDE of the cupcake. Do not pierce cookie. Toothpick should come out clean.

FROSTING:

Beat butter in a large bowl with mixer on high speed until creamy.

Beat in marshmallow creme.

Reduce speed to low, and beat in confectioners' sugar and vanilla.

Increase speed to high; beat until fluffy.

(If you'd like to read the verbose version, click here. If you'd like to see the pretty pictures, click here.)

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