Chocolate Chip Cookie Cupcakes

Chocolate chip cookie cupcakes, topped with vanilla buttercream icing, with a generous helping of chocolate chip cookie dough hidden inside.

Brought to you by Dr. Oetker

These chocolate chip cupcakes, are not only topped with vanilla buttercream icing, they also contain a hidden surprise inside; a generous helping of chocolate chip cookie dough. These cupcakes are sure to impress!

 

 

 

Chocolate Chip Cookie Cupcakes

Time: Up to 80 mins Makes 12 For the cookie dough: 100 g Unsalted Butter (3 1/2 oz) 75 g Caster Sugar (3 oz) Egg Yolk x 1 Medium 5 ml Dr. Oetker Caramel Flavour (1 tsp) 125 g Plain Flour (4 1/2 oz) Dr. Oetker Baking Powder Sachet x 1 sachet (5g/1 tsp) 100 g Dr. Oetker Dark Chocolate Chips For the cake mix: Dr. Oetker Muffin Cases x 12 150 g Margarine (5 oz) 150 g Caster Sugar (5 oz) 5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp) Medium Eggs x 3, beaten 150 g Plain Flour (5 oz) Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g) Dr. Oetker Baking Powder Sachets x 2 (10g/2 tsp) To decorate: 150 g Unsalted Butter (5 oz), softened 275 g Icing Sugar (9 1/2 oz) 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp) 10 g Dr. Oetker Dark Chocolate Chips (to decorate) Instructions: 1 First make up the cookie mixture. Line a large baking tray with baking parchment. 2 In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Caramel Flavour. 3 Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough. 4 Form 200g (7oz) of the dough into 12 balls the size of large marbles. Put on a lined plate, cover and chill until required. These will be used in your cake mix. 5 Divide the remaining cookie dough into 20 small pieces and form into balls. Place on the baking tray, spaced a little apart and chill until required. These will be baked into mini cookies for decoration. 6 Now make the cake mixture. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line 12 muffin tins with the Muffin Cases. 7 Put the margarine, sugar, Vanilla Extract and eggs in a bowl. Sift the flour, Cocoa Powder and Baking Powder on top and whisk all the ingredients together until well blended. 8 Spoon half the mixture into the cases and push a large marble sized ball of cookie dough into the centre of each. Spoon over the remaining cake mix to cover the cookie dough. Bake for 22-24 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. 9 Raise the oven temperature to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the remaining cookie dough balls for 10-12 minutes until lightly golden. Transfer to a wire rack to cool. 10 To decorate, make the buttercream. Put the butter in a bowl and beat until smooth. 11 Gradually sift and beat in the icing sugar until smooth and creamy. Mix in the Vanilla Extract. 12 Spread a generous amount of buttercream on top of each cake and decorate with a few Chocolate Chips. Gently press a mini cookie into the top of each cookie cupcake to serve, and accompany with the remaining cookies on the side. 


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