Have you ever wanted cupcakes and chocolate chip cookies at the same time? I have just the recipe for you! My chocolate chip cupcakes are topped with a chocolate chip cookie buttercream. The combination is seriously perfect and addicting.
My husband, and toughest critic, says these may be the best thing I have put on the blog! And, he might be right. Unless you take into consideration my espresso cupcakes, which I think is the best recipe on this blog.
What is in Chocolate Chip Cupcakes?
The base of these chocolate chip cupcakes is a white vanilla cake. A white cake versus a yellow cake comes down to how eggs are used in the recipe. A white cake uses only egg whites, which is what we have done here.
A yellow cake uses whole eggs, and a lot of the times, extra egg yolks. The result is a cake that is brighter, yellow and more custard like in texture and flavor. Typically, I have always preferred a yellow cake, which I used in my lemon blueberry poke cake. But, I think I finally created a white vanilla cake that is just as good, if not better!
So, these chocolate chip cupcakes are make with a nearly perfect white vanilla cake base with mini chocolate chips folded in. The result is a light and fully cake with the perfect ratio of chocolate chips in each bite.
What is a Cookie Buttercream?
While my husband is a fan of pretty much any type of buttercream, I find most to be too sickly sweet for my taste. So, if I am making a buttercream I will try to find ways to dress it up and make it more palatable for me. Just like I did for our espresso buttercream recipe, which is a buttercream infused with lots of espresso!
Something about a chocolate chip cupcake makes me think of chocolate chip cookies. So, we knew making a buttercream stuffed full with chocolate chip cookies would make an excellent topping for these cupcakes.
We used our brown butter chocolate chip cookies recipe as the cookie mix in, but you can use whatever cookie you prefer! Feel free to bake your own cookies or use your favorite cookies from the grocery store, just like we did with Ores in our cookies and cream cupcakes. Simply chop them up and fold into the buttercream for an elevated frosting that goes well with almost anything.
For the Cupcakes
- 1 stick (113g) Unsalted Butter, room temperature
- 4 Tbsp (56g) Coconut Oil
- 1 1/8 C (216g) Granulated Sugar
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt*
- 4 Egg Whites, room temperature
- 1 1/2 Tbsp Vanilla Bean Paste*
- 2 C (224g) Cake Flour*
- 1 C (240ml) Buttermilk, room temperature
- 1 C (224g) Mini Chocolate Chips
For the Buttercream
- 2 sticks (226g) Unsalted Butter, room temperature
- 4 C (480g) Powdered Sugar
- 1 Tbsp Vanilla Bean Paste
- 1/2 tsp Kosher Salt
- 2 Tbsp (30ml) Heavy Cream
- 4 oz (120g) Baked Cookies, roughly chopped (we used our Brown Butter Chocolate Chip Cookies)
Making the Cupcakes
- Preheat the oven to 325ºF. Place cupcake liners in the cupcake pan.
- In a stand mixer with the paddle attachment, combine the butter, coconut oil, sugar, baking powder, baking soda, and salt.
- Mix on low to moisten before increasing to medium speed and cream until the mixture is light and fluffy, about five minutes. Be sure to scrape down the bottom and sides of the mixing bowl halfway through to prevent any lumps from forming.
- Slowly add the egg whites, followed by the vanilla paste.
- Alternatively add 1/3 of the cake flour with the 1/3 of the buttermilk, until both have been completely incorporated into the batter.
- Fold in the mini chocolate chips.
- Pour the cupcake batter into the cupcake pan, filling each almost all the way to the top.
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean or the internal temperature reaches at least 200ºF.
- Allow the cupcakes to completely cool before topping with the cookie buttercream frosting.
Making the Buttercream
- In a stand mixer, using the paddle attachment, beat the softened butter for 1-3 minutes on high speed, or until the butter is creamy and slightly pale.
- Add the vanilla bean paste, kosher salt and half of the powdered sugar. Mix until mostly combined
- Add the remaining powdered sugar and mix until fully combined and smooth.
- Add the heavy cream and mix until the buttercream is smooth.
- Adjustments: If the buttercream is too sweet you can add a pinch of kosher salt to reduce the sweetness. If the buttercream is too thin, you can add more powdered sugar, 1/4 cup at a time. If the buttercream is too thick, you can add heavy cream, one tablespoon at a time.
- Fold in the chopped cookies.
- Frost your cupcakes and enjoy!
- If you are using table salt, use half the amount of kosher salt listed.
- If you don't have vanilla bean paste, you can use regular vanilla extract.
- If you don't have cake flour, you can create it with all-purpose flour and cake flour. For this recipe you will need 2 cups (240g) of all-purose flour, plus 4 Tbsp (32g) of cornstarch. Sift this mixture twice, to get the appropriate texture of cake flour. This will give you 272g of cake flour, so be sure to measure out 224g and leave out the rest.
- We used our Brown Butter Chocolate Chip Cookies for this recipe, and advise you to do the same! It's an excellent pairing.
Nutrition Information:Yield: 16 Serving Size: 1 cupcake
Amount Per Serving: Calories: 533Total Fat: 27gCarbohydrates: 71gProtein: 3g