Chocolate Chip Cookie Cupcakes

A delicious cupcake made with chocolate chip cookie butter and topped with a chocolate chip cookie frosting. The ultimate chocolate chip cookie lover’s dream!

Warning: I will be using the words “chocolate chip cookie” a lot in this post.

Since I missed everyone last week, I wanted to make something extra special for this week. I decided to combine two of my favorite things, chocolate chip cookies and cupcakes, so, without further adieu, I present to you, The Chocolate Chip Cookie Cupcake. It looks like a cupcake and taste like a chocolate chip cookie.

The cupcake has a soft, moist, and delicate texture, with a light, fluffy frosting. It tastes like chocolate mousse with some subtle chocolate chip cookie pieces added in. I used President’s Choice The Decadent Chocolate Chip Cookie Spread in both the batter and frosting, which gave these cupcakes a real chocolate chip cookie taste. The cookie butter also makes the cupcakes extra moist.

I actually bought this spread thinking it was similar to Nutella and I was pleasantly surprised after my first spoonful. It’s a rich chocolatey spread with crunchy chocolate chip cookie pieces in it. Simply put, it’s “chocolate chip cookie heaven in a jar.”

Now, this product is only available to us lucky Canadians. However, Trader Joe’s Speculoos Cookie Butter & Cocoa Swirl and Lotus Biscoff Spread would also work the same way in this recipe. The Speculoos cookie butter will add a hint of spice to the cupcakes, and if you’re using Biscoff as a substitute, add 2 tbsp of unsweetened cocoa powder to the batter and frosting for the same chocolate flavor.

I’ve read from other blogs that cookie butter makes a great frosting, and they weren’t kidding. Chocolatey smooth like a dessert mousse with little cookie bits hidden inside. My husband thought it looked and tasted like soft serve ice cream. Whatever it looks like, this is by far the best chocolate buttercream you will ever eat.

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