Chocolate Chip Cookie Cupcakes

A delicious cupcake made with chocolate chip cookie butter and topped with a chocolate chip cookie frosting.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 443

1 cup all-purpose flour if using Biscoff, substitute 2 tbsp of flour with unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips I used minis
1/2 cup melted unsalted butter
1/2 cup sugar
1 large egg
1/2 cup chocolate chip cookie butter
1/2 cup milk
2 tsp vanilla

Preheat oven to 350°F and prepare a 12 cup muffin tin with cupcake liners.
In a medium bowl, toss together the flour, baking powder, baking soda and salt.
1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
Add the chocolate chips and stir to combine. Set aside
1/2 cup semi-sweet chocolate chips
In a large bowl, whisk together the melted butter, sugar and egg.
1/2 cup melted unsalted butter, 1/2 cup sugar, 1 large egg
Whisk in the cookie butter, milk and vanilla. Slowly add the dry ingredients and gently fold together until just combined.
1/2 cup chocolate chip cookie butter, 1/2 cup milk, 2 tsp vanilla
Divide the batter among the 12 cupcake liners and bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make the buttercream, use an electric mixer and cream together the butter and cookie spread.
1/2 cup softened unsalted butter, 1/2 cup chocolate chip cookie butter
Combine the icing sugar. Then add the vanilla, salt and milk. Blend until smooth and fluffy.
1 & 1/2 cups icing sugar, 1 tsp vanilla, 1/4 tsp salt, 1 Tbsp milk

Cupcakes can be stored in an airtight container and refrigerated for up to 4 days. Bring to room temperature before serving.