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rate
Prep 17 minutes
Total 30 minutes
makes
US | Metric
Ingredients
cup cakes
  • 170 g unsalted butter, softened to room temperature
  • 150 g brown sugar
  • 50 g granulated sugar
  • 1 large egg, at room temperature
  • 2 tsps pure vanilla extract
  • 250 g plain flour
  • 2 tsps cornflour
  • 1 tspbaking powder
  • ½ tsp salt
  • 200 g chocolate chips
chocolate fudge frosting
  • 110 g butter
  • 90 g dark chocolate
  • 425 g icing sugar
  • ½ tsp pure vanilla extract
  • 175 ml milk
Cookie Cup Cakes Cookie Cup Cakes

Cookie Cup Cakes

What could be better than cookies and cupcakes merged together in this glorious recipe!


For The Cup Cakes


  • Preheat oven to 175℃
  • Line two muffin trays with 16 muffin cases. Set aside.
  • In a food processor cream the butter and sugars together on medium speed until fluffy and light in colour.
  • Mix in egg and vanilla.
  • Scrape down the sides as needed.
  • In another bowl, combine flour, cornflour, baking soda and salt.
  • Slowly mix into the wet ingredients
  • Stir in chocolate chips.
  • Press 1½ tbsps of dough into each muffin liner and squash down,
  • Bake in the middle of oven for 12 minutes, take out of the oven when edges start to
  • Brown and the centre's still soft.
  • Let them completely cool before removing cases and icing


For The Frosting


  • In the microwave, melt your butter and chocolate together then stir to combine
  • In a separate bowl combine the icing sugar, half of the milk, vanilla extract
  • Mix the two mixtures together then slowly add the remaining milk until you reach the desired consistency ( please note it will thicken as it cools)
  • Leave the frosting to cool and thicken
  • Use a piping bag to pipe swirls onto the cup cakes


Cookie Cup Cakes Cookie Cup Cakes

Cookie Cup Cakes

What could be better than cookies and cupcakes merged together in this glorious recipe!

favorite
print
rate
Prep 17 minutes
Total 30 minutes
makes
US | Metric
Ingredients
cup cakes
  • 170 g unsalted butter, softened to room temperature
  • 150 g brown sugar
  • 50 g granulated sugar
  • 1 large egg, at room temperature
  • 2 tsps pure vanilla extract
  • 250 g plain flour
  • 2 tsps cornflour
  • 1 tspbaking powder
  • ½ tsp salt
  • 200 g chocolate chips
chocolate fudge frosting
  • 110 g butter
  • 90 g dark chocolate
  • 425 g icing sugar
  • ½ tsp pure vanilla extract
  • 175 ml milk

For The Cup Cakes


  • Preheat oven to 175℃
  • Line two muffin trays with 16 muffin cases. Set aside.
  • In a food processor cream the butter and sugars together on medium speed until fluffy and light in colour.
  • Mix in egg and vanilla.
  • Scrape down the sides as needed.
  • In another bowl, combine flour, cornflour, baking soda and salt.
  • Slowly mix into the wet ingredients
  • Stir in chocolate chips.
  • Press 1½ tbsps of dough into each muffin liner and squash down,
  • Bake in the middle of oven for 12 minutes, take out of the oven when edges start to
  • Brown and the centre's still soft.
  • Let them completely cool before removing cases and icing


For The Frosting


  • In the microwave, melt your butter and chocolate together then stir to combine
  • In a separate bowl combine the icing sugar, half of the milk, vanilla extract
  • Mix the two mixtures together then slowly add the remaining milk until you reach the desired consistency ( please note it will thicken as it cools)
  • Leave the frosting to cool and thicken
  • Use a piping bag to pipe swirls onto the cup cakes