Recipe for Delicious Cookie Cupcakes

We love cookies.  Clearly our go-to sweet treat would be a cookie.  But, sometimes you need to change up the routine to keep things interesting.  Sometimes you need a something out of the ordinary. Sometimes you crave frosting.  We get it.

Enter the Chocolate Chip Cookie-Cupcake!

When one of the key ingredients are our cookies, you know it’s going to be amazing.  And this recipe makes at least 24 cupcakes to enjoy.

Ingredients/Directions for the cupcakes

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup(118 ml) sour cream
• 2 ½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk
• 2 cups roughly chopped Carol’s Chocolate Chip Cookies

1. Preheat the oven to 350°F and prepare your cupcake tin with liners
2. Roughly chop your minis.  You don’t want them to be fine crumbs, but chunks of the cookies you’ll enjoy throughout your cupcakes.
3. In a large bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated.
4. Next mix in the sour cream and beat until well combined.
5. Combine you dry ingredients in a separate bowl: flour, baking powder and salt.
6. Mix in half of the dry ingredients and half of the milk into your wet ingredients.  Once the flour has been incorporated add the remaining milk and dry ingredients.  Once combined, fold in the chopped cookie pieces in the batter.
7. Fill your cupcake liners 3/4 full.
8. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness with a toothpick.  If it comes out clean: you’ve accomplished doneness!

Now for the Chocolate-Chip flavored, whipped mascarpone whipped frosting.  You read that right!

• 8 ounces (226g) mascarpone cheese, cold
• 1 1/4 cup (296 ml) heavy whipping cream, cold
• ½ cup (65 g) powdered sugar
• ½ teaspoon (2.5 ml) pure vanilla extract
• 4 mini chocolate chip cookies absolutely pulverized into crumbs!

1. Chill your mixing bowl and whisk attachment in the freezer for 15 minutes.  This will make sure your ingredients stay cold and prevent them from separating.
2. Beat the mascarpone cheese on a medium-low speed to whip it up a bit.  Slowly pour in half of the heavy cream, allowing the mascarpone cheese to turn into more of a liquid consistency.
3. Add the rest of the heavy cream and increase the speed to high, beating it until soft peaks form.
4. Next on low speed, incorporate the powdered sugar, vanilla extract and cookie crumbs.  Once combined, return the mixer to a high speed and continue  beating it until there are soft peaks.
5. Frost as you see fit!These Cookie-Cupcakes double down on Carol’s with cookies both in the cupcake and the frosting- and you’ll be glad they do!  You can stock up on our handmade cookies nationwide at Whole Foods Market or Sprouts Farmers Market, or regional retailers like New Seasons Market, Raley’s, Foxtrot, Lou Malnati’s, or Sunset Foods.  If you’re not able to get to any of these great stores, it’s not a problem because you can order a cookie box of our minis right to your door.Have you tried one of our recipes?  Let us know!

   This delicious recipe was adapted from BeyondFrosting.com