These chocolate chip cookie cupcakes are a breeze to make and ridiculously simple with their whipped cream topping and sprinkles. It makes a great cupcake hack for a sweet snack to enjoy with friends or a simple birthday party treat!
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Last week we went to the zoo for the first time this year. The weather was amazing and we had a friend’s birthday to celebrate.
I volunteered to bring cupcakes– not because I am good at making cupcakes, actually quite the opposite. My cupcakes are meh. They taste okay and look like a kindergartener decorated them.
While thinking about how to make the cupcake process easier and more portable, I had a genius idea. Skip the finicky cake part and use cookie dough. Then, instead of making a frosting with multiple ingredients, order a Prime delivery from Whole Foods to get a couple cans of whipped cream and a container or sprinkles.
EASY AND DELICIOUS!
Chocolate Chip Cookie Cupcakes: Easy Cupcake Hack!
The cookie dough is super easy to make. It’s actually a simplified version of our favorite chocolate chip cookies from America’s Test Kitchen. (Similar to this Ultimate Skillet Dark Chocolate Chip Cookie).
I added an extra egg for lift (these are cupcakes after all), and skipped using two different sugars. Instead, the recipe calls for granulated sugar and molasses. Which, if you didn’t already know, is how you make brown sugar.
The cookie dough uses melted butter– an ingredient I can get behind because it requires no planning ahead and taking out butter to soften. No worrying about whether or not the butter is the right temp. Just melt it and you’re good to go.
I also HIGHLY RECOMMEND these parchment muffin liners. I absolutely hate washing muffin pans. I don’t know why I feel so strongly about this, but using muffin liners is a must for me. And parchment is 100% the way to go for muffin liners because unlike paper liners, they never stick to the muffin/cupcake/cookie.
If your cookie cupcakes fall slightly in the middle, no stress. That’s what the whipped cream is for. About a quarter of my cookies fell a little. There were, however, zero complaints.
Another bonus fact about these cookie cupcakes is how portable they are. Since they don’t get topped until just before eating, you don’t need to worry about the icing getting smooshed or falling. I tucked the cookie cupcakes into a hard plastic storage container and packed them along with our picnic lunch for our trip to the zoo.
I can see us enjoying these cookie cupcakes with friends all spring and summer long! If you make them, I’d love to see! Tag me on social media, and/or come back and leave a comment! I love hearing about how you enjoy these recipes.
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Chocolate Chip Cookie Cupcakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cupcakes 1x
Description
These chocolate chip cookie cupcakes are a breeze to make and ridiculously simple with their whipped cream topping and sprinkles. It makes a great cupcake hack for a sweet snack to enjoy with friends or a simple birthday party treat!
Ingredients
- 1 1/2 cups granulated sugar
- 3 tbsp molasses
- 1 cup (2 sticks, 16 tbsp) unsalted butter
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- Melt the butter over medium-low heat on the stovetop, (or alternately in a microwave). Whisk together the sugar and molasses in a medium mixing bowl until the mixture resembles brown sugar. Pour in the melted butter, then whisk to combine. Add the eggs and vanilla, whisk again until the ingredients are all well-incorporated.
- Stir in the flour, baking soda, and salt into the butter/sugar mixture with a wooden spoon or spatula. Add the chocolate chips and stir to incorporate.
- Line 2 12-cup muffin pans with parchment muffin liners (or grease the cups). Distribute the cookie batter into the muffin cups so that each cup is 2/3 full.
- Bake in preheated oven for 15-18 minutes (check after 15 minutes), until the cookies are cooked through, but still soft.
- Let the cookies cool for 5-10 minutes in the pans, then transfer them to cool completely on a wire cooling rack.
- Top cookie cupcakes with whipped cream and sprinkles.
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These hacks are so easy and creative. I was about to make cookies in a day and suddenly found your blog. Thanks for sharing this recipe.
What a great idea! I’m looking forward to trying them with my kids.