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Chocolate Chip Cookie Cupcakes

rosesandwhiskers
Add brown sugar frosting to a chocolate chip cupcake, and you'll almost think you're eating a chocolate chip cookie! Make this recipe gluten free or gluten-full just by substituting the flour.
Total Time 2 hrs 30 mins

Ingredients
  

  • 2 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full cupcakes
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter softened to room temperature
  • 1/3 cup sour cream room temperature
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup instant vanilla pudding mix
  • 2 tsp vanilla extract
  • 1 large egg room temperature
  • 3/4 cup whole milk room temperature
  • 1 cup mini chocolate chips

Brown Sugar Frosting

  • 1/2 cup unsalted butter
  • 1/2 cup Crisco
  • 1 1/2 cups packed light brown sugar
  • 1/3 cup heavy cream
  • 5 1/2 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 2-3 tbsp whole milk
  • gel food coloring optional

Instructions
 

  • Preheat the oven to 350°F (176°C) and line muffin pans with cupcake liners or lightly grease with cooking spray. This recipe yields 14-16 cupcakes, so you'll need two pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl, cream the butter, sour cream, sugars and pudding mix on high speed until smooth. Beat in the egg and vanilla, scraping down the sides of the bowl to ensure that ingredients are evenly incorporated. 
  • Mix in half of the flour on low speed, until just combined. Slowly mix in the milk, followed by the remaining flour. Fold in the chocolate chips by hand.
  • Fill each prepared muffin cup 2/3 full. For a more even baking, fill any empty cups 2/3 full of water. Bake the cupcakes one pan at a time for 16-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly browned. (Be wary of the chocolate chips, which might make it a little more difficult to assess doneness.)
  • Let the cupcakes rest in the pan for 5 minutes before removing them to a wire cooling rack.

Decorating the Cupcakes

  • Make the brown sugar frosting while the cupcakes are cooling. Mix the butter, Crisco, brown sugar and heavy cream over medium heat, stirring constantly, until the sugar dissolves and the butter and Crisco melt. Let the mixture come to a boil and then immediately remove it from the heat and pour into a heatproof bowl. Let it cool to room temperature, about an hour.
  • Pour the cooled brown sugar into a different heatproof bowl and then stir in the sifted powdered sugar on low speed until incorporated. Add 2 tbsp of milk and the vanilla, and beat on high speed until creamy and fluffy. Add up to 1 more tbsp of milk if needed, adding 1 tsp at a time. Optional: mix in gel food coloring.
  • Decorate as desired, and store in an airtight container. Enjoy!