Double Chocolate Chip Cookie Cupcakes

Aug 21

These cupcakes boast the ultimate mash up: chocolate chip cookies and chocolate cake.

August is birthday month for my family and these cupcakes are the perfect dessert to celebrate. They boast a chewy chocolate chip cookie bottom, soft chocolate cake center, and are topped with cream cheese icing and chocolate ganache.

Tips and Tricks

1.) The chocolate chip cookies should be baked slightly underdone to remain chewy inside the cupcakes. A round cookie cutter can be used in a swirling motion to round wonky shaped cookies. A spoon can also be used. Do this when the cookies are still hot.

2.) Follow the mixing times and directions to make the chocolate cake carefully. Part of what makes these cupcakes so successful is the delicious crumb—it’s the main star and we want to get it right. I use Lifeway Kefir in this recipe, which helps keep the cake crumb soft and tender.

3.) Don’t top the baked cupcakes with cream cheese icing and ganache until they are completely cooled. This will melt the toppings.

4.) For the ganache, be sure to chop the chocolate bar into small chunks. Cover the hot cream and chocolate for a few minutes before whisking together until smooth. The ganache will need to thicken before adding to the cupcakes. I recommend making the ganache the same day the cupcakes will be enjoyed.

5.) For an extra special touch, top each cookie with an additional chocolate chip cookie, as pictured.

Substitutions and Variations

For other cupcake recipes, try my Double Chocolate S’mores Cupcakes or my Snickerdoodle Cookie Cake.

Feel free to get creative with this recipe, tweaking it and changing it as desired. For example, you can add one chocolate chip cookie to the bottom of the cupcake and top with chocolate cake batter, or you can alternate the chocolate chip cookies and batter, making a higher cookie to cake ratio.

Final Tip

Before starting, make sure to have a few piping tips and piping bags for decorating the cupcakes. For the cream cheese icing, I use a Wilton 1M tip and for the dollop of ganache, I use a large round piping tip. Keep in mind the cream cheese icing is soft and may need to be placed in the refrigerator for a few minutes to firm up before using.

Double Chocolate Chip Cookie Cupcakes

Yield: About Two Dozen Cupcakes

Author: The Rose Wife

Prep time: 30 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 55 M

Ingredients

For the Chocolate Chip Cookies

1 cup butter, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 1/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips

For the Cake

3/4 cup butter, softened
2 cups granulated sugar
2 tablespoons vegetable oil
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hot water
2/3 cup unsweetened cocoa powder
½ cup Lifeway Organic Plain Whole Milk Kefir

For the Cream Cheese Icing

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar

For the Chocolate Ganache

8 ounces semisweet chocolate bar, chopped small
1 cup heavy cream

Instructions

Preheat oven 350 degrees F. Line two 12-count cupcake tins with liners. Set aside. Grease two baking sheets with butter. Set aside.
To make the cookies, using a handheld mixer, cream together the butter until fluffy. Add in the sugars and mix until well combined, about 2-3 minutes. Add the eggs and vanilla and beat until blended. Add in the flour, baking soda and salt and mix on low speed until just combined. Fold in the chocolate chips. Roll the cookies into small balls, approximately a 1/2 teaspoon each. This doesn't have to be perfect, but the cookies should be small. Bake for 5-8 minutes or until the cookies are slightly golden brown. Remove baked cookies onto a wire rack to cool. Set aside.
To make the cake, in a mixer, fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 minutes. Drizzle the oil into the bowl on low speed. Once incorporated, turn the mixer back to medium-high speed for another 1-2 minutes.
Add eggs one at a time, mixing batter until smooth and scraping the bowl after each egg addition. Add vanilla and briefly mix one more time.
In a separate bowl, using a fine mesh sieve, sift the flour, baking soda and salt. Spoon and level the flour for an accurate measurement.
Into a glass measuring cup, whisk together the cocoa powder and hot water. Add the kefir and whisk until incorporated.
Alternating in thirds, rotate between the flour and kefir, starting and ending with the flour. The mixer should be kept on low speed. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top. After scraping, turn the mixer up to medium speed briefly to complete the batter.
Place one chocolate chip cookie on the bottom of each cupcake tin. If only wanting one cookie per cupcake, top each cookie with 1/4 cup cake batter. If wanting to alternate with two cookies, place 2 tablespoons of batter in between each cookie. Bake for 20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from the cupcake tins promptly. Allow to cool on a wire wrack.
To make the cream cheese icing, add the butter and cream cheese into a bowl of a stand mixer. Beat until creamed. Add 1/4 cup powdered sugar at a time, mixing throughly before each addition.
To make the ganache, using a sauce pan, heat the heavy cream until steaming, but not boiling. Pour the hot cream over the chopped chocolate. Cover and allow to sit 3-5 minutes. Whisk until smooth.
Using a large star tip, pipe a ring cream cheese icing on the edge of the cupcake.Using a large round piping tip, fill the center with a dollop of ganache. Top each cupcake with a chocolate chip cookie. Enjoy immediately.