CHOCOLATE CHIP COOKIE CUPCAKES

Chocolate Chip Cookie Cupcakes image

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 18

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Cookie Cupcakes
1/2 pound 2 sticks or one cup unsalted butter, at room temperature
1 cup light brown sugar (packed)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 eggs (at room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips (I prefer Ghiradelli's, plus a handful more for topping the cupcake)
Brown Sugar Buttercream
1/4 pound 1 stick or 1/2 cup unsalted butter, softened
1/4 cup shortening
1/2 cup dark brown sugar (packed)
3 cups powdered sugar
Pinch salt
1 teaspoon pure vanilla extract
3 tablespoons half-and-half

Steps:

Preheat the oven to 350 degrees Fahrenheit.
Add cupcake liners to 15 standard-size baking cups.
In a large bowl, using an electric mixer with paddle attachment or a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed for about three minutes, until pale yellow, light and fluffy.
Turn the mixer to low and add the eggs one at a time. Mix well.
Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.
Divide the batter between the 15 cups. The batter will be very thick.
Pat the batter gently to create a somewhat level top.
Bake for 25 minutes or until golden and well-set.
Move to a wire rack and let cool completely.
Now make the frosting! In a stand mixer with the whisk attachment or using a hand blender (with whisk attachment if you have it), mix the butter and shortening on medium speed for about three minutes.
Add the brown sugar and mix for about another three minutes.
Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.
Continue mixing on low and add the vanilla and the pinch of salt, then slowly add the half-and-half until the frosting reaches desired spreading consistency.
Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.