Who invented the cookie dough cupcake? I have no idea…but they’re delicious. I draw the line at making frosting with flour in it, though. I know you can heat-treat it in the oven and everything, but for me, a chocolate chip buttercream – like this one, from Boston Girl Bakes – is totally fine. I adapted her cupcake recipe to not include the edible cookie dough, but I added chocolate chips to the frosting, so technically these are just a chocolate chip cupcake with chocolate chip frosting. They’re still delicious.

One thing to note – I over-baked my cupcakes by a few minutes, so if I make these again I’ll dial it back to the timing below.

Ingredients

For the cupcakes

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup miniature chocolate chips
• 8 tablespoons butter, melted and slightly cooled
• 1 cup white sugar
• 2 eggs, at room temperature
• 1 egg white, at room temperature
• 1/2 cup milk, at room temperature
• 1 tablespoon vanilla extract

For the frosting

• 1/2 cup light brown sugar, packed
• 1 1/4 cups (2 1/2 sticks, 20 tablespoons) butter
• 2 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• pinch of salt
• 1/4 cup miniature chocolate chips

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my recipe yielded 16 cupcakes.

In a medium bowl, whisk together butter and sugar, then whisk in eggs and egg white. Stir in milk and vanilla.

In another medium bowl, whisk together flour, baking powder, and salt, then stir in chocolate chips. Add wet ingredients and stir to combine completely.

Divide batter between the cupcake wells, filling each about 2/3 full. Bake for 16-18 minutes, until a cake tester comes out clean. Remove from oven and remove cupcakes from the tins; cool completely on a wire rack.

To make frosting, beat brown sugar and butter until light and fluffy. Add powdered sugar, mixing on low speed to completely combine.  Beat in heavy cream, vanilla, and salt, then stir in chocolate chips.

Frost cupcakes using an offset spatula. Store at room temperature.