Recipe courtesy of Martha Stewart.
Prep time: 80 minutes
Cook/bake time: 18-20 minutes
Serves: 36
Ingredients [Chocolate Chip Cookie Cupcakes]:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
Salt
2 sticks unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
2 1/4 cups Chocolate Chip Cookie Base (see below)
36 small cookies for garnish *
Vanilla frosting (see below)
* If you’d like to make your own cookies, the recipe is the same as it is for the cookie base. However, the bake time for the cookies is an hour and fifteen minutes, so we have chosen not to include the baking instructions for the cookie garnish. We recommend that you purchase small cookies (it asks for 1 1/2 inch cookies to place on top), or if you would like to make them anyway, the instructions can be found here.
Ingredients [Chocolate Chip Cookie Base]:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Salt
2 sticks unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups)
Ingredients [Vanilla Frosting]:
4 1/2 sticks room-temperature unsalted butter
6 3/4 cups confectioners’ sugar
1 tablespoon plus 1 1/2 teaspoons whole milk
1 teaspoon pure vanilla extract
(A conversion table can be found here.)
Directions [Cookie Base]:
Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl.
In another bowl, beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.
Directions [Cupcakes]:
Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups.
In one bowl, whisk together flours, baking powder, and 1/2 teaspoon salt.
In another bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes.
Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
Directions [Frosting]:
Beat butter and 1 1/2 cups sugar with a mixer on medium speed until pale and fluffy. Reduce speed to medium-low; gradually add an additional 5 1/4 cups sugar. Raise speed to medium-high. Add milk and vanilla. Continue to beat until pale and fluffy, about 3 minutes. Store at room temperature until ready to use (up to 2 days).
Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.
