Chocolate chip cookies and cupcakes are probably one of the most classic teatime items that can also double up as a dessert. So imagine having these two delightful items combined into a tantalizing treat.
Although making cupcakes and cookies separately to form a final item can be slightly time consuming, the results are worth it.
As this recipe utilizes burnt butter, it adds nuttiness and an extra dimension of taste and flavor.
Having the addition of vanilla butter cream to this product further enhances its richness and texture profile. It is highly recommended that you get a good quality vanilla extract, as the final taste and aroma of the butter cream will be affected by that.
When making burnt butter, always keep watch to ensure that it does not turn too dark or it will become too bitter.
Despite its name, burnt butter means brown butter, not black butter.
Once your butter has reached a deep golden brown, pour it out from the pan into a bowl or it will continue to darken to a point that it may become undesirable. It is also vital that you stir the butter every now and then, making sure that the milk proteins do not stick to the bottom of the pan as this is what gives burnt butter its signature rich and roasted aroma.
Unlike my Almost Famous Amos Cookies, the texture of these chocolate chip cookies is flat, slightly crispy on the edges yet soft in the centre.
The amount of cookie dough will definitely be more than what is needed so you could either cling wrap the remaining cookie dough in a log and freeze them or simply bake them into cookies and store in airtight container – in case of “emergency”.
These chocolate chip cookie cupcake treats are perfect for gatherings and parties. However, do note that they do not keep for long, due to the vanilla butter cream.
It is best advised that they are made and finished on the day itself, as storing them in the fridge would cause the butter cream to harden, and the cookies to turn soft.
125 g burnt butter (see instructions below)
30g soft butter
125 g self raising flour
65 g caster sugar
60 g soft brown sugar
¼ tsp baking soda
50 g finely chopped choc chips
2 large eggs
1 ½ tbsp milk
Chocolate Chip Cookies –
175 g plain flour
½ tsp baking soda
1/8 tsp salt
1 tsp vanilla extract
165 g unsalted butter – softened at room temperature
35 g caster sugar
80 g light soft brown sugar
100 g chocolate chips
Vanilla Butter cream –
200 g unsalted butter, softened yet firm to touch
450 g icing sugar, sifted to get rid of lumps
1 to 2 tbsp whole milk + ¼ tsp vanilla extract
¼ tsp vanilla extract
Makes 12 cupcakes
Chocolate Chip Cookies:
Preheat oven at 170°C/340°F.
Using a stand mixer or electric beater, whisk butter and both sugars until combined.
It is not necessary to whisk until pale or fluffy.
Add in egg, vanilla extract and mix until combined.
Sift in flour, baking soda, salt and mix until flour just disappear.
Fold in chocolate chips until they are evenly distributed.
Using an electric weighing scale, measure 8 g to 10 g of cookie dough and roll into a ball. Place it on a baking tray lined with baking paper.
Bake them for 7 to 9 mins. You’ll need to keep an eye on them to prevent them from browning too much.
Remove and cool on wire rack.
Melt butter in a saucepan over medium heat, whisking frequently.
The butter will appear foamy and that’s okay.
Keep cooking while stirring occasionally until small brown specks form and the butter turns light amber. There should also be a nutty aroma.
Turn off heat and pour the butter into a glass bowl.
Allow to cool before refrigerating until the butter firms up yet is spreadable consistency.
Sift self raising flour, caster sugar, soft brown sugar, baking soda and salt together in a large mixing bowl. Use a spatula to push the sugar through the sieve.
Add in butter, burnt butter, eggs and whisk them all together at a medium low speed for about 1 min.
Add in milk, chocolate chips and beat on whisk for another 30 seconds.
Line a muffin mould with 12 cupcake liners and scoop the batter into each mould, filling them ¾ way up.
Bake them at 20 – 22 mins.
Remove from oven and allow to cool for 5 mins before removing them from the mould and cooling them on a wire rack completely.
Vanilla Butter cream:
Whisk butter for 5 mins until pale.
In 2 batches, add in sifted icing sugar and whisk for 3 mins in between addition.
Start whisking a low speed to avoid icing sugar from flying all over and increase to high when the sugar is incorporated into the butter.
The butter cream should look pale and fluffy. At this point it should be a little grainy.
Add in a little of the vanilla milk mixture (start with ½ tsp) and whisk for another minute.
Use a spatula to scrape down the sides in between. The consistency should be light and spreadable. It should be able to hold its shape.
Place butter cream into a piping bag and pipe desired amount on top of each cupcake.
Top with a cookie and enjoy.