Chocolate Chip Cookie Cupcake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 12 cupcakes
  • Cupcake -
  • 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
  • ⅛ tsp salt
  • 1 egg
  • 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
  1. Chocolate Chip Cookie:
  2. Preheat oven at 170°C/340°F.
  3. Using a stand mixer or electric beater, whisk butter and both sugars until combined. It is not necessary to whisk until pale or fluffy.
  4. Add in egg, vanilla extract and mix until combined.
  5. Sift in flour, baking soda, salt and mix until flour just disappear.
  6. Fold in chocolate chips until they are evenly distributed.
  7. 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. You’ll need
  8. Bake them for 7 to 9 mins. You’ll need to keep an eye on them to prevent them from browning too much.
  9. Remove and cool on wire rack.
  10. Cupcake:
  11. Melt butter in a saucepan over medium heat, whisking frequently.
  12. The butter will appear foamy and that’s okay.
  13. Keep cooking while stirring occasionally until small brown specks form and the butter turns light amber. There should also be a nutty aroma.
  14. 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.
  15. 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.
  16. Add in butter, burnt butter, eggs and whisk them all together at a medium low speed for about 1 min.
  17. Add in milk, chocolate chips and beat on whisk for another 30 seconds.
  18. Line a muffin mould with 12 cupcake liners and scoop the batter into each mould, filling them ¾ way up.
  19. 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.
  20. Vanilla Butter cream:
  21. Whisk butter for 5 mins until pale.
  22. In 2 batches, add in 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.
  23. The butter cream should look pale and fluffy. At this point it should be a little grainy.
  24. 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.
  25. Place butter cream into a piping bag and pipe desired amount on top of each cupcake.
  26. Top with a cookie and enjoy.
Recipe by Bear Naked Food at