Description
Chocolate chip cookie flavoured cupcakes with oat cookie decoration and buttercream icing
Ingredients
Scale
- 2.25 cups all purpose flour
- 1.5 cups sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 2 each eggs
- 1/4 cup avocado oil
- 1 cup whole milk (or sub 2%)
- 1 tbsp vanilla
- 1 cup mini chocolate chips (dark or semi sweet or milk )
icing
- 1 cup unsalted butter
- 4 cups powdered sugar (sifted )
- 1/4 cup whole milk (or heavy cream)
- 2 tsp vanilla
Instructions
- Preheat oven to 350 and line cupcake tin.
- In a large mixing bowl, beat the unsalted butter (room temp) and granulated sugar. Add the eggs, avocado oil, vanilla, and while milk. Mix until combined.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Add the whisked dry ingredients into the large mixing bowl with the wet ingredients and mix until just combined (do not over mix). Fold in chocolate chips.
- Evenly scoop cupcake batter into 12 cupcake liners. Bake for 16-18 minutes, or until toothpick comes out clean. Allow to cool.
icing
- Beat butter until creamy, about 2 minutes. Adding icing sugar, cream/milk, and vanilla and beat until combined, about 30 seconds.
decorating
- Once cupcakes are cooled, top with icing using a piping bag and tip of choice.
- Optional topping: mini oat cookies (recipe below).
Notes
- mini oat cookie recipe here
- Category: Dessert