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Chocolate Chip Cookie Cupcakes

Chocolate chip cookie flavoured cupcakes with oat cookie decoration and buttercream icing
Print Recipe
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 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

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