Chocolate Chip Cookie Cupcakes (brown butter chocolate frosting)
These Chocolate Chip Cookie Cupcakes are a nostalgic treat! Soft cupcakes topped with rich brown butter chocolate frosting will impress anyone.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cupcake liners
- Muffin Tin
- Cooling rack
- Spatula
Ingredients
For the Cupcakes:
- 2 sticks butter for browning and adding depth of flavor
- 3/4 cup granulated sugar for sweetness
- 1 cup light brown sugar to enhance the cookie flavor
- 2 large eggs for binding
- 1 tablespoon pure vanilla extract for that classic cookie taste
- 1 teaspoon almond extract (optional) adds a lovely aroma
- 1 teaspoon baking soda helps the cupcakes rise
- 3 1/4 cups all-purpose flour the base of our cupcakes
- 1/4 teaspoon salt balances the sweetness
- 1 1/2 cups mini chocolate chips for the chocolatey goodness
For the Frosting:
- 1/2 cup butter for the frosting
- 1/4 cup unsweetened cocoa powder or special dark cocoa powder for a rich chocolate flavor
- 2 1/3 cups powdered sugar for sweetness in the frosting
- 1 tablespoon vanilla extract enhances the chocolate flavor
- 6-7 tablespoons heavy whipping cream to achieve the perfect frosting consistency
Instructions
How to Prepare:
- Start by browning the butter. In a saucepan over medium heat, melt the 2 sticks of butter. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it! Once done, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, granulated sugar, and light brown sugar. Mix until smooth. Then, add in the eggs, vanilla extract, and almond extract (if using). Beat until well blended.
- In another bowl, whisk together the baking soda, flour, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners and fill each liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a saucepan, melt the 1/2 cup of butter over medium heat until browned, similar to the first step. Let it cool slightly. In a mixing bowl, combine the brown butter with cocoa powder, powdered sugar, and vanilla extract. Gradually add heavy whipping cream and mix until you reach your desired frosting consistency. You want it to be smooth and spreadable but not too runny.
- Once the cupcakes are completely cooled, use a spatula or piping bag to decorate each cupcake with the brown butter chocolate frosting. Feel free to sprinkle a few extra mini chocolate chips on top for an added touch!
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Frost frozen cupcakes after thawing for the best taste and texture.