Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes
90 min.
24
267kcal

Suggestions


Indulge your sweet tooth with a delightful twist on two classic treats: Chocolate Chip Cookie Cupcakes! These scrumptious cupcakes combine the rich, buttery flavor of chocolate chip cookies with the light, fluffy texture of cake, creating a dessert that is sure to impress your family and friends. Perfect for any occasion, from birthday parties to casual get-togethers, these cupcakes are not only visually appealing but also incredibly delicious.

Imagine biting into a soft, moist cupcake topped with creamy vanilla frosting, only to discover a hidden layer of gooey chocolate chip cookie goodness beneath. With a preparation time of just 90 minutes, you can whip up a batch of 24 cupcakes that will leave everyone craving more. The combination of Betty's Chocolate Chip Cookie Mix and Super Yellow Cake Mix ensures that you achieve the perfect balance of flavors and textures, while the addition of crumbled cookies on top adds an extra touch of decadence.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees a crowd-pleasing dessert. So gather your ingredients, preheat your oven, and get ready to create a sweet masterpiece that will have everyone asking for seconds. Treat yourself and your loved ones to these Chocolate Chip Cookie Cupcakes – a delightful dessert that brings together the best of both worlds!

Ingredients

  • 7.5 oz chocolate chip cookie mix 
  • box cake mix yellow
  • 0.5 cup butter softened
  •  eggs 
  • 0.3 cup vegetable oil 
  • 1.3 cups water 
  • 16 oz vanilla frosting your favorite (or flavor)

Equipment

  • baking sheet
  • oven
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
  3. Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
  4. Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
  5. Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean.
  6. Bake cookies with cupcakes during last 10 minutes of cupcake baking time.
  7. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
  8. Frost cupcakes with frosting. Top each with crumbled baked cookies.

Nutrition Facts

Calories267kcal
Protein3.22%
Fat42.22%
Carbs54.56%

Properties

Glycemic Index
5.9
Glycemic Load
8.32
Inflammation Score
-1
Nutrition Score
3.4417391600816%

Nutrients percent of daily need

Calories:267.3kcal
13.37%
Fat:12.6g
19.38%
Saturated Fat:4.77g
29.8%
Carbohydrates:36.64g
12.21%
Net Carbohydrates:36.13g
13.14%
Sugar:24.15g
26.83%
Cholesterol:38.16mg
12.72%
Sodium:264.88mg
11.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.16g
4.32%
Vitamin B2:0.16mg
9.29%
Phosphorus:90.18mg
9.02%
Vitamin K:7.61µg
7.25%
Folate:25.68µg
6.42%
Vitamin E:0.86mg
5.73%
Vitamin B1:0.08mg
5.6%
Calcium:51.66mg
5.17%
Selenium:2.96µg
4.23%
Iron:0.71mg
3.97%
Vitamin B3:0.72mg
3.62%
Vitamin A:157.78IU
3.16%
Manganese:0.04mg
2.16%
Vitamin B5:0.21mg
2.06%
Fiber:0.51g
2.03%
Magnesium:6.37mg
1.59%
Vitamin B12:0.09µg
1.58%
Vitamin B6:0.03mg
1.46%
Zinc:0.22mg
1.44%
Potassium:43.93mg
1.26%
Copper:0.02mg
1.14%