High Altitude Chocolate Chip Cookie Cupcakes
Buttery chocolate chip cupcakes, frosted with fluffy chocolate chip buttercream, and topped with soft mini chocolate chip cookies.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Mini Chocolate Chip Cookies
- 1 recipe Chocolate Chip Cookie Dough
- ½ cup semi sweet mini chocolate chips
Cupcakes
- ¾ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 3 large egg whites (save the yolks for another use)
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp baking powder
- ½ cup whole milk, room temperature
- ½ cup full fat sour cream, room temperature
- 1 ½ tsp vanilla extract
- ½ cup semi sweet mini chocolate chips
Buttercream
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 2 tsp meringue powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tbsp caramel sauce
- 2 tsp vanilla extract
- ¼ cup semi sweet mini chocolate chips
Instructions
Cookies
- Prepare the recipe for Chocolate Chip Cookie Dough as instructed. However, instead of the regular sized chocolate chips called for in the recipe, use 1/2 cup semi sweet mini chocolate chips.
- Use a small cookie scoop with a release lever to scoop 1 tablespoon sized balls of cookie dough. You should be able to scoop about 30 cookie dough balls. Roll the balls smooth between your hands and flatten slightly. Cover the dough and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 F, and line a baking sheet with parchment paper. Place the chilled dough balls 2 inches apart on the baking sheet, and bake for about 7-8 minutes.Tip: For perfectly round cookies, use a round biscuit cutter to quickly "scoot" it around the cookies while they're hot, immediately after taking the pan out of the oven.
- Cool the cookies on the pan for several minutes, then transfer to a cooling rack to cool completely. Store the cooled cookies in an airtight container at room temperature for 1 day, or in the freezer for up to 3-6 months, until ready to top your cupcakes.
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a muffin pan with 15 paper liners.
- With an electric mixer, either stand or hand held, beat the butter, granulated sugar and brown sugar for 3-5 minutes, until light and fluffy.
- Add the egg whites and beat for 1 minute.
- In a bowl, whisk together the flour, salt and baking powder.In a separate bowl, whisk together the milk, sour cream and vanilla extract.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk mixture, starting and ending with the flour. Mix well for about 15 seconds, then fold in the chocolate chips.
- Divide the batter between the cups, filling them no more than 3/4 full.
- Bake the cupcakes for about 18-20 minutes, until gently risen and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then remove and set on a cooling rack to cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder and salt, mixing until combined but clumpy.
- Add the caramel sauce and vanilla. Increase the speed to medium (#6 on a Kitchen Aid mixer), and whip for 4-5 minutes until light and fluffy, scraping the bowl down occasionally. Turn the speed down to "stir" and mix for 1 more minute.
Assembly
- Fit a piping bag with tip 1M, and fill with the buttercream. Pipe swirls of buttercream onto the cooled cupcakes, then sprinkle with the chocolate chips.
- Top each cupcake with a mini chocolate chip cookie.Tip: If you feel like your cookies are a little too big for a cupcake topper, use a 1 1/2 inch round cutter to cut out smaller rounds from each cookie, before placing them on top of your cupcakes.
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