So here I am in my lounge room eating a couple of normal sized chocolate chip cookies, and it came to my mind ‘what if I turn these into cupcakes?’ Guess what? I did! Here are my Mini Chocolate Chip Cookie Cupcakes.
Except, sticking to my mini sized cupcakes, I also used mini sized chocolate chip cookies. Chips Ahoy to be exact. They’re cute, so I thought they would be great to turn into cupcakes.
I placed one chocolate chip cookie at the bottom of each paper pan, filled the pan with some vanilla cupcake batter, then topped it off with a chocolate chip cookie swiss buttercream. And of course, an extra cookie on the top, because, let’s face it, there can never be too many cookies in the world.
Mini Chocolate Chip Cookie Cupcakes
- 55g butter, softened
- 55g caster sugar
- 1 large egg, lightly beaten
- 1/2 cup self-raising flour
- 1 tbsp milk
- 1 tsp vanilla essence
- 20 mini chocolate chip cookies
Chocolate Chip Cookie Swiss Buttercream
- 1/3 cup egg whites
- 2/3 cup caster sugar
- 225g butter, diced
- 10 mini chocolate chip cookies, crushed
- Preheat the oven to 190 degrees Celsius. Put 20 double-layer mini paper cases on 2 baking trays. Place one chocolate chip cookie in each case.
- Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift the flour and then, using a metal spoon, fold into the mixture. Stir in the milk.
- Fill a piping bag, fitted with a large plain nozzle, with the mixture and pipe it into the paper cases, filling each one a third full.
- Bake the cakes in the preheated oven for 10-15 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.
To make buttercream:
- Combine egg whites and 2/3 cup sugar in a mixing bowl and place over simmering water.
- Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved.
- Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch.
- Once stiff, add butter cubes one at a time, continuously mixing at each addition. Continue to beat until all butter is incorporated. You may notice that the butter and meringue seem to be ‘broken’ and not combining during the mixing process, but that will be fixed at the end. So don’t worry, and keep beating.
- Continue to beat butter and meringue until smooth.
- Add crushed cookies to the buttercream and beat together.
- Fill a piping bag, fitted with a plain nozzle, with the icing and pipe a swirl on top of each cupcake. Top off with one more chocolate chip cookie.