Chocolate Chip Cookie Cupcakes with Cream Cheese Frosting

chocolate chip cookie cupcake on upside down sheet pan with three more cupcakes behind, with chocolate chip cookies beside, and two glasses of milk behind.

Chocolate Chip Cookie Cupcakes with Cream Cheese Frosting

Love milk and cookies? Then you need to try these delicious Chocolate Chip Cookie Cupcakes with Cream Cheese Frosting! Every bite is tender, perfectly sweet, moist, and tastes just like a chocolate chip cookie. SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings: cupcakes

Calories: 615kcal

Ingredients

Cupcakes

2 cups all purpose flour
1½ cups ground chocolate chip cookies
⅞ cup granulated sugar
2 teaspoons baking powder
⅔ teaspoon salt
1 cup whole milk
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract

Frosting

2 cups heavy cream cold
8 ounces cream cheese cubed, slightly chilled
2 cups powdered sugar sifted
⅛ teaspoon salt
1 teaspoon vanilla extract

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line a cupcake pan with paper liners, or spray with baking spray. Set aside.
In a large bowl, whisk together flour, cookie crumbs, sugar, baking powder, and salt.
Add milk, eggs, oil, and vanilla.
Whisk together until smooth.
Use a 3 Tablespoon cookie scoop to portion batter into prepared pan, or fill muffin cups ¾ full.
Bake for 20-25 minutes, or until done.

Frosting

With a stand mixer fitted with the whisk attachment, whip cream to stiff peaks.
Add cream cheese, one piece at a time.
Beat until smooth.
Add powdered sugar, salt, and vanilla.
Beat until light and fluffy.
Spread or pipe frosting onto cooled cupcakes.

Notes

Expert Tips:

Make sure that you have crunchy cookies for this recipe! If the cookies are soft and chewy, they will not work.
You can grind the cookies with a food processor or by placing them in a zip-top bag and using a rolling pin to crush them!
Be careful not to over mix the batter.
We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled.
If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
Let the cupcakes cool COMPLETELY before filling and frosting them.
Depending on how you decorate these cupcakes, you may need more or less frosting.
Make sure your heavy cream is COLD before use.
Sift the powdered sugar to help ensure there won’t be any lumps in your frosting.

Nutrition