Tag Archives: Chocolate chip

Day 346 – Chocolate Chip Cookie Dough Cupcakes

12 Jul

Today is another birthday in my world!  This adorable little girl:

Happy Birthday, Ainsley!!  I hope you enjoy these Chocolate Chip Cookie Dough Cupcakes (recipe below from Shugary Sweets).  I know I would enjoy them on my birthday!!

Cookie-Dough-cupcake     Mini-Cookie-Dough-Cupcake

The cupcakes are dense and chewy, but not dry at all. They have a sweet vanilla flavor. Very similar to the flavor of the broken up cookie pieces on the inside.


The frosting is thick, but not too thick to pipe. Just make sure you use a big enough piping tip to fit the mini chocolate chips through without an explosion. The frosting is sweet with that sugary texture of cookie dough. I could personally use more brown or white granulated sugar, cause it’s missing a little of that sugary flavor and texture. The powdered sugar just makes it too smooth for cookie dough. It is very sweet though, just like cookie dough should be.

CC-Cookie-Dough-Cupcake     Mini-CC-Cookie-Dough

This doesn’t taste as much like a cookie dough cupcake to me. It tastes like a thick, chewy chocolate chip cookie topped with cookie dough. (I didn’t say it was a bad thing…) The cookie flavor is definitely coming across loud and clear. Sweet, chocolate and vanilla are the main themes. It’s just not as smooth overall as I expect a “cookie dough” cupcake to be.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 18.5



Chocolate Chip Cookie Dough Cupcakes (recipe from Shugary Sweets)

  • 1 cup butter, softened
  • 2 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 2 1/2 cup flour, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 15 Chips Ahoy original cookies, chopped
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 tsp kosher salt
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 2-3 Tbsp evaporated milk
  • 1 cup mini chocolate chips
  • 14-15 mini Chips Ahoy cookies (for garnish), broken in half

For directions visit Shugary Sweets.

*Tomorrow: French Toast Cupcakes*

Day 165 – Joanne’s Banana Chocolate Chip Cupcakes

12 Jan

I love a good banana cupcake.  Add chocolate chips?  Yes, please!  Then you offer to top it with bourbon cinnamon frosting?  You mean, not simply cinnamon, but cinnamon AND bourbon?  Oh yes!  Yes, please!! So, here they are.  Joanne’s Banana Chocolate Chip Cupcakes (recipe below from Eats Well With Others).

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are extremely moist and squishy. A lot like a banana muffin.  These are extremely similar to banana muffins actually. The taste. The texture. Almost identical. They have a nice, sweet banana flavor with a hint of the cinnamon.


The frosting is thick and smooth.  It tastes like it’s gonna be a typical cinnamon buttercream. Then, at the end, you get a little hit of that bourbon. Tasty and interesting.

Banana-CC-Cupcake-side     Mini Banana-CC-Cupcake

This blends really well. It feels like a holiday kinda cupcake, but I don’t know why. The cinnamon and the banana and the bourbon all flow really well into one another. And the chocolate chips are distinct, but not out of place. Very nice. And, it could be a breakfast, lunch, dinner or snack cupcake. Always a good thing.

Banana-CC-Cupcake     Mini Banana-CC-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19.5


Joanne’s Banana Chocolate Chip Cupcakes (recipe from Eats Well With Others)

Banana Chocolate Chip Cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 large egg
  • 3/4 cup loosely packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup greek yogurt
  • 1/2 cup butter, melted
  • 3 large ripe bananas, mashed (about 1 1/4 cups)
  • 1/3 cup milk
  • 1 cup chocolate chips

Bourbon Cinnamon Frosting:

  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 4 tbsp bourbon

For directions visit Eats Well With Others.

*Tomorrow: Sugar Cookie Cupcakes*

Day 130 – Mint ‘n’ Chip Cupcakes

8 Dec

I love all things mint chip.  Not surprising.  Since, as you know, I love chocolate.  But there is something so soothing and relaxing about mint chip.  Especially mint chip ice cream.  Yum!  It’s my “go to”.  I may have to “go to” now, actually.  Since I’ve been talking about it.  But first, let’s see if these Mint ‘n’ Chip Cupcakes (recipe below from Life Currents) don’t quench my craving.

Mint-chip-cupcake     Mini-mint-cupcake

The cupcakes are cakey and moist. The top is crispy.  They taste like a mint chocolate chip cookie. That doughy, gooey-ness you get in a big, soft chocolate chip cookie.


The frosting is thick and smooth. Very creamy.  It 100% tastes like mint chip ice cream at room temperature. It takes a minute for your brain to wrap around the fact that it’s not melted ice cream. Spot on flavor.

Mint-n-chip-Cupcake     Mini-mint-n-chip

These parts are amazing separately, but they compete when they are together. I could happily eat either of them with a different pairing, but together it loses something. Perhaps the cupcake without the mint, so it’s a mock-chocolate chip cookie & mint chip ice cream sandwich. Or the mint cupcake with a chocolate chip buttercream (without mint). It’s nowhere near “not good” when it’s together, don’t get me wrong! They are just amazing (!!!!!!!!!) apart.

Mint-n-chip-top     Mini-mint-n-chip top

Notes: The grade of chocolate you use will definitely affect the taste in these morsels, especially in the frosting. I used Callebaut semi-sweet chocolate. Yum!! I also added a little more food coloring than was called for. It looked delightfully green in the bowl, but not as green in the photos. So, if you want a strong green, I’d add even more food coloring than the recipe calls for, in both cupcake and frosting.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4.5 (1 bowl batter!!)
  • TOTAL: 19


Mint ‘n’ Chip Cupcakes (recipe from Life Currents)


8 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
2 eggs
2 ½ cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
1/4 cup light tasting oil such as grapeseed
2 teaspoons peppermint extract
2-3 drops green food coloring, optional
2 cups mini semisweet chocolate chips


1 cup (2 sticks) unsalted butter, at room temperature
3-4 cups powdered (confectioners) sugar
2 tablespoons heavy cream
1/4 teaspoon peppermint extract
pinch of salt
2 drops green food dye, optional
2/3 cup finely chopped semi-sweet chocolate

For directions visit Life Currents.

*Tomorrow: Pumpkin Cupcakes*

Day 76 – Chocolate Cream Cheese Cupcakes

15 Oct

Chocolate Cream Cheese Cupcakes (recipe below from The Capitol Baker).  Two main ingredients that I’m a pretty big fan of!  Now, sometimes non-frosting cupcakes aren’t my favorite.  I have hope though!  This looks like a strong 2-part contender!!  I mean, c’mon.  They look really tasty, right?!  Let’s dig in!


The cake part is dense.  It isn’t overly anything – not too chocolate, not too sweet or bitter.  The cream cheese part is thick and almost doughy – a lot like a chocolate chip cookie – sweet and creamy with a nice balance of chocolate chips.


The balance is really nice. It’s a rich, chocolatey cupcake. Because it has 2 distinct flavors, you don’t realize it’s not technically frosted.

Note: the full-size is better, but the mini is a pretty good interpretation. They are surprisingly solid. And a great cupcake option for those who aren’t huge fans of frosting – you get the 2 flavors without the buttercream or frosting taste.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 18


Chocolate Cream Cheese Cupcakes (recipe from The Capitol Baker)

for the filling:
8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
for the cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract

For directions visit The Capitol Baker.

*Tomorrow: Chai Latte Cupcakes*

Day 63 – Cookie Dough Cupcakes with Biscoff Frosting

2 Oct

Cookie Dough Cupcakes with Biscoff Frosting (recipe below from Tortillas and Honey). Is there anything about that that doesn’t sound good? I mean, really! Cookie dough in anything sounds like a plan to me…

Cookie-Dough-Cupcakes     Mini-Cookie-Dough-Cupcake

The cakes are between a pound cake and an angel food cake.  By itself, it doesn’t bring a lot to the table, but the cookie dough is quite good.


The frosting has that perfect buttercream texture and tastes exactly like Biscoff cookies.  The spread is extremely powerful, so you really don’t get any other flavor, which isn’t a bad thing if you like Biscoff cookies.

Cupcake-with-Biscoff-Frosti     Mini-Cupcake-with-Biscoff-F

Together, the balance is nice, but the frosting is definitely in charge.  Again, if you like Biscoff, this is your cupcake!  The cupcake is a nice palate for the frosting, but the cookie dough takes a back seat to the frosting, which is strange cause it’s a strong flavor by itself.


(Note: The spread isn’t necessarily easy to find. I had my mom ship it to me cause I couldn’t find it at my local stores in NY.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 4

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 2.5 (3 very distinct parts.  None are hard, but it does take longer than the average cupcake for sure!)

– TOTAL: 17.5


Cookie Dough Cupcakes with Biscoff Frosting (recipe from Tortillas and Honey)

Cookie Dough Filling:
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
1/4 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 c. mini chocolate chips

4 egg whites
1/2 c. butter, softened
1 1/4 c.s sugar
1 tsp. vanilla
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk

1 c. butter, softened
1 c. Biscoff Spread
4 c. powdered Sugar
3-4 Tbs. milk (I used 4 Tbs.)

For directions visit Tortillas and Honey.

*Tomorrow: Peanut Butter Banana Elvis Cupcakes*

Day 56 – Brownie Cupcakes with Cookie Dough Frosting

25 Sep

First, I gotta shout out to some very special people.  I missed it, but Happy (belated) Anniversary to my Aunt Nancy and Uncle Ted!  AND, a Happy Birthday to my Uncle Ted.  (Big week for them!!)  Hope it’s filled with lots of yummy things!!

thanksgiving pic with nana

This is my Aunt Nancy and I in the kitchen on Thanksgiving (about 3 years ago…) She is a huge part of the reason that I love to bake!!  Love you, Nana!!

Now, let’s talk about these insane cupcakes.  I mean.  Totally speaking my language with that name.  Brownie Cupcakes with Cookie Dough Frosting (recipe below from Cooking Classy).  Uummmmmm, yes!!  Brownies AND cookie dough.  Together?!  Not even a question.   These are happening.

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are dense, but the minis are really dense!  Borderline tough.  The full-size sank because I took them out early – the recipe says to shorten the time for gooey-er cakes.  (It won’t matter once they’re frosted anyway!)  They taste exactly like a fudge brownie.  Ooey, gooey chocolatey brownie goodness.


The frosting is a buttercream consistency but with mini chips it isn’t pipeable.  (The recipe does note that if you’d like to pipe it, top the frosting with chips instead of mixing them in.)  It tastes like brown sugar cookie dough.  The chips are a nice way to break it up without being overpowering.

Brownie-w-Cookie-Dough     Mini-Brownie-w-Cookie-Dough

The cake brings out the salt in the frosting.  I might use unsalted butter and salt to taste next time, instead of using salted butter.  The mini is a little tough to eat, but not bad once the parts are together.  It does taste like a brownie topped with cookie dough, so if that sounds like your cup of…well…cake…then these are for you!

Scoring Sheet:

– Cupcake Taste: 4.5

– Frosting Taste: 3.5

– Overall Taste: 3.5 (the cakes are better without frosting, but it’s a good, fun dessert)

– Appearance: 4

– Ease of Making: 4 (brownie cakes are a no-mixer-required batter!)

– TOTAL: 19.5

RECIPE (from Cooking Classy)


    • 1 1/4 cups all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1/2 cup + 2 Tbsp cocoa powder
    • 3/4 cup butter, melted
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 2 Tbsp milk
Cookie Dough Frosting
  • 10 Tbsp salted butter, at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 2-3 Tbsp cream or half and half
  • 1/2 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips

For directions visit Cooking Classy.

*Tomorrow: Caramel Apple Cupcakes*

Day 52 – Banana Chocolate Chip Cupcakes with Peanut Butter Frosting

21 Sep

Happy Weekend to everyone!!  (Of course, if you’re anything like me, that means absolutely nothing, cause you work on the weekends too!).  But, regardless.  I chose a really yummy-sounding cupcake for today, so live it up.  Here ya go!  Banana.  Chocolate.  Peanut Butter.  Twist my arm…OK!  If I have to…

Say this 3 times fast!  Banana Chocolate Chip Cupcakes with Peanut Butter Frosting (recipe below from Baked Perfection).  Wow!  Action (and flavor) packed!

Banana-Chocolate Chip-Cupcake     Mini-Banana-Chocolate Chip-cupcake

The cupcake is super moist, very muffin-like.  But a little bit of an odd texture by itself, almost like corn bread.  It tastes a little like a banana bread muffin.  Chocolate chips only add to that for me (cause that’s how I do banana bread).


The frosting is thick, but not un-pipeable.  Kinda like a creamy, fluffy, whipped peanut butter.  It tastes like that too.  Sweet, whipped peanut butter.

Banana-Chocolate Chip-Cupcake with PB frosting     Mini-Chocolate Chip Cupcake with PB frosting

The flavors compete with each other, they don’t complement.  The frosting distracts from the banana/chocolate flavor and the cupcake takes away from the peanut butter.  It’s very strange cause together they are not as good as they are apart.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3

– Overall Taste: 2.5

– Appearance: 3.5

– Ease of Making: 3.5

– TOTAL: 16

RECIPE (from Baked Perfection)


1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1/2 cup sugar
1/4 cup milk (whatever type you have at home)
2 teaspoons vanilla extract
2 eggs
2 ripe bananas, mashed
3/4 cup semi sweet or dark chocolate chips, dusted in 1 tablespoon of flour


1/2 stick butter, softened
1/2 cup creamy peanut butter
generous pinch of salt
1 teaspoon vanilla extract
2 – 4 tablespoons milk
2 cups powdered sugar
For directions visit Baked Perfection.
*Tomorrow: Chocolate Cupcakes with Peanut Butter Frosting*

Day 44 – Kentucky Bourbon Cupcakes

13 Sep

You know by now that I like to start the weekend off on a fun note.  And, every once in a while I wanna do something different.  I will admit, I’m not the hugest of Bourbon fans, but I was intrigued by these Kentucky Bourbon Cupcakes (recipe below from Living a Merry Life).  These seemed like they might work.

Bourbon-Cupcake     Mini-Bourbon-Cupcake

The cakes have a good density and moist-ness.  The nuts add a nice, small crunch.  It’s kinda like a bran muffin, but yummier.  The minis are fine, but the nuts and chips make them a little chunky.


The frosting has a good consistency for piping.  It’s not as bourbon-y as I thought it would be. It’s yummy and light.

Bourbon-Cupcake-done     Mini-Bourbon-Cupcake

Just the cupcake and frosting (no icing yet) has a nice balance.  Oddly, the frosting brings out the chocolate chips more.  The bourbon flavor is also stronger when it’s together.  But, not in a bad way.  (I mean, it might be if you despise bourbon, but…if that’s the case…why are you making these cupcakes?)

The glaze doesn’t add much but more bourbon flavor.  If you want a slap-in-the-face bourbon flavor, do the glaze.  If you just want a hint, leave it off.  Either way it’s a nice cupcake.  (note: my hubby was a little put-off by the nuts, so, use them sparingly if you have any people who aren’t big fans)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 4

– Overall Taste: 3.5

– Appearance: 4

– Ease of Making: 3.5 (even though there are 3 parts, the glaze is so easy it doesn’t really count)

– TOTAL: 18


Kentucky Bourbon Cupcakes (recipe from Living a Merry Life)


1 1/2 cups of flour

1/2 teaspoon of sea salt

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

3/4 cup of chopped pecans

1/2 cup of chocolate chips

2 tablespoons of bourbon

1/2 cup of butter (at room temperature)

3/4 cup of sugar

1/4 cup of light brown sugar

2 eggs

1/2 cup of buttermilk (at room temperature)


1 cup of butter, at room temperature

2 1/2 cups of powder sugar

1 tablespoon of vanilla extract

1 tablespoon of bourbon (If you are serving these to kids, you can leave out the bourbon on the icing, since we aren’t cooking it out!)


2 tablespoons of butter

1/4 cup of sugar

1 tablespoon of bourbon (Again, if you are serving this to children, I would leave out the bourbon in the glaze.)

Add all of the ingredients into a microwave safe bowl and microwave on high for 1 minute (or until sugar is dissolved).

For directions visit Living a Merry Life.

*Tomorrow: Mocha Toffee Fudge Cupcakes*

Day 39 – Chocolate Chip Cookie Cupcakes

8 Sep

Again.  Cookie fan here.  Cannot pass up a cookie/cupcake recipe.  Ever.  (In case you’ve forgotten…)

So, these Chocolate Chip Cookie Cupcakes (recipe below from Our Life Tastes Good) were definitely gonna happen.

Chocolote-Chip-cupcakes     Mini-Chocolate-Chip-cupcake

The cake is moist, almost wet.  Chocolate chips are still very soft, as they should be in a chocolate chip cookie.  It tastes exactly like a chocolate chip cookie.  One of those big, soft ones.  Now, the cake itself is really plain, it’s the chocolate chips that give that feeling.  The cake alone is almost like a banana muffin, but without the banana…or the spice…if that makes sense.


The frosting seems like it’s supposed to be a 7-minute frosting.  But it’s missing a thickening agent (other recipes call for cream of tartar or corn syrup) so it never got thick.  The only way I could get it to stay on the cake was to pop em under the broiler to toast.  It’s also missing any flavoring (vanilla, or anything similar) so it just tastes like sugar.

Cupcake-finished     Mini-cupcake-finished

Together they are better.  The cupcake nudges the frosting to a sweetness that complements the chocolate chips.  I was surprised that it was better whole than the parts, but it is.  And, as the baker states at the end that she picked this frosting because it’s what she had in the house, the combination is even more impressive!

Scoring Sheet:

– Cupcake Taste: 2.5

– Frosting Taste: 2.5

– Overall Taste: 3.5

– Appearance: 3 (might be better if the frosting could thicken and be piped)

– Ease of Making: 3.5

– TOTAL: 15


Chocolate Chip Cookie Cupcakes (recipe from Our Life Tastes Good)


3/4 cup unsalted butter, softened

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla

1 1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

1/2 cup chocolate chips

Marshmallow Meringue

3 egg whites
1 cup sugar

For direction visit Our Life Tastes Good

*Tomorrow: Homemade Vanilla Cupcakes*

Day 10 – Black Bottom Cupcakes

10 Aug

I have never even heard of Black Bottom Cupcakes (recipe below from Culinary Couture).  But, if I understand it correctly, it’s like a brownie under a chocolate chip cookie.  So, sure!  Let’s give it a try!

Black Bottom Cupcake

These are extremely dense cupcakes!  Feels like a brownie with a soft chocolate chip cookie on top.  The bottom part alone tastes very dark and bland, but almost bitter.  The top tastes like a chocolate chip cookie, plain and simple.

Mini Black Bottom Cupcake

(They don’t look great in mini-form.  It’s hard to get 2 batters into that small of a space, so they overflowed…a lot…)

The combination of the two parts together makes the top part taste a little sour, which it definitely isn’t when you taste it alone.  My best guess is that it’s how the cookie competes with how dark the brownie is.

Black Bottom Cupcakes halved

They are super easy to throw together!  The only semi-time-consuming part was pureeing the bananas.  They do seem more like a muffin – hard to see “cupcake” when there’s no frosting.  It’s a little hard to tell when they are done.  The toothpick never came out clean (thank you, chocolate chips!), so I aimed for when they started to brown.

Scoring Sheet:

– Cupcake Taste (brownie part): 2

– Frosting Taste (cookie part): 4

– Overall Taste: 2

– Appearance: 3

– Ease of Making: 4.5

– TOTAL: 15.5


Black Bottom Cupcakes (recipe from Culinary Couture)

For the cream cheese mixture
8 oz cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
pinch of vanilla powder (or 1 tsp vanilla extract)
8 oz. semisweet chocolate chipsFor the chocolate mixture
1 1/2 cups all purpose flour
1/3 cup cocoa powder
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
pinch of vanilla powder (or 1 tsp vanilla extract)

For directions visit Culinary Couture

*Tomorrow: PB & J Cupcakes*
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