Chocolate Chip Bottomed Vanilla Cupcakes
Super moist vanilla cupcakes with vanilla frosting. A surprise cookie is baked on the bottom of the cupcakes to make them extra special.
Servings: 12
Ingredients
Cookie Dough
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
Cupcakes
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup milk of choice
Buttercream
- 1 cup salted butter, softened
- 2 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk (optional)
Instructions
- Preheat the oven to 350°F. Line two muffin tins with paper liners and set aside.
Cookie dough
- In a medium bowl, cream together the ½ butter and brown sugar until light and fluffy. Add in the egg and 1 teaspoon vanilla, and mix until fully combined. Mix in the 1 ⅓ cup flour, baking soda and salt until fully incorporated.
- Using a medium cookie scoop (around 1.5 Tablespoons), scoop the cookie dough into the bottom of the muffin cups, and press down with the back of a spoon.
Cupcakes
- In a medium bowl, cream together the ½ cup butter and white sugar until light and fluffy. Add in the 2 eggs and 1 Tbs vanilla until fully combined.
- In a separate bowl, mix together the 1 ½ cup flour and baking powder.
- Alternate between mixing in the flour mixture and the milk into the wet ingredients, starting and ending with the flour.
- Divide the batter evenly on top of the cookie dough, and bake in the preheated oven for 18-23 minutes, or until a toothpick inserted comes out clean.
Frosting
- In a medium bowl, cream the butter until smooth and creamy. Slowly add in the powdered sugar, and mix until combined. Add in the 1 Tbs vanilla, and mix until fully incorporated. If the frosting is too thick, add in the milk.
