Chips Ahoy Cookie Cupcake

Chocolate Chips Ahoy Cookie Cupcake recipe is A delectable chocolate cupcake with the deliciousness of Chips Ahoy cookies topped with Mocha whipped frosting and drizzled with Godiva chocolate sauce.

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Chips Ahoy Cookie Cupcake Recipe

Chips Ahoy cookies are the favorite of everyone in our household. Yummy crispy cookies filled with chocolate chips then dipped in a nice cold glass of milk. Yum. So it was only natural that we came up with a Chips Ahoy Cookie Cupcake recipe. While this cannot be dipped in milk, it goes well with a cold glass of milk or hot cup of coffee. Either way, this will be your go to cupcake recipe for baked good sales, classroom snacks, potluck dinners or after dinner dessert. A delectable chocolate cupcake with the deliciousness of Chips Ahoy cookies topped with Mocha whipped frosting and drizzled with Godiva chocolate sauce.

Chocolate Chip Cupcakes Ingredients

Sugar
Flour
Cocoa
Baking powder
Baking soda
Salt
Eggs, room temp
Whole milk, room temp
Canola Oil
Vanilla
Boiling water
Crumbled Chips Ahoy Cookies
Chips Ahoy Cookies for garnish

Frosting Ingredients for Chips Ahoy Cookie Cupcakes

Unsalted sweet cream
Powder sugar
Cocoa
Vanilla
Godiva chocolate sauce
Heavy whipping cream

How to Make Chips Ahoy Cupcakes

1. Preheat oven to 350 degrees.

2. Line cupcake tins with paper liners.

3. ¼ cup of crumbled Chip Ahoy cookies.

4. Whisk the sugar, flour, cocoa, baking powder, crumbled Chips Ahoy Cookies, baking soda and salt in a mixing bowl.

5. Combine the eggs, milk, oil and vanilla in a bowl.

6. Add this to the dry ingredients beating on medium until the batter is smooth.

7. Gradually add the boiling water, milk and oil and blend together until the batter is smooth.

8. Using a medium scoop fill the paper lined cupcake tins with the prepared batter.

9. Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.

10. Allow to slightly cool before transferring to wire racks.

Mocha Frosting Directions

1. Beat powder sugar, butter and cocoa powder in a bowl.

2. Incorporate the vanilla and chocolate until well blended.

3. Add in the heavy whipping cream, and continue to mix until stiff peaks form.

4. Scoop the frosting into a pastry bag with a large tip.

5. Twist the open end of the pastry bag to push the frosting to the tip.

6. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

7. Drizzle with Godiva chocolate sauce.

8. Garnish with a Chips Ahoy cookie.

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