Cookie Cupcakes
These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.
These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chopped walnuts
- filling:
- 6 tablespoons sugar
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup butter softened softened
- 6 tablespoons packed brown sugar packed
- 1 cup plus 2 tablespoons all-purpose flour plus 2 tablespoons
- 1/2 cup packed brown sugar packed
- Carbohydrate 34.7955107581929 g
- Cholesterol 71.6908333505239 mg
- Fat 23.4368973675963 g
- Fiber 1.96364931601617 g
- Protein 4.51906229172765 g
- Saturated Fat 12.6919929902183 g
- Serving Size 1 1 (115g)
- Sodium 1880.20103136073 mg
- Sugar 32.8318614421767 g
- Trans Fat 1.70825265323177 g
- Calories 352 calories
Step-by-step
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
- Spoon about 2 tablespoons dough into each of twelve paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown.
- Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts.
- Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Pairing for Contrast
What beverage cuts through a dense, buttery crumb without overwhelming the chocolate? Strong black coffee or chilled whole milk provides the necessary palate reset. Acidic beverages like hot black tea also work by counteracting the high sugar concentration found in both the dough and the brown sugar filling.
The Mechanics of the Filling
Whipping the filling egg with brown sugar for a full five minutes incorporates mechanical air. This aeration creates a distinct textural layer that contrasts against the denser cookie base below. Monitor the oven closely during the final twelve to fourteen minutes of baking until the edges reach a deep golden brown.
Making Adjustments
Replacing standard dairy butter with plant-based margarine alters the emulsion stability. Higher water content in substitutes can cause spreading rather than rising. Store finished portions in an airtight container at room temperature for up to three days to maintain moisture levels.
