These are so cute, so easy to make and delicious. Using the chocolate chip cookie recipe, scoop the chilled cookie dough into mini-muffin pans. Frost with buttercream frosting and sprinkles. Perfect for a summer barbecue or birthday party!
| Chocolate Chip Cookie Dough Mini-Cupcakes with Buttercream Frosting | Print |
Ingredients
- 2½ cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup (2 sticks) butter, softened
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 tsp. vanilla
- 2 eggs
- 12 oz. pkg chocolate chips
- 3¾ cup powdered sugar
- ½ cup butter (one stick) softened
- 2 tsp vanilla
- Milk
- Nonpareils to decorate
Instructions
- Stir flour, baking soda and baking powder in bowl and set aside.
- Beat butter, sugar and brown sugar in a separate bowl until creamy.
- Add vanilla, then one egg at a time.
- Add flour mixture to butter mixture a little at a time. Mix well.
- Stir in chocolate chips.
- Refrigerate dough for at least a half hour before baking.
- Scoop cookie dough into greased mini-muffin pan.
- Bake at 350 degrees for fifteen minutes.
- Let mini-cupcakes cool in pan before removing.
- Frosting- Cream butter (softened at room temperature, not melted) with 2 cups powdered sugar.
- Add vanilla and beat well.
- Alternate rest of powdered sugar and a little milk until consistency to frost.
- Using a Wilton 1 M tip (star tip) pipe frosting in a swirl. Sprinkle with nonpareils before frosting sets.
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