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Chocolate Chip Cookie Cupcakes

12 cupcakes
Intermediate
80 minutes
Can’t decide whether to bake chocolate chip cookies or cupcakes? Don’t make that impossible choice. Bake both with our Chocolate Chip Cookie Cupcakes.
Bake chocolate flavoured sponge cupcakes with a delicious surprise hidden within – a chewy chocolate chip cookie filling. Serve up distinctive cupcakes that are guaranteed to impress and delight.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the cookie dough
100 gUnsalted butter
75 gCaster Sugar (3 oz)
1Egg Yolk
5 mlDr. Oetker Caramel Flavour (1 tsp)
125 gPlain Flour (4 1/2 oz)
1Dr. Oetker Baking Powder Sachet x 1 sachet (5g/1 tsp)
100 gDr. Oetker Dark Chocolate Chips
For the cake mix
12Dr. Oetker White Muffin Cases x 12
150 gMargarine (5 oz)
150 gCaster Sugar (5 oz)
5 gDr. Oetker Madagascan Vanilla Paste (1 tsp)
150 gPlain Flour (5 oz)
1Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
2Dr. Oetker Baking Powder Sachets x 2 (10g/2 tsp)
3Medium Eggs Beaten
To decorate
150 gUnsalted butter (softened)
275 gIcing Sugar (9 1/2 oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
10 gDr. Oetker Dark Chocolate Chips (to decorate)

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Picture - Dr. Oetker Caramel Flavour (1 tsp)
Picture - Dr. Oetker Baking Powder Sachet x 1 sachet (5g/1 tsp)
Picture - Dr. Oetker Dark Chocolate Chips
Picture - Dr. Oetker Madagascan Vanilla Paste (1 tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
Picture - Dr. Oetker Baking Powder Sachets x 2 (10g/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Dark Chocolate Chips (to decorate)
1

First make up the cookie mixture. Line a large baking tray with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Caramel Flavour.

2

Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.

3

Form 200g (7oz) of the dough into 12 balls the size of large marbles. Put on a lined plate, cover and chill until required. These will be used in your cake mix. Divide the remaining cookie dough into 20 small pieces and form into balls. Place on the baking tray, spaced a little apart and chill until required. These will be baked into mini cookies for decoration.

4

Now make the cake mixture. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line 12 muffin tins with the Muffin Cases.

5

Put the margarine, sugar, Vanilla Extract and eggs in a bowl. Sift the flour, Cocoa Powder and Baking Powder on top and whisk all the ingredients together until well blended.

6

Spoon half the mixture into the cases and push a large marble sized ball of cookie dough into the centre of each. Spoon over the remaining cake mix to cover the cookie dough. Bake for 22-24 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

7

Raise the oven temperature to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the remaining cookie dough balls for 10-12 minutes until lightly golden. Transfer to a wire rack to cool.

8

To decorate, make the buttercream. Put the butter in a bowl and beat until smooth. Gradually sift and beat in the icing sugar until smooth and creamy. Mix in the Vanilla Extract.

9

Spread a generous amount of buttercream on top of each cake and decorate with a few Chocolate Chips. Gently press a mini cookie into the top of each cake to serve, and accompany with the remaining cookies on the side.