How To Make Chips Ahoy Cupcakes
Soft and fluffy cupcakes loaded with chunks of Chips Ahoy cookies, topped with creamy vanilla frosting and more cookie bits.
Serves:
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 6 Chips Ahoy cookies, chopped
- For the frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
- 4 Chips Ahoy cookies, crushed
Instructions
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Preheat the oven to 350°F (180°C) and line a muffin tin with 4 paper liners.
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In a medium bowl, whisk together the flour and sugar.
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In a separate large bowl, beat the butter until light and fluffy. Add the egg and beat until incorporated. Beat in the vanilla extract.
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Gradually add in the flour mixture and milk, alternating between the two and mixing until just combined.
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Fold in the chopped Chips Ahoy cookies.
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Divide the batter evenly among the paper liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cupcakes to cool completely before frosting.
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For the frosting, beat the butter until light and fluffy. Add in the powdered sugar and vanilla extract, and beat until smooth. Mix in the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
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Frost the cooled cupcakes and sprinkle the crushed Chips Ahoy cookies on top.
Nutrition
- Calories : 562kcal
- Total Fat : 37g
- Saturated Fat : 22g
- Cholesterol : 154mg
- Sodium : 915mg
- Total Carbohydrates : 56g
- Dietary Fiber : 1g
- Sugars : 42g
- Protein : 4g
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