Sometimes life is confusing.
Do blueberries taste good in mojitos?
Wait, really… did I buy these skinny jeans?
Do people really drink that wine after squishing the grapes between their stubby toes? Really… ?
What’s gonna happen to Vincent Chase come September?
Do I want a cookie or a cupcake?
What was I smoking when I bought those jeans?
Can I get away with both a cookie and a cupcake?
How much longer must I ellipticize tomorrow if I have a cookie and a cupcake?
Or… two cookies.
And a cupcake.
Why didn’t the sales associate warn me that these skinny jeans came with the Fat Booth app built in?
Ahhh. Life is darling.
And since I’m not quite prepared to discuss jeans that make you shimmy and shake and turn water into wine just to get a leg in or the impending finish of Vincent Chase we’re going to chat about these cupcakes.
I like these cupcakes. They have split personalities.
I made them look cute with bright sprinkles in a non-orderly fashion. And even cuter with a chewy cookie chunk shoved atop their fat frosting. Because they deffffinitely needed more calories. They have a chocolate chip cookie butt too. I like I like I like.
They were made for thatguyIlivewith* who promptly ate three after his well-balanced lunch of a double burger + a side of protein bar. And thatguyIlivewith* ate seven burgers this weekend. I’m requesting a new life insurance policy for thatguyIlivewith.*
Chewy Chocolate Chip Cookie Bottomed Cupcakes
makes 18-20 cupcakes
1/2 cup butter, softened
3/4 cup brown sugar, loosely packed
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl.
Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner.
1/2 cup butter
1 cup white sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Using an ice cream scoop, drop batter on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.
Top with you favorite frosting, sprinkles, and chocolate chip cookies.
Note: Vanilla frosting recipe HERE. I double the chocolate chip cookie recipe above and used the second half to bake cookies. That is what I threw on top of the frosting.
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