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Chocolate chip cookie cupcakes

Everything you love about the classic chocolate chip cookie but in cupcake form. 




  • 3/4 cup (98 g) flour
  • 1/2 cup (60 g) cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup (150 g) sugar
  • 1/3 cup (80 mL) canola oil
  • 1 egg
  • 1/2 cup (125 mL) buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 mL) hot black coffee
  • 1 roll store bought cookie dough, divided

Buttercream Frosting

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3 1/2–4 cups (455–520 g) icing sugar
  • 1 tablespoon molasses
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons (30 to 60 mL) cream
  • 1/4 cup (43 g) mini semi-sweet chocolate chips



  1. Heat your oven to 350º F and line a 12-cup muffin tin with cupcake liners. Line a rimmed baking sheet with parchment.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, beat together the sugar, oil, and egg until well combined. Stir in the buttermilk and vanilla. Add the wet mixture to the dry and stir just to combine. Whisk in the coffee.
  4. Divide the cookie dough in half. Set one half aside and divide the other half into twelve equal portions. Roll into balls and place one into each well of the muffin tin. Divide over the cupcake batter and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Remove the cupcakes to a cooling rack and set them aside to cool completely.
  5. Meanwhile, divide the remaining cookie dough into 24 equal portions, roll it into balls and bake cookies according to the package directions on your prepared baking sheet. Cool completely.

Buttercream Frosting 

  1. Beat the butter until smooth. Beat in the icing sugar ½ cup at a time, scraping the bowl down frequently, and add the molasses, salt, and vanilla. Beat in enough cream to reach a smooth, spreadable or pipeable consistency. 
  2. Set aside for serving. 


  1. Decorate the cupcakes with buttercream and garnish with mini chocolate chips and a freshly baked cookie. Enjoy! 

TIP: This recipe leaves you with twelve tiny leftover cookies for snacking!

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