Cookie Cupcakes

Well these cupcakes were made for two people I work with. They have birthdays two days apart so a cake they will both enjoy is always the best option.

One of my co-workers has a bag of mini Maryland cookies in her draw just in case which is what inspired these cupcakes.

I still think biscuits and cupcakes go hand in hand. It’s like the best combination in my opinion at least. The cupcakes are a chocolate sponge with a big old handful of dark and white chocolate chips.

Both of my colleagues enjoyed these cupcakes and there families enjoyed them as well.

Cookie Cupcakes

Course desserts
Keyword Cakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 150 g flour
  • 150 g Softened Butter
  • 2 eggs
  • 150 g caster sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • 50 g chocolate chips milk and white
  • 30 g Cocoa Powder


  • 200 g Softened Butter
  • 400 g icing sugar sifted
  • Mini Maryland Cookies



  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Mix the butter and caster sugar together until fully incorporated. Then add the eggs, one at a time until they are both mixed in.
  • Add the vanilla, flour and cocoa powder to the sugar and egg mix then mix until the mixture is fully incorporated. Add in a handful of chocolate chips and stir them in by hand. Using an ice cream scoop, fill each cupcake case about three quarters full.
  • Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.


  • To make the butter icing, beat the butter until its light and fluffy. Then add in the vanilla and the icing sugar a little bit at a time until its fully incorporated.
  • Using piping bag with a star nozzle, pipe the buttercream on to the top of each cupcake until they are all covered. Then take a mini cookie and one to the top of each cupcake.

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