The Cookie Cupcake from Sprinkles Cupcakes features a moist vanilla cupcake base topped with rich chocolate frosting, a warm, gooey chocolate chip cookie center, and a sprinkle of chocolate chips, delivering a delightful blend of soft cake, creamy frosting, and chewy cookie textures.
Equipments
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cookie scoop or ice cream scoop
- Cupcake/muffin tin
- Cupcake liners
- Cooling rack
- Piping bag (for frosting)
- Offset spatula (optional, for spreading frosting)
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup semisweet chocolate chips
- 1 cup packed light brown sugar
- ½ cup unsalted butter, softened (for cookie dough)
- 1 large egg (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 1 cup all-purpose flour (for cookie dough)
- ½ teaspoon baking soda
- ¼ teaspoon salt (for cookie dough)
- ¾ cup semisweet chocolate chips (for cookie dough)
- 1 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- Mini chocolate chips (for sprinkling)
When preparing the Cookie Cupcake from Sprinkles Cupcakes, use softened unsalted butter in both the cupcake batter and cookie dough to ensure a tender texture. Measure your all-purpose flour accurately, as the recipe requires separate amounts for the cupcake and cookie dough components, totaling 2 1/2 cups. Incorporate semisweet chocolate chips in both the batter and dough, with 1/2 cup for the cupcake and 3/4 cup for the cookie center, to achieve the rich chocolate flavor throughout. The frosting relies heavily on powdered sugar and unsweetened cocoa powder combined with softened butter and heavy cream for a creamy, rich topping. Your copycat Cookie Cupcake will delight with its moist vanilla base, warm gooey chocolate chip cookie center, and luscious chocolate frosting sprinkled with mini chocolate chips.
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tin with liners.
- Make chocolate chip cookie dough:
- Beat ½ cup softened butter and 1 cup brown sugar until creamy.
- Mix in 1 egg and 1 tsp vanilla.
- Add 1 cup flour, ½ tsp baking soda, ¼ tsp salt.
- Stir in ¾ cup chocolate chips.
- Scoop 1-tablespoon balls and freeze until firm.
- Make vanilla cupcake batter:
- Whisk 1½ cups flour, 1½ tsp baking powder, ¼ tsp salt.
- In another bowl, beat ½ cup softened butter and 1 cup sugar until fluffy.
- Add 2 eggs one at a time, mixing, then 2 tsp vanilla.
- Add flour mixture in three parts, alternating with ½ cup milk, beginning and ending with flour.
- Fold in ½ cup chocolate chips.
- Assemble cupcakes:
- Fill liners halfway with cupcake batter.
- Press 1 frozen cookie dough ball into center of each.
- Spoon more batter to cover cookie dough, filling liners about ⅔ full.
- Bake 20–22 minutes, until set and golden. Cool completely on rack.
- Make chocolate frosting:
- Beat 1 cup softened butter until creamy.
- Gradually add 2 cups powdered sugar and ½ cup cocoa powder.
- Mix in ¼ cup heavy cream and 2 tsp vanilla until smooth and fluffy.
- Frost cooled cupcakes with piping bag or offset spatula.
- Sprinkle with mini chocolate chips.
Substitution
The Sprinkles Cupcakes copycat Cookie Cupcake combines a moist vanilla cupcake base with creamy chocolate frosting and a gooey chocolate chip cookie center, topped with a sprinkle of chocolate chips. If you cannot find whole milk, you can substitute with an equal amount of any dairy or plant-based milk to maintain moisture. For the chocolate chip cookie dough, using chocolate chunks instead of chips will provide a slightly different texture but work well in this recipe. When piping frosting, if you don't have a piping bag, a plastic sandwich bag with a small corner cut off can be an effective alternative. To ensure even baking, avoid overfilling the cupcake liners; filling them about two-thirds full helps the cupcakes rise properly.
Tips
Make sure your butter is fully softened before mixing to ensure a smooth cupcake batter and cookie dough. When scooping the cookie dough balls, freeze them first to maintain a gooey center that doesn't spread too much during baking. Avoid overmixing the cupcake batter after adding the flour to keep the texture light and tender. Your cupcakes need to cool completely before frosting to prevent the chocolate frosting from melting and sliding off.
Nutritions
The Cookie Cupcake from Sprinkles Cupcakes provides a mix of macronutrients including carbohydrates from the all-purpose flour and sugars, fats from the unsalted butter and chocolate chips, and proteins from the eggs. Each cupcake contains a substantial amount of sugars and saturated fats due to the frosting and chocolate chip cookie center, contributing to its rich flavor and creamy texture. Whole milk and heavy cream add some calcium and fat-soluble vitamins, but the overall calorie content is relatively high, which is typical for indulgent baked treats. Your enjoyment of this cupcake should be balanced with your dietary goals, especially if you monitor sugar or fat intake.
Storage
Store your Cookie Cupcakes in an airtight container at room temperature to maintain the moist vanilla cake and soft, gooey cookie center for up to 2 days. For longer storage, keep them in the refrigerator for up to one week, but bring to room temperature before serving to restore the creamy chocolate frosting's texture. Avoid freezing as it may alter the delicate balance of the cupcake's soft cake, chewy cookie, and rich frosting layers.
Variation or Alternatives
You can replace the semisweet chocolate chips with dark chocolate chunks or white chocolate chips to alter the flavor profile of both the cookie center and the cupcake batter. For a healthier twist, swap all-purpose flour with whole wheat flour or oat flour while keeping the moisture balance by slightly increasing the milk quantity. Instead of the classic creamy chocolate frosting, try a cream cheese frosting by mixing softened cream cheese with powdered sugar and vanilla extract for a tangy contrast. To expedite baking, chill the cookie dough balls longer or pre-bake them slightly before inserting into the cupcake batter, ensuring a gooier cookie center after baking.
Allergies
Your Cookie Cupcake from Sprinkles Cupcakes contains common allergens such as wheat (all-purpose flour), dairy (butter, milk, heavy cream), and eggs, which may trigger reactions in sensitive individuals. The presence of chocolate chips also warrants caution for those with soy or possible nut cross-contamination concerns due to manufacturing processes. Always check ingredient labels and consult with your healthcare provider if you have specific allergies or severe sensitivities.
Why this recipe?
Sprinkles Cupcakes' Cookie Cupcake menu is popular for its unique combination of rich, soft cookie dough layered beneath moist, flavorful cupcake batter, creating a delightful texture contrast. The expertly crafted flavors, such as classic chocolate chip and salted caramel, offer a nostalgic yet elevated dessert experience that appeals to a wide audience. Making a copycat version allows you to enjoy this indulgent treat at home, customize sweetness levels, and impress friends with a gourmet dessert. Your efforts result in a delicious, bakery-quality cupcake that embodies the iconic taste and intricate craftsmanship Sprinkles is known for.