My Cupcake Ate My Cookie

Mara Greenwald, Assistant Account Executive

When I was in college, I used to bake…a lot. I got bored with regular cookies and banana bread, so I started trying out new recipes and experimenting with cupcakes. One evening, I was scrolling through cupcake recipes online and saw that people baked cookies into the center of cupcakes…and so began my experimentation with baking various cookies into cupcakes. Although I've done this with peanut butter cookies and Oreos, my favorite is with a chocolate chip cookie. Eventually, I perfected the cooking time, cookie center, cupcake recipe, and mini cookie garnish. I used to bring baked goods to my weekly hockey games and these were a team favorite. I once made over 50 for a hockey weekend in Michigan.


Chocolate Chip Cookie Dough

  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips


  • 1 cup boiling water
  • ½ cup unsweetened cocoa powder
  • 1 tsp instant coffee
  • 1⅓ cup flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup canola oil
  • 1¼ cup sugar
  • 2 eggs
  • ¾ tsp vanilla extract

Vanilla Frosting

  • ½ cup butter
  • 3½ cups powdered sugar
  • ½ tsp vanilla
  • Milk (as needed)


Chocolate Chip Cookie Dough

First, make the cookie dough. You can really use any cookie recipe, but I prefer the Nestlé Toll House recipe with a little extra flour. One thing to note, this recipe will make more than you will need; you can cut it in half or bake the extras.

  1. Cream the butter, sugar and brown sugar in a large bowl. Then add the two eggs and vanilla.
  2. In a separate bowl, mix flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix. Then add the chocolate chips.
  3. Roll the dough into small balls, about 1½ inches in diameter. Put them in a bag and freeze for a few hours (I usually make the cookie dough the day before and freeze overnight). Make 24 extra tiny cookie dough balls and freeze them for later (for the garnish).


  1. Now, on to the cupcakes. Combine boiling water, cocoa powder, and instant coffee. Whisk together until smooth. Let the mixture cool.
  2. Mix together sugar and oil. Then add vanilla and eggs.
  3. Mix together dry ingredients and add, alternating with the cocoa mixture.
  4. Pour a little batter into the bottom of the cupcake tins, then add the frozen chocolate chip cookie and cover with batter.
  5. Bake at 350°F for around 23 minutes.

Mini Cookies

  1. Take the mini cookies out of the freezer. Increase the oven temperature to 375°F.
  2. Bake the mini cookies for about 8 minutes. Allow them to cool.

Vanilla Frosting

  1. For the frosting, allow butter to soften. Then mix in the powdered sugar, vanilla, and milk, as needed. (I prefer to use a hand mixer, but you can mix with a fork too.)
  2. Allow the cupcakes to cool before frosting them.
  3. After frosting the cupcakes, top them off with one of the mini chocolate chip cookies. Enjoy!