CHOCOLATE CHIP COOKIE MINI CUPCAKES W/ VANILLA BUTTERCREAM

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Again, another MUN is over and seeing as my friends were the Secretary-Generals (great job on HCCRI!) of the conference, how could I not show my support? As usual, this was another good reason to bake (hehe). So I originally wanted to make Speculoos cupcakes but they are just so darn hard to find in Singapore (if you know any convenient places that sell the Speculoos cookie spread do share!!!!!!) and with the need to bake something along those lines, I stumbled upon this fabulous recipe – Chocolate Chip Cookie Cupcakes. So here you go:

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Chocolate chip cookie cupcakes (Adapted from crazyforcrust) – I halved this recipe fyi! Yielded about 24 minis.

2 sticks butter 

3/4 cup granulated sugar

1 cup light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon baking soda

3 1/4 cups all-purpose flour

1/4 teaspoon salt

mini chocolate chips

  1. Melt butter in a saucepan over medium heat. Cook until it becomes brown in color. (Don’t forget to swirl it often!) It will foam so i usually swirl it too take a look at the color. It’ll give off a very hazelnut-ty smell but be careful not to burn it. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (I got lazy and kinda poured it out into another bowl and let the bowl sit in a plate of ice water heh.)
  1. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for awhile (again – impatient. But it smells heavenly ahhh).
  2. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  3. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips, as much as you want (go crazy with it).
  4. Line cupcake pans with liners and one baking sheet with baking paper or silicon may.
  5. Fill each cupcake liner with a cookie dough ball that covers about 1/2 to 3/4 of the liner.
  6. Divide the remaining dough into little balls (they flatten out so estimate how big you want them to be!)
  7. Chill both the cookie dough cupcakes and little cookie balls for at least 2 hours (well, I kinda skipped this step whoops because again, impatient)
  8. Preheat oven to 175degC. You can wait till the outside reaches a nice golden brown colour and take it out or slightly undercook it. I like my cookies crunchy so I let it bake a little longer. But when a toothpick is inserted, it should come out clean!

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I then frosted it with vanilla buttercream!

Frosting:
1/2 cup softened unsalted butter

Icing sugar (estimated about 1-2 cups)

1/4 tsp vanilla essence

A splash of milk

1. Beat the unsalted butter until pale and fluffy.

2. Add in the icing sugar 1/4 cup at a time until desired consistency is obtained

3. Add a splash of milk and if your frosting gets too runny, add more icing sugar. If your frosting is too stiff, add more milk! (Just work at it like that!)

4. Add vanilla essence and put it in a piping bag once you’re ready to pipe! I would advice you to keep your hands cold as you pipe so as to not melt the butter.

How I assembled my cupcakes:

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1. Pipe the vanilla buttercream (I used a large closed star tip)

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2. Crush some Lotus biscuits (these are the beautiful ingredients in Speculoos cookie butter) into fine crumbs (omg lotus biscuits /droooooools/)

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3. Add a cookie (or half of it if your piping can’t support one huge cookie) on top to finish!

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Enjoy!

– Yun

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