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Chocolate Chip Cupcakes with Chocolate Chip Buttercream

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 20 mins
  • Yield: 12 1x


  • For cupcakes:
  • 1 ½ sticks unsalted butter, room temperature
  • ¾ c. light brown sugar, packed
  • 2 eggs
  • 1 ⅓ c. all-purpose flour
  • ½ tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • ½ c. milk
  • 1 tsp. Vanilla extract
  • ½ c. mini chocolate chips
  • For buttercream:
  • ½ c. light brown sugar, packed
  • 1 stick butter, room temperature
  • c. sugar
  • 1 ¼ tsp. Vanilla extract
  • ½ tsp. Salt
  • 1 c. all-purpose flour
  • 1 tbsp. Milk
  • ½ c. mini chocolate chips
  • 1 stick unsalted butter, softened
  • 2 c. powdered sugar
  • 1 tsp. Salt


  1. Preheat oven to 350 Degrees. Line cupcake pan with cupcake liners.
  2. For cupcakes: In a large mixing bowl, add the butter, and brown sugar and mix until creamy and fluffy. Add the eggs one at a time. Be sure to scrape the sides Add the vanilla extract, salt, flour, baking powder, baking soda, and milk. Mix until well combined. Add the mini chocolate chips and fold with spatula. Use an ice cream scoop and scoop the batter into the cupcake tins. Bake in oven for 15-20 minutes. Allow to cool.
  3. For edible cookie dough: In a separate bowl, add butter and cream with a standing mixer or handheld mixer. Add the brown sugar and sugar and mix. Add vanilla extract, salt, and flour and mix. Add the milk and mix once more. Fold in the mini chocolate chip cookies with a rubber spatula. Pour in a separate bowl and set aside.
  4. In the same mixing bowl, add the stick of butter and cream using a blender. Add the powdered sugar 1 cup at a time. Next, add two cups of the edible chocolate chip cookie dough to the powdered sugar mixture. Add a pinch of salt and use a mixer to combine. Begin to pipe the frosting onto the cupcakes or spread evenly.
  • Prep Time: 1 hour
  • Cook Time: 20 mins