I think I'm going into withdrawal. I haven't made any cupcakes of any sort in over a month! I think that's some kind of record for me.
These were the last cupcakes I made, and I'm just finally getting around to sharing them with you...so sorry, so sorry! These are moist, chocolaty and just all around delicious. I love the swirl frosting....just can't seem to get enough frosting in my life.
Chocolate Chip Cookie Cupcakes
1/3 cup oil
1/3 cup oil
4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups mini semi-sweet chocolate chips
Mini Chips Ahoy, for topping
Preheat oven to 350 degrees.
Line muffin tin with cupcake liners; set aside.
Combine cake mix, oil, egg whites, buttermilk, sour cream and vanilla extract. Beat until smooth. Add the chocolate chips and fold in. Fill cupcake liners 3/4th the way full, using a large cookie scoop (or a spoon).
Bake for 15-20 minutes or until an inserted knife comes out clean.
Let cool on a wire rack.
While cupcakes are cooling prepare the frosting.
8 oz. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup unsweetened cocoa
Beat the cream cheese and butter until fluffy, about 3 minutes. Add the vanilla and powdered sugar. If frosting is too thick, add a little milk until your desired consistency. Remove half of the mixture to a separate bowl. This is your vanilla. Add the cocoa to the remaining frosting in the mixer and beat well.
Wrap some vanilla frosting in plastic wrap & some chocolate in plastic wrap and place them side by side into a large piping bag. Pipe onto cooled cupcakes and top with a chocolate chip cookie and sprinkle with mini chocolate chips.