Chocolate Chip Cookie Cupcakes

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

PRINT RECIPE

1 box white cake mix
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.