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Cookie Cup Cupcakes

Cookie Cup Cupcakes

Cupcakes baked in a cookie cup, topped with a swirl of buttercream.

Ingredients

  • Cookie cup

  • Cupcake

  • Buttercream

Directions

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I’ve recently become a bit obsessed with watching baking videos on Youtube. One of my favourites is Cupcake Jemma who owns Crumbs and Doilies in London. This Cookie Cup Cupcakes recipe is inspired by a video of hers but I used my own cookie recipe and have added a buttercream recipe to top your cakes with.

cookie cup cupcakes

I bought a tiny cupcake tin ages ago and have been trying to find things to use it for. It’s smaller than mini cupcakes so I haven’t had much use for it yet but I decided to use it to make these bite sized cookie cup cupcakes.

They basically have a cookie shell instead of a cupcake case and they have a soft sponge centre. You could leave them plain but I think they look much prettier with a swirl of buttercream on top. The recipe makes A LOT of these tiny cupcakes. You can’t really make a smaller batch because it only uses one egg. If you really wanted to you could weigh the egg and halve it but then you’re left with half an egg which will probably go to waste. I recommend you just make a large batch and give them to friends and family. Nothing like earning some brownie (or cookie) points!

cookie cup cupcakes

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Step 1
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Cookie cups

In a stand mixer (or use a hand mixer) cream together the sugars, vanilla, salt and butter. Mix in the flour before adding the milk a little at a time until the dough comes together. Use a spatula to mix ing the chocolate chips. Wrap in cling film and chill in the fridge while you make the cupcake batter.

Step 2
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Cupcakes

Cream together the butter, sugar and vanilla until pale and creamy. Mix in the egg and then add the flour and bicarbonate of soda. Add the milk and mix well until fully combined.

Step 3
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Preheat the oven to 170ºc and take the cookie dough out of the fridge and roll into small balls. Weigh each one so they are equal and place one into each hole of your mini cupcake tin. Press the cookie dough into cups by pressing the end of the rolling pin (or similar object) dipped in flour into each one.

Step 4
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Add a small amount of cupcake batter into each cookie cup. It should not fill the cup entirely or else it will overflow when it rises in the oven. Bake for 12 minutes or until golden on top. Allow to cool completely.

Step 5
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Buttercream

Mix the butter for about 5 minutes until pale. Add half the icing sugar, mix for 5 minutes before mixing in the remaining icing sugar. Add in the vanilla and then the milk a little at a time until piping consistency.

Step 6
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Put the buttercream into a piping bag with a star tip and small swirls onto each cupcake.

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  • 169 Views
  • 1 hr
  • Medium
  • 170ºc

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Ingredients

Cookie cup
220g Light Brown Sugar
50g Granulated Sugar
225g Unsalted Butter
1.5 tsp Vanilla Extract
1 tsp Salt
255g Plain Flour
2 tbsp Milk
175g Chocolate Chips
Cupcake
63g Unsalted Butter
63g Self Raising Flour
63g Caster Sugar
1/8 tsp Bicarbonate of Soda
1/8 tsp Vanilla Extract
1 Eggs
2 tbsp Milk
Buttercream
200g Unsalted Butter
450g Icing Sugar
3 tbsp Milk
1 tsp Vanilla Extract
coconut flour cookies
previous
Coconut Flour Cookies
Nadiya's ploughmans tart
next
Nadiya’s Ploughmans Tart With a Twist

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