Chocolate Chip Cookie Walnut Cupcakes | Josh Pan

What do you get when you cross a yummy chocolate chip cookie with a classic cupcake (p.s. not a trick question)? A CHOCOLATE CHIP COOKIE CUPCAKE!!! And yes, it is as delicious as it sounds. I got some very good reviews on this one; I've been told that it is a "must try." Just keep in mind, in the video, I used double the amount of buttercream called for in my recipe to create those beautiful swirls. However, that makes it too sweet. If you follow the ingredients list listed below, it should come out to just the right amount. Just keep in mind while you pipe your buttercream to not pipe as much as I did. Happy baking!

P.S. This recipe makes 24 cupcakes.

This is a no brainer. How do you make cake without any stuff?

For the cookie dough portion of this recipe, you're going to need...

• 3/4 Cup Granulated Sugar
• 3/4 Cup Brown Sugar
• 1 Cup Butter
• 1 Tsp Vanilla Extract
• 1 Egg
• 2 1/4 Cup Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 2 Cups Chocolate Chips

And for the actual cake part...

• 2 Tbsp Butter
• 2 Large Eggs
• 1 Cup Brown Sugar
• 1/4 Cup Granulated Sugar
• 1 1/2+ Cup Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/4 Cup Heavy Cream
• 1/4 Cup Whole Milk
• 1/4 Cup Water
• 1/8 Cup Vegetable Oil
• 1 Tsp Vanilla Extract
• 1/2 Cup Chopped Nuts (Walnuts or Pecans)
• 1/2 Cup Chocolate Chips

And for the buttercream topping...

• 2 Bars Butter
• 4 Cups Powdered Sugar
• 2 Tsp Vanilla Extract
• Up to 2 Tbsp Heavy Cream
• Red/Green Food Coloring or Cocoa Powder (Opt.)

We're going to use this dough for both the base of the cupcake and the decoration on the cupcake. Simply mix together your sugars, vanilla extract, egg, and (partially) melted butter (basically stick it in a microwave for half a minute at a time until some of it is melted and the rest is just soft but still stays in a chunk). Once everything looks well combined (be sure not to overmix), put in your flour, baking soda, and salt. Be sure to mix thoroughly, but again, beware of overmixing. Finally, add in the chocolate chips and mix until well combined. Simple enough?

It doesn't get easier than this. Take the...

• Flour
• Baking Soda
• Baking Powder
• Salt

and mix together with a spoon, whisk, fork, or whatever you have handy.

Again, another simple step. Just pour together your...

• Heavy Cream
• Whole Milk
• Water
• Vegetable Oil
• Vanilla Extract

Take your butter (preferably room temperature) and mix it in a mixer on medium speed until fluffy. Then add in both types of sugar and mix until your mixture becomes crumbly. Make sure to scrape down the bowl if the butter along the edges isn't mixing with the sugars. Finally, add in your eggs one at a time until well incorporated.

On low speed, simply alternate adding in the dry ingredients and the wet ingredients into the butter, sugar, egg mixture. End with the dry ingredients. Don't overmix.

Pour the chocolate chips and choice of nuts into the cake batter and hand-mix until evenly spread out.

Line your tins with cupcake liners. Take big rounded teaspoons full of the cookie dough and dump one spoonful into each tin. Be sure to use your finger to press the dough evenly across the bottom. Then fill the liners with the cake batter until they are 2/3 to 3/4 of the way full.

Bake the cupcakes at 350 degrees F for 18-20 minutes or until a toothpick comes out clean.

Put the butter in a blender on medium speed and mix until fluffy. Then sift in your powdered sugar. You can do this in two rounds (sift in half, then mix until combined before sifting in the second half). Be sure to only mix the sugar on low speed. Finally, add in the vanilla extract, and, if necessary to thin out the buttercream, up to two tablespoons of heavy cream. If desired, add a bit of green/red (brown) food coloring or color with cocoa powder.

Take your remaining cookie dough and roll into small balls (the size is up to you). Flatten the balls a bit, and place each about 2 inches apart on a cookie sheet lined with parchment paper or nonstick mat. Bake your cookies at 375 degrees F for 9 minutes or until golden brown.

Using a piping bag fitted with a large star tip, pipe a big spiraling mound onto each cupcake (Only pipe about half as much as I did in the video/photos. I doubled the buttercream recipe for my video in order to get large mounds, but that creates overly sweet cupcakes). Then, cut your cookies in half, and place a half cookie onto each cupcake.

That's it! Easy right? This recipe makes 24 beautiful cupcakes plus a load of extra cookies. If you liked this recipe, please find, follow, subscribe, and like me on Facebook, Instagram, Tumblr, Twitter, and YouTube @joshpancooking. Thanks for everyone's continual support and love <3 Goodbye!