Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Ingredients:

Cookie Chip Cookie Layer: 

• 1/2 cup butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/3 cups al purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi sweet chocolate chips

Vanilla Cake Layer:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/3 cup milk

Vanilla Buttercream:

• 2 sticks (1 cup) butter, very softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk, ONLY IF buttercream is too thick

Instructions:

Cookie Chip Cookie Layer: 

 Preheat oven to 350º.

In a medium sized bowl stir the flour, baking soda, and salt with a fork until completely mixed. Set dry mixture aside. 

With an electric mixer, mix the butter and brown sugar together until fluffy. Beat in the egg and vanilla extract. Slowly mix in the dry ingredients, until just combined. Fold in the chocolate chips. 

Line a muffin tin with liners, and give each liner a spray of non-stick spray. Press a heaping tablespoon of cookie dough in the bottom of each liner.

Vanilla Cake Layer:

Cream butter and sugar in a bowl for about 2 minutes with an electric mixer. Add in eggs and vanilla until combined. 

Combined the flour and baking powder in a separate bowl. Slowly mix the dry ingredients into the wet mixture and then add the milk. The cake mixture will be a little bit thick, use an ice cream scooper to drop the batter on top of the cookie dough. If you don't have an ice cream scooper, a spoon will work.

Bake the Chocolate Chip Cookie Bottomed Vanilla Cupcakes for 15 to 20 minutes or until the a toothpick inserted into the middle of a cupcake comes out almost clean with just a few crumbs. If batter is still on the toothpick, bake for another 3 minutes and check again.

Let the cupcakes cool completely before putting the vanilla buttercream on. Makes 15 to 18 cupcakes.


Vanilla Buttercream:
Cream the butter in a bowl with an electric mixer until there are no chunks. Slowly, with the mixer on a low speed add the powdered sugar, very slowly. Increase the speed of the electric mixer and add the vanilla. Once the entire mix is well combined, continue to mix the buttercream for 2 more minutes to get the light and fluffy effect. Make sure to scrape down the sides of the bowl. Now if the buttercream is too thick add only 1 teaspoon of milk at a time until desired thickness is achieved. If the buttercream is too think and liquidly add more powdered sugar gradually until thickened. Frost the cupcakes and add sprinkles if desired.