Oh hello Friday, how I’ve missed you! Today is the perfect day to leave you all with a sweet treat to get your weekend started right. It took a while for me to decide what cupcake to make this month but I thought to myself, “when I think of Christmas, what do I think of?” The first thing that popped in my head were warm, chewy chocolate chip cookies and a cold glass of milk!! Of course, we leave those for Santa and they are my absolute favorite cookie in the world. So here is my recipe for a Milk and Cookies cupcake 🙂 I hope you enjoy!
Chocolate Chip Cupcake:
1 1/2 C white sugar
1/3 C light brown sugar
2.5 C cake flour
3/4 tsp salt
2 tsp baking powder
1 tsp pure vanilla extract
1 cup mini chocolate chips
2 sticks unsalted butter
1 cup milk
Preheat oven to 325 Degrees. Line cupcake tins with paper liners and set aside. Cream the butter and sugar together in a mixer. In a separate bowl mix the flour, salt, baking powder together. In another separate bowl whisk the vanilla, milk, and eggs together. Starting with the wet mixture, add 1/3 of this to the creamed butter and sugar. Add 1/3 of the dry ingredient mixture to the mixing bowl and alternate in thirds until all of the ingredients are combined. Add the chocolate chips and stir with a spatula. Be sure not to over mix. I use an ice cream scoop to fill the cupcake liners. Bake in the oven for 16-20 minutes.
1 8 oz can sweetened condensed milk
3 cups powdered sugar
1.5 tsp vanilla extract
3 sticks unsalted butter, room temperature
Mix the butter for about 6-7 minutes until pale in color and fluffy. Add the condensed milk and vanilla extract. Add powdered sugar one cup at a time. Adjust if necessary (i.e.: if the frosting is runny, add more sugar. If it’s dry, add a little more milk). Frost cupcakes and… Nom!Nom!Nom!
For the mini cookies on top, I used this recipe and they were delish!