Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk
  • ½ cup (65 g) all-purpose flour (heat-treated for safety)
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • ½ cup (115 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup (90 g) mini chocolate chips
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (250 g) powdered sugar
  • 1 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, followed by vanilla, mixing well.
  5. Alternate adding dry mixture with buttermilk until just combined.
  6. Line the muffin tin with cupcake liners. Fill each liner about halfway with batter.
  7. In a separate bowl, combine flour (heat-treated), granulated sugar, brown sugar, butter, vanilla, and salt until smooth. Stir in chocolate chips.
  8. Gently drop tablespoon-sized balls of cookie dough into each cupcake liner, pressing lightly.
  9. Cover the cookie dough with the remaining cupcake batter until full.
  10. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  11. Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  12. Whip butter until creamy; gradually add powdered sugar, cream, and vanilla. Beat until fluffy.
  13. Pipe frosting onto the cooled cupcakes and sprinkle with mini chocolate chips.