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Brown Butter Chocolate Chip Cookie Cupcakes

Brown Butter Chocolate Chip Cookie Cupcakes You'll Love

These Brown Butter Chocolate Chip Cookie Cupcakes combine chewy cookie goodness with fluffy cupcake delight for an irresistible dessert experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cups unsalted butter Add richness and flavor; use salted if unsalted isn't available.
  • 0.5 cups brown sugar Sweetness and moisture enhance chewiness; can substitute with granulated sugar.
  • 0.25 cups granulated sugar Sweetness to balance flavors.
  • 2 large eggs Provides structure and moisture; room temperature eggs work best.
  • 1 teaspoon vanilla extract Enhances flavor; pure vanilla is recommended.
  • 0.25 teaspoon salt Balances sweetness; keep as is unless using salted butter.
  • 0.5 teaspoon baking soda Acts as a leavening agent; ensure it's fresh for effectiveness.
  • 1 tablespoon cornstarch Ensures a tender crumb; can be omitted.
  • 1.5 cups all-purpose flour Provides structure; a gluten-free blend can be used.
  • 1 cups semisweet chocolate chips Adds delightful sweetness and chocolate flavor.
For Serving
  • 1 cups whipped cream A light, fluffy contrast to the cupcakes.
  • 1 scoops vanilla ice cream The perfect accompaniment for warmth and creaminess.

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk
  • spatula
  • scoop
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Brown the butter in a saucepan over medium heat, stirring continually until golden brown, about 5–7 minutes.
  3. Combine the browned butter with brown sugar and granulated sugar in a mixing bowl, whisk until smooth and creamy.
  4. Incorporate eggs one at a time, beating well, then add vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch, then gradually mix into the wet ingredients.
  6. Fold in semisweet chocolate chips gently, reserving a few for topping if desired.
  7. Fill muffin liners about two-thirds full with the batter.
  8. Bake in the preheated oven for 12–15 minutes, until the edges are golden brown and a toothpick comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Watch the butter while browning to avoid burns; don't overmix; and allow cupcakes to cool properly to maintain their shape.

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