Milk and cookies unite in one amazing cupcake

There are few things that make me smile more than a big glass of milk and homemade chocolate chip cookies. My mom makes the world’s best cookies, and each soft and chewy bite reminds me of my childhood. That’s why I decided to recreate my favorite memories in one amazing bite.

These milk and chocolate chip cookie cupcakes are the next best thing to milk and cookies themselves. The centers are filled with gooey chocolate chip cookie dough, and the tops are frosted with rich chocolate buttercream and adorable fondant milk bottles.

Plus, aren’t they just the cutest things?

Milk and cookie cupcakes recipe

Slightly adapted from Crazy for Crust and Raspberri Cupcakes

Yields about 14

Ingredients:

For the cupcakes

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• Dash salt
• 6 tablespoons unsalted butter, melted
• 2 tablespoons unsweetened applesauce
• 3 large eggs, room temperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1/2 cup cream
• 1/4 cup 2 percent milk

For the filling

• 1/2 stick unsalted butter, softened
• 1/3 cup + 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• Dash salt
• 1 tablespoon milk
• 1/2 cup chocolate chips

For the topping

• 1 bag mini Chips Ahoy chocolate chip cookies
• 1 tub chocolate frosting
• Chocolate chips for garnish
• White fondant

In a large bowl, whisk the flour, baking powder and salt together. In another bowl, beat the butter, unsweetened applesauce, sugars, eggs and vanilla. Whisk the cream and milk together. Add the cream and milk mixture to the butter mixture, alternating with the flour. Stir to combine.

To make the filling, beat the butter and sugar together in a mixing bowl. Add the flour, salt, vanilla extract and milk. Stir in the chocolate chips.

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Fill each liner 1/3 full with cupcake batter. Add about 1-1/2 tablespoons of cookie dough filling over the cupcake batter. Top each liner with the rest of the batter.

Bake for about 18 minutes or until golden brown and fluffy.

Let the cupcakes cool completely. Remove each from the pan and place on a wire cooling rack. Once cooled, pipe the tops of the cupcakes with chocolate frosting. Use a knife to smooth out the frosting.

Carefully roll out your fondant with a floured rolling pin. Cut out arrow shapes and then carefully mold into milk bottle shapes.

Top the cupcakes with mini chocolate chip cookies, chocolate chips and the fondant milk bottles.

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