Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes My hubs loves chocolate chip cookies! He is always asking me to make them, but it gets kind of boring always making the same thing - you know.  In an attempt to mix things up a bit, I decided to try making a cupcake that looks and tastes like a chocolate chip cookie and according to Don, I was successful!  I made these yesterday and when he came home he said "ooooooooh!!" As he's downing his first one. Then he said all surprised like "Wow, that is really good!"  as if it wasn't going to be good! Sheesh!  He ate another right away! and then when we got home late last night, he ate two more!!  Me thinks he likes 'em haha Guess what he had for breakfast this morning?? He's a monster! A cupcake monster!! Luckily I took 1/2 of them over to his mom's house, so there are only two left. Scratch that...he ate one when he got home - there's one lone cupcake left and that poor thing will not make it through the night haha Ingredients 3/4 cup unsalted butter, softened 3/4 cup light brown sugar 2 large eggs 1 teaspoon vanilla 1 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 1/2 cup chocolate chips Directions Preheat oven to 325 degrees F. Line cupcake pan with liners (makes 12-14).  In a large bowl mix 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well and set aside. In a mixing bowl, cream 3/4 cup butter with an electric mixer on mid-high speed. Add 3/4 cup light brown sugar and beat until mixture is light and fluffy. Beat in 2 eggs one at a time, mixing after each egg and scraping bowl as needed. Add 1 teaspoon vanilla and mix until combined. Add flour mixture and milk alternately, beating just until combined after each addition. You should start with flour mixture and end with flour mixture until all ingredients are just combined. Try not to over-mix. Fold in the chocolate chips and divide batter evenly among cupcake liners, filling 3/4 full. Bake in preheated oven for 20-25 mins until the tops spring back when lightly pressed. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely. I topped these with a marshmallow meringue frosting because the cupcake is rich just like a chocolate chip cookie. I didn't want to take away from the wonderful flavor of the cupcake, so using this simple frosting works great! Also, I didn't have ingredients to make a butter-cream or cream cheese frosting, so I went with what I had :)

Marshmallow Meringue

3 egg whites
1 cup sugar

Mix 3 egg whites and 1 cup sugar in a bowl. Mix this well.  Heat a pan on the stove. When heated, add the egg white mixture and stir constantly until warmed and all the sugar is dissolved. You don't want to scramble the eggs, but you do need to be sure all the sugar grains are dissolved. The mixture should be warm to the touch and should not feel grainy. Transfer the mixture to a mixing bowl. Using the whisk attachment, whisk the whites on the highest setting until stiff peaks form. This will take about 6-8 minutes. Frost as desired. Top with mini chocolate chips. You can toast the marshmallow meringue by popping the cupcakes under the broiler for about 30 seconds - 1 minute. Watch them closely so they don't burn. Toast them to your liking and enjoy!