One of my favorite things about my birthday is getting a cookie cake from the mall.
That and the fact that I get to say, “you have to, because it’s my birthday”, to my son and husband all day long.
Seriously, how can a person argue with that?
And of course there’s that little thing called Birthday Eve. Which is good for at least one back rub from my husband and making my son grab me Fruit Roll Ups from the pantry whenever I want.
Exercise is good for kids anyways, right?
I mean technically, you spent the eve of your birth preparing to enter the world, and if that isn’t cause for a bit of celebration and spoiling, I don’t know what is.
Anyways, I knew when I was brainstorming birthday treat ideas that I’d have to find a way to include cookie cake.
What better than cookie cake cupcakes? There’s cookie, there’s cupcake, and there’s TONS of that super-sweet-crunchy-on-the-outside frosting that will send you straight into a sugar coma.
Which helllooo, I don’t care who you are, that’s stinkin’ awesome.
So for those of you who love cookie cake AND cupcakes, and are presented with that oh so agonizing decision on your birthday, I say…
Wanna know how to make these?
(Actually, I suggest printing out the recipe and giving it to someone else. It’s your birthday, why should YOU do all the work?)
Chocolate chip cookie dough–2 tubes if using premade (I made my own, using THIS recipe, because it is the bomb and it makes the best cookies ever)
Cake batter (once again, you can use a mix or your favorite recipe–I love Duncan Hines Dark Chocolate Fudge, so that’s what I used)
Super Sweet White frosting (ingredients below)
Canned chocolate frosting (I used Duncan Hines Milk Chocolate)
For Frosting: (if you want to pipe your frosting on super high, you will want to double this)
1 cup shortening
5 1/2 cups powdered sugar
1/3 cup water
1 teaspoon clear vanilla extract
1 Tablespoon meringue powder
Using your favorite recipe, prepare 24 small chocolate chip cookies (I used a small cookie scoop and they were perfect size). If using premade dough, follow the package directions, reserving the second tube for inside the cupcakes. Be sure to flatten cookies slightly with a spatula right after you take them out of the oven. Allow cookies to cool completely
Line 24 cupcake tins with liners and heat oven to 350.
Prepare cake batter according to recipe/package directions and set aside.
Using a small cookie scoop, scoop the other half of the cookie dough and flatten each scoop a bit with your hands to fit in the bottom of each cupcake tin. Cover with cake batter, filling tins to about 2/3 full.
Bake cupcakes until tops spring back when lightly touched or a toothpick inserted in the center comes out clean, 15 minutes or so.
Allow cupcakes to cool on a baking rack and prepare your frosting.
In the bowl of a stand mixer, cream shortening, water, and vanilla on medium low speed until smooth. Slowly add powdered sugar and meringue powder, increasing speed to medium high once combined. Beat for about 2 minutes or until fluffy. If frosting is too thick, add a bit more water, a little at a time.
Pipe or spread frosting on cooled cupcakes and top with a cookie.
Using an 18 star tip for the white and a 16 star tip for the chocolate, pipe stars around the edges of the chocolate chip cookies.
These are seriously one of my favorite cupcakes ever.
Try them!! And try Birthday Eve. You’ll love them both.
Happy Tuesday and thanks for stopping by!!