How to Make Chocolate Chip Cookie Cup Cupcakes | Cupcake Jemma

hello I’m here at the chrome Cinderella shop in Soho and today I’m going to share a real crumbs abilities inside secret it’s these guys cookie cups this is an idea that my friend will had a while back to bake a cake inside a cookie which I dutifully did and this was born and it is really simple and really cute and I’m going to show you how to make it a secret don’t tell anyone so I’m going to start by making the cookie part of a cookie Cup and that is really simple I’m just going to start by mixing my dry ingredients together and I have 250 grams of plain flour here I’m going to add to that 1/2 a teaspoon of salt and 1/2 teaspoon of bicarb and I’m also going to add my chocolate chips in at this stage and I have here a 70% cocoa chocolate and I’ve got 100 grams of it and I’ve basically whisked it up in a food processor to get really SuperDuper fine you can do this with a knife but you’re going to have to make it really small because what you don’t want is really huge chunks of chips so I’m going to add that in and whisk it what about and once that’s thoroughly mixed just put that to one side because you’re going to need it later but for now I’m going to beat some butter and sugar together and I have 115 grams of soft unsalted butter and then I have three different kinds of sugar today I’ve got 2 tablespoons of castor sugar 2 tablespoons of Demerara sugar and then 170 grams of light soft brown sugar I’m just going to put them all in and beat it up until it’s combined so once that’s combined you don’t want to make it pet and fluffy or anything just just to combine leave that for a second and now I’m just going to whisk an egg with a teaspoon of vanilla extract once your egg and vanilla are all mixed together you need to work it in with the butter and sugar and just give it a little mix once that’s done just grab your dry ingredients back and whack them in and I’m going to fold them in really slowly so my dough is come together and it’s nice and sort of malleable if it feels too soft just whack it in the fridge for about 10 minutes before you start the next bit and the next bit is to make the cookie cut part so I have a mini cupcake pan 24 and already greased I just sprayed some effects spray grease on it you can do a butter and a brush if you like and I’m going to use about 15 to 17 grams per hole so just grab a little blob off out of the bulk of your dough and weigh it and then just roll it into a ball and pop it into your pan I just keep going until you’ve got the whole pan filled now they’re not looking very cup like at the moment but there’s a quick fix for that so I’m going to be using this little thing so if you find like Ronnie’s have something similar size and shape to this this is just a little rolling pin and I’ve got a bowl of flour here just going to dip it in there just stop it from sticking and then I’m just going to press down on each one to make a and once all your cookie cuts are formed just pop that tray in the fridge and then get on with an exit now it’s time to get on with the sponge batter part of the equation now I’ve only just used half of my cookie dough that amount will probably make two trays of that but the good thing about cookie dough is you can wrap it up and put it in fridge and use it a couple of weeks later so that’s good but this part of it there is not really any way of dividing it any further because I’m only using one egg I mean you can give it a go and divide the egg but it’s going to get really complicated so this is about as small as it gets and this will be enough to fill the whole batch of cookies so I’m going to start by putting 63 grams of soft unsalted butter in my bowl and to that I’m going to add the same amount of self-raising flour and caster sugar and to that I’m going to add an eighth of a teaspoon of bicarbonate of soda and one large free-range egg and I’m going to mix it with my hand whisk for about one minute and once it’s had a minute I’m just going to add two teaspoons of whole milk an eighth of a teaspoon of vanilla extract and then just feed that up for another 30 seconds when it’s ready all right so my batters ready my cookie cups all ready and now I just need to fill them and I’m you’re going to use teaspoons for this you need such a small amount it’s about a third of the amount that you would normally use for a mini cupcake and I guess about a half teaspoon and now it’s time to bake them and I’ve got my oven staff 170 degrees C and then I bake these for about 12 minutes my cookie cut cupcakes are out of the oven they’re cool now so it’s time to finish them off with some icing you obviously don’t have to do that you can leave them as they are they’re really tasty but I’m going to just make them look really nice and taste even better and I’m going to use vanilla buttercream again you can use anything you like cream cheese icing or Swiss meringue buttercream or chocolate icing or anything you like but I’m going to keep it really really simple today here goes and now I’m going to finish them off with a little bit of chocolate chip there it is and so the big reveal hang on hmm oh yeah okay that is got your chewy cooking soft squishy sponging and your lovely buttercream on top five delicious thank you so much for watching I’m gonna finish icing these take them downstairs to the shop I’ll be back next week with another recipe and in the meantime if you haven’t subscribed to my channel already then you must do that we all have to but you should and you can do that by clicking on the link at the end and also if you make these then do take picture them and give me the hashtag cupcake Gemma so that I can see your creation see you next week

85 thoughts on “How to Make Chocolate Chip Cookie Cup Cupcakes | Cupcake Jemma

  1. IS it okay to omit the demerara sugar? Cause it's pretty expensive here and rarely used in recipes :/

  2. Wish I could visit your bakery. Your recipes are soooo up my alley. Maybe some day… Thx for showing us how to get a bit closer to your SoHo baking experience @ home.

  3. Can someone please translate this recipe into the American version? I really wanna make this but I don't have a scale! Thanks in advance!

  4. why i just discovered your channel?.. you make amazing cupcake..imma try out some next time…i just don't know where to get some of these ingredients. may i know what would be a god substitute for demerara sugar?..thank you..

  5. My mom took me to your shop in shop in soho yesterday, and the kind ladies at the counter gave me a cupcake jemma pin ! It was the best day ever, can't wait to use my recipe book 😁 love ur work from sumi aged 6

  6. Hey Jemma… sorry to bother you but what was the name/model of the mixer that you had before the Kitchen Aid?! Btw, I am talking about the silver mixer from your videos such as the "Rainbow Cake" video!

    Love ur vids rn! ♡xx

  7. +cupcakejemma hi im a newly subscribe in your page. i just want to ask you if i could use all purpose flour instead of self raising flour. i can see you use a lot of self raising flour in your videos

  8. Hi Jemma! I popped into C&D for the first time the other day and got the last slice of a Biscoff Rocky Road and it was so so so delicious and I was wondering if you could do a video on it? I'd love to be able to recreate it!

  9. I made these this week and they were delicious! Thanks so much for this recipe.. it worked out perfectly, even though I only have a "normal" cupcake tray, so I had to bake the cupcakes a little bit longer. Thanks!

  10. I watched this video over 10 times and I finally order a mini muffin tin 🙂
    I'm gonna make this, yay~ Thanks Jemma for awesome recipe bb

  11. does anyone know which brand of nozzles jemma uses? and which nozzles and sizes? as I'm making a anniversary cake on Tuesday and I need to order some asap

  12. I made these last weekend but in cupcake size form and they came out really well!! I baked them for about 17 minutes since they were bigger in size and used cream cheese frosting (my personal preference) which I think paired well 🙂 I also made half of them with peanut butter cake batter in the middle, and the other half with the vanilla cake batter. Thank you so much for this recipe – these were so fun and everyone liked them!! 🙂

  13. I can't wait to try this. I will make these cup in nomal size with 30g each cup instead of 15g. Do you think that will be ok and how long will i bake these cup?

  14. Love making these cookie cupcakes for work but what would you sub into this recipe to make it gluten free and dairy free?

  15. Btw if you don't have a mini cupcake pan (like me) you can use a normal cupcake pan just double the amount of cookie dough and cake mix you put in each one 😊

  16. Hi Jemma , could you please provide me a small proportion of this recipe for a group of 3-5 people ? the recipe you provide is always to much, sometimes I want to make it for myself , but its too much thay i cant finish .

  17. For the countries with cups:

    cookie cups:
    1/2 cup (1 stick) butter
    2 tbsp sugar
    2 tbsp demarara sugar
    1 cup brown sugar
    1 egg
    1 tsp vanilla extract
    2 cups flour
    1/2 tsp baking powder
    1/2 tsp salt
    chocolate chips

    1/4 cup butter
    1/2 cup flour
    1/4 cup sugar
    1/8 tsp baking powder
    1/8 tsp vanilla
    1 egg
    2 tsp milk

  18. OMG, these are so good. Wanted to bake these for my bitlrthday, instead of a cake. Had to promise my husband to make a lot of these treats. Everybody lover them and wanted the recipe❣

  19. I've noticed that Jemma always beats the sugar and flour together. Wouldn't that develop the gluten too much, making the cupcake doughy?

  20. These are cute as can be! My grand is going to be getting out of Kindergarten in a couple weeks and I think I will make these for his Graduating Class of 2018! Such an exciting time me his Mum and me, of course, Evan will just want the Cupcakes. He is my helper in the kitchen on Baking Day. He is learning Disabled so speech and understanding rules are quite difficult for him to understand however, when we work (play) on the kitchen making cupcakes or cookies, he seems to understand much more when I tell him what to do. I think he has Baking in his Soul. Have a good day!
    Irish Jilli

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