Our Delicious Chocolate Chips Ahoy Cupcakes Recipe

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Do you love Chips Ahoy cookies? If so, you’re going to love these delicious chocolate chips ahoy cupcakes! They are easy to make and taste amazing. Follow this recipe to create your own batch of Chips Ahoy cupcakes today.

As much as I love baking, I have to admit my guilty pleasure: Chips Ahoy Cookies. Dunked in milk they are perfection. Soaked in Expresso, they can be used instead of ladyfingers for Tiramisu. Ground up, they make for a great crust for a chocolate cheesecake. See? The possibilities are endless!

History of Chips Ahoy Cookies

Debuting in 1963, Chips Ahoy cookies soon became a sensation. as of today, it is the third best-selling cookie in the United States after Oreo, also a Nabisco-branded cookie.

By the 1980s, several different varieties of the cookie snack were being baked and shipped to grocery stores: a soft and chewy version, a sprinkled version, and even a striped option.

For a short time, it had a mascot. “Cookie Man” was a superhero of sorts, protecting all Chips ahoy cookies from such evil villains as Fruit Fly or Big Wig.

From 2001 to 2010, Chips Ahoy’s mascots were the animated “Cookie Guys” and were sporting a red convertible and singing songs. I found these creepy as a hand was constantly reaching down to grab one and (we assume) eat them off-camera.

They were replaced by people who simply opened the package, ate a cookie, and expressed extreme joy.

See a few of the commercials for yourself:

Do you have to use Chips Ahoy Cookies?

Obviously, they won’t be Chips Ahoy Cupcakes if you don’t, but you can substitute any crunchy chocolate chip cookie. You can even step away from the chocolate chip cookies and pick a different kind of crunchy cookie to top your masterpiece.

How to make Chips Ahoy Cupcakes

This recipe is for simple Chocolate Chips Ahoy Cookie Cupcakes — where the cookies are inside and on the outside!

Chips Ahoy Cupcake Recipe

Chips Ahoy Cupcake Ingredients:

• 2 C sugar
• 1 3/4 C flour
• 3/4 C cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, room temp
• 1 C whole milk, room temp
• 1/2 C canola oil
• 2 tsp vanilla extract
• 1 C boiling water
• 1 C Chips Ahoy Cookies — Crumbled
• 12-18 Chips Ahoy Cookies for garnish 

Chocolate Frosting Ingredients:

• 1 C unsalted sweet cream
• 3 C + 1/2 C powder sugar
• 1/2 C cocoa powder
• 2 tsp vanilla extract
• 2 tsp Godiva chocolate sauce
• 3-5 TBSP heavy whipping cream.

Chocolate Cupcake Directions

Preheat your oven to 350 degrees.

Line your cupcake tins with paper liners or silicone liners.

Take 1/4 cup of crumbled Chip Ahoy cookies and sprinkle them among the cupcake liners.

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, rest of the crumbled Chips Ahoy Cookies, baking soda, and salt.

In a smaller bowl, combine the eggs, milk, oil, and vanilla extract.

Add this to the dry ingredients, a bit at a time, beating on medium until the batter is smooth.

Gradually add the boiling water, and blend together until the batter is smooth…it will seem a little thin, but that is OK.

Using a medium scoop, fill the paper-lined cupcake tins with the prepared batter.

Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.

Allow to slightly cool before transferring to wire racks.

Mocha Frosting Directions

Beat together the powdered sugar, butter, and cocoa powder in a bowl.

Incorporate the vanilla extract and chocolate sauce until well blended.

Add in the heavy whipping cream, and continue to mix until stiff peaks form.

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating.

Add a 1 mm star tip to your bag.

If you don’t have a piping bag, try a plastic bag with the tip snipped off. Frost the cooled and filled cupcakes.

Chips Ahoy Cupcake How to

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Drizzle with Godiva chocolate sauce.

Garnish with a Chips Ahoy cookie.

FAQ:

Easy Chips Ahoy Cupcakes

Use a dressed-up chocolate boxed cake mix.

How do you store Chips Ahoy Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.

Granted, they aren’t going to be around that long – they are too tempting! I will say, that the longer you wait to eat them, the soggier the cookies will get as they sit in the buttercream frosting.

Other cupcake recipes you may like:

• Lemoncello Cupcakes: A Deliciously Tangy Treat
• Camo Cupcakes: How to Make the Perfect Army-Inspired Treats
• When Making Cupcakes: How Full to Fill the Liners
• Polar Bear Cupcakes: Adorable Treats for Your Winter Party
• Rudolph Cupcakes: A Delicious and Festive Holiday Treat