Somewhere along the way I forgot that I liked butterscotch. I probably hadn’t had too much of it because my mother isn’t a fan, but I’ve always enjoyed a Worther’s or two (or five or six). But I rediscovered it last fall when I made these cookies which required me to buy butterscotch chips. For some reason (probably a sale), I bought two bags. And then let the leftovers sit in my pantry awaiting inspiration. Enter these “cupcakes”.
They aren’t really so much a cupcake as they are a cookie baked in a cupcake liner. A bit like these actually, but without a filling/topping. The first and second time I made them, I only used the butterscotch chips and they were fantastic. I made them again a few weeks ago, and added chocolate chips because I didn’t have enough butterscotch chips. These might be even better than the original.
Chocolate-Butterscotch Chip Cookie Cupcakes
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1 2/3 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon butter flavoring, option
1/2 cup butterscotch chips
1/2 semi-sweet chocolate chips
Preheat oven to 350°. Line 12 muffin cups with paper liners; spray liners with cooking spray.
In a small bowl, mix together flour, baking powder, and salt. Set aside.
Use an electric mixer on medium speed to cream butter and sugar together until fairly light and fluffy, about 4-5 minutes. Add eggs, one at time, beating until the yellow just disappears. Then beat in vanilla and butter flavoring. Gradually beat in flour mixture on low speed and mix until combined. Stir in chips by hand.
Divide batter evenly among the muffin cups. Bake for about 30 minutes or until a toothpick comes out with a few moist crumbs. Cool on a rack in the pan for 5 minutes and then remove from the pan and let cool before serving.
-Adapted from Bake Me Blush