Cream butter and sugar until it becomes pale and creamy. Stir in vanilla and 2 tablespoons of milk. Mix in salt and flour, add more milk if needed. Gently Stir in chips. Enjoy. Store leftovers in refrigerator in an airtight container or sandwich zip lock bag for up to two weeks.
Preheat your oven to 160C
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Gently fold in choc chips into batter until they’re in the batter well.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
While your cupcakes are baking, and cooling use a small spoon to drizzle melted white chocolate across your chocolate chip cookies. Set them aside to set or place them in the fridge to harden if it’s a warm day.
To frost, fill a piping bag with brown sugar buttercream frosting fitted with a French star tip. Frost in a swirl motion as demonstrated in the video. Sprinkle some choc chips on top and place a cookie wedge in the side!
Cupcakes can be stored in an airtight container for up to three days.