Have Cookies or Muffins That Are Stale and You Don't Want to Waste? How to Turn Them Into Salvage Chocolate Cupcakes
- Leigh
- Aug 15
- 2 min read
These easy-to-make cupcakes are a great way to use up your cookies or muffins that are a bit past their prime. You know the ones--they've gotten a bit dry or they've crumbled and no one will eat the last ones. Don't pitch them out! Instead turn them into new treats. It's easy, and the recipe will work with cookies/muffins that include refined sugar or that are sweetened with fruit, so, if you're diabetic, you can try the recipe, too. The recipe uses a cup of milk, but if your cookies or muffins are especially dry, you may need to increase the amount of milk a bit. What you're looking for as you mix is a consistency that's a bit thicker than a traditional cake batter. The cupcakes turn out moist, chocolatey, and delicious! Depending on the type of cookie or muffin you use, you may have extra flavors, too! For example, if you use spice cookies or muffins that have nuts in them, your cupcakes may taste of nuts and cinnamon, etc.. That's often a good thing! We like the cupcakes for a simple snack with tea, coffee, or a glass of milk. Enjoy!
Chocolate Salvage Cupcakes -- Makes 12-18
4 cups of soft cookie or muffin crumbs (it's okay if the cookies/muffins are stale/
crumbly--just crumble the rest of them into the bowl)
1/2 cup of canola oil
1 cup of milk (or a bit extra if you're crumbs are especially dry)
2 large eggs
1/4 cup of brown sugar or date puree (use the date puree if you're diabetic--see: https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar)
1/4 cup of baking cocoa
1/4 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of chocolate extract (optional, but really good for extra flavor)
1/2 cup of dark chocolate chips
In a large bowl mix together well the cookie/muffin crumbs, oil, milk, eggs, and brown sugar or date puree. Let the mixture stand for at least 15 minutes to soak the cookie/muffin crumbs, then stir everything well again. You want the cookie/muffin crumbs to break down and absorb the liquids. Add the baking cocoa, salt, baking powder, baking soda, chocolate extract, and dark chocolate chips and stir to combine everything. Spritz 12-18 muffin cups (depending on the size you want) with non-stick cooking spray. Divide the mixture among the muffin cups.
Air Fryer: Air fry the cupcakes at 320 degrees for 20-25 minutes or until a pick inserted in a cupcake comes out with no wet batter attached.
Oven: Preheat the oven to 350 degrees. Bake the cupcakes for 20-25 minutes or until a pick inserted in a cupcake comes out with no wet batter attached.
