If you hail from Central New York, you’re undoubtedly familiar with the Half Moon Cookie—those delightful, soft, domed treats adorned with a luscious half of vanilla and half of chocolate frosting.

Imagine if you could capture that iconic flavor in a cupcake! With a bit of creativity, you can with these Half Moon Cookie Cupcakes!

Whether topped with fluffy vanilla or indulgent chocolate frosting, these moist cupcakes embody the spirit of the beloved original, making them a fantastic treat for birthdays, bake sales, or simply to celebrate your hometown pride.

Why You Will Love This Recipe for Central NY Half Moon Cookie Cupcakes

• Two frostings in one bite; double the delight and excitement.
• Portable and easy to serve; ideal for any gathering.
• Perfect for celebrations; the contrasting frosting design adds flair to dessert tables.
• A delicious way to pay tribute to your CNY roots.

Experiment With Toppings

• Festive sprinkles for any holiday theme
• Mini chocolate chips
• Finely chopped pistachios or your favorite nuts
• Chopped candies
• Coconut flakes
• Chocolate chunks

Tips for Making Near-Perfect Half-Moon Cookie Cupcakes

• Flat tops matter; Slightly underfill your cupcake liners to achieve a flatter surface, resembling the half-moon cookies.
• Use an offset spatula; Resting your cupcakes in the fridge before frosting helps create a clean line.
• Keep it classic; Stick to vanilla buttercream for the white side and fudgy chocolate frosting for the dark side.
• Choose your base; Use either chocolate or vanilla cupcakes—or a mix of both for variety.
• Consider store-bought frosting? While it’s fine, homemade buttercream and ganache elevate the flavor.
• Make ahead; These cupcakes keep well in the fridge for up to 3 days.
• Use both frostings? Yes, it’s traditional, but customize to suit your pantry.

How to Make Half-Moon Cupcakes

1. Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
2. Prepare your favorite chocolate or vanilla cupcake batter.
3. Mix the dry ingredients in one bowl while combining the wet ingredients in another.
4. Gently combine the two mixtures without over-mixing; a lumpy batter is fine.
5. Fill the liners about two-thirds full.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Let them cool completely on a wire rack.
8. While cooling, prepare the frosting: in a large mixing bowl, beat the butter and powdered sugar until light and fluffy.
9. Mix in the milk and vanilla, followed by the marshmallow fluff until smooth.
10. Divide the frosting in half, adding cocoa powder to one half to create chocolate frosting.
11. Frost one half of each cupcake with vanilla and the other half with chocolate frosting. Chill if necessary to set.

FAQ

Can I use a different type of frosting?

Absolutely! While the classic combination of vanilla and chocolate is preferred, feel free to get creative with your favorite frostings.

How long do these cupcakes last?

Stored in an airtight container in the fridge, these cupcakes can stay fresh for up to 3 days.

Can I freeze these cupcakes?

Yes! These cupcakes can be frozen for up to 2 months; just make sure to frost them after thawing.

What can I do if I don’t have cupcake liners?

You can always grease the cupcake pan thoroughly to prevent sticking or use parchment paper cut to fit the cups.

Can I adjust the sweetness of the frosting?

Yes, feel free to reduce the sugar in the frosting if you prefer a less sweet option or add a pinch of salt to balance it out.