C is for Chocolate Chip Cookie Dough Cupcakes

From Annie's Eats
Makes 24 cupcakes

Ingredients:

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup semisweet chocolate chips

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Mini chocolate chips
Mini chocolate chip cookies

Directions:

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Enjoy!

peace, love, and cupcakes
michy

(NOT SO AWKWARD) TURTLE BROWNIE CUPCAKES

Adapted from The Novice Chef
Makes 12 cupcakes


Cupcakes

Ingredients:


4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

1 1/4 cups cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon kosher salt

Directions:Preheat the oven to 300 degrees F.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.

Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into foil cupcake tins until 3/4 full in a cupcake pan and bake for 15-20 minutes. Place on cooling rack and allow to cool completely. 

Caramel Sauce

Ingredients:


1/2 cup sugar

1/2 cup brown sugar

1/4 cup water

4 tablespoons butter

1/2 cup heavy cream


Directions:

Put sugars and water in a heavy bottom saucepan over high heat. Stir with a wooden spoon to combine, once it starts boiling stop stirring and let it thicken. Watch it very carefully to make sure it doesn’t burn. Test a few times with your spoon to see if it has thickened by pulling the spoon up from the bottom of the pan. If it is stringy, it is thickening. Once this happens, immediately turn off the heat and stir in the butter. Then slowly add the cream continuing to stir. Transfer to a ceramic or glass container and let cool for 10 to 15 minutes. Caramel sauce will thicken as it cools. Pour into empy plastic squeeze bottle. 

Drizzle caramel sauce over each cupcake. Top with walnuts. Ta Da.

peace, love, and cupcakes

michy

ELLO, CUPCAKE LOVE

London, England

Even across the Atlantic Ocean, cupake mania is still very much prevalent. I had to make few cupcake stops in between my visits to Buckingham Palace, High Tea, and the London Eye.

 

Primrose Bakery-This adorable cupcake shop is located in the Covent Garden area of London. I had a white chocolate strawberry cupcake for £ 1.95 which was absolutely delicious. It was a vanilla cupcake with strawberry on the bottom and strawberry buttercream topped with white chocolate shavings. A sinful combination.

Cupcake Company-A small cupcakery in the Notting Hill section of London. I had a £2.50 vanilla buttercream cupcake. The cake, which seemed to include vanilla beans, was a little dry but the pink buttercream frosting was delicious. It was topped with a mini fondant cupcake-so cute!

Hummingbird Bakery-This is perhaps the most famous cupcakery in London-spawning cookbooks and tons of fanatic followers. It was packed but I was finally able to get the Black Bottom cupcake for £ 2.95. It was a bit too sweet and I must add, a bit overrated.

 
cheers, cupcakers
michy