I made this batch of cupcakes to go along with my friend Heather's apron.
I've said about fifteen times (yesterday) that most of my friends are getting homemade aprons this year....because I'm a fan, but each person is getting something 'different' to go with the apron. It's not that Heather is particularly a fan of chocolate chip cookies, it's not that's she's NOT a fan, but the icing was sort of brown, and so was her apron, and therefore, in my head, this idea went together. Plus, Heather lives with three boys, two of which she birthed in the not so distant past, and I suspect they'll appreciate the cookie cupcake (it all starts to make sense when I bring it back to the kids, huh?)....and it might give Heather a moment of peace.
I saw this idea for the cupcakes awhile back on annies-eats.com. I've seen it throughout the blogging world, but it went with my new theme of needing every cupcake I make to have a filling. The cool thing about this filling is that the 'cookie dough' doesn't have any raw eggs, so it's completely safe. Look, that never stopped me from eating cookie dough, or any other dough or sweet with raw egg, but it's probably best not to pass along these bad habits. I did some adapting to the recipe/process, and I didn't have time to find any cute cupcake liners. It'll just leave room out there for improvement.
Here's my version of the chocolate chip cookie dough cupcake.
Chocolate Cake Mix-Prepared as directed, and then add 1 c. of mini chocolate chips to the batter before pouring them into the liners. I like to 'overfill' mine for the 'wow factor,' so I use a 1/4 c. scoop, and I never bake them over 18 minutes so they stay really moist.
I took a chocolate cake mix and made that instead of the from scratch version for a light colored cupcake on the site. It saved a lot of time, and a lot of butter, the original recipe called for something like 6 sticks of butter. I'm not even sure that's legal in America!!!
Mix 4 T of butter (room temp) and 6 T of light brown sugar, then add 1 c. all-purpose flour, 7 oz. sweetened condensed milk, 1/2 t. vanilla, and 1/4 c. mini semisweet chocolate chips. Place in the fridge to chill for about an hour.
I actually tried a bit of this at this stage of the process, and I was disappointed with the sweetness (it lacked for the 'sugar punch'), BUT within the cupcake with icing it's just right! Don't be discouraged, fellow Sugar-a-holics, it all ends well, promise!
Next, carve out a cone shape from your cupcake, and divide your filling evenly among the cupcakes. I sliced off the 'cone' from the top of the cupcake so that the top lay flat when I put it back on.
Mix 3 sticks of butter (room temp), 3/4 c. light brown sugar, 3 1/2 c. powdered sguar, 1 c. flour, 3/4 t. salt, 3 T milk, 2 1/2 t. vanilla.
Pipe icing onto cupcakes and then sprinkle additional chocolate chips on top. I also bought some mini chips ahoy cookies for the top, though you could make your own.....I give you permission, your welcome.
The next step is critical, don't miss it or the whole thing will fall apart. Cut a cupcake in half so you can see the inside.
Eat the other half not pictured, and then prepare your, "I have NO idea why I can't seem to lose a POUND speech" for the next time weight loss, or lack there of comes up with your friends.
Last, I found these PERFECT cupcake boxes at JoAnne's. They came three to a package. They are deep enough that tall cupcakes fit inside. Five fit in nicely.
I'd like to tell you that this is the last cupcake I'll be making for awhile....and it actually is, but when I return from my trip in a few weeks, I've written down no less than 10 ideas for cupcakes I want to try.....just as soon as I find a daycare, or something to drop them off at when I'm done baking.
Thin Mint Truffles #FillTheCookieJar
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