Well, the snow storm has come and it’s still here…BUT…totally not the storm they predicted. I mean, where’s the 12″ they predicted?! I’ll tell you where it is: in Kansas and Missouri.
We still had not made plans for the night so I decided, why not try out a new recipe tonight?
I was really wanting to try a cookie dough cupcake, you know, since cookie dough itself rocks and cookie dough ice cream is about the next best thing.
I looked around the internet and I was torn between a few recipes. Some used chocolate cupcakes, some used a yellow, and others used white. Some put cookie dough in the cupcakes, others did not.
You see my dilemma.
So….I decided….Chocolate was the way to go for the cupcake. And what good is a cookie dough cupcake without the good stuff crammed in the middle? The frostings all looked pretty similar, so I decided to try one from RecipeGirl’s website. When I was looking at her site, I was intrigued by the chocolate cupcake batter she made.
Yup, this crazy lady she copied her recipe from came up with a way to blend the batter as opposed to mixing it in a standup mixer.
I had to try it. And try it, I did
Um, I’m going to go out on a limb and say that I’m never blending my batter again. I found it to be terribly messy and difficult to get every last bit of batter out. But, I guess if I’m ever in a kitchen with no Kitchen Aid Mixer, I’ll have another tool I can use.
But, in my kitchen, I’ll never cheat on my Kitchen Aid again. Me and that girl have spent way too much time together for me to abandon her now.
Besides, I still needed her for the frosting 😉
Anyway, when you go to make this recipe, go ahead and make the cookie dough first since you’ll need about 45 minutes of cooling/freezing time. I’m so freaking impatient that I’m pretty sure I only did 30 minutes….
Oh, and wait to make your batter until the dough has been frozen. Mine sat out for a bit while waiting their frozen companions and the final product had a “crunch” to the top layer. The hubs actually liked it…so, if you like it too, go ahead and do what I did
Cookie Dough Filling
3/4 c. AP Flour
1/8 tsp. Baking Soda
1/8 tsp. Kosher Salt
4 T. Unsalted Butter, melted
1/4 c. Packed Brown Sugar
2 T. Caster/Baker’s Sugar
2 T. Milk
1/4 tsp. Vanilla Extract
1/3 c. Mini Chocolate Chips
1) In a bowl, sift together the flour, baking soda and salt.
2) In a bowl of your standup mixer, mix together the butter, brown sugar, caster sugar, milk and vanilla.
3) Stir in, by hand, the dry ingredients and the chocolate chips.
4) Refrigerate for 15 minutes.
5) Scoop out dough in 2 tsp. scoops and freeze until firm, about 30 minutes. Dude, I was totally impatient and didn’t wait that long…
1 c. AP Flour
1/2 c. Unsweetened Cocoa Powder
1 c. Granulated White Sugar
1/2 tsp. Baking Soda
1/4 tsp. Kosher Salt
3/4 c. Hot Water
1/2 c. Canola Oil
1 tsp. Vanilla Extract
1) Preheat your oven to 375 degrees. Line your muffin tin with 12 cupcake liners.
2) Put the flour, cocoa, sugar, baking soda and salt in a blender. Yup, a blender
3) Blend to combine.
4) Now, add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. I found this part to be a pain in the butt, along with the next part…
5) Scrape the batter out of the blender and divide it among 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. It’s ok for the dough to peek out the top
6) Bake for 20 minutes or so…until the toothpick comes out relatively clean from the cupcake portion.
7) Transfer to wire racks and cool completely.
Cookie Dough Frosting
3/4 c. Salted Butter, softened
1 3/4 c. Powdered Sugar
1/3 c. Packed Brown Sugar
1/2 c. AP Flour
1-2 T. Milk
1/4 tsp. Vanilla Extract
Mini Chocolate Chips for garnish
1) In the bowl of your standup mixer, cream the butter for 1 minute
2) Add your brown sugar and cream for about 1 minute
3) Slowly add the powdered sugar and mix for 1 minute. The mixture should be smooth
4) Add flour, milk, and vanilla. Mix until combined
5) Pipe on top of cooled cupcakes and garnish with extra mini chocolate chips
Overall, a neat looking cupcake…a bit messy to eat, but pretty tasty.