These cupcakes were for the February Birthdays at work. As usual, I got no suggestions. After a little bit of prying and prodding I was able to get a suggestion for pistachio or chocolate hazelnut. While both sound fantastic to me, and my Hazelnut Kahlua Nutella cupcakes were some of my favorite, I opted out of those fearing other people may not be too keen on them. Finally, it hit me! I've been dying to make these Chocolate Chip Cookie Cupcakes for AGES! So I did. I didn't get to do the cookie dough frosting though. Doubling the recipe for the cupcakes cleaned me out of my brown sugar. Light and Dark.
Fantastic. Everyone loved these and they were a great big hit. I even ate one of my own creations! I usually don't have one of my cupcakes, and I am not really sure why, but this time I did and it was wonderful. I loved it. I definitely suggest that anyone looking to impress people with a cupcake should try these. They may be time consuming but they are pretty easy. People will really appreciate the creativity and yumminess that goes into these.
Chocolate Chip Cookie Cupcakes
recipes found on Hello Baker
Chocolate Chip Cookies
by Alton Brown
yields 30 balls and a lot of mini cookies
2 sticks unsalted butter
2-1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup granulated sugar
1-1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1-1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
- Heat oven to 375 degrees F.
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
*** If you want to make mini cookies, scoop out dime sized pieces of cookie dough and bake for about 7-10 minutes ***
Brown Sugar Cupcakes
from Cupcake Bakeshop
yields appx. 30 cupcakes
1 1/2 cup (3 sticks) unsalted butter, room temperature
1 1/2 cup light brown sugar
4 large eggs, room temperature
2-2/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 C milk
1 T vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
recipe by Me
yields enough to frost all cupcakes
8 oz cream cheese, softened
4 T butter, softened
3 C powdered sugar
1 tsp vanilla bean paste
3/4 C mini chocolate chips
1. Cream together cream cheese and butter until light and fluffy.
2. Add in vanilla beat paste and beat together until incorporated.
3. Gradually add powdered sugar and beat until smooth.
4. Stir in mini chocolate chips and frost cooled cupcakes.