My friend, Michelle, recently told me about a blog that I am now obsessed with: MyBakingAddiction.com. Not only does this blog have an amazing list of recipes to try (Nutella, Chambord, and Heath Bar cupcakes!!) but it also has a handy section with great tips (ever needed to know how to skin a hazelnut or the correct way to measure out flour??) Anyways, I spotted a mouthwatering cupcake that I had to try first: Chocolate Chip Cookie Dough Cupcakes. Essentially, its a chocolate cupcake with a cookie dough center (yummy!!) topped with sweet buttercream frosting and cookie. Sounds like heaven, right?
The original recipe calls for pre-made cookie dough and a store bought package of devils food cake mix. While I have no problem with the semi-homemade Sandra Lee style, i didn't want to do that because that, in my opinion, defeats the purpose of what I'm doing. I love to bake and find it almost therapeutic. At the same time, I love that by baking everything from scratch I am finding awesome recipes and learning new tricks of the trade. Granted, sometimes my recipes fail but that too is knowledge that I find invaluable. So, I decided that I would compromise by using a store bought tub of Nestle's Toll House cookie dough but make my own devil's food cake cupcakes with a recipe from Martha Stewart's Cupcakes.
Once I finished baking them, I posted 2 pictures on Facebook and within seconds, literally, I had several thumbs ups and comments pleading that I bring them into work the next day (which was my plan all along). I even got a text message from my sister-in-law requesting that I save one for her. That is what I enjoy about baking!
Just look at that yummy cookie center!!
Chocolate Chip Cookie Dough Cupcakes
recipe adapted from MyBakingAddiction.com
For the cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp course salt
1 1/2 cup unsalted butter
2 1/4 cup sugar
4 large eggs
1 tbsp plus 1 tsp vanilla extract
1 cup sour cream
For the frosting
3 sticks unsalted butter
pinch of salt
1 tbsp vanilla extract
2 lbs powdered sugar
4-6 tbsp heavy cream
For the garnish
1 tub of Nestle's Toll House Chocolate Chip Cookie Dough
Mini Chocolate Chips
1. First, bake small cookies that will be used for the garnish using approximately 1 tsp sized ball of dough.
2. Once the cookies are cooling, preheat oven to 350F and line cupcake tin with liners. Whisk together cocoa powder and hot water until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt.
3. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
4. Spoon a small amount of batter into lined cups. Then drop a ball of cookie dough into the center of each liner. Divide remaining batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
5. In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar and continue creaming until well blended.
6. Add salt, vanilla and 3 tablespoons of heavy cream. Blend on low speed until moistened. Add additional tablespoons of heavy cream until the desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
7. Frost cupcakes with desired piping tip, then sprinkle with mini chocolate chips (do this immediately before the frosting forms a hard outer layer). Finish by placing cookie on top of each cupcake.
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