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Chocolate Chip Cookie Dough Cupcakes

April 29, 2010

So, I’ve been baking for awhile now. Cookies are cake, and bars are fairly simple. I’ve moved onto the next rung of baking expertise: Cupcakes

Although cupcakes themselves aren’t too difficult, the frosting seems to constantly give me trouble. I’ve improved much from my first cupcake trials (and errors) – they were so bad, they were unbloggable! I’ve been picky with my choice recipes for the last few weeks, since I was afraid I was going to mess some recipes up, but I finally decided on the moderately easy chocolate chip cookie dough cupcakes.

I think the biggest reason I’ve been intimidated by cupcakes is because they are so pretty. I’m not going to lie, I am not neat in the kitchen. I am quite careless and am awful at perfecting the visual presentation because I’m clumsy and kind of lazy. To me, taste is more important.

However, I decided that if I was going to make cupcakes, I needed to make them pretty. So, I read up on how to frost a cupcake and put my full dedication into the recipe.

Chocolate Chip Cookie Dough Cupcakes

Recipe courtesy of a great cooking blog, Homemade by Holman.

Batter:

1 ½ cups unsalted butter, softened
1 ½ cups light brown sugar, firmly packed
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup milk
2 tsp vanilla extract
1 cup chocolate chips

1. Preheat the oven to 350 degrees. Combine the butter and sugar in mixing bowl, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition.

2. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir together vanilla and milk in a measuring cup. Add 1/3 of the flour mixture to the batter, mix at low speed. Alternate adding flour mixture in 3 parts with ½ of the milk; beginning and ending with the flour mixture. Mix each addition until just incorporated. Fold in the chocolate chips. Scoop the batter evenly into cupcake tin, filling each about 2/3 of the way full. Bake about 20 minutes. Cool completely before applying frosting.

Frosting:
1 ½ cups unsalted butter, softened
¾ cup brown sugar, firmly packed
3 ½ cups powdered sugar
1 cup all purpose flour
½ tsp salt
3 tbs milk
2 ½ tsp vanilla extract
Extra chocolate chips for decoration

1. Beat the butter and brown sugar until light and fluffy, about 3 minutes. Mix in the powdered sugar, mixing on low speed, until smooth. Add in the flour and salt and beat on low speed until incorporated. Add the milk and vanilla and beat until smooth.

2. Using a wet utensil, wipe the tops of the cooled cupcakes to remove any crumbs. Apply a dollop of frosting to the cupcake, making sure to cover the entire top. Using a butter knife, sweep along the frosting, using short strokes, starting from the bottom. Continue doing this until the cupcake is beautiful!

3. Top with chocolate chips. Eat!

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Also, I highly recommend using Zootool if you’re a fan of online recipes. It serves as a great way to organize recipes into your own visual cookbook, complete with pictures! You can save recipes you want to make at a future date and keep them all in one place. My Zootool is filled with breads and baked goods that I’m hoping to make in the future.

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One Comment leave one →
  1. Lori Puckett permalink
    May 1, 2010 9:51 am

    I have never seen b. sugar and flour in frosting!

    Love to cook but nobody here eats the sweets but Lorelei, so resorted to making a twinkie cake for CP’s b-day. I topped w/ gourmet jellybeans and wha lah! -garnished sides of cake tray w/ lemony iced strawberries- the guys fought over the strawberries! It was an easy pretty way to celebrate!

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