Monday, February 4, 2013

Chocolate Chip Cookie Cupcakes (Cupcake of the Month #13)

Cupcakes and chocolate chip cookies are both wonderful things.  They become truly excellent when combined.

Yes, that's a little itty bitty cookie on top of that frosting.  And there's a surprise inside, too.

This was a truly multi-step cupcake, as you have to not only make the cake batter, but also the cookie dough and the vanilla frosting.  And I have to tell you something up front about the cookies: the recipe lies.  10 minutes is way too long to bake the little 1 and 1/2 inch cookies.  Mine were close to burned and nearly inedible.  I'd say 5-6 minutes is more on the mark.


For the cookie dough, combine 2 sticks of room temperature butter, 1 and 1/2 cups packed brown sugar, and 3/4 cup granulated sugar. Beat on medium high until pale and fluffy.

Next, add three eggs, one at a time and beating well at low speed in between.

Now add a mixture of 2 and 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon of salt in three additions.

Beat in 2 teaspoons of vanilla extract and about 2 cups of chocolate chips.  The recipe calls for semi-sweet, but I used milk chocolate because it's what I had on hand.

Arrange 36 half-teaspoon scoops of cookie dough on a parchment lined baking sheet, and back at 350 degrees for 5-6 minutes.  Seriously.  Don't go with 10 like the recipe says.  I was so disappointed, I didn't even serve them with the cupcakes.

Next, line your cupcake tins with liners and press about a tablespoon of cookie dough into the bottom. Set aside.

Now make the cake batter.

On medium high speed, beat together 2 sticks of softened butter and 1 and 3/4 cups sugar until fluffy.  reduce speed to low and add 4 eggs, one at a time, and 2 teaspoons vanilla extract.

In a separate bowl, whisk together 1 and 1/2 cups each cake flour and all purpose flour, 1 tablespoon baking powder and 1 and 1/4 teaspoons of salt.  Add to the batter in three additions, alternating with two additions of 1 and 1/4 cups of milk (the recipe calls for whole milk, but skim worked just fine), beginning and ending with flour.  Scrape down the sides of the bowl as needed.

Returning to the cupcake tins,  add 2 tablespoons of batter into each cup, on top of the tablespoon of cookie dough.  Bake for about 18 to 20 minutes on 350 degrees, until a toothpick comes clean from the center of the cupcakes.  Transfer to wire racks and cool completely before frosting.

The vanilla frosting is really basic and quick.  Cream 4 and 1/2 sticks of butter together with 1 and 1/2 cups of confectioner's sugar on medium, until pale and fluffy.  Then add an additional 5 and 1/4 cups of confectioner's sugar, a little at a time, with the mixer on medium low.  Be prepared for your counter top to be covered with powdered sugar.

Add 1 tablespoon plus 1 and 1/2 teaspoons of milk and a teaspoon of vanilla extract.  Beat until pale and fluffy.

Transfer the frosting to a piping bag, fitted with a large star tip, and pipe away. If your little cookies turned out properly, top each cupcake with a little cookie (I only did one for show).  Then don't tell your guests about the surprise waiting at the bottom.

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