Chocolate Chip Cookie Dough Cupcakes

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My go to ice cream is cookie dough and my favorite part of making cookies is licking the spatula so it is no doubt that these were a hit with me. Actually they might be my all time favorite cupcake. This is obviously a HUGE proclamation but seriously, these are that good. I will warn you that they are time consuming but entirely worth the time and effort. The cookie dough filling is the best surprise when biting into one of these. Enough talking about these, lets go grab a glass of milk and devour the last of these cupcakes.

 

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Chocolate Chip Cookie Dough Cupcakes

Source: Annie’s Eats [inspired by Hello, Baker!, cake adapted from Cupcake Bakeshop, frosting adapted from The Cupcake Review, filling from How to Eat a Cupcake]

 

Cupcakes
3 sticks unsalted butter, at room temperature
1½ c light brown sugar, packed
4 large eggs
2 2/3 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c milk
2 tsp vanilla extract
1 c chocolate chips (semisweet or bittersweet)


Filling

4 tbsp unsalted butter, at room temperature
6 tbsp light brown sugar, packed
1 c plus 2 tbsp all-purpose flour
7 oz sweetened condensed milk
1/2 tsp vanilla extract
1/4 c mini semisweet chocolate chips
Frosting
2 sticks unsalted butter, at room temperature
1/2 c light brown sugar, packed
2 1/3 c confectioners’ sugar
2/3 c all-purpose flour
1/2 tsp salt
2 tsp vanilla extract
2 tbsp. milk

Garnish [optional]
Tiny chocolate chip cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up, about an hour.

To fill the cupcakes, with a paring knife cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and/or topping with mini chocolate chip cookies for decoration.

Lemon Raspberry Mini-Cupcakes

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I originally found this recipe a few years ago when menu prepping for a baby shower. It made the menu as it seemed to fit the theme: girl-y, spring time, fresh. Little did I realize that it would be my go to shower dessert item two years later. They are always a big hit with the sweet lemon cake and fresh raspberry frosting. Plus the presentation is so sweet with the little raspberry on top. Since it is berry season I have been cranking these out regularly and I strongly suggest you do the same.

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Lemon Raspberry Mini-Cupcakes

Adapted From: Seeded at the Table, originally from Dorie Greenspan

Yield: 48 mini cupcakes2 1/4 c cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 c buttermilk
4 large egg whites
1 1/2 c sugar
lemon zest from two lemons
8 tbsp. unsalted butter, at room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract

Heat oven to 350 degrees F. Prepare mini cupcake tins by using liners or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or attachment, beat at medium speed for approximately 3 minutes, until the butter and sugar are very light.

Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is combined, then add the last of the dry ingredients. Place the batter into the cupcake tins.

Bake for 15-20 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. Cool on wire rack.

Raspberry Buttercream
1/2 c raspberries (blended into a puree)
2 sticks unsalted butter, at room temperature
1 tbsp vanilla extract
1 lbs powdered sugar
2-4 tbsp. cold milk (add until you reach desired consistency)

In the bowl of an electric stand mixer, cream the butter. Add extracts and raspberry puree and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly. Add the cold milk, one tablespoon at a time, until you reach the desired consistency.

 

 

Cake Pops: My Tips

When I was in college I had the opportunity to study abroad [twice] in London. During my second semester I was randomly paired with a room mate who grew to become one of my closest friends. During our time in the UK we met two other lovely ladies and the four of us have remained very close. Seven years after our return [yikes!] we still meet up two times a year for girls weekends. I cherish these outings as none of us live in the same state and really only have those few days to catch up every six months.

Well as life would have it two of these women are getting/ have gotten married this year [just a month apart] which means we get to see each other three times in 2013! I was so honored when Nancy asked me to make the favors for her special day. She requested cake pops and her and her finance selected the flavors: chocolate peanut butter, tres leche and tiramisu.

Now this was just my second time making cake pops and after churning out over 200 I have a few tips I thought might be helpful to others trying out this popular treat.
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I know you can use store box mixes and frosting but that just isn’t my preference, especially for my dear friend. I opted to make my own cakes and frosting, this did add some time to the process but I think it also added to the quality too!

The recipes I used can be found here:
Chocolate Cake with Peanut Butter Frosting
Vanilla Cake with Tres Leche [To adapt this recipe I kept the milk mixture to the side to use as my ‘frosting’]
Tiramisu Cake with Mascarpone Frosting

My Process:
First I baked the cake in a 9×13 pan and let them cool to room temperature. Meanwhile I made the frosting [or tres leche milk mixture].

Then I crumbled the cake into a large bowl. Note: Most recipes I found called for one cup of frosting but sometimes this made for cake balls that were too wet and other times they were too dry. I started with a half cup and added more as needed. You want the cake to hold its shape.

I then portioned and rolled the cake mixture into 1 1/2 inch balls and placed them on a parchment lined sheet pan and placed in the fridge.

Meanwhile I melted the chocolate bark using the double boiler method [you can do this in a microwave but we do not have one]. Once melted I removed the cake balls from the fridge. I dipped the sticks in the chocolate [about a half inch] and then inserted them into each cake ball. Note: to prevent splitting only insert the stick a quarter of the way into the cake ball. Then place the cake pops back on the parchment lined baking sheet and place it into the freezer for approximately 20 minutes.

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I then worked in batches of a dozen [keeping the rest in the freezer] dipping the cake pops into the melted chocolate and spinning them slightly to remove the excess. I stood them up in Styrofoam and topped with sprinkles and let dry. Note: As they are partially frozen the chocolate will dry fast so I topped with sprinkles immediately after coating each in chocolate. For those that were drizzled with colored candy melts I waited until the base coat was completely dry before decorating.

Once they were all dry, approximately 20 minutes later, I individually wrapped them in cello bags and boxed them up for shipping. [When shipping I start and end with a layer of shredded paper and place cake pops or cookies in a single layer top with shredded paper and keep going until the box is full. Make sure the paper shreds are packed to support the treats.]

The process was time consuming and I lost several cake balls along the way but once I found a method that worked it was smooth sailing. I hope my experience can help you if you decide to try your hand at this tasty and fun treat.

Can’t wait to celebrate at the wedding this weekend!

Key Lime Pie Cupcakes

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A few weeks ago I was hired to make cupcakes for a graduation party. The host wanted to stick with traditional desserts converted into cupcakes. I had been dying to make these Key Lime Cupcakes from Annies Eats so I was excited for the opportunity. We decided on Key Lime, Strawberry Shortcake and Chocolae Lava. [I will post the other two recipes I used in the next few days]

I love the way they turned out on the display. Such fun color and great flavor too. These Key Lime Cupcakes were my favorite of the three. How can you beat the key lime curd? I made extra and enjoyed it with scones and pancakes all week. Yummy!

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Key Lime Pie Cupcakes>
Yield:
about 2 dozen cupcakes
Source:
Annie Eats

For the crust:
1½ c graham cracker crumbs
¼ c sugar
5 1/3 tbsp unsalted butter, melted
For the cupcakes:
3 c cake flour
1 tbsp baking powder
½ tsp salt
16 tbsp unsalted butter, at room temperature
2 c sugar
Zest of 1 lime
4 large eggs, at room temperature
1¾ c buttermilk, at room temperature
2 tsp vanilla extract
2 tsp coconut extract
For filling:
Key lime curd
For topping:
1¼ c heavy cream
6 tbsp confectioners’ sugar

Dash vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven.

To make the cupcakes, combine the cake flour, baking powder and salt in a medium bowl. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute. Beat in the lime zest. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla and coconut extracts in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

To assemble the cupcakes, make a well in the center of each cupcake. Fill each well with about 1½ tablespoons of the lime curd. To make the whipped cream, combine the heavy cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe a rim of whipped cream around the top of each cupcake, leaving the lime curd filling exposed. Garnish with key lime slices if desired.