Tuesday, July 17, 2012

Chocolate cupcakes filled with chocolate chip cookie dough icing


This combination of cupcake, filling & icing comes from a couple of different sources. The icing is my most recent favorite buttercream recipe from my Junior's Cheesecake cookbook (link below)



The cupcake recipe and chocolate chip cookie dough icing recipes comes from my new cookbook


This chocolate cake recipe is SO simple and really delicious.  It's the quickest from scratch cake recipe ever.  It's honestly almost as quick as a cake mix.  It does not make many cupcakes so I would double the recipe, which I did, which resulted in 21 cupcakes.

The filling I used was leftover from icing my last cookies.


  It's an icing recipe but works great as a filling.  The photos I show make it look like it's just white filling.  I happen to halve a cupcake that didn't have many mini chocolate chips in the filling so you can't see them.  But the filling DOES  resemble chocolate chip cookie dough.

This whole combination looks time consuming but it's really not.  They are 3 simple recipes.  To save time, you can simply fill your cupcakes with the icing and throw in a few mini chocolate chips.

Oh, and I purchased a new $5.00 little cupcake corer and it's works beautifully.  Yes, it's easy to use a knife but this little piece of plastic makes the whole process of coring cupcakes very quick and makes nice uniform holes.  I recommend it!












Chocolate Cupcakes
The Cookie Dough Lovers Cookbook

1 cup all purpose flour
1/3 cup cocoa powder
1/4 cup granulated sugar
1/2 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 vegetable oil
1 teaspoon vanilla
2 eggs

In large mixing bowl whisk together the flour, cocoa powder, sugars, baking soda, baking powder & salt.  Make a well in the center & add milk, oil, vanilla & eggs.  Stir until just combined.  Fill cupcake papers about 2/3 full. Bake 18-22 mintues or until test done.


For the filling:
3/4 cups unsalted butter, at room temperature
1/3 cup light brown sugar, backed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 cups powdered sugar, or more as needed
1/3 cup heavy cream
1/2 cup mini semisweet chocolate chips


To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.

1 comment:

  1. This is the kind of cupcakes that I can't resist!

    ReplyDelete

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