Thursday, October 14, 2010

COOKIE DOUGH + CUPCAKE = WOW

My officemate loves cookie dough not cookies but cookie dough. For my birthday she made me one huge cookie and undercooked it since she loves the cookie dough taste. So for her birthday I decided I had to do something involving cookies and my usual cupcakes. I just got back from 5 months in Japan so my officemates were salivating/demanding my chocolate peanut butter cupcakes but I told them it was time to expand our horizons and boy were they happy to! These were a huge hit and were excellent! I made the cookie dough the nite before and left them in the freezer until the next nite. I don't usually like using box cake but I figured there was enough "homemade" stuff that it was okay. I used tried and true chocolate frosting!







CHOCOLATE CHIP COOKIE DOUGH CUPCAKE

(Source: allrecipes.com)

Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs


DIRECTIONS:

- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


CREAMY CHOCOLATE FROSTING

(Source: allrecipes.com)

INGREDIENTS:

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk (I used regular milk)
1 teaspoon vanilla extract

DIRECTIONS:

- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. ( I used more milk)

1 comment:

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