These cupcakes were incredible. Each bite tasted like a different component of chocolate chip cookie dough, of which I'm a huge fan. Be sure you have people to share these with when you make them because it is hard not to eat the whole pan!
What You'll Need:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
For garnish:
Tiny chocolate chip cookies
Mini chocolate chips
Tiny chocolate chip cookies
Mini chocolate chips
What To Do:
1. To make the cupcakes, preheat
the oven to 350° F. Line two cupcake pans with paper liners (24 total). 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.
2. Combine the flour, baking
powder, baking soda, and salt in a medium bowl. Stir together to blend. 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.
3. 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.
5. To fill the cupcakes, cut a
cone-shaped portion out of the center of each cupcake. Fill each hole with a
chunk of the chilled cookie dough mixture.
6. 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.
7. Frost the filled cupcakes as
desired, sprinkling with mini chocolate chips and topping with mini chocolate
chip cookies for decoration.
Recipe from Annie's Eats
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