Thursday, July 14, 2011
7:26 AM | Posted by Brandy K | | Edit Post
So...I cranked out some super-fabulous cupcakes a little while ago.
Chocolate-Chocolate Chip Cookie Cupcakes.
I'll share them with you soon. They were so good!
Anyway...I made the cupcakes and proudly presented them to my husband.
Me: "Look! Do you waaaaant one of these delicious cupcakes?"
Him: "No thanks, I'm just on my way to work out?"
Me: "What!? Don't you want a cupcake to give you a little sugar boost, so you'll have the energy to lift all those heavy weights?"
Him: "Why yes, the weights I lift are really very heavy, but no thanks, I don't want a cupcake."
Me: "Why? Don't you love me?"
Him: "Yes, but I just don't like chocolate that much. See ya!"
Why? Why, I ask! Why does he wound me so? I've tried and tried to bring the joys of chocolate to his attention, he just won't bite (literally). Blast!
What's the point here? Did I just hear you ask that? Well, the point is that I made these cupcakes for my husband...the chocolate disliker. To tempt him. I'm a cupcake temptress.
Chocolate Chip Cookie Cupcakes
Though he claims to not like chocolate, the man does love a chocolate chip cookie. I think he'll like these cupcakes. He won't reject THESE cupcakes...he better NOT reject these cupcakes. We'll see! He'll be home soon.
Here's the recipe!
Chocolate Chip Cookie Cupcakes
Source for the cupcakes: Tidy Mom
Yield: 24 cupcakes
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 semi-sweet chocolate chips
For the frosting
3 sticks unsalted butter, softened
pinch of salt
1 tablespoon pure vanilla extract
5-6 cups powdered sugar, sifted
4-6 tablespoons heavy cream or milk
1. Preheat the oven to 350° F. Line 2 standard cupcake pans with paper liners. Set aside.
2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla and fold in the chocolate chips with a spatula.
5. Divide the batter evenly between cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the frosting: In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
7. Frost the cupcakes and decorate with mini-chocolate chip cookies and mini-chocolate chips and/or sprinkles.
This post is linked to: These Chicks Cooked
Cast Party Wednesday
Totally Tasty Tuesdays
Sweet Treats Thursday
Melt in Your Mouth Monday
What's Cooking Wednesday
Fun With Food Friday
Sweet Tooth Friday
Sweets for a Saturday
So Sweet Sunday
Sweet Indulgences Sunday
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