March…oh March. Probably one of my favorite months of the year. The weather is starting to get warmer, flowers and trees are blooming all over, and of course it’s my birthday month…and my parents anniversary. The other day we just sat outside in the sun on our rocking chairs and enjoyed a couple mimosas.
March is a great month indeed! I’m starting to have more energy, which is good. Hopefully that means a lot more baking, and a lot more exercising to off set the baking! I know I will need it, because these cupcakes, holy moly these cupcakes. I have in the past made some cupcakes that had cookie dough INSIDE the cupcake. I thought those were good…until I made these. I had Doug decide what my next baking exploration for my blog would be by searching foodgawker. I wasn’t all that excited because I had made something similar before, but according to Doug..this was his favorite thing I have baked thus far, and I think I agree. The secret to this cupcake is in the icing! Tastes just like cookie dough, but not too sweet! I know I was bold to call it the best cupcake ever, because nothing will ever rival sprinkles..but I’m thinking they should add this to their recipe list!
On that note, I am going to stray from the recipe a little and let you in on a secret. Not all things I bake or cook turn out quite the way they should. For instance…the other night I decided to get adventurous and make some homemade dumplings and fried rice. The rice turned out pretty good…dumplings were a disaster. I started to take pictures too because I was going to be so proud of my accomplishment. As you can see from the picture below…things were looking pretty good going into the cooking process. Thats where it ended…I tried to boil them like the recipe suggested, well they just fell apart in the water. Then I tried to fry them, and they took FOREVER in the oil to cook the pork. We ended up with just 4 little crispy wontons and a lot of rice. Never again…no more wontons.
Anyways…back to your regularly scheduled programming- CUPCAKES! I did change a few things from the original recipe. Primarily the biggest change was using cake flour instead of all purpose, and I really think it made a difference. I LOVE cake flour and think I will use it on any cake or cupcake from here on out. It makes them so light and fluffy. You can substitute cake flour in place of all-purpose flour in any cake or cupcake recipe. The ratio is 1 cup and 2 tablespoons of cake flour to every one cup (just throw in 2 extra tablespoons of cake flour and you’ve got it!) And for a side note on my pictures, I cut the recipe in half, because lord knows we don’t need 24 cupcakes around the house!
Starting off making the cupcakes, blend your softened butter and sugar until light and fluffy. Add your eggs until well combined. Then the dry ingredients alternating with the milk. Vanilla and fold in chocolate chips…and you have your batter.
Divide evenly between your cupcake cups –
Bake on 350 for 18-20 minutes until a toothpick comes out clean.
While the cupcakes are cooling, beat your brown sugar and butter until fluffy. Add the powdered sugar slowly until light and fluffy. Then- the flour and salt..I was a little skeptical of adding flour to frosting. But it worked, tastes just like cookie dough! Then add your vanilla and chocolate chips..you’ve got it! Ice the tops of the cupcakes and sprinkle those baby chocolate chips.
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Cookie Dough Cupcakes
• 1 and 1/2 cups of butter; at room temperature
• 1 and 1/2 cups of light brown sugar; packed
• 4 large eggs
• 2 and 3/4 cups of cake flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of milk
• 2 teaspoons of pure vanilla extract
• 1 cup of semi-sweet chocolate chips
• 1 and 1/2 cups of unsalted butter; at room temperature
• 3/4 cup of light brown sugar; packed
• 3 and 1/2 cups of powdered sugar
• 1 cup of all-purpose flour
• 3/4 teaspoon of salt
• 3 tablespoons of milk
• 2 and 1/2 teaspoons of pure vanilla extract
• mini chocolate chips
Pre-heat oven to 350’F. Line two cupcake pans with paper liners (24 total).
With an mixer, combine the butter and brown sugar. Beat together on medium-high speed until the butter/sugar mixture is light and fluffy (about 3 minutes). Mix in the eggs one at a time. Make sure to beat the mixture well after each egg addition. You want the egg to be well incorporated. Remember to scrape down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Gradually add the dry ingredients to the butter/sugar batter at low speed alternating with the milk (beginning and ending with the dry ingredients). Blend in the vanilla and fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes (or until a toothpick inserted in the center comes out clean/yields a dry crumb). Allow the cupcakes to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Beat together the butter and brown sugar in a bowl on medium speed until creamy. Mix in the icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until the icing is smooth and well blended.
Frost the cupcakes as desired. Sprinkle mini chocolate chips on the top of each cupcake.