Tuesday, March 1, 2011

A Whole Bunch of Cupcakes

 It was my son's birthday party so I made a bunch of cupcakes. Yum! They were all great but my favorites were the Chocolate Chip Cookie Dough Cupcakes. I've made these a few times and love em!

 Smore's Cupcakes

 Banana Split Cupcakes

 Carrot Cake Cupcakes

Red Velvet Cupcakes

Strawberry Cupcakes

Here's the recipe for the Chocolate Chip Cookie dough Cupcakes.  I like these cause they are different than the regular assortment of cupcakes, they taste just like cookie dough (I love the dough more than the cookie.:)), and they are so cute! 

Chocolate Chip Cookie Dough Cupcakes
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 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. - 10 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies
Mini chocolate chips
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.
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.
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.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour. This is where I changed it a bit. The first time I made these I didn't like the filling so firm so I added more condensed milk to make it softer. So do this to your liking.
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.
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.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

recipe adapted slightly from Annies Eats

Smore's Cupcakes
I have tried a couple kinds of these cupcakes. These were good. Always love the frosting. I think next time I will  marble graham cracker and chocolate cupcake batters and fill with a chocolate ganache marshmallow filling. The first time I tried them I did just the graham cupcake with a ganache filling. They were good but needed more chocolate. These here are too much chocolate cupcake with not enough graham cracker. They are good don't get me wrong I'm just trying to get more of the Smore's flavor across. It's always fun to try right?!

S’mores Cupcakes
Yield: 24 cupcakes
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
1t. gelatin (optional : if you want a thicker and firmer frosting)
2 tsp. vanilla extract
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.( I used the bottom of a cup.)Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.
To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. I sprinkled leftover crust on top and swirled into cupcake batter. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar , gelatin and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. This can take anywhere from 5-15 minutes. If you want them to have a little more stability. Add 1t. of gelatin to the egg whites when on stove.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).
adapted from Hersheys and Annies eats

CWaC's Banana Split Cupcakes

In a large bowl, combine:

2 sticks of butter

4 eggs

1 1/2 c. brown sugar

1 very ripe banana

1 tsp. banana flavoring

Cream until very well mixed, then add:

1 tsp. baking powder

1 c. milk

Place 2 cups of batter into a smaller bowl.


In one bowl, add:*************************** In other bowl add:

1/3 c. Hershey’s Special dark cocoa powder ****************1 1/3 c. flour
3/4 c. white flour***************************************1 tsp. vanilla


Beat each bowl just until mixed, then lightly fold chocolate batter into vanilla batter to create marbled effect. Spoon into prepared cupcake liners. Bake 350 degrees for 18-20 minutes.



While cupcakes are cooking, prepare cherry cream topping
by combining:

8 oz. cream cheese

1/4 c. finely chopped maraschino cherries

1/4 tsp. cherry extract

8 oz. Cool Whip

1/2 c. sugar

Refrigerate until ready to assemble cupcakes.


Once cupcakes are cooked and cooled, assemble them by scooping a hefty amount of cherry cream atop each one, then dipping them in the following chocolate topping:

1/2 c. milk chocolate chips

1/2 c. semi-sweet chocolate chips

1/2 c. butter + additional, if needed

To prepare topping, place all ingredients in a medium plastic bowl. Microwave for 20 seconds, then stir. Microwave for 20 seconds, then stir, repeating process JUST until chocolate is melted. It should not be very warm to the touch. (Following this step will allow your topping to maintain a shiny sheen, rather than a blotchy, overcooked finish. Even cupcakes don’t like blotchy.) Add additional butter by the tablespoon, if needed, until chocolate mixture will run freely if tilted off a spoon. Once you’ve got the mixture just.right, dip cherry cream topped cupcakes in the chocolate mixture, then allow them to cool at room temperature until chocolate topping is firmed. Cover well and store in fridge overnight, if needed.

These cupcakes were good but the cake was a little to dense for me. I like them a little lighter. But the frosting and topping were very good.  They were so cute looking I couldn't resist. You could change the cupcake out with your favorite banana cake recipe and marble in some chocolate cupcake batter and you might like it more. I don't know you be the judge. In all fairness I halved the recipe and so maybe that made it different.

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