Can you believe these weird-looking pre-oven cupcakes makes ...
They're like tootsie pops; they look completely normal from the outside, but have a delicious surprise inside! Yes, I'm rebaking one of my favorite cupcakes which I made nearly two years ago. Like then, I used a brown sugar pound cake recipe for the cupcakes and topped them off with a chocolate frosting. As far as the cookie dough concerns, I don't recommend using your favorite chocolate chip cookies recipe because they might not work inside the cupcakes. As you see, my cookie dough recipe doesn't call for baking soda, baking powder nor eggs, which makes them not own up much space within the cupcake when baking. Rating: 4 out of 5.
Chocolate Chip Cookie Dough: makes enough for 24 cupcakes
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- ½ cup flour
- ¼ teaspoon salt
- 2 tablespoons water
- ½ pure vanilla extract
- ⅓ cup miniature chocolate chips
- In a large bowl, combine the flour and the salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the vanilla and the water and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
- Make a flat disc out of the cookie dough, wrap it in plastic and store in refrigerator for at least 30 minutes.
- Get on with the cupcakes. When ready to use again, break the cookie dough the size of a tablespoon and roll the cookie dough into a ball.
Brown Sugar Pound Cupcakes: Martha Stewart - Baking Handbook
- 1 stick (½ cup) unsalted butter, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- 3 medium eggs
- ½ cup buttermilk
- Preheat the oven to 325˚F. In a medium bowl, sift together the flour, baking powder and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined.
- Add the reserved flour mixture in two batches, alternating with the buttermilk; beat until combined. Line a cupcake pan with cupcake liners and fill each cupcake case half full (when making chocolate chip cookie dough cupcakes).
- Bake until cupcakes are golden brown, for 20 - 25 minutes. Leave cupcakes in pan to cool for 10 minutes, then turn out and let them cool completely on a wire rack.
Old-Fashioned Chocolate Frosting: MarthaStewart.com
- ¾ cup confectioners' sugar
- 1 ½ tablespoons unsweetened Dutch-process cocoa powder
- Pinch of salt
- 2 tablespoons unsalted butter, softened
- 2 ounces cream cheese, room temperature
- 4 ounces bittersweet chocolate, melted
- ⅓ cup sour cream
- Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
- Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately!