Cookie Dough Cupcakes

My husband came home from a meeting Thursday night and informed me that we would be feeding the missionaries (don't know what missionaries are? LDS Church) on Saturday.  i usually like to have more time to figure out what I want to make......plus it's been a few weeks since I went grocery shopping (we were gone on vacation so I didn't go before or after) so we were limited in what to make.   But i knew one thing......I wanted to make a great dessert because those boys sure deserve something for all the good work they are out there doing.  I had this recipe pinned so I figured this was as good a time as any to try it out......only I forgot to do it Friday and I was going to be gone all day Saturday until around 4pm and they were coming at 5pm.....so I had to bust a move Saturday morning and make them.  Nothing like a sugar coma at 8am (of course I had to sample the cookie dough and then sample a cupcake).  But these were delish!  I am definitely going to make them again.  and the great things, the recipe didn't need much tweaking! (I love that!)  I got the original from Recipe Girl

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chocolate chips, miniature or regular

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk (only if the frosting needs thinning, I didn't have to use it)
2 teaspoon vanilla extract

additional mini chocolate chips for the top

Make the cookie dough filling. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

While the dough is freezing, make the cupcakes.  Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Sift together the flour, cocoa, sugar, baking soda and salt. Add the water, oil, egg and vanilla.  Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.  Or you can put some batter in the cup, put the cookie dough in and then put more batter over top.

Bake the cupcakes for 20, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

While cupcakes are cooling, make the frosting. In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour and vanilla and continue to mix until all is well combined.  If it needs thickening, add more powdered sugar.  If it is too think, add the milk 1 tsp at a time

Frost cupcakes. Sprinkle mini chips on top.

Peanut Butter Truffle Cupcakes

I've come to the conclusion that if flavors ever got married that chocolate and peanut butter would be the perfect couple and would live forever in wedded bliss ( can you guess which is the bride and which is the groom ;) )  I like to do a lot of things combining these 2 flavors.  Even though there are so many things to do with them.....I never get sick of them and each one tastes different.  

I was browsing along one day and came across this recipe and of course had to try it.  I had to make a few substitutions because the original recipe called for coffee in it and due to us being LDS (The Church of Jesus Christ of Latter-Day Saints), we don't drink coffee.  But they turned out FABULOUS!!!!!  So if you like peanut butter and chocolate together.....and nice and moist cupcakes....make these....right now!

  TRUFFLES
    6 ounces white baking chocolate, coarsely chopped

1/4 cup creamy peanut butter
2 tablespoons baking cocoa
BATTER:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup warm water plus 1 1/2 tbsp cocoa mixed in (the original called for coffee so if you drink coffee, you can just do 1/2 c. strong brewed coffee)
FROSTING:
3 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Directions

For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls (I got 18 but it depends on the size you do them, I did mine on the small side); roll in cocoa. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.

Fill paper-lined muffin cups two-thirds full (about 1/4 cup should do it). Top each with a truffle (do not press down).

Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean (mine cooked for about 17). Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Melt chocolate, in 20-30 second intervals until smooth.  Combine peanut butter and cream until smooth.  Add chocolate and mix thoroughly; chill until mixture reaches spreading consistency. 

Frost cupcakes. Store in the refrigerator. Yield: approximately 12-15.  The original said 12, but I got 15.  But I don't over fill my cupcakes because i don't like the  "muffin-top" look.

These were super moist.  I loved them!  The truffle sank into the cupcake so it was in the middle/on the bottom.  These were perfect!  I loved the frosting since it didn't call for powdered sugar (I'm not the biggest fan of powdered sugar but it is usually a necessary evil with frosting).  The only downside is that since it's made with cream, they need to be refrigerated.  But if you store them covered they won't dry out.  Also the cupcakes can be frozen for later too. =)

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Fauxstess Cupcakes

(I'm not a decorator and this was my attempt at doing the curly cues....next time I'll get the gel icing to do it)

2/3 cup cocoa
1 cup boiling water

Mix cocoa into water and let cool.

To cool mixture add:

1 tsp vanilla

¾ cup mayonnaise (you can use fat free if you want to)

Mix until smooth.

2 cups flour, or regular

1 cup sugar

1 ¼ tsp baking soda

½ tsp salt

Combine dry ingredients in mixer. Beat in cocoa mixture for 1 minute. (This batter might be thin but not always.) Bake 350 degrees for 15-20 minutes until cupcakes are set and a toothpick inserted comes out clean. Cool in pan for 5 minutes then set on rack to finish cooling.

Filling recipe

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

3 tsp pure vanilla extract

3tbs heavy cream (if needed, may also use milk)

1 cup marshmallow creme

Combine all ingredients together.  If it is too thick, add some cream, if it is too thin, add more powdered sugar.  You want it thin enough to be able to squeeze in the cupcakes, but not too thick, kind of like a soft frosting.

Once the cupcakes are cool, fill them with the filling. 

The way I did this was by using my hubby's marinade needle. 

 You can use a small decorator tip too. Just put it into the the top of the cupcake, insert it a bit inside, the squeeze the filling until it comes out the top a bit. Don't worry about this because the chocolate coating covers it. I squeezed it into a few spots in the cupcakes so I could make sure and have enough filling.

Once you have them filled, it's time for the chocolate topping.  this is super easy!

Topping

1 cup chocolate chips

2 tbsp. shortening

combine in a microwave safe bowl.  Microwave for 30 seconds, then stir.  Microwave again for 30 seconds and stiff well.  Then microwave in 10 second increments until all the chips are melted.  Stirring well between each.

Now spread the topping on the cupcakes.  It doesn't have to bee pretty, but if you want it smooth, feel free to smooth it out.  Let the chocolate set for a while and it will harden.

Feel free to decorate how you like.  I did both sprinkles and attempted to write and make pictures.  I would suggest that you use the left over frosting to make the pictures/words but add some more sugar to thicken it up (i was lazy and didn't but should have)  Make sure and add the sprinkles before the chocolate hardens.  I did some.  You can do these for any holiday.  I had some leftover Valentine, Halloween, and Christmas that I  threw on.  These would also be great for a themed event like a wedding, shower, party or whatever.  Easy to decorate how you want.  You can add some food coloring to the frosting too.

This is the center.  If you like lots of filling, make sure and squeeze it into several spots.

This is me enjoying a cupcake.....i may or may not have already eaten several at this point...(it was my free day on this diet game I'm doing with a friend so I made sure and took advantage of it)

Brownie Bottom Pumpkin Cupcakes

So a when I made the banana bread cupcakes with the brownie bottom, I thought to myself this is good, but what would be even better is pumpkin!  One of my favorite breads is pumpkin bread with chocolate chips in it. YUM!!!  Today I was in a baking mood, especially since my little guy decided to take a really long nap. =)  So I whipped these bad boys up and I loved them!  Now I am giving them away to friends and neighbors because if I don't, I will seriously eat them all.  If you like pumpkin chocolate chip cookies or chocolate chip pumpkin bread, you must make these!

Brownie Layer
1/4 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
2/3 c. flour
2 tbsp. cocoa
1/8 tsp. salt
1/3 c. chocolate chips

Combine all ingredients.  Line a muffin tin with cupcake liners.  Spray with non-stick spray (it helps the cupcakes come out of the liners better).  Place about 1 tbsp into each liner, making sure the bottom is covered.  Pat it down to fill the bottom.  Next, add the cupcake mix.


Pumpkin Cupcakes
2 eggs
3/8 c. oil
1 c. sugar
1 c. pumpkin puree
1 c. flour
1/8 c. cornstarch
2 tsp. pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp each of cloves and nutmeg)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt


Preheat oven to 350.  Combine oil, sugar, pumpkin and eggs. Stir dry ingredients together in a separate bowl, then add to the pumpkin mixture and mix until well blended.  Spoon about 2 tbsp. into muffin tins.  Bake for about 22 minutes or until a toothpick inserted comes out clean.  Let cool for 5 minutes before removing from muffin tin.  Let them cool completely before frosting.  Frost with your favorite cream cheese frosting or try mine.

Frosting
8 oz. cream cheese, softened
4 tsp. vanilla
4 c. powdered sugar
4 tbsp. cornstarch
1/8 tsp salt


Mix until well combined and there are no cream cheese lumps.  You may use more or less sugar, depending on the thickness you want.  This isn't a frosting that will form cute little shapes, it's one that you spread on and then decorate with cute sprinkles. =)

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Brownie Bottom Banana Bread Cupcakes

I absolutely LOVE banana bread.  I will eat a whole loaf, by myself, in one sitting.  Not the little ones, but the big ones.  There is almost nothing better that warm banana bread with some butter on it.  Usually, when I make my banana bread, I add chocolate chips to it.  mmmmm.......so good!!  Then one day, I came across this recipe from one of my favorite bloggers over at How Sweet It Is.  Of course I had to give it a whirl.

Brownie Layer
1/4 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
2/3 c. flour
2 tbsp. cocoa
1/8 tsp. salt
1/3 c. chocolate chips

Combine all ingredients.  Line a muffin tin with cupcake liners.  Spray with non-stick spray (it helps the cupcakes come out of the liners better).  place about 1/2 tbsp into each liner.  Pat it down to fill the bottom.  Next, add the cupcake mix.

Cupcake Layer
1 1/3 c. flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1 egg
3/4 c. brown sugar
1 tsp. vanilla
3 bananas, mashed
1/4 c. sour cream
1/2 c. butter, melted

In a bowl, combine all the dry ingredients.  In a separate bowl, combine the wet ingredients until well mixed.  Then add the dry ingredients.  Mix until combined.  Add 1/4 c. of the batter to each cupcake.  Bake at 350 for 18-22 minutes, or until a toothpick inserted comes out clean.

Brown Sugar Frosting (Glaze)

1 1/2 c. powdered sugar

3/4 c. butter

8 oz. cream cheese

3/4 c. brown sugar

1 tbsp. vanilla

Combine all ingredients.  Place in the fridge to firm up a bit.  This frosting isn't one that holds it's shape, it came out more like a glaze for me, but then again, almost anytime I attempt frostings (with the exception of the frosting I use on my cinnamon rolls) they always turn out soft and more glaze-like.  I think it is because I don't add enough powdered sugar because I don't really like the taste of powdered sugar.  It makes them too sweet.  Anyway...so expect this to be slightly soft, but I'm sure if you added more sugar or even used shortening in place of butter, it might hold it's shape better, but I'll let you play with that because I'm not a big frosting fan. =)

There are a few things I might change next time I make these.  I will make the brownie layer bigger (I love chocolate).  I might try a variation of the frosting, but not sure what I would do yet.  

Overall, I liked these =)    They are a nice change from the usual banana bread.  I think the recipe would be great as just plain banana cupcakes for those weird people (like my husband) who don't like chocolate and banana together, and I am planning a recipe to use the brownie base with something else.  Can't wait!

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Peanut Butter Stuffed Chocolate Cupcakes

A while ago, while blog stalking, I came across this recipe and have been wanting to try it.  The dessert genius at How Sweet It Is is the one responsible for it, I just made a few changes.   The main reason I wanted to make this is because the past few treats I've made have been ones that I like, but my hubby doesn't necessarily share the same enthusiasm for.  So I decided to make a treat for him.  Can you go wrong with a guy when you put chocolate and peanut butter butter together?  Nope! (at least not with my guy =)  ) Just fair warning...this cupcake will make any attempt at dieting null and void.

1 1/4 c. flour
1/4 c. cocoa
1 1/4 tsp baking soda
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. milk
1/2 c. heavy cream
2 tbsp. sour cream
1/2 c. butter, melted

Frosting
1/4 c. butter
1/3 c. peanut butter
1/2 tsp vanilla
1 1/2 -2 c. powder sugar
1-2 tbsp. milk

Preheat oven to 350 degrees.  In a bowl, combine sugar, milk and cream until creamy.  Add in butter and vanilla.  Add egg.  in a separate bowl, combine flour, cocoa, and baking soda.  Add to wet mixture.  Mix until no lumps left.  Line cupcake pan with liners and fill each one 2/3 full.  Bake for 15-18 minutes, or until toothpick comes out clean.

Let cupcakes cool before frosting and filling.

To make frosting, combine butter and peanut butter until creamy.  Add vanilla.  Mix in powder sugar until it reaches the desired thickness.  Let it mix for a few minutes until creamy.  If it's too thick, add some milk, a tsp at a time, if it's too runny, add some more powder sugar.

In the top of the cupcake, cut a small hole, about the size of a dime out, remove top.  Either using a decorating bag and a tip or spoon it, fill with peanut butter frosting.  Replace top of the hole you cut and cover the cupcake with frosting.  I don't like gobs of frosting and this frosted and filled 12 cupcakes, but if you are a frosting-aholic, double the recipe.

Combine 1/2 c. chocolate chips and 1 tbsp shorting and melt.  Drizzle over the cupcakes and enjoy!  Make sure you have a tall glass of cold milk handy, you'll need it

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Raspberry Lemon Cupcakes

I have had this idea stewing in my head for a couple days so I finally decided to try it out.  I wanted to see if I could use a plain cupcake base and add raspberry extract to give it the raspberry flavoring, without the fruit, since raspberries aren't always in season and I get cravings for fruity stuff out of season. =)
This didn't turn out completely as I had planned, I had to do a bit of tweaking, but in the end it turned out good.  Different than I had planned, but it'll satisfy my fruity sweet tooth.

1 c. sugar
1/4 c. butter
1/4 c. shortening
2 eggs
2 1/2 tsp raspberry extract
1 1/2 c. flour
1 3/4 tsp baking powder
1/2 c. + 2 tbsp. buttermilk ( add 1 tbsp. vinegar to equal amount milk if you have no buttermilk, or just plain milk)

Preheat oven to 350.  Cream butter, sugar, and shortening until smooth.  Add eggs and mix until mixture is smooth.  Add raspberry extract. Mix well.  Add baking powder and flour.  Add in milk.  Mix until smooth.  Line muffin pan with cupcake liners.  Fill each 2/3 full of batter. 

Bake 14-15 minutes or until toothpick inserted comes out clean.  Let cupcakes cool completely before filling or frosting.

While cooking, make the frosting and filling

Filling
1 tbsp. shortening
1 tbsp. butter
2 tsp. raspberry extract
1- 1 1/2 cups powder sugar
6-8 tsp. milk

Combine all the ingredients, adding milk by the teaspoon until it reaches the desired consistency.  You don't want it too thin, you want it the consistency of frosting.

Frosting
4 oz. cream cheese
1/4 c. butter
2- 2 1/2 c. powder sugar
1 1/2 tbsp lemon juice.

Combine until smooth.  Add more powder sugar until it reaches the consistency that you want, thick enough to spread on and keep it's shape.

You can add the filling 2 ways, you can either cut a hole in the top, spoon in the filling and cover the hole with the piece of cupcake you cut out.  Or you can use a decorating tip, poke a hole int eh top and squirt it in.  I dont' have a decorating tip so I used my husbands nifty thingy that he uses to inject turkeys with marinade.  I just take the needle off. 

Once the cupcakes are filled, frost and decorate however you would like. =)  Add food coloring to make bright colors for the frosting and cupcakes.

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