Chocolate Chip Cookie Cupcakes

Who doesn't love warm gooey chocolate chip cookies straight from the oven. I mean seriously. They are just delightful. There is almost nothing better than a warm cookie...except...maybe..... How about a chocolate chip cookie cupcake stuffed with eggless cookie dough? I'm going to say yes. Heaven in my mouth. And after a hard day of studying for my midterm this cookie cake seriously hit the spot.

So I've been thinking about these cupcakes for a while now. I figured chocolate chip cookies are primarily brown sugar right? So why not make a brown sugar based cupcake with chocolate chips in it. Declious!

Chocolate Chip Cookie Cupcake

INGREDIENTS
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cup packed light brown sugar
2 large eggs
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup whole milk
1 tsp vanilla extract
1/2 cup chocolate chips

DIRECTIONS

1. Preheat your oven to 350F. Line your cupcake tin like always.
2. In the bowl of a stand mixer beat together the butter and brown sugar until nice and fluffy.
3. In a separate bowl sift together the flour, baking soda, baking powder and salt. 
4.  Once your sugar and butter is nice and fluffy add in your eggs one at a time until completely incorporated. 
5. Add in your flour mix and your milk alternating, starting and ending with the flour. Only mix until just combine. 
6. Add in your vanilla extract and mix until that is completely incorporated in the batter.
7. Fold in your chocolate chips.
8. Divide the batter evenly between the 12 liners and back for 18-20 minutes. Remove from the oven and allow to cool in the tin for 5 minutes then remove and completely cook on a wire rack.

Cookie Dough Filling

INGREDIENTS
2 tbsp unsalted butter at room temperature
3 tbsp packed light brown sugar
1/2 cup + 1 tbsp all purpose flour
3.5 oz sweetened condensed milk
1/4 tsp vanilla extract
1/8 cup semi sweet chocolate mini chips

DIRECTIONS

1. Beat butter and sugar until light and fluffy. 
2. Beat in the flour, vanilla and sweeten condensed milk until nice and smooth. 
3. Fold in your chocolate mini chips.

This filling makes more than enough for your cupcakes. If you want to just keep some around for eating go ahead and make double.

Brown Sugar Buttercream

INGREDIENTS
1 1/2 sticks unsalted butter, at room tempurature
3/8 cup packed light brown sugar
1 1/4 cup powdered sugar
1/2 cup all purpose flour
1/4 + 1/8 tsp salt
1.5 tbsp whole milk
1 tsp + 1/4 tsp vanilla extract

DIRECTIONS

1. Beat together the butter and sugar until light, fluffy and creamy.
2. Mix in the powdered sugar until smooth.
3. Mix in the salt and flour.
4. Mix in the vanilla and milk. Beat until nice and smooth.

Putting them together

Once your cupcakes are cooled just use a melon baller of sorts to scoop out a bit of the middle of each cupcake. Fill the hole with the cookie dough. Pipe on your frosting and top with mini chips!!!!

Hot Fudge Sundae's

Well by golly. I'm finally updating. I'm actually going to do two posts today. This one and the cupcakes I'm currently baking. Anywho. This cupcake was absolutely fantastic. Actually to put it into the words of my roommate "Epic as F....!" I understand this is my blog and I'm sure I can type whatever I want...but I'm a classy girl...so I'll refrain from using the dirty words. :D

Anywho. I can't take credit for this delicious creation. I found it on www.gracessweetlife.com. She actually got the chocolate cake from Dhirardelli I think...and the frosting from Martha Stewart. It doesn't even mater where it came from. It's just flipping delicious!

Hot Fudge Sundae Cupcakes

Chocolate Cupcakes

INGREDIENTS
1 1/8 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsweetened cocoa powder
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup superfine granulated sugar
5/8 cup whole milk (the whole milk really does make a difference)
1/3 cup strong coffee
1 stick unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350F. Line your muffin tin like normal.
2. Using a fine mesh sifter, sift the flour, baking soda and salt into a medium sized bowl. In a seperate bowl sift the cocoa powder 3 times (this really does matter so don't try the easy way out and not sift!). Add the sifted cocoa to the flour mixer and whisk it all together.
3. In the bowl of a stand mixer, whisk together the egg and both sugars. Whisk in the milk, coffee and the melted butter. 
4. Add the flour mix in to the egg mix in 3rds. Whisking until just combine. Do not over mix. 
5. Divide your batter evenly among your liners and bake for 15-20 minutes. Remove from oven and let cook in the tin for 10 minutes. Remove and let cool completely on a wire rack.

Fluffy Vanilla Buttercream

INGREDIENTS
2 1/4 sticks unsalted butter
3 cups powdered sugar, sifted
1/2 tsp vanilla extract

DIRECTIONS

1. In a stand mixer bowl beat the butter on medium-high until pale and creamy.
2. Reduce the speed to medium and add in the powdered sugar 1/2 cup at a time. Scrap the sides down after each addition. After two additions increase speed to high for 10 seconds to fluff up the frosting. Return to medium speed and repeat until all the sugar is combine. 
3. Add the vanilla and beat until the frosting is smooth.

Chocolate Ganache

INGREDIENTS
3 oz good quality semisweet chocolate, finely chopped
1/3 cup heavy cream
1/2 tbsp light corn syrup

DIRECTIONS

1. In a heatproof bowl combine the chocolate, heavy cream and corn syrup.
2. Heat in the microwave in 15 sec intervals until completely melted. Mix it all together until smooth.

Putting them all together!!

Frost  each cupcake generously with vanilla frosting. Drizzle with the ganache. Sprinkle with some fun colored sprinkles. Last but not least, top with a delicious cherry! YUMMMMM