Daily Cupcake Recipe

Recipe for Thursday, May 12th, 2011:
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream

Recipe via Kevin & Amanda

Prep time: unknown
Bake time: 16-18 minutes

Serves: 24 cupcakes

Ingredients [Cookie Dough]:

• 2 sticks softened butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 4 tbsp milk
• 1 tbsp vanilla
• 2 1/2 cups all purpose flour
• 1/4 tsp. salt
• 1 cup mini chocolate chips

Ingredients [Cupcakes]:

• 3 sticks softened butter
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract

Ingredients [Frosting]:

• 3 sticks softened butter
• 3/4 cup light brown sugar, packed
• 3 1/2 cups powdered sugar
• 1/2 tsp. salt
• 2 tbsp. milk
• 1 tsp. vanilla extract

(A conversion table can be found here.)

Directions:

Make cookie dough: combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

Make 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.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 mins.

Make frosting: Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Recipe for Tuesday, May 10th, 2011:
Chocolate Sour Cream Cupcakes with Marshmallow Topping

Recipe via dailyfoodandexercise

Prep time: unknown
Bake time: 20-22 minutes

Serves: 12 cupcakes

Ingredients [Chocolate Sour Cream Cupcakes]:

• 3 oz unsweetened chocolate, finely chopped
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup room temperature water

Ingredients [Marshmallow Topping]:

• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup meringue powder

(A conversion table can be found here.)

Directions [Cupcakes]:

Preheat oven to 350 degrees F. Line a muffin pan with paper liners.

Put the chocolate in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.

In a medium bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer on low, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the eggs, one at a time, beating to incorporate each completely before adding the next. Mix in the vanilla and beat until the batter is creamy and the color has lightened a bit, about 1 minute. Add the sour cream and mix until the white streaks disappear. Finally, with the mixer on low speed, alternately add the flour mixture and water, beginning and ending with the flour mixture, and beating just until combined.

Divide the batter evenly among the prepared liners, filling each with about 1/3 cup of batter (the wells will be quite full, and the cupcakes will bake with tops that rise slightly over the edges of the pan). Bake for 20-22 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let cool for 5 minutes before removing the cupcakes from the pan to the rack to cool completely.

Directions [Topping]:

Bring the water to a boil in a small saucepan. Once boiling, remove the pan from the heat and add the sugar, stirring to dissolve the sugar completely. Let cool to room temperature. Add the meringue powder to the bowl of a stand mixer fitted with the whisk attachment. Add the cooled sugar water and beat the mixture on medium to medium-high speed until stiff peaks form, about 10-15 minutes.

Fit a piping bag with a large plain round tip. Pipe the marshmallow onto the cooled cupcakes in a tall, swirl pattern. You want the frosting to look almost like a soft serve cone of ice cream would. If it takes a few tries to get it right, don’t worry - you can scrape the frosting off the cupcake easily and try again. Once all the cupcakes have been frosted, put them in the freezer for a few hours.

(via f0o0od)