Daily Cupcake Recipe

Recipe for Friday, June 28th, 2012:
Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Martha Stewart.
(via Martha Stewart Living)

Prep time: unknown
Cook/bake time: 20 minutes

Serves: 24 cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk
• 8 ounces semisweet chocolate, cut into 1/2-inch chunks

(A conversion table can be found here.)

Directions:

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup.

Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.

Transfer cupcakes to wire racks; let cool completely.

Recipe for Friday, June 28th, 2012:
Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Martha Stewart.
(via Martha Stewart Living)

Prep time: 80 minutes
Cook/bake time: 18-20 minutes

Serves: 36

Ingredients [Chocolate Chip Cookie Cupcakes]:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• Salt
• 2 sticks unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk
• 2 1/4 cups Chocolate Chip Cookie Base (see below)
• 36 small cookies for garnish *
• Vanilla frosting (see below)

Ingredients [Chocolate Chip Cookie Base]:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• Salt
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate chips or chunks (2 cups)

Ingredients [Vanilla Frosting]:

• 4 1/2 sticks room-temperature unsalted butter
• 6 3/4 cups confectioners’ sugar
• 1 tablespoon plus 1 1/2 teaspoons whole milk
• 1 teaspoon pure vanilla extract

(A conversion table can be found here.)

Directions [Cookie Base]:

Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl.

In another bowl, beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.

Directions [Cupcakes]:

Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups.

In one bowl, whisk together flours, baking powder, and 1/2 teaspoon salt.

In another bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes.

Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.

Directions [Frosting]:

Beat butter and 1 1/2 cups sugar with a mixer on medium speed until pale and fluffy. Reduce speed to medium-low; gradually add an additional 5 1/4 cups sugar. Raise speed to medium-high. Add milk and vanilla. Continue to beat until pale and fluffy, about 3 minutes. Store at room temperature until ready to use (up to 2 days).

Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.

Recipe for Friday, June 28th, 2012:
Giant Chocolate Chip Cookie Cake

Requested by legitimatizeyourmind.

Daily Cupcake Recipe editor’s note:  Okay, so this one isn’t exactly a recipe for cupcakes. We’re going to cover for that by posting other, similar recipes. If anyone tries this in cupcake liners instead of as a cake, please let us know how it turns out!

Recipe courtesy of Emeril Lagasse.
(via Food Network)

Prep time: unknown
Inactive prep time: unknown
Cook/bake time: 20-25 minutes

Serves: 8 servings (as a cake!)

Ingredients [Cookie Cake]:

• 2 sticks unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups bittersweet chocolate chips
• 3/4 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1/2 cup chopped toasted walnuts
• Confectioners’ sugar, for garnish
• Sweetened cocoa, for garnish
• Sweetened whipped cream, accompaniment

(A conversion table can be found here.)

Directions:

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In another bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts.

Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.