Daily Cupcake Recipe

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

Requested by legitimatizeyourmind.

Recipe courtesy of Dainty Chef.
(via Dainty Chef)

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

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

Ingredients [Filling]:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

Ingredients [Frosting]:

• 2 sticks unsalted butter, at room temperature
• ½ cup light brown sugar, packed
• 2 1/3 cups confectioners’ sugar
• 2/3 cup all-purpose flour
• ½ tsp. salt
• 2 tbsp. milk
• 2 tsp. vanilla extract

Ingredients [Garnish]:

• Tiny chocolate chip cookies
• Mini chocolate chips

(A conversion table can be found here.)

Directions [Filling]:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

Directions [Cupcakes]:

Preheat the oven to 350 degrees 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. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

Directions [Frosting]:

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration. 

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.