Saturday, March 27, 2010

Cookie Dough Cupcakes

I am making my cookie dough cake, but in suprise cupcake form.
For the cupcakes:
2 cups all-purpose flour

2 teaspoons baking powder
3/4 teaspoon kosher salt
2 sticks lightly salted butter, room temperature, plus additional for greasing the pans
2 cups granulated sugar
6 eggs

Cookie dough filling:

2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels


8 ounces chocolate chips
1/3 cup whipping cream

In a large bowl, combine the flour, baking powder, and salt. Stir to blend. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth and add the sugar. Continue whipping until the mixture becomes fluffy, 2 to 3 minutes. Note: this process can be done with a whisk by hand. Add the eggs, 1 at a time, taking care that each egg is thoroughly integrated. Add the flour mixture and combine.

Grease muffin pans with butter and fill each 3/4 full with batter.

Place the pans in the center of the oven. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, 15 to 20 minutes. Remove from the oven and allow to cool thoroughly, 1 hour at least.

For cookie dough filling: Combine flour, baking soda and salt in small mixing bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels

Once cake is completely cool, using a serrated knife, cut round holes in the middle of each cupcake.

Fill holes with cookie dough. Cut the very top of the hole pieces you have cut and put back on top of the cookie dough.

Cover with ganache. Put in fridge for at least 1 hour. Keep covered in the refridgerator.

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