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
Ganache
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
Grease muffin pans
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
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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