So I figured I needed to start trying out different cupcake recipes for my up and coming cupcake project. Trial and error are the best thing when trying out new things so you know what you can do better the next time. Soooo, my first cupcake recipe is Chocolate Chip Cookie Cupcakes. Light, yummy yellow cupcakes with a chocolate chip cookie surprise in the middle and a whipped chocolate icing. Now I found the recipe on AllRecipes.com, But I modified it a little bit.
INGREDIENTS:
(Cookie Filling)
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softned
1/2 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1 1/2 cups miniature semisweet chocolate
(Yellow Cupcake Mix)
1 (18.25) box yellow cake mix
1 1/3 cup water
1/3 cup canola oil
3 eggs
1. Whisk together the flour, baking soda and sea salt; set aside. Beat the butter, white sugar, and brown sugar into a mixing bowl w/ an electric mixer until incorporated. Ad 1 egg and the vanilla extract and beat until smooth. Slowly incorporate the flour mixer until everything is combined together. Fold in the chocolate chips; mixing just enough to combine everything evenly. (Now the recipe calls for making the round dough balls and freezing them. I tired it without freezing them. Without freezing them it came out more like a cookie inside of a cupcake. With freezing the dough ball, the center would be more like cookie dough)
2. Preheat the oven to 350 degree F. Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break them up. Add the cake mix, water and canola oil; continue beating for 2 minutes on medium.
4. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a dough ball (frozen or unfrozen) in the center of each cupcake.
5. Bake in the oven until a toothpick comes out clean in the cake portion of the cupcake, about 15-20mins. Cool for 30mins before attempting to frost.
Whipped Chocolate Icing:
1 tub vanilla icing
1 tub of cool whip topping
3-6 tbsp of cocoa powder ( add a much or little as you want, all depends on how chocolaty you want it)
1/2 8oz package of cream cheese, room temperature
Mix the cream cheese and vanilla icing together with a electric hand mixer until smooth. Gently fold in the tub of cool whip. Add the amount of tbsp of cocoa powder to your tasting. I suggest start with 3 tbsp, then taste and add 1 tbsp at a time from there.
Now I do not have fancy piping bags with tips to use to pipe out onto the cupcakes. I used a simple sandwich bag and filled it up and cut one of the ends off. First time I did it, I filled it up almost all the way and zipped the bag shut. The bag busted open and became a mess. Bryan said lets try filling it half way and leaving the top open and just twirl it in your hand so its easier to handle. BINGO it worked. After you ice the cupcakes, garnish with chocolate chips if you want.
ENJOY!
