Cookie Dough Cup Cakes

As promised, I give you....

Sonya's Cookie Dough Cupcakes
2 sticks unsalted butter, at room temperature
3 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Preheat the oven to 350 degrees

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Divide the batter in cupcake pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, about 19 minutes.  Cool.

Using a small knife cut a cone shaped piece out of the cupcake out of the center.  (about an inch in diameter).  Remove the cone shaped piece and discard-- or eat.  Place a scoop of Cookie Dough Filling* in each cupcake.  Pipe Cookie Dough Frosting* over the top of the cupcake to hide the cookie dough filling.  Garnish with mini chocolate chips.
*recipes bellow
Makes 30 cupcakes

Cookie Dough Filling
1/4 cup butter, softened
1/3 cup brown sugar
1 1/4 cup flour
1/2 cup sweetened condensed milk
1 tsp vanilla
1/3 cup mini choc. chips

Cream together the butter and sugar.  Mix in flour, condensed milk and vanilla.  Divide dough into 30 balls-- each ball will be about 1 tablespoon.

Cookie Dough Frosting
1 cup butter, softened
1/2 cup brown sugar
2/3 cup flour
1/2 tsp salt
2 tsp vanila
2 tsp milk
2-3 cup powdered sugar

Cream the butter and the brown sugar together.  Add the flour, salt, vanilla and milk.  Mix until fully integrated.  Add powdered sugar one cup at a time.  Whip on high until the frosting is fluffy and smooth.
Pipe onto cupcakes.  Decorate with mini chocolate chips.

A Bridal Cupcake Creation

I have been up to my elbows in cupcakes this week.  I saw on facebook an adroable picutre of a wedding dress cupcake creation, and I had to duplicate it!  I had a good excuse... a bridal shower.  Reverse that order.  I threw a bridal shower (with an amazing friend) because I saw this adorable picture and needed an excuse to bake cupcakes.

That said, I ate way too many cupcakes last week.  But boy were they good.  And here is what the wedding dress creation looked like. (feel free to post compliments... yes I am amazing, thank you!)

Now for the recipes.  Honorable mentions go to Oreo Cheesecake Cupcakes (divinely dangerous and ridiculously easy to duplicate) and Chocolate Stuffed Red Velvet Cupcakes (I could never get the stuffing to stay in the middle... it always coated the bottom of the cupcake-- still delicious-- and I loved the methodology used in making the cupcakes).  I adored Sonya's Cookie Dough and Orange Blossom cupcakes too. (I"ll link to the recipes when I find them...)

This recipe comes from a friend.  It has always turned out beautifully whether I used it as cupcakes or baked it as a cake.  My favorite frosting to pair with it is an egg white fluff frosting.  Its shine was perfect for making a wedding dress texture, and the subtly sweet flavor didn't compete with the chocolate.

Double Chocolate Cupcakes
1 devils food cake mix
1 small box instant chocolate pudding
1/2 cup water
1/2 vegetable oil
4 eggs
8 oz sour cream
1 cup chocolate chips
Combine ingredients.  Bake at 350 for 18 minutes.

Fluffy Puffy Frosting
1 cup granulated sugar
1 chilled egg white (can used dehydrated egg white if desired)
1/2 cup boiling water
1/4 tsp cream of tartar
1/2 tsp vanilla

Combine all ingredients in a stand mixer.  Beat on high for about 7 minutes or until medium-stiff peaks form.  Stop beating before the frosting looses its sheen.