Cookie Dough Cupcakes

Yup - they sound delicious - and they were delicious!!
A little more work than your typical cupcake since you have to make a filling, remove the centre of the cupcake, fill it and then frost it. But... they were delicious!

I got this recipe from Fake Ginger again (she has a lot of great recipes!)


Cookie Dough Cupcakes

Ingredients

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

• For the filling:
• 4 tablespoons unsalted butter, at room temperature
• 6 tablespoons light brown sugar, packed
• 1 cup plus 2 tablespoons all-purpose flour
• 7 ounce sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips

the cookie dough filling

• For the frosting:
• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners sugar
• 3/4 teaspoon salt
• 3 tablespoons milk
• 2 1/2 teaspoons vanilla extract

• For decoration:
• Mini chocolate chips

Instructions

To make the cupcakes, preheat the oven to 350F. Line two cupcake pans with paper liners (about 20). 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 make the cookie dough 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.

i used my "shark knife" to cut out the centre of the cupcakes

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.

filled with the cookie dough filling

To make the 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. Mix in the salt, milk, and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration. 

YUM

cut down the middle so you can see the filling and all. it kinda blends into the colour of the frosting but you can sorta see the difference. so good.
Enjoy!

Raspberry Cupcakes with Raspberry Buttercream

I love a good cupcake - especially one that tastes so fresh & delicious. The raspberries turned the cupcake a bit of a blue colour, but the icing was a nice rich pink colour. They were very delicious!! I will definitely be making these again..


Raspberry Cupcakes with Raspberry Buttercream
(adapted from a recipe from Fake Ginger)

For the cupcakes:

• 2 1/2 cup cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cup sugar
• 2 eggs
• 1/3 cup buttermilk
• 1/4 cup oil
• 1 teaspoon vanilla extract
• 2 cup chopped raspberries  *all I had was frozen, so l drained off a little of the liquid as they began to thaw
• For the frosting:
• 1 stick butter, softened
• 1 pound powdered sugar
• 1 cup chopped raspberries

Instructions

To make the cupcakes:

1. Preheat oven to 350 degrees and prepare 2 cupcake pans.
2. Sift flour, salt, and baking soda in medium bowl.
3. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
4. Fill cupcake pans 3/4 way. Bake for 20 minutes. Allow to cool completely before frosting.

To make the frosting:

1. Use a mixer to beat butter until light and fluffy. Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted. Blend the raspberries into the mixture. The raspberry juices should thin out your buttercream a little bit, add more powdered sugar if needed.

ENJOY!!! (and share if you want!)

pumpkin spice latte cupcakes with cream cheese frosting

nothing says autumn like pumpkin spice lattes

and so.. what could be better than pumpkin spice latte CUPCAKES!

my mom saw my friend kara post this on Facebook.. so, she passed it on to me, and now i have made them. yum.

ingredients:

2 2/3 cups flour

3 tbsp espresso powder

2 tsp baking soda

2 tsp baking powder

1 tsp ground cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1 tsp salt

1 (15 oz) can pumpkin puree (equals 1 3/4 cups - basically about half the can i found at the store)

1 cup sugar

1 cup brown sugar

1 cup canola or vegetable oil

4 large eggs

1/2 cup coffee or espresso, for brushing

preheat the oven to 350 degrees. line cupcake pans with paper liners.

in a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. stir together and set aside.

in the bowl of an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. add the eggs one at a time, beating well after each addition.

with the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

fill the cupcake liners about 3/4 full. bake until the cupcakes are golden and a toothpick inserted into the censer comes out clean, 18-20 minutes. transfer the pans to a wire rack and let cool for 10 minutes then remove the cupcakes from the pans.

while the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. let cool completely.

*the recipe called for whipping cream topping, but i decided to make cream cheese frosting on the suggestion from my sister leah. and i think it was a wise choice!

Cream Cheese frosting:

1 pkg cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

2 1/2 cups icing sugar

mix in an electric mixer until well blended. pipe onto cupcakes once they are cooled, and sprinkle with cinnamon. enjoy!!