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Chocolate Chip Cookie Cupcakes

Friday, May 6, 2011

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My sweet sister-in-law is getting married in June. This past weekend, we honored her with a bridal shower on the harbor in Rockwall. Jessie is a certified 'foodie'. So when I volunteered to make the dessert, I knew it had to be something special. And luckily Jessie loves chocolate as much as I do.







I found these over at Cookies and Cups. They are brown sugar cupcakes with chocolate chip cookie dough icing- served with a chocolate chip cookie wedge. Yum! And this is a 'from scratch' recipe- no cake mix or canned icing here. (Well except that the cookie wedge is a 'slice-n-bake')






Brown Sugar Cupcakes:

Ingredients
  • 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla
Preheat oven to 350 degrees.
  1. Beat butter on high until soft, about 30 seconds.
  2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, beat for 30 seconds after each.
  4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  5. Measure out milk and vanilla together.
  6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
  7. Add about one third the milk/vanilla mixture and beat until combined.
  8. Repeat above, alternating flour and milk and ending with the flour mixture.
  9. Bake 15-20 minutes until cupcake springs back when pushed or toothpick comes out clean.
  10. Let cool before frosting cupcakes
These cupcakes are light and not too sweet. Very mild. Plan on getting 12-16 cupcakes from this recipe. Oh and don't forget to bake or buy chocolate chip cookies to place on top!



Chocolate Chip Cookie Dough Icing: 
 For the icing I started with Wilton's buttercream icing recipe and then I doubled it to frost about 32 cupcakes. 

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk 
Next I used Cookies and Cups recipe to make the icing take like Chocolate Chip Cookie Dough.
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1/2 t. vanilla
  • pinch of salt
  • splash of milk
  • mini chocolate chips 
Now taste it...does it taste enough like cookie dough? If not, add a bit more flour, or brown sugar. Play with it a little until it tastes good to you. I piped the frosting on and then topped them with mini chocolate chips and a chocolate cookie wedge.

Now to coordinate them with  the shower colors, I make cupcake wrappers using scrapbook paper. I used a pattern from Skip to My Lou to create a cardstock template. Then I traced it on scrapbook paper. You can get 5 wraps from a large piece of paper. 


Click here for the free template to make your own cupcake wrappers.


 Here is the finished product at the adorable shower. 




 


Congrats Jessie and Matt- we can't wait to celebrate with you! 



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