CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAK…
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Chocolate Cupcakes
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 255.9 calories, CarbohydrateContent 34 g, CholesterolContent 41.6 mg, FatContent 12.5 g, FiberContent 0.9 g, ProteinContent 3.2 g, SaturatedFatContent 4.6 g, SodiumContent 214.5 mg, SugarContent 19.9 g
STRAWBERRY BROWNIE CUPCAKES + VIDEO
Our brownie cupcakes are a true Valentine’s treat, with strawberry buttercream and dipped strawberries. It’s an easy brownie cupcake recipe!
Provided by Catalina Castravet
Total Time 1 hours 20 minutes
Prep Time 1 hours
Cook Time 20 minutes
Number Of Ingredients 18
Steps:
- Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
- Line a regular muffin pan with cupcake liners. Set aside.
- Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
- In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
- Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
- With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
- The batter will be thick and shiny.
- Fill the cupcake liners ⅔ of the way full with batter.
- Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
- Add strawberries to a food processor and pulse until made into powder.
- Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
- Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
- Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
- If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
- Pipe the frosting onto the cupcakes.
- For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
- Stir in light corn syrup.
- Dip each strawberry into the cooled chocolate and place on each cupcake.
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