Chocolate Chip Cookie Dough Cupcake

As the next cupcake in my cookie series, I tried the classic chocolate chip cookie! Although not my favorite cookie, I would never say no to a warm gooey chocolate chip cookie. With a moist, vanilla cupcake and loads of chocolate chips and a chewy cookie dough center, it really did taste like it's inspiration. The frosting also came out great, and I crumbled soft cookies as a garnish. Remi really missed out on this amazing dessert. Hope you enjoy =]


Chocolate Chip Cupcake


Ingredients-

1 1/2 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup plus 2 tbsp milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Directions-

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  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.

Filling

Ingredients-

4 tbsp unsalted butter room temp

6 tbsp packed light brown sugar

1 cup all purpose flour

8 oz sweet condensed milk

1/2 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

2-3 tbsp milk

Directions-

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 , vanilla and milk until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit.

Frosting

Ingredients

1 1/2 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 cups confectioners’ sugar
1 cup all-purpose flour
1/2 tsp. salt
3-4 tbsp milk
2½ tsp. vanilla extract

2 tbsp sweetened condensed milk

1 tbsp heavy whipping cream

Directions

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.  Beat in the flour and salt.  Mix in the milk, vanilla, and heavy cream until smooth and well blended.

Assembly-


After the cupcakes have cooled, cut out the centers and spoon in about 1 tsp into the center and put the tops back on. Pipe the frosting with any tip onto the cupcakes. With your favorite chocolate chip cookie, crumble and top the cupcakes.

Oreo Cupcakes

Hey everyone, for a while now I've been dying to try a cookie cupcake and decided the classic oreo would have to be my first! I have to say that these came out fantastic, with an oreo half on the bottom, chopped oreos in the vanilla batter, and oreo powder in the cream cheese frosting, cookie lovers can't say this cupcake is lacking. The cake was delicious, but my favorite part was the sweet with a hint of tang cream cheese frosting. Hope you enjoy =]




Vanilla Cupcake-


Ingredients:
24 Oreo halves, with cream filling attached
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda

1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/3 cup sugar
1 egg, and 2 egg whites room temp
2 tsp. vanilla extract
1 to 1 1/2 cup milk
20 Oreo cookies, coarsely chopped


Directions-
Preheat the oven to 350˚ F.  Line two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.  In the bowl of an electric mixer, cream the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and egg one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.


Oreo Cream Cheese Frosting-


Ingredients-
1 package cream cheese (8 oz) room temp
6 tbsp unsalted butter room temp
2 1/2 cups powdered sugar
1-2 cups powdered oreo crumbs
3 tbsp heavy cream
1 tbsp vanilla extract


Directions-
Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar and oreo powder until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.


Assembly-


After the cupcakes have cooled down to room temp, use a piping bag with your preferred tip. Frost the cupcakes with room temp frosting, so it comes out smooth. Have with a glass of cold milk and enjoy!

Vanilla Pear Cupcake

This cupcake is a vanilla cupcake with a delicious pear filling and a vanilla buttercream. I promise it's amazing!! They are fall flavors but I think its deliciously appropriate for right now, where its between winter and spring. Enjoy!


Vanilla Cupcakes
Ingredients:


1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar 
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk


Instructions:

1. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy

2. Add the eggs, one at a time, beating well after each addition 

3. Beat in the vanilla extract and lemon zest.

4. In a separate bowl whisk together the flour, baking powder, and salt

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed

6. Evenly fill the muffin cups with the batter and bake for about 17-20 minutes

Pear Filling

Ingredients:


1 pear, peeled pitted and chopped into small pieces
1/2 cup water
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract or paste


Instructions:
1. Add pear and water into a medium sized pan and cook for about 10 minutes over medium high heat
2. Stir together the sugar and cornstarch in a separate bowl then add to the pears and stir until it is dissolved
3. Add vanilla extract
4. Cook until think, about 5-10 minutes. The remove from heat and transfer to a bowl

Vanilla Buttercream:
Ingredients:


1 cup (2 sticks) butter
4 cups powdered sugar
1 tablespoon vanilla
2 tablespoons milk


Instructions:
1. Beat the butter until creamy
2. Add sugar 1/2 a cup at a time
3. Add vanilla
4. Add milk  (as needed- if you want it thinker you don't need to add it at all)

Chocolate Chili Cupcake with Sour Cherry Filling and Chocolate Cherry Buttercream

Hey guys! So i know that this sounds a bit intimidating but its DELICIOUS! The spice of the chili compliments the sweet tartness of the sour cherry perfectly!! AND this won February's Cupcake War (A little late I know...Sorry) Enjoy!!


Chocolate Chili Cupcake:
Ingredients:


2 2/3 cups all purpose flour
1 1/2 cups unsweetened coca powder
1 tablespoon cinnamon
3 teaspoons cayenne (good quality)
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 1/2 cups sugar
1/3 cup instant espresso
1 1/4 cups buttermilk OR (this is what I use) 5 T dry buttermilk (mixed into dry ingredients)
and 1 1/4 cups of water (mixed into wet ingredients)
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
7 oz bittersweet chocolate squares, melted


Instructions:


1. Preheat oven to 325º. 
1. Sift flower, cocoa, cinnamon, cayenne, baking powder, salt, baking soda, espresso powder and dry buttermilk if you're choosing to use it instead of actual buttermilk, into a large bowl. 
3. Combine sugar, water, oil, eggs, egg yolks, vanilla and melted chocolate into another large bowl. Using electric mixer, beat mixture until blended.
4.  Add dry ingredients slowly, 1 cup at a time. Beat on medium speed until blended, scraping bowl occasionally. If batter seems too thick or you would like fluffier cupcakes (this recipe makes very dense cupcakes), add 2 tablespoons or more of strong coffee.
5. Spoon batter into cupcakes molds, filling them approximately half full.  Then put them in the oven for about 20-25 minutes to cook. 

Filling:
Ingredients:


Sour Cherry Preserves


Instructions:


Cut a hole in the top of the cupcakes using a thin jagged edged knife and scoop about a teaspoon of the sour cherry preserve inside the cupcakes. Then cut part of the top off (enough so it will fit back on top without spilling the filling everywhere) and frost!




Chocolate Cherry Buttercream:
Ingredients:


4 tablespoons of butter ( room temperature)
1 cup confectioner's sugar
2 tablespoons milk
1/2 a teaspoon vanilla
1 pinch salt
3/4 cup cocoa powder
1/2 cup chopped sour cherries (from preserves)


Instructions:

1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes.
4. Take the sour cherries from the preserves and lightly squeeze them to get some of the excess juice out them chop them into smaller pieces ( quarter them basically) and mix them into the frosting.

5. FROST AND ENJOY!

Creamsicle Cupcakes

Hey everyone I've been really trying to find a good recipe that involves oranges and what's better than Creamsicles? Summertime came a little early to the Sohayegh house this year because these delicious cupcakes really shined. With an orange flavoring that is just right, adults and children alike appreciate this cream filled dessert. Hope you enjoy =]


Orange Cupcakes-


Igredients-

• 1 stick unsalted butter, room temp
• 2/3 of a cup granulated sugar
• 3 large eggs, room temp
• 1 teaspoon vanilla extract
• 1-1 1/2 teaspoon orange extracts
• Zest of 1 orange
• 1 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 freshly squeezed orange juice

Directions
1. Preheat oven to 350 degrees F () and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix the vanilla and orange extracts into the milk and set aside.
In a separate bowl whisk together the flour, baking powder, baking soda and salt.
3. With the mixer on low speed, alternately add the flour mixture, milk and juice in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes

Whipped Cream Filling-

Ingredients

• 1/2 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Directions-

In a bowl, pour the cream, sugar and vanilla. Mix until combined. Cover and refrigerate the bowl and a whisk for 30 minutes. When chilled, beat the mixture with the whisk until stiff peaks are formed. Dont over mix, and keep refrigerated when not being used.

Orange Buttercream

Ingredients-

• 1 stick unsalted butter, room temp
• 3 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 1/2- 2 teaspoons orange extract
• 1/4 cup freshly squeezed orange juice
• orange food coloring

Directions

Cream the butter until light and creamy. Add in the sugar, using the juice when needed. Beat in the vanilla and orange extract until combined. Use the coloring to get a light orange color. Amount of orange extract can be changed to your taste preferences.

Assembly-

When the cupcakes are cooled, use a small knife to cup out the centers. Spoon in the whipped cream filling in each cupcake, and put back the tops on. With a piping bag, pipe on the buttercream onto the filled cupcakes. 

Reese's Cupcakes

I've been dying to try some sort peanut butter and chocolate cupcake, as well as a candy stuffed cupcakes so voila! Reese's Cupcakes! It has a moist chocolate cupcake and a surprise reese's middle, topped with a nutella peanut butter frosting. Everyone loved it and was great for all ages! Enjoy =]

The chocolate cupcake is the same one I used for the strawberry chocolate cupcakes on valentines day.

Peanut Butter and Nutella Buttercream-

Ingredients-

1/2 stick butter
3-4 large spoon fulls peanut butter
2-3 large spoon fulls nutella
about 1/3 of a cup cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract

Directions-

Cream the butter, peanut butter, and nutella in a bowl until light and fluffy. Add the cocoa powder, alternating with the vanilla milk mixture. Mix until thick and creamy. (You can always add more or less of any ingredient to your taste)

Assembly-

Pour the cupcake batter into the liners about 3/4 of the way. Lightly push a mini reese's peanut butter cup into each cupcake. Let cupcakes cool and pipe the buttercream on top. You can use chopped peanuts as a garnish on top.