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02 December 2010 @ 11:24 pm
Chocolate Chocolate Chip Cookie Dough Cupcakes with "The Best Frosting Ever"... not!  
 Let's have a baking post! ('Cause I can't be bothered to actually post on my baking blog...)

It's my friend Rachel's birthday on Saturday, so I'm bringing cupcakes to school for her tomorrow. She said she wanted chocolate but that I could do whatever I wanted with them, so I did! :P

Chocolate Chocolate Chip Cookie Dough Cupcakes with "The Best Frosting Ever"... not!

The cupcakes were good. The cookie dough was good. The frosting... no. I followed the recipe exactly, but it has a gross greasy feeling and it needs more flavor - and I'm saying that after I added extra vanilla and almond extract! I suggest instead of using this frosting recipe, you use a cream cheese frosting (can't go wrong with that!) or a simple buttercream frosting.



Chocolate Cupcakes
From Allrecipes.com, edited a bit
(Makes about 2 dozen.)
Ingredients
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 1/2 full (or ¾ full if you want them to go over the tops).
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

(Note: They were a bit dry, which is what I wanted for this cupcake; a more moist one would fall apart when putting the cookie dough in).


Eggless Cookie Dough
From The Cupcake Project
1 1/2 C all-purpose flour
1/4 C unsalted butter, melted
1/2 C packed brown sugar
1/4 C white sugar
1 T vanilla extract
2 T milk
Any amount of any mix-in you'd like

Mix all ingredients in a big bowl.

When the cupcakes cool, use a paring knife to cut a hole in them and plop in a ball of cookie dough. 




Vanilla Flour Frosting
From The Pioneer Woman, by Missy Dew
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Directions
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Frost the cupcakes and enjoy!


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Tako: snow whitechacusha on December 3rd, 2010 07:18 am (UTC)
*drrooooooooool*

These look awesome!
Manda the manateethat_was_cheesy on December 3rd, 2010 08:04 pm (UTC)
Thanks! I didn't have any, but my friends said they were good. :D