Chocolate Chip Cookie Dough Cupcakes

 From Sally's Baking Addiction 

Yield: 24 cups

Soft chocolate chip cookie cups piled high with egg-free cookie dough frosting.

Ingredients:

  

Cookie Cups

3/4 cup (170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light brown sugar (or dark brown)

1/4 cup (50g) granulated sugar

1 large egg, at room temperature preferred

2 teaspoon vanilla extract

2 cups (250g) all-purpose flour (measured correctly)

2 teaspoons cornstarch (aka cornflour)

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cup (225g) semi-sweet chocolate chips

Cookie Dough Frosting

3/4 cup (170g) unsalted butter, softened to room temperature

1 cup + 1 Tablespoon (215g) packed light brown sugar (or dark brown)

2 teaspoons vanilla extract

1 and 1/4 cups (160g) all-purpose flour (measured correctly)

3/4 teaspoon salt

6 Tablespoons (95ml) milk (I used vanilla almond milk, but soy or regular would be fine)

1 and 1/2 cups (270g) mini chocolate chips

Directions:

Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.

Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.

Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.

Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.

Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

Super Moist Chocolate Cupcakes

From Sally's Baking Addition

Ingredients:

3/4 cup (95g) all-purpose flour (spoon & leveled)

1/2 cup (42g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature*

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk, at room temperature*

frosting: chocolate buttercream or any of these frostings

Directions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting ideas:
Dark Chocolate Frosting
Cream Cheese Frosting
Sour Cream Frosting

Devil's Food Cupcakes with Dark Chocolate Frosting

Servings 12 cupcakes

Ingredients

For the cupcakes:

½ cup unsweetened cocoa powder

½ cup light brown sugar packed

1 teaspoon Ground Cocoa Beans (You can use coffee, but obviously I won’t ;) 

1 cup hot water

1 stick softened butter plus some for greasing

¾ cup sugar superfine or granulated

1-½ cups all-purpose flour

½ teaspoons salt

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoons vanilla extract

2 eggs at room temperature

For the frosting:

½ cup butter softened

4 ounces cream cheese softned

4 ounces Dark chocolate melted (see recipe notes)

1 teaspoons vanilla extract

¼ teaspoon salt optional (to cut sweetness)

½ cup unsweetened dark cocoa powder sifted

1-1½ cups powdered sugar sifted

Black gel food coloring optional (as needed)

Instructions

For the cupcakes:

Preheat the oven to 350 degrees F/180 C.

In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.

In a separate bowl, mix the flour, salt, baking powder, and baking soda together and set aside.

Cream the butter and sugar together, beating well until pale and fluffy. Add the vanilla extract.

Add eggs, one at a time with a cup of the flour mixture in between eggs. Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.

Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.

Cool completely before frosting.

For the frosting:

In a large bowl, beat the melted chocolate with the softened butter and cream cheese.

Add the cocoa, vanilla extract, salt and ½ cup of the powdered sugar adding another ½ cup of the sugar until smooth and desired consistency. If using, add the black food coloring a little at a time (mixing in between) until the color deepens to your liking.

Pipe onto cooled cupcakes.

**Recipe Notes

What chocolate? Use dark chocolate that is between 54-66% cocoa solids. In the US, bittersweet chocolate works well.   Chocolate higher in cocoa percentage would probably be too bitter. I would also avoid milk chocolate unless you have a real sweet tooth.

Cinnamon Roll Bundt Cake OR cupcakes!

 
FOR CUPCAKES: {These are YUMMY cupcakes too! Just fill the cupcake 1/4 full, sprinkle the streusel filling, then top off the rest of the cupcakes with batter and bake for 20-25 minutes at 350.  Frost with this yummy cream cheese frosting here!

 

 FOR  BUNDT CAKE:

A rich breakfast cake with a ribbon of spicy pecan streusel and an irresistible cream cheese glaze. A cinnamon roll in cake form!

For the cake

1.      1 package yellow cake mix 

2.      2 tablespoons light brown sugar

3.      2 teaspoons ground cinnamon

4.      1/4 teaspoon ground nutmeg

5.      1 1/4 cups finely chopped pecans, divided (I used almonds and it was great!)

6.      1 cup full fat sour cream

7.      1/3 cup vegetable oil

8.      1/4 cup water

9.      3 tablespoons honey

10.    4 large eggs

11.    1 teaspoon vanilla extract

For the glaze

1.      4 ounces softened cream cheese

2.      2 cups sifted powdered sugar

3.      1 teaspoon vanilla extract

4.      1-2 tablespoons milk

Instructions

1.      Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.

2.      For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

3.      For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.

4.      Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

5.      While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

PB/chocolate cupcakes

 These were at Noah's senior salute so you don't need to add the grad caps! But if you do here is how (Hershey’s chocolate bars (plain) broken into squares, tiny m&ms, Mini PB cups,  sour candy cut into strips and everything held together with melted chocolate chips.)

Ingredients

    12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

    2/3 cup granulated sugar

    2/3 cup light brown sugar, packed

    2 extra-large eggs, at room temperature

    2 teaspoons pure vanilla extract

    1 cup buttermilk, shaken, at room temperature

    1/2 cup sour cream, at room temperature

    1 3/4 cups all-purpose flour

    1 cup good cocoa powder

    1 1/2 teaspoons baking soda

    1/2 teaspoon kosher salt

Peanut Butter Icing:

    1 cup confectioners' sugar

    1 cup creamy peanut butter

    5 tablespoons unsalted butter, at room temperature

    3/4 teaspoon pure vanilla extract

    1/4 teaspoon kosher salt

    1/3 cup heavy cream

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, and sour cream. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frosting

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Cherry Pie Filled Cupcakes

Cherry Pie Cupcakes

Cook Time 18 minutes

Total Time 18 minutes

Servings 24 cupcakes

Author Holly

Ingredients

• 1 box of Betty Crocker White Cake mix
• ingredients required on the box
• 1 can (21 oz) cherry pie filling
• whipped cream or ice cream (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Mix cake mix according to box directions. Line a cupcake pan with cupcake liners.
3. Place 3 tablespoons of cupcake batter in each well. Top with 1 tablespoon cherry pie filling.
4. Bake 18-20 minutes or until tops spring back when lightly touched.
5. Serve with ice cream or whipped cream.
   If you prefer frosting click here for a great vanilla frosting 
   
   

Recipe Notes

Note: The cherries are placed on top of the batter in this recipe. They do find their way perfectly to the middle of the cupcakes, no need for additional batter on top.

Cream filling (cupcakes)

Cream Filling

Ingredients

• 2 C Whipping Cream (not already whipped cream)
• 2 Tbsp Powder Sugar
• 1 pkg Instant Vanilla Pudding

Instructions

1. Start whipping the whipping cream with electric mixer on high.
2. Add the powder sugar.
3. As it starts to thicken, add in the powder vanilla pudding.
4. Continue mixing until smooth and creamy.
5. Keep refrigerated

Raspberry filled Cupcakes

Raspberry Vanilla Cream Cheese Cupcakes

Ingredients

For the Cupcake Batter

• 1 1/2 cups cake flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 2 cups sugar
• 4 eggs at room temperature
• 4 teaspoons vanilla extract
• 1 cup undiluted evaporated milk

For the Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tsp corn starch
• 1 ounce water

For the Cream Cheese Frosting

• 1/2 cup butter
• 1/2 cup cream cheese
• 3 1/2 cups icing sugar powdered sugar
• 1 tsp vanilla extract
• a little milk

Instructions

To prepare the cupcake batter

1. Sift together the flours, baking powder and salt and set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. Gently fold in the dry ingredients in three equal portions, alternately with the milk.
6. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
7. Pour batter evenly into paper lined muffin pans.
8. Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

To prepare the Raspberry Compote

1. Slowly simmer the berries and sugar over low heat for about 10 minutes.
2. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Cool completely to room temperature.

To prepare the Cream Cheese Frosting

1. Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

To fill and frost the cupcakes

1. When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
2. Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.

FILLED Chocolate Cupcakes

The Best Death by Chocolate Cupcakes

Yield: 18 Cupcakes

For the Cupcakes:
• 1 cup + 2 tablespoons all-purpose flour
• ½ cup Dutch processed coca powder, the highest quality possible
• ½ teaspoon espresso powder
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsalted butter, melted and slightly cooled
• 1 ½ cup + 2 tablespoons granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature (not low fat…they’re cupcakes not muffins)
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips
For the Ganache
• 4 oz Baker’s German’s Chocolate, chopped finely
• ¼ cup half and half 
• 2 tablespoons butter, softened
For the Dark Chocolate Butter Cream:
• 12 ounces semi-sweet chocolate, finely chopped
• ¼ cup dark chocolate cocoa powder like Hershey’s Special Dark
• 2 cups unsalted butter, almost room temperature
• ¼ cup half and half
• 2 teaspoons pure vanilla extract
• Large 3 finger pinch kosher salt
• 2 ½ pre-sifted confectioners sugar (I sift 3 cups and then measure my 2 ½ cups from the pre-sifted sugar)

Instructions

To make the Cupcakes:
1. Preheat the oven to 350°. Line 18 muffin tins with cupcake liners (I double up). 
2. In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high for 1 minute then let stand for 2 minutes; scrape down the sides of the bowl and continue beating for 2 minutes or until the mixture is light in color. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed. 
4. Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated. 
5. Mix in the chocolate chips on low speed just until distributed. You can do this with a spatula or spoon if you wish. 
6. Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner. I use an ice cream scoop to make this process easier. Bake in preheated oven 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs. 
7. After 2 minutes, remove to a wire rack and let cool completely before filling or frosting. 
To prepare the ganache: 
8. Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
9. Add the butter and continue to stir until smooth and glossy. You don’t want to stir too much or too vigorously because it will actually whip air into the ganache and we want a nice, thick filling! 
10. Let cool until it is easy to spoon into the cupcakes. 
To make the Butter Cream:
11. Melt chocolate in a microwave safe bowl in the microwave in 15 second intervals. Stir after each interval, being careful not the over heat it. Add the large pinch of salt and cocoa powder and stir to mix. Set aside to cool slightly.
12. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Add your half and half and beat until mixture is light and fluffy, but start on low speed or you will splatter milk everywhere! 
13. Add all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color and you will be able see that the texture has become lighter and more airy. 
14. Add the vanilla and beat to incorporate.
15. In half cup increments add your powdered sugar, beating well to incorporate, scraping down the sides of the bowl after each addition. Beat until it is as light as you would like it. It will firm up as the cupcakes sit at room temperature but it will not harden unless you refrigerate them. 
16. If the consistency is too loose, add a bit more sifted powdered sugar about a tablespoon at a time, beating to incorporate. If it is too stiff you can add more half and half but only in 1 teaspoon increments. 
Assembling your Cupcakes: 
17. Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake. Don’t press down because you want your filling to remain in one place! 
18. Fit a piping bag with your favorite tip, fill and frost!