Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Sometimes life is confusing.

You know.



Do blueberries taste good in mojitos?



Wait, really… did I buy these skinny jeans?



Do people really drink that wine after squishing the grapes between their stubby toes? Really… ?

What’s gonna happen to Vincent Chase come September?



Do I want a cookie or a cupcake?



What was I smoking when I bought those jeans?



Can I get away with both a cookie and a cupcake?



How much longer must I ellipticize tomorrow if I have a cookie and a cupcake?

Or… two cookies.

And a cupcake.



?



Why didn’t the sales associate warn me that these skinny jeans came with the Fat Booth app built in?

Ahhh. Life is darling.

And since I’m not quite prepared to discuss jeans that make you shimmy and shake and turn water into wine just to get a leg in or the impending finish of Vincent Chase we’re going to chat about these cupcakes.

I like these cupcakes. They have split personalities.

I made them look cute with bright sprinkles in a non-orderly fashion. And even cuter with a chewy cookie chunk shoved atop their fat frosting. Because they deffffinitely needed more calories. They have a chocolate chip cookie butt too. I like I like I like.

They were made for thatguyIlivewith* who promptly ate three after his well-balanced lunch of a double burger + a side of protein bar. And thatguyIlivewith* ate seven burgers this weekend. I’m requesting a new life insurance policy for thatguyIlivewith.*

Chewy Chocolate Chip Cookie Bottomed Cupcakes

makes 18-20 cupcakes

cookie layer:

1/2 cup butter, softened

3/4 cup brown sugar, loosely packed

1 egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl.

Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner.

cake layer:

1/2 cup butter

1 cup white sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Using an ice cream scoop, drop batter on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.

Top with you favorite frosting, sprinkles, and chocolate chip cookies.

Note: Vanilla frosting recipe HERE. I double the chocolate chip cookie recipe above and used the second half to bake cookies. That is what I threw on top of the frosting.

Source :http://www.howsweeteats.com


Previous post : Rainbow Clown Cake
Children's Birthday Cakes
Chocolate Fudge Cake with Vanilla Buttercream

Read More

Rainbow Clown Cake

By: lovestohost

"I went a little overboard creating a fun confetti-ish cake for a student teacher and deemed the result 'Clown Vomit Cake.' Despite its nickname, it's a popular request now with my colleagues! Frost with your favorite frosting and top with colored sugar."
Prep Time:30 Min|Cook Time:30 Min |Ready In:1 Hr

Original Recipe Yield 1 8-inch cake

Ingredients

* 3 egg whites
* 1 (18.25 ounce) package white cake mix
* 1 1/3 cups water
* 2 tablespoons canola oil
* red paste food coloring
* orange paste food coloring
* yellow paste food coloring
* green paste food coloring
* blue paste food coloring
* purple paste food coloring

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4. Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

Editor's Note
Food coloring gels and pastes are more concentrated than liquid food colorings and are necessary for this cake. They are available at craft stores and specialty kitchenware stores.

Source :http://allrecipes.com

Previous cake recipe :
Chocolate Fudge Cake with Vanilla Buttercream Frosting
Children's Birthday Cakes
Pound Cake with Vanilla Ice Cream

Read More

Children's Birthday Cakes

Children's Birthday Cakes

Scarecrow Party

Previous post :Chocolate Fudge Cake with Vanilla Buttercream Frosting

Read More

Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

Recipe courtesy Sara Campbell
Total Time:
1 hr 1 min
Prep
45 min
Inactive
1 min
Cook
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients
Cake:

* 3 cups packed brown sugar
* 3/4 cup canola oil
* 3 eggs
* 2 2/3 cups flour
* 2 1/4 teaspoons baking powder
* 2 1/4 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 tablespoon vanilla extract
* 1 1/2 cups milk
* 1 1/2 cups water
* 1 1/8 cups cocoa powder

Frosting:

* 1 1/2 pounds sweet butter, soft
* 3 cups sifted powdered sugar
* 2 tablespoons vanilla extract
* 1 pinch salt

Ganache:

* 1 1/4 cups semisweet chocolate chips
* 3/4 tablespoon light corn syrup
* 3/4 cup heavy cream

Directions

To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.

To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.

Serve the cake cold or allow it to come to room temperature before serving.
Source:http://www.foodnetwork.com

Related recipes;
Pound Cake with Vanilla Ice
Olive Oil–and–Sauternes Cake with Roasted Pears

Read More

Pound Cake with Vanilla Ice Cream and Chocolate Sauce

Recipe courtesy Rachael Ray
Total Time:
5 min
Prep
5 min
Yield:
4 servings
Level:
Easy

This is our old standby dessert on Sundays. Yummy!
Ingredients

* 4 slices pound cake, 1-inch thick
* 1 pint vanilla bean ice cream
* Chocolate syrup (recommended: Hershey brand)

Directions

Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

Source:
www.foodnetwork.com

Read More