My friends told me these were the greatest things I have ever made. True story. And just to prepare you before you really get into this post, there is a lot of cookie dough involved.
So, for some reason, I was thinking if I could remake that cupcake into a BethCake (or a BethCupcake, if you will) how would it be different? The two most obvious changes were, a) chocolate cake instead of cookie flavored, and b) cookie dough inside the cupcake. That last part had to happen. I mean, it's sort of my thing.
For the chocolate cake, you can use a box mix, or your favorite recipe from scratch. My favorite from-scratch recipe is this Black Magic Cake. I found the recipe in one of my grandmother's recipes books almost a year ago, and I have been using it ever since.
For the chocolate chip cookie dough, you can use store-bought dough, or make your own. My go to cookie dough recipe is the Nestle Tollhouse recipe.
chocolate chip cookie dough surprise cupcakes
One batch of cookie dough
Or one roll of store-bought cookie dough
Roll chilled cookie dough into 1 inch balls and place them on a baking sheet lined with parchment paper. Once you've made 24 balls of dough, transfer the baking sheet to the refrigerator. If you have left over dough, you can bake some regular cookies, cut them in half, and add them to the tops of your finished cupcakes.
One batch of Black Magic Cake, or your favorite chocolate cake recipe
Or one box of chocolate cake mix
1. Preheat the oven to 350 and line two cupcake trays with paper liners.
2. Prepare cake mix according to directions for whichever recipe you're using.
3. Fill paper liners about 1/2 - 2/3 full of batter.
4. Bake for 5 minutes and then remove the pan from the oven.
5. Remove the tray of cookie dough from the refrigerator and place a ball of cookie dough in each cupcake. It should immediately sink a little bit, and if you can, spread some of the surrounding cake batter over the top of the ball of cookie dough with a knife. If there isn't enough cake batter for this, don't worry. The cake batter will rise while baking and cover the dough a little bit.
6. Bake for 10-12 more minutes, or until you can lightly touch the tops of the cupcakes and the cake springs back slightly.
7. Let the cupcakes cool for five minutes in the pan before transferring them to a wire rack to cool completely.
cookie dough frosting:
1 cup butter (two sticks), room temperature
1 tsp vanilla extract
1 cup flour
1 cup powdered sugar
3-4 tsp milk
Mini chocolate chips (for decoration)
1. Cream butter in medium-sized bowl or the bowl of a stand mixer on medium-high speed until light and creamy.
2. Add vanilla and two tablespoons of milk. Mix well.
3. Add the flour and mix on low speed until mostly combined. Then bump up the speed to medium-high and mix well.
4. At this point, if the frosting is too thick, add two more tablespoons of milk.
5. Add one cup of powdered sugar and mix on low speed until mostly combined. Then mix on medium-high speed until fully incorporated. Mix for one more minute.
6. If the frosting is too thin, add powdered sugar 1/2 cup at a time until the desired consistency is reached. But if the frosting is too thick, add milk one table spoon at a time until the desired consistency is reached.
7. Pipe frosting onto cooled cupcakes. Sprinkle with mini chocolate chips.
**This blog will move to bethcakes.com at the end of May!**