Category Archives: Cupcakes

And yet more cupcakes…

These were for the boys birthday back in July – lime and coconut. Super yummy too!

Peanut butter and chocolate. I actually wasnt the biggest fan of these, but the boy was. I think if it was more chocolate and less peanut I would have preffered it.

I made more cupcakes!

Coconut Marshmellow and Vanilla Chocolate

These were really yummy, although the coconut flavour wasn’t too pronounced. But look how shiny!

And vanilla chocolate is ALWAYS a winner. Yum.

 

Red velvet cupcakes and a birthday party

Recently it was my little sisters 26th Birthday, so to celebrate I offered to throw her an afternoon tea. My sister is a lover of all things retro, so I thought I would give it a bit of a Mad Men theme.

On the menu were cucumber sandwiches (and ham and cheese, although that’s not so retro!)

Devilled eggs – these were creamy and quite yummy, although not the prettiest as I am not a patient person!

We also had some sausage rolls made by my sister, some mini spinach quiches and this lovely lemon tart, again made by my sister.

I also made red velvet cupcakes to finish the afternoon tea off. Again, not sure how retro they are, but I associate them with America and to me they are quite a traditional cupcake. That being said, I had never cooked them before and would rarely order them if I saw them on a cupcake menu. Having made them though, I am not sure why that is!

They are really moist, and nice and subtley flavoured. I’m normally  not the biggest cream cheese frosting fan, but being able to control the sugar content in it meant that I could get the balance just right.

Red Velvet Cupcakes
Via Martha Stewart 

  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
  • Cream Cheese Frosting

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  5. To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Icing

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 3/4 teaspoon pure vanilla extract

Directions

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Chocolate pistachio cupcakes

There hasnt been a lot of room in my life for baking lately. Particularly ‘just because’ baking. This weekend was the first in a long while where I didn’t have to do anything or be anywhere. Battling exhaustion from some really long working weeks, I knew I just wanted to take some time for myself.

With the boys football team playing Saturday night, I had the house to myself. I dropped him off in Richmond at 4 then headed home for some baking and much needed couch time.

Of all the things I could make, I am not sure why I decided on pistachio cupcakes. But I am so glad that I did. The batter on these was so delicious that I am only mildly ashamed to admit that I practically licked the bowl clean.

They cooked a little too quickly on the tops for my liking though, so future batches may have a little more moisture added to the batter.

That said, I really enjoyed these and that lovely pistachio flavour! The best part of just because baking? Eating all of these myself!!

I found this recipe on Annies Eats but I prefer a buttercream with my cupcakes, so I modified these a touch.

Pistachio Cupcakes
Yield:16-18 cupcakes

Ingredients:
For the cupcakes:
¾ cup plus 2 tbsp. shelled pistachios, divided
10 tbsp. unsalted butter, at room temperature
85g cream cheese, at room temperature (I used Tofutti Better than Cream Cheese)
1½ cups sugar
3 large eggs
1 tsp. vanilla extract
1½ cups all-purpose flour
1½ tsp. coarse salt
1 teaspoon baking soda (I added this as I decided not to use ganache and wanted a fuller cupcake)

For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
2 tbsp. unsalted butter, at room temperature

Additional pistachios, for garnish

Directions:
To make the cupcakes, preheat the oven to 325˚ F.  Line cupcake pans with paper liners.

Place ½ cup of the pistachios in the bowl of a food processor.  Process until finely ground.  In the bowl of an electric mixer, combine the butter, cream cheese and ground pistachios.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Gradually mix in the sugar on medium-low speed, scraping down the sides of the bowl as needed.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low, add the flour and salt, and mix just until the dry ingredients are incorporated.  Coarsely chop the remaining pistachios and evenly fold into the batter with a spatula.

Divide the batter evenly among the prepared liners, filling each about three quarters full.  Bake, rotating halfway through baking, until a toothpick inserted in the center comes out clean, about 30 minutes.  Let cool in the pan a few minutes, then transfer to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a small heatproof bowl.  Bring the heavy cream to a simmer in a small saucepan over medium-high heat.  Pour the warm cream over the chocolate and let stand 1-2 minutes.  Whisk in small circular motions until the chocolate is completely melted and the ganache is smooth and glossy.  Whisk in the butter until completely incorporated.

Dip the top of each cooled cupcake into the ganache to create a thin, even layer.  (I like to let the ganache cool and thicken just slightly before dipping the cupcakes.)  Sprinkle with additional chopped pistachios, if desired.

Alternative frosting:

Chocolate buttercream
3 large egg whites, at room temperature
¾ cup sugar
Pinch salt
1 cup unsalted butter, cut into pieces, at room temperature.
2 tbsp cocoa powder (I used half this amount for a not too overpowering chocolate taste)
4 oz semisweet chocolate (I used half this amount for a not too overpowering chocolate taste)

 In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160F on an instant read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature and holds stiff peaks, about 6 minutes.

 With  the mixture on medium-low speed, add the salt and butter a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after the butter is added, continue to beat on high speed until it is smooth and creamy.

 Melt the chocolate and whisk the cocoa powder in. Cool slightly, before adding the flavouring into the frosting mixture and beat until combined.

Snickerdoodle cupcakes

I feel a little sad. My obsession with cupcakes is slowly winding down. I am not sure why. I still love the little buggers. I get super excited when I see a cupcake stall. But as for making them? I feel I have made just about every flavour there is to make. I have mastered the swiss meringue buttercream, I have mastered filling cupcakes and while I am not the worlds best decorated, I can make them look pretty.

So now if I am to make cupcakes, I am just looking for a different combination of flavours, something to keep the excitement alive! Snickerdoodles aren’t a common cookie here in Australia. But they are a delicious cinnamon sugar cookie that I am quite partial to!

These snickerdoodle cupcakes were actually very simple to make and looked quite pretty to present to my friends. The only thing I would have liked is a stronger cinnamon flavour within the cupcake to distinguish it further from a vanilla cupcake.

Snickerdoodle Cupcakes
From: Annies Eats

Yield: about 28 cupcakes
Ingredients:
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
1 cup unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
¾ cup plus 1 tbsp. sugar, divided
1/3 cup water
1 tbsp. light corn syrup (I actually omitted the corn syrup as we can’t get it here and the icing was fine)
3 large egg whites, at room temperature

For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles*

Directions:
To make the cupcakes, preheat the oven to 175° C.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 110° C.

In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 110° C, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

Frost the cooled cupcakes as desired.   In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

Lemon and Blueberry cupcakes

To say that I was nervous?? before the Mad Hatters Picnic is probably a bit of an understatement. I am quite shy in my everyday life and get very nervous around new people! Yet there I was, preparing not only to go and meet a bunch of food bloggers who’s blogs I very much enjoy reading AND I was going to bake for them.

Talk about pressure! 🙂

But I must say that it was seriously great meeting so many people who love food as much as I do!

I went through about a billion ideas for what to bake, but in the end I settled on a lemon and blueberry flavour as I do love blueberry curd and take any excuse to make it!

The last time I made lemon cupcakes I wasn’t overly impressed with the lemon flavour, so this time not only did I include the zest of 3 lemons, I also infused the sugar overnight with lemon rind. This definately made the lemon taste more prominent, which is important when the blueberry taste is quite strong.

That said, I still don’t think the lemon diva cupcake recipe is the best one out there for lemons… it tends to run a bit dry. Next time I will try a different recipe. But that said, I really did enjoy the flavour combination together.

I also got really excited because my buttercream worked out extremely well this time! Last time I did a curb based buttercream it flopped big time… but this time it held the stiffness of the meringue perfectly AND had the desired flavour.

Lemon Diva Cupcake

Ingredients
100g unsalted butter, softened
185g caster sugar
1 tsp vanilla bean extract
2 eggs
200g self-raising flour
1/2 cup (125ml) milk
Zest of 3 Lemons

Method

1. Preheat oven to 180C (160C fan-forced). Line muffin pans with paper cases of your choice.

2. Beat butter, sugar and vanilla bean paste with electric mixer until pale. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Add flavourings of your choice, i.e. the lemon zest!

3. Spoon some mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Decorate as desired.

Blueberry Curd

1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe blueberries or one 12-ounce package frozen blueberries, thawed (1 1/2 cups)
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the blueberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covered, until ready to serve, or for up to 1 month.

Blueberry buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cut into pieces, at room temperature.
Blueberry curd

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160F on an instant read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature and holds stiff peaks, about 6 minutes.

With the mixture on medium-low speed, add the salt and butter a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after the butter is added, continue to beat on high speed until it is smooth and creamy. Add the blueberry curd, beating after each addition. Continue to add flavour until you get the flavour you desire.

To fill the cupcakes, cut a small hole into them using a knife. Fill the hole with the blueberry curd, then replace with the “cupcake cap”.

A visit to Cupcake Central

I have been following Sheryl’s Cupcake blog for a while now – and her facebook, and twitter… not stalking, promise! It is wonderful to see someone fulfil their dream – and a dream of baking cupcakes for a living is something I can totally relate to!

Not living anywhere near Hawthorn anymore, I was fortunate enough to have an “appointment” in the city (watching the sheep judging at the Show) and so on my way back home, I stopped in mid-week for a cupcake. 

The store front is really cute – it isn’t all typically pink and girly, but it is sophisticated and puts the cupcakes in the starring position – as they should be! 

I was extremely happy to see that Cupcake Central offers a Vegan Red Velvet as so few businesses (including dessert based ones!) offer options for those of us with allergies / diet choices. So I picked myself up a red chocolate and a salted caramel for the boy. 

Despite them being packed in paper bags, they survived the hour long journey home with no issues (and I wasn’t exactly gentle with them – I had a car full of work stuff!) and then the torture began – I had to wait HOURS until after dinner before I could test them out.

The cake part of the red velvet is DELICIOUS! I was never a big red velvet fan before (probably because I could eat any other flavour on offer) but this cake was moist and really full of flavour. The cocoa flavour is there, but not overpowering and I couldn’t help but think, “I would really like to keep eating this cake.” That said, I wasn’t the hugest fan of the icing. It was just a tad too sweet for me. It wasn’t really a vanilla flavour… it was a sweet flavour that I just couldn’t pick and I thought that it wasn’t anywhere near as good as the cake (and that is a great cake!) 

But Sheryl has told me that they are working on a vegan faux cream cheese frosting, which I think will definitely compliment the cake a bit more. 

The boy tucked into his salted caramel and well, he liked it but didn’t love it. That said, he isn’t the hugest fan of sweets and I think I picked the wrong cake for him. He had a lemon meringue cupcake the other day and so I didn’t want to get him the Citrus Lemon cake which I am sure he would have loved, and I thought that salted caramel might be up his alley. He liked the cake base, but just couldn’t wrap his head around caramel and salt together. He did say he liked it enough though to give it another go.

We will definitely be back (hopefully sooner rather than later!) and I am looking forward to trying more of her cupcakes! And a bonsoy latte…

Visit Cupcake Central for more info!

Review: Joy Cupcakes, Doncaster

A few weeks ago we were at Doncaster Shopping Town and walked past Joy Cupcakes when I noticed that they actually sold vegan cupcakes! Sadly they were out at the time, but I was so impressed that they actually offered them that I vowed to return.

Well, I returned on Saturday. After I spent a few hours spending far too much money on clothes, I went past and picked myself up a Black and White (Chocolate and Vanilla) cupcake and a lemon meringue one for the boy.

So after some Thai take away, and while watching the footy (snore!) we indulged on these cupcakes and boy oh boy, were they good!

They also have extremely cute packaging which held the cupcakes properly (not like some stores which shove them into a paper bag and wreck the icing.) Mine did get turned upside down though, but only because a kid bashed into me while I was walking back to my car!

So onto my Black and White cupcake. The chocolate base was seriously moist and had a good chocolate taste. I also really liked the icing, you could see the vanilla bean flecks and it was a very thick icing. My only comment would be that the icing sugar in it did not seem to have dissolved because it was a little grainy. But that said, still a very good cupcake.

I had wanted to get you an inside shot of this cupcake, but the boy wouldn’t stop eating it – so I guess that means it is good! This lemon meringue cupcake has a bit of lemon curd at the bottom of the cupcake and I believe was a vanilla cake, with a meringue frosting.

So in conclusion, very yummy cupcakes. Far better than the Crabapple Cupcakes of this world, and I will definately stop by again when I am next at Doncaster – I would love to try their red velvet vegan cupcake as well!

They have some great flavours I WISH I could try – baklava, sinnamon sugar, fig and marscapone, lavender honey, pavolva, rhubarb, salted caramel, toffee apple and zablione!

http://www.joycupcakes.com.au/

Chocolate chocolate cupcakes

Nothing beats a chocolate cupcake. I have been doing some experimenting lately with my cupcakes, but for these I wanted to keep it simple.

I made a Devil’s Food Cupcake as my base and at first I thought it was going to be a bit of a dud recipe as it was very runny, but it did set into being a moist cupcake, that wasn’t overly rich in chocolate flavour. Which is a good thing when you are pairing it with chocolate icing as well!

The icing was, well, to die for! I am loving making proper buttercream icing, it is so thick and fluffy and while it takes a while to get it right, it is so worth it! Because of the amount of butter in it, the chocolate buttercream has this great mixture of sweet with a touch of salt. It keeps it from being too much and makes it a palatable cupcake for everyone – including us die hard chocolate lovers. The boy even liked these! He doesn’t even really like chocolate but I swear I had to practically wrestle these from him, he said it was because it wasn’t an overly sweet chocolate cupcake but was nice and moist.

So, these come highly recommended from both a chocolate lover and a chocolate hater. 🙂

Devils food cupcakes
From Cupcakes by Shelly Kaldunski

1 cup all purpose flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup firmly packed brown sugar
4 tbsp unsalted butter
1 large egg at room temperature
1 tsp vanilla extract
½ cup lukewarm water
¼ cup buttermilk

Position rack in the middle of the oven and preheat to 175C. Line a standard 12 cup muffin pan with paper or foil liners

Sift together the flour, cocoa, baking soda and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed until no traces of flour remain, about 30 seconds. Do not overbeat

 Divide the batter evenly amongst the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the centre of the cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer cupcakes to the wire rack and let cool completely, about an hour.

 Chocolate buttercream
3 large egg whites, at room temperature
¾ cup sugar
Pinch salt
1 cup unsalted butter, cut into pieces, at room temperature.
2 tbsp cocoa powder
4 oz semisweet chocolate

 In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160F on an instant read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature and holds stiff peaks, about 6 minutes.

 With  the mixture on medium-low speed, add the salt and butter a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after the butter is added, continue to beat on high speed until it is smooth and creamy.

 Melt the chocolate and whisk the cocoa powder in. Cool slightly, before adding the flavouring into the frosting mixture and beat until combined.

Cookie Dough Cupcakes

We held a dinner party on Saturday night and amongst that group of friends, well it is fair to say that at least one in each couple is a foodie. The dinner party before us had made their own sausages. THEIR OWN SAUSAGES! How do you compete with that?

I ended up making spring rolls, massaman curry and these… cookie dough cupcakes. Sure, they don’t really go with the thai inspired theme I had going on… but I had been wanting to make these for SO long that I just had to do it.

They might be a lot of work, but boy oh boy, were they worth it. I am extremely embarassed to tell you just how many of these I actually ate… but let’s just say, I actually gained a kilo this week. Bad move! But I just couldn’t help it. So good.

The fantastic recipe idea came from Annie’s Eats, although I modified the cookie recipe and the icing to suit my diet and for me it worked out really well.

I guess I should tell you that my favourite thing in the world is actually cookie dough… I am a nut for it. Back in the days when I could eat what I wanted, well, lets just say we used to visit Coldrock Icecreamery way too much and I would ALWAYS get cookies and cream icecream, with cookie dough chopped up in it, and hot fudge. Pure bliss. I didn’t realise just how much I was missing my cookie dough until this! And with a roll of cookie dough now freezing in my freezer… temptation has been very high to eat it.

These cupcakes were very well received. At first I was worried I was the only one who would like them. Ben ate one the night before the dinner party and didn’t say anything much. But the next night I heard him telling the guests how these were the best cupcakes he had ever had. Thankfully, they all liked them. They are extremely rich, but one guest even managed to make it through two cupcakes!

I say, make them!

Cookie Dough Cupcakes

Crispy, Chewy Chocolate Chip Cookies

Adapted from AllRecipes.com

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (mine was chopped up allergy free chocolate)

1. Preheat the oven to 325??F (165??C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they???re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

6. If you are putting batter inside your cupcake, roll 24 teaspoon sized cookie dough balls up and freeze for at least an hour.

Chocolate Chip Cookie Dough Cupcakes
Ingredients:
For the cupcakes:
1 ?? cups unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
?? ??tsp. salt
1 cup milk (I used soy)
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet) (I omitted these and just made my cupcakes brown sugar flavoured)

Directions:
To make the cupcakes, preheat the oven to 170C. 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. (I skipped this part)

Divide the batter evenly between the prepared cupcake liners. (Annie suggests cooking the cupcakes then using the cone??method to fill the cupcakes with cookie dough.??I instead froze my cookie dough balls and then cooked the cupcakes. Because they are frozen, the cookie dough doesnt cook through.) ??Place a small ball of cookie dough on top of the batter.

??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.

Make frosting. I use a similar one to this.