Yeah, you heard me.
If you're a regular reader of the blog, you know that I am much more of a dining out foodie than a cooking foodie. My idea of cooking is taking Morningstar Farm products out of the freezer.
In fact, I have a pretty strong fear of cooking. I think it relates to my horrible personality trait in which I refuse to do anything unless I know I'll be great at it. Remember when I went to Paint Nite and got hysterical when people around me were creating better paintings than me?
So when the lovely folks at Harvard Sweet Boutique reached out to ask if I'd like to try my hand at one of their recipes, needless to say I was hesitant. However, with two recipes under my belt (the red delicious veggie burger and the artichoke, spinach and red pepper grilled cheese), I was feeling like perhaps the third time's the charm.
Armed with Harvard Sweet Boutique owner Sue George's recipe, I headed to the grocery store to get my ingredients.
This recipe, the chocolate chip cookie dough cupcakes, is actually three separate recipes combined to form a cupcake on steroids.
I started with the cupcake batter. I lined up all my ingredients on the counter. I like to put away each item as I use it, so I can visibly see my progress.
I tried to give the batter time to cool before pouring it into each of the cupcake wrappers. I was planning to take these cupcakes to a bridal shower the next day, so I picked up these cute polka dot wrappers at Party City in Brighton.
Before running to the store for back up, I decided to add in the vanilla extract to see if that would help bond everything together and sure enough, it did! The result was a beautiful bowl of vanilla buttercream frosting.
I lined up my final set of ingredients and got to work.
Once the batter came together, I added in the chocolate chips.
Because my cupcake batter was too thin, the cupcakes needed to bake for an extra seven minutes and when they came out, they sunk like bad soufflés. Wah Wah. Sue's recipe encourages you to core out the center of the cupcake and pipe the cookie dough into the cake. Well, since my precious babies sunk, there was no way to core them without ruining them. So, I decided to simply taking a layered approach - a layer of cake, a layer of cookie dough and then a layer of frosting.
Nope! They loved them. Each person devoured theirs and some even licked their fingers! Success!
While I am definitely still a novice in the kitchen, I'm working on cutting myself some slack and realizing that not everything can be perfect on the first try.
If you would like to try your hand at Sue George's incredibly decadent chocolate chip cookie dough cupcake recipe, you can find that below. You can also visit the Harvard Sweet Boutique and sample many more of her confections.
Sue George's Chocolate Chip Cookie Dough Cupcakes
- 1/2 cup cocoa powder
- 1/2 tablespoon instant espresso powder
- 1 cup boiling water
- 1/3 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 unsalted butter (1 stick)
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Add cocoa powder and espresso powder to boiling water and leave to cool (really cool! Test the temp!)
- In a medium mixing bowl, whisk flour, baking powder and salt
- In a large mixing bowl, cream butter and sugar
- Add eggs, dry ingredients and cocoa powder/water mixture to the butter/sugar mixture and mix to combine
- Fill cupcake pans 3/4 of the way full and bake at 350 degrees for 10 - 15 minutes or until a toothpick comes out clean
- Set aside to cool completely
- 1/2 pound unsalted butter (1 stick)
- 1 lb. confectioners sugar, sifted
- 1 tablespoon vanilla extract
- Combine all three ingredients in a mixing bowl and cream until smooth
Cookie dough ingredients:
- 1 cup of flour
- 1/2 cup butter (1 stick)
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 1/4 cup chocolate chips
- 1 tablespoon vanilla buttercream (which you already whipped up!)
Cookie dough assembly:
- Combine flour, butter, dark brown sugar, vanilla extract and salt until dough forms
- Add chocolate chips and buttercream to the dough and combine until the mixture holds together
- Core each cupcake by scooping out one tablespoon of cupcake and using a pairing knife or a cupcake corer. Put the cookie dough into a pastry bag and cut 1/2 inch off the tip. Fill each cupcake with approximately 1 tablespoon of filling.
- Fill another pastry bag with the vanilla buttercream and pipe a generous amount of icing on top of the cupcake
- Garnish the cupcakes with a wedge of your favorite chocolate chip cookie