Feb 26, 2013

The Ultimate 2-in-1

    It really doesn’t get much better than chocolate cake. Who doesn’t love moist, fantastic, choctastic chocolate cake, right? But when you put cookie dough in said chocolate cake, the bar was just raised through the roof. Oh yeah, that’s right. Cookie dough. And don’t even try to pull that “you can’t eat raw egg” stuff, because it’s eggless.
    Here are some key tips to keep in mind when using “raw” cookie dough in desserts:
-Less flour is usually better, but it depends on the consistency you wish to reach.
-Mini chocolate chips are better for cookie dough fillings/frosting and regular-sized chips for layers or toppings of cookie dough.
-Cookie dough rocks so don’t be shy with the portions.
    I picked chocolate cake for this because the cake brings out the mini chocolate chips more than a vanilla cake would. The cupcakes were baked, let sit for a day (it makes them ten times better), then cored and stuffed with the cookie dough. They were frosted with a cookie dough buttercream and topped with more mini chocolate chips, just ‘cause.
  When you make the cupcake batter, it will seem too soupy- don’t question it. See if you can get your hands on some crazy awesome cupcake cups like I did, then fill the cups 2/3 full and bake them at 350, like the recipe says. If you really want to impress people, though, drop the oven temp to 325 after ten minutes. This will keep your cupcakes from getting too dry on top, while staying fluffy and delicious. For a stronger flavor, mix one tablespoon of instant coffee into the boiling water before adding it to the batter.
2 cups white sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/3 cup coarsely chopped milk chocolate
¼ cup mayonnaise
1.       Preheat oven to 350F. Line 2 cupcake pans with baking cups.
2.       In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Make a well in the center (a crater) and add the eggs, vanilla, oil, and milk. Beat for 2 minutes at medium speed, stopping occasionally to scrape the sides of the bowl. Stir in boiling water (with instant coffee, if you wish) gradually, about 1/5 at a time, with a whisk.
3.       Once consistent, fold in chocolate and mayonnaise with a rubber spatula. Fill the cups about 2/3 full, and bake in preheated oven for 13 minutes, check doneness with a toothpick,  and put them back in for 2 minutes if the toothpick doesn’t come out clean.  Let them cool.
Cookie Dough Filling/Frosting
¾ cup melted butter
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 teaspoon salt
1 ¼ cups all purpose flour
3 tablespoons milk
1 cup mini chocolate chips
***(Additional ingredients)
1 stick butter, softened
8 oz cream cheese, softened
1 ½ cups sifted confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
1.       Beat butter and sugars until a light caramel color, 1-2 minutes. Beat in vanilla, salt, and flour until consistent, then add milk. Stir in the chocolate chips by hand.
2.       Divide the dough in half; put one half to the side (this is for the buttercream).  Using a small knife cut out a cone-shape from the cupcakes, about 2/3 inch deep (you can save the scraps for AMAZING cake balls at the end). Fill the hole with cookie dough and put in the refrigerator.  Do this for each cupcake. If you run out of dough, you can take some from the dough you set aside, but make sure you’re not taking too much. If there’s leftover dough from the first step, just add it to the other half for buttercream.
3.       In a large bowl, cream the butter and cream cheese until fluffy, then beat in the confectioners’ sugar, then milk and vanilla. Add in the leftover dough and beat until consistent. Add extra chocolate chips if you wish (I wished). Frost the cupcakes to your heart’s desire (or just eat the frosting and say you forgot to make it).

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