Chocolate Chip Cookie-Cakes!

Hello my dear Intermittent Reader,

Today I bring you the most fabulous cupcakes I have ever made in my life.  They come, in part, from How Sweet It Is, where the lovely Jessica has her Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting. But I had to change things up a little bit.

Allow me to explain from the beginning.

Over on my other blog, … And Show Your Work!, I have been talking about being a CareerMom, and my latest post is about making cupcakes for my co-worker’s birthday.

You guys, I almost missed it. I came into work on Monday, Totally Ready for May, and glanced at my calendar, only to find Drew’s birthday was Tuesday.

I wracked my brain for a cupcake idea I could do on such short notice. What did I have in my cupboard? I wasn’t sure I had enough cocoa powder for anything, and I knew I was out of baker’s chocolate. But I had chocolate chips! I was going to make some classic Nestle Toll House chocolate chip cookies a couple of weeks ago, and then I made a pan of brownies instead.

But what was I going to do with the chocolate chips? I didn’t want to deal with melting them, and just throwing them in my standard white cake batter didn’t sound terribly appetizing.

Then I started thinking about those damn chocolate chip cookies. What makes a chocolate chip cookie what it is (besides the chips, of course)? The brown sugar!

So I dug up a brown sugar cupcake recipe (the aforementioned link). I added a cup of Nestle Tollhouse Morsels, another 1/4 cup of milk, cut down the vanilla a touch, and voila, Chocolate Chip Cookie-Cakes! They have all the wonderful fluffiness of a cake, and the taste of a chocolate chip cookie. My husband shoved an entire one in his mouth when they were still a little hot from the

I topped them with a classic vanilla frosting which makes them slightly reminiscent of chocolate chip cookie ice cream sandwiches.

Chocolate Chip Cookie-Cakes

1 cup firmly packed brown sugar

1 cup chocolate chips (preferably Nestle Toll House Morsels)

1 large egg

2 tsp vanilla extract

1 cup milk

1/2 cup unsalted butter

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 350. Line a 12 cup muffin pan with cupcake liners.

In large mixing bowl, beat brown sugar and egg together until combined. Add butter and vanilla, mix thoroughly. Add baking soda and salt.  Mix.

Add flour and milk, and mix well, alternating small amounts until a smooth consistency is achieved.  Fold in chocolate chips.

Bake cupcakes for 18-20 minutes or until toothpick inserted comes away clean.

Top with your favorite vanilla buttercream (or eat them warm with milk, like my husband did!)

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One thought on “Chocolate Chip Cookie-Cakes!

  1. […] We will get into how I managed to do that with a baby in tomorrow’s post. Today, I want to share with you the recipe I made Monday night/Tuesday morning, for Drew’s birthday. Head over to my cooking blog Butter and Whisky to see The Chocolate Chip Cookie Cupcake. […]

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