Chocolate Chip Cupcakes with Cookie Dough Frosting. These cupcakes are a spin off of the popular cookies and cream cupcakes, which I am still having dreams about. Dreams so vivid, that I can taste them in my sleep. Or . . . maybe that is just the cookies I was eating in bed. Kidding! (Sort of.) These cupcakes are dreamy, too. I used the good ole’ recipe for my vanilla bean cupcakes, and simply added some chocolate chips.
They came out super moist and tasty. It’s like a cookie in cupcake form. I would be lying if I said these stuck around for a few days. That ooey, gooey frosting down there? That’s fine by me. Chocolate Chip Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup milk 1 cup chocolate chips Preheat oven to 350. Cream butter, sugar, and eggs together until fluffy. Combine dry ingredients in a bowl. Pour into cupcake tins and bake for 20-25 mins at 350. Cookie Dough Frosting 2 sticks butter, softened 1 1/2 – 2 lbs powdered sugar 1-2 tablespoons sweetened condensed milk.
Vanilla Cupcakes For 2. Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes.
FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour. Chocolate Cupcakes For 2. I have a strange relationship with sweets.
I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups.
While you’re at it, leave the mixing bowl in the cupboard too. Zebra Cake. You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake. Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake.
It was one of those cakes that was intriguing from the very beginning. I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. The End. Snickerdoodle Cupcakes. Cupcakes. 5 Minute Chocolate Mug Cake recipe. Irish Car Bomb Cupcakes. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake.
The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting.
I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot. Mint Chocolate Chip Cake. Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing.
So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate. ", it usually filled me with dread. But I took on the challenge and made him a chocolate cake with salted caramel filling and the epic triple-triple chocolate cake covered in macarons. There have been many chocolate cakes since. So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Mint Chocolate Chip Cake Mix together the coffee and milk. Margarita Cupcakes. Cinco de Mayo will soon be here (May 5th for those non-Spanish speakers).
Though it’s a Mexican holiday, here in Southern California, Cinco de Mayo celebrations are pretty widespread… mostly an excuse to eat Mexican food and partake in downing a few margaritas. We had a party last year for that very reason. These Margarita Cupcakes are fun for a Cinco de Mayo party, but they surely can be made for any festive, adult occasion…emphasis on adult.
They do have a bit of tequila in them, so it’s probably best to keep them away from the little ones. Also in these cupcakes is margarita mix and Grand Marnier. These are simple cupcakes that begin with a box of white cake mix. The icing is a Lime Buttercream. I thought this might be a fun way to serve them too, but then things might get kind of, um, interesting when you have your guests licking the bottoms of the shot glasses. Have fun with these… They were a big hit with my taste testers! Apple Cinnamon Roll Cupcakes. Apple Cinnamon Roll Cupcakes By Stefani Pollack Be sure to leave your kitchen while these apple pecan cinnamon roll cupcakes are baking. When you reenter the room, you’ll get to experience a sensational smell that is so strong you can almost see it cartoonishly wafting from your oven directly to your nose. When the cupcakes are done, quickly drizzle the tops with apple cider glaze. Then, dive into your works of art, making sure to lick the warm, gooey apple cinnamon pecan filling off of your fingers as you go.
If you somehow have any cupcakes left over, you can reheat them in the microwave for a few seconds before serving. Yield: 24 cupcakes Cinnamon Roll Ingredients 2 cups 2% milk 1 tablespoon (.5 oz) active dry yeast 1/3 cup sugar 2 teaspoons salt 6 ½ cups all-purpose flour, divided 2 eggs ¼ cup unsalted butter, room temperature Directions In a small saucepan or a microwave oven, warm milk to about 110 F. Brush with about half of the melted butter. More cupcake recipes to try!