I have a confession.
I've been holding out on sharing one of my cupcake "staples".
BUT before we get to that... let's discuss the vessel on which I deliver my staple.
I made these cupcakes back in March to celebrate the birthdays of two of the kids I nanny for.
Max (turned 5) requested cookies AND cupcakes.
Amelia (turned 2) requested CHOCOLATE!!!!
They got the best of both worlds!
It's a cookie.
It's a cupcake.
It delivers on the chocolate!
Cookie Bottom Cupcakes
(from How Sweet It Is)
(makes 18 cupcakes)
1/2 cup butter, softened
3/4 cup brown sugar, loosely packed
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Pre heat oven to 350*
Sift flour, baking soda, and salt together and set aside in a bowl.
Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips.
Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner.
1/2 cup butter
1 cup white sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Using an ice cream scoop, drop batter on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.
For the frosting, the "magic" comes from chocolate extract (available at higher end grocers, online and specialty spice stores!)
Subbing 1/2 the vanilla extract in your favorite buttercream recipe yields a frosting that looks like vanilla buttercream but smells and tastes like chocolate!
Magic Chocolate Frosting
3 3/4 C powdered sugar
1 stick butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
2-3 tablespoons milk
In a large bowl, combine sugar, butter and extracts. Using a hand mixer beat on medium speed until creamy. If desired, add milk (tablespoon by tablespoon) until desired spreadable consistency.