Week 6b: Cookie dough cupcakes

There's a great family-owned bakery a block away from our office - Bennison's Bakery.  We regularly get treats from them for the office.  The thing I like purchasing more than anything else is their frowny face cookies.  They have a way of making everyone smile & laugh, no matter how rough the day is going.

I thought I'd give a go at recreating the frowny facy cookies in cupcake form.  And I also thought it'd be a good opportunity to try out a recipe for Cookie dough cupcakes.

These couldn't be easier to make - cake mix base, store-bought cookie dough...ta-da!

And with a little help from yellow food coloring and some melted chocolate bark in a squeeze bottle...

Lessons learned and recipe thoughts:

1. I got more comments about this recipe than just about anything else I've made.  My fave: "These are effing unbelievable!"

2. If you serve these to someone who is not familiar with the frowny face cookies that inspired them...expect confusion.  One co-worker came into my office & said, "your cupcakes are so angry today."

3. Super-simple recipe that makes me want to try variations (e.g. chocolate cupcakes with peanut butter cookie dough).

From Cupcakes from the Cake Mix Doctor

Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 Minutes
Baking time: 23 to 27 Minutes
Assembly time: 10 Minutes

24 paper liners for cupcake pans (2 1/2-inch size)

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)

Chocolate Buttercream (see below)

 
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
 
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.

4. Meanwhile, prepare the Chocolate Buttercream.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor says...

If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream

Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously

Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

5 Tips for Making Buttercream Frosting

1. About 3 cups of confectioners' sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.
2. Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons butter.
3. Sift the confectioners' sugar to prevent lumps in the frosting.
4. Begin with soft butter. If needed, soften the butter in the microwave.
5. For a white buttercream frosting, begin with unsalted butter. Beat it on medium-high with an electric mixer to lighten the color. Use milk as the liquid.

Week 6a: Triple-layer chocolate peanut butter cake

A couple weeks into my weekly baking kick, I was chatting with a co-worker about how I felt intimidated by the idea of baking cakes or cupcakes from scratch.  He sent me a couple cake recipe links that his wife swore by, and I filed them away.  After successful attempts at baking cupcakes from scratch, I felt up to the challenge of baking a cake from scratch.  So I pulled up those recipe links, and discovered that one of them was just about the best sounding cake ever: a triple-layer chocolate peanut butter cake.

Here's the basic idea - make three layers of sour-cream chocolate cake, frost them with peanut butter cream cheese frosting, and then pour a chocolate peanut butter glaze over top.  Seriously.

The cake was actually quite easy to make; no mixer required - just a single bowl & a whisk:

Peanut butter cream cheese frosting...AMAZING.  And also easy to make (with the help of a mixer):

I was very tempted to just leave it alone and eat it like this...

But I went ahead and covered it with the glaze

And then it turned into this thing of beauty

It's even prettier sliced up (notice the diet Sprite & plate of carrots in the background...who were we trying to fool?)

Recipe thoughts and lessons learned:

1. This cake is SUPER rich.  Definitely best to cut extremely thin slices.

2. Thanks to Chuck's action shot, I discovered that I was holding my offset spatula at an angle...resulting in a nice dome of frosting & glaze in the middle of the cake.  Not that it's such a bad thing...

3. This frosting recipe is a keeper for chocolate cake or cupcakes.

4. After bringing this cake to work, one of my co-workers asked me if I bake wedding cakes (not that he was planning a wedding...he was just curious).  Another asked if I was planning to leave my job and open a bakery.  I'm actually surprised how often that question came up in the first month of weekly baking - no one asks that now.

The original recipe is from Sky High: Irresistable Triple-Layer Cakes (which I purchased after reading the ridiculously yummy-sounding recipe at SmittenKitchen.com).  Here's the full scoop from SmittenKitchen, along with her helpful tips:

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Week 5: Red Velvet Redemption

You may recall that my plan way back in Week 1 was to bake Martha Stewart's Red Velvet cupcakes, but that my perfect plan was ruined when we discovered that our local stores didn't carry Dutch-processed cocoa (a key ingredient for the chemistry of these cupcakes).  You may also recall that I am ever so slightly OCD.  So naturally, I spent several weeks scouring every grocery store within a few miles of our house in search of Dutch-processed cocoa.  After giving up on local sources, I searched on Amazon.com.  As luck would have it, I recognized one of the brands (Droste) as one I had seen while searching through Whole Foods.  So I high-tailed it back to Whole Foods & acquired the elusive Dutch-processed cocoa.    FINALLY!

Chuck decided to pick up the camera & document the occasion, so I have more pics of the baking process than usual.  But seeing as how this was the one cupcake recipe I desperately wanted to bake, that feels right to me.

As you can see, this recipe indeed makes RED cupcakes.  Not mauve.

This recipe also involves this uber-cool chemical reaction between baking soda & vinegar.

I can hardly contain my excitement as I'm filling liners...

Glorious!

Piping action shot

Finished cupcakes!

Lessons learned and recipe thoughts:

1. So, so much better than the Mauve Velvet cupcakes I made in week one.  And surprisingly easy to make.

2. Martha Stewart's cream cheese frosting recipe is really delicious.  However, it is too soft for piping.

3. It is infinitely easier to fill cupcake tins using an old-fashioned ice cream scoop than it is with spoons or other devices.  Far faster, and makes for simple portion control.

Recipes available at MarthaStewart.com: Red Velvet Cupcakes with cream cheese frosting.

Week 4: Cookies and Cream Cheesecakes, Cappuccino Chip Cupcakes

Every once in a while, I find a recipe that is so simple I feel like I should keep it to myself.  But I can't help but share Martha Stewart's recipe for Cookies & Cream Cheesecakes.  This is a perfect recipe to make with kids, who will enjoy placing whole Oreos in each cupcake liner...but will mostly enjoy eating these cute little cheesecakes. :)

Whole Oreos as the crust? Pure brilliance.

So I typically try to avoid baking more than once a week, for fear that all of these calories will catch up with me...but also because my co-workers are starting to question my sanity.  But I came home one night mid-week and just felt like baking something else.  So I pulled out my quick-and-easy Cupcakes from the Cake Mix Doctor cookbook and decided to whip up some Cappuccino Chip Cupcakes with Mocha Buttercream Frosting.  Oh my good lord...this frosting is amazing.  The cupcake texture wasn't perfect...seemed a little too fragile...but it was a perfectly yummy carrier for the frosting.

Did I mention that I decided to put all my Wilton Cake Decorating course lessons to use this week?  That's right...this frosting was piped with a pastry bag and decorating tip. 

Guess what I discovered?  It takes FAR more frosting to cover cupcakes when you're piping a giant swirl on top.  So some ended up with just a cute little smear of frosting & some sprinkes.

Slightly out of practice on the cake decorating front...but I managed to get one perfect swirl.

Lessons learned and recipe thoughts:

1. Make twice as much frosting if you want pretty, piped swirls.

2. Oreos make a perfect cheesecake crust.

3. If you bake treats twice in once week, co-workers start to ask whether you are thinking of leaving your job and opening a bakery.


Martha Stewart's Cookies and Cream Cheesecakes

Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Cupcakes from the Cake Mix Doctor: Cappuccino Chip Cupcakes

24 paper lines for cupcake pans (2 1/2-inch size)
1/3 cup water
4 teaspoons instant coffee granules
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup whole milk
3/4 cup vegetable oil
4 large eggs
1 cup miniature semisweet chocolate chips
Mocha Buttercream Frosting
1/3 cup miniature semisweet chocolate chips or cracked roasted cocoa beans for garnish

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the water and instant coffee in a small glass liquid measuring cup and microwave on high power for 40 seconds. Remove and stir until the coffee is dissolved. Set it aside to cool for 5 minutes.

Place the cake mix, pudding mix, milk, oil, eggs, and coffee in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in 1 cup of the chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with your finger. 18 to 20 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wine rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Mocha Buttercream Frosting (see below).

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or the back of the spoon, taking care to cover the tops completely. Garnish with the remaining 1/3 cup chocolate chips or roasted cracked cocoa beans. The cupcakes are ready to serve.

Mocha Buttercream Frosting

1/4 cup milk
1 heaping teaspoon instant coffee granules
8 Tablespoons (1 stick) butter, at room temperature
2 ounces (1/2 bar) German's sweet chocolate, grated
3 1/2 cups confectioner's sugar, sifted
1 Tablespoon water, if needed

Place the milk and instant coffee in a small glass liquid measuring cup. Plan in the microwave oven on high power until the milk is hot enough to dissolve the instant coffee, 30 to 40 seconds. Remove and stir until the coffee is dissolved. Set aside to cool.

Place the butter in the large mixing bowl and add the coffee and grated chocolate. Blend with an electric mixer on low speed until the mixture has softened, 30 seconds. Stop the machine and add the confectioners' sugar. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon water if the frosting seems too stiff.

Week 3: Triple-Citrus Cupcakes

Now that the leaves are changing colors and it's getting cold outside, it feels funny to talk about this wonderful, perfect-for-summer cupcake recipe.  But that's what I get for starting this blog weeks after I started my baking habit. 

I'm smiling remembering this adventure, as it was my first time baking cupcakes from scratch.  This recipe convinced me that I should stop feeling intimidated about baking cupcakes or cakes from scratch because it's really not that difficult.  Also, they were silly delicious.  They were very moist with a delicate crumb.  The original recipe from Martha Stewart Cupcakes calls for a citrus glaze, but I decided to make a citrus buttercream instead (basically, replacing the milk with freshly-squeezed lemon juice). 

YUM

 

When my dad saw this picture, he said the basil frosting looked good.  Sigh...that's lime zest on top.

Lessons learned & recipe thoughts:

1. Cupcakes from scratch are surprisingly easy.

2. These tasted best the first couple days, but dried a bit by day three.  Lesson learned: eat faster.

3. A perfect summer cupcake.