As I sat staring at my laptop screen my hands started twitching, palms sweating, I was having serious withdrawal symptoms. Something inside me was bursting to come out and I could not control it anymore. Don't worry I'm not on drugs or something but it was just the baker in me that was crying to be unleashed. You see, ever since I have joined the gym (ahem) I had put a hold to all the baking and stuff coz I didn't want any temptations around me. Well, after 45 days I was able to lose 4 kilos (yay me!!) and was so happy that I could no longer stop myself. Moreover I had these delicious mini chocolate chip cookies in my cupboard (thanks to my husband) and if I had to stop myself from eating them I knew I had to get rid of them somehow. So I decide to whip up a batch of chocolate cupcakes with the cookies in them and gave it off to my cousin!! Let someone else enjoy the calories !! Muaahahaha (evil laughter).
The cupcake recipe is a basic chocolate one and I added chunks of the cookie in it. The frosting is whipped cream with the powdered cookie added to it. The cakes definitely need the frosting as I found them a little bit dry on their own. The original recipe called for filling the cupcakes and next time I will surely do that. Or maybe a big cake with the frosting as filling. Yum! This frosting is my favorite as I don't like butter cream frosting that much.
Recipe Source - Annies Eats
Ingredients - Makes 12 Cupcakes
For The Cupcakes
1 Cup plus 2 Tbsp plus 2 Tsp All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
3/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
6 Tbsp Unsalted Butter
1 Cup Firmly Packed Light Brown Sugar
1 Tsp Vanilla Essence
3/4 Cup buttermilk, at room temperature
12 Chocolate Chocolate Chip Cookies (Broken in fours)
For The Frosting
3/4 Cup plus 3 Tbsp Whipping Cream
1 1/2 Tbsp Powdered Sugar
1/4 Tsp Vanilla Extract
3 Tbsp Chocolate Chip Cookie Crumbs
6 Mini Chocolate Chocolate Chip Cookies (Halved)
Preheat the oven to 180 degrees C (350 degrees F). Line one cupcake pans with paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to over mix. Add the broken cookie pieces and mix gently.
Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. (Mine were done in 15 minutes). Transfer the cupcakes to a wire rack and let cool to room temperature.
To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with the cookie halves.