Chocolate Chip Cookie Dough Cupcakes

My family & I are so lucky to have picked just about the best street in a great neighborhood. That is something that is not always apparant when you choose to purchase a home....the houses might look nice, or the neighbors might take good care of their yards, but you really don't get to know them and their personalities until after you move in.

On our street we have some of the best neighbors that you can have. They cook for you when you are sick or home with a new baby. They take care of your home when you are away on vacation. They have well behaved, good children. We have neighborhood block parties, potlucks near the holidays, meet up at the part on a regular basis and we all band together when something is going on.

Last week, one of our neighbors finally sold their home (super sad face) after having it on the market for over a year...but the buyer wanted a very quick close and they only had 1 week to find a new home, pack everything up and move. So everyone that was able pitched in and helped them out with packing, loading the moving truck...just about anything that we could. And, since we knew that we would all miss them, we decided to throw a quickly put-together neighborhood potluck to say goodbye. And since I am known on the street as the "Cupcake Lady" I was asked to whip up a batch of cupcakes for the occasion.

I used the party as a reason to bake up a recipe that I had been wanting to try my hand at for quite a few months...Chocolate cupcakes stuffed with chocolate chip cookie dough! And if that wasn't decadent enough, I topped them with vanilla buttercream frosting and a mini chocolate chip cookie. And let me tell you that they were a hit! Everyone was asking for the recipe and children had to be stopped from going back for seconds...I hope you try it and enjoy it as much as everyone at our neighborhood party did!

Chocolate Chip Cookie Dough Cupcakes
Adapted from My Baking Addiction


For the Cupcakes
Ingredients

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant coffee granules
• 1/2 cup warm water
• Chocolate Chip Cookie Dough (Either refrigerated store bought or your own favorite recipe)

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.
3. Evenly distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure 1 teaspoon size balls of cookie dough and push a ball of dough into the center each cupcake. Be sure to completely cover the dough ball with batter.
5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting:
Ingredients

• 3 sticks unsalted butter, softened to room temp.
• pinch of salt
• 1 tablespoon vanilla extract
• 2 pounds confectioners’ sugar, sifted
• 4-6 tablespoons  milk

Directions
1. In a large mixing bowl, cream butter until fluffy. (About 5 minutes) Slowly add in confectioner’s sugar, and continue mixing until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of milk until you reach the desired consistency.
3. Beat at high speed until frosting is smooth and fluffy.
3.  Put the frosting onto the cooled cupcakes and garnish as desired. I used the Wilton 1M Star Tip to frost and then I added a mini chocolate chip cookie. (I used mini Chip Ahoy from the grocery store.)




I am linking this recipe up to: I'm Loving It, Show and Share Day, Sweet Tooth Friday, Friday Flair, Foodie Friday, Little Brick Ranch, Hodgepodge Friday, Feature Yourself Friday, Social Parade Friday, la bella vita, Made By You Mondays, This Week's Cravings, Homemaker Monday, Motivate Me Monday, Tuesday to Do, Cupcake Tuesday, Balancing Beauty & Bedlam, Tip Me Tuesday, Tuesdays at the Table, Take a Look Tuesday, What I Whipped Up Wednesday, This Chick Cooks, Whatever Goes Wednesday, Show and Tell, House of Hepworths, Recipe Swap Thursday, Show Off Your Stuff, Strut Your Stuff, Transformation Thursday, It's a Keeper Thursday, Frugal Food Thursday         

Chocolate Peanut Butter Cupcakes

Chocolate and Peanut Butter.

Peanut Butter and Chocolate.

Has there ever two flavors that go together as well as these two do?

Ever since I tried the recipe for the Snickers cupcakes, I've had all sorts of ideas for how to stuff other candy bars into my cupcakes and when I saw a post for peanut butter cup cupcakes over at My Baking Addiction I was so excited. It was as if she was inside my head...I've also been thinking about doing this and now I had no excuse except to try it out for myself!

Caleb enjoying the frosting!

The result was amazing!

These cupcakes were delicious and the little peanut butter cup baked into the middle is a great little peanut-buttery surprise. My son especially loved the frosting...I found him licking it off with a big smile on his face and then digging out the peanut butter cup to snack on! I hope that you enjoy them.

(The cupcake batter is the same doctored-up box mix from the Snickers cupcakes, just updated for the Peanut Butter Cups, but the frosting is new and peanut-buttery deliciousness!)

Chocolate Peanut Butter Cup Cupcakes
Inspired by My Baking Addiction

Makes 24 cupcakes

Ingredients for the cupcakes:
1 package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Mini Reese's Peanut Butter Cups (must be frozen!)

Instructions for cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen mini peanut butter cup into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

Ingredients for the frosting:
3 sticks of unsalted butter
1 cup creamy peanut butter
1 tablespoon vanilla extract
2 lbs powdered sugar
4 tablespoons milk

Instructions for the frosting:
1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and peanut butter on medium speed until fluffy. (About 2 minutes)
2. Slowly add your powdered sugar, thoroughly mixing after each addition.
3. Add vanilla and 4 tablespoons of milk (use more or less milk depending on what consistency you like). Blend on low speed until moistened.
4. Beat at high speed until frosting is smooth and fluffy.
5. Put frosting onto cooled cupcakes and garnish as desired. I used the giant French pastry tip from Bake it Pretty and added 1/2 of a mini peanut butter cup to decorate.

Cupcakes will last for 2 days in a well secured container in the refrigerator. Any longer and they will start to get stale.

Cupcakes...they seem to be all around me lately! Every new recipe that I come up with seems to be centered around them...but don't worry, this will be my last post about them for awhile. I'm ready to try some new stuff! (And so are my friends and family's waistbands!)

Ps. Don't forget to enter my iTunes giveaway! It ends Sunday, April 17th.

I am linking this recipe up to: Fireflies & Jelly Beans, Transformation Thursdays, It's a Keeper Thursday, Recipe Swap Thursday, Full Plate Thursday, Sweet Tooth Friday, Social Parade, Hodgepodge Friday, Friday Favorites, Feature Yourself Friday, Foodie Friday, La Bella Vita, Show and Tell Saturday, Tatertots and Jello, Saturday Night Special,Meatless Mondays, Masterpiece Monday, Homemaker Monday, Strut Your Stuff, Motivate Me Monday, Just Something I Whipped Up, Made By You Mondays, Recipe Swap Sundays,Tempt My Tummy Tuesdays, Cupcake Tuesday, Tasty Tuesday, Tuesday's At The Table, Tip Me Tuesday, Get Your Craft On, Sweet Peas & Bumblebees, Whatever Goes Wednesdays,  

Fresh Strawberry Cupcakes

I am so excited that spring is finally upon us. It's been a long winter and I am ready for the sunshine and warmth that the spring brings. And the wonderful produce that comes along with the change of seasons!

One of my favorite things that finally starts showing up in the produce section of the local supermarket is fresh berries! The prices finally lower and I find myself buying whole flats of them. I use them for making fresh homemade jam, jelly, pies...just about anything that I can! So last week when the local market had strawberries at a great price I couldn't help myself from buying bunches of them. And I knew exactly what I was going to use them for (at least the ones that were left over after my husband and son found them in the fridge!)

All winter I have had a recipe rolling around in my head for cupcakes made with fresh berries. (See, I told you I was on a cupcake kick!) I knew that I wanted to use berries in both the cupcake batter and in the frosting and when I finally was able to make the cupcakes I was so very happy with the results. The cupcake itself was so light and fresh tasting, while the frosting turned out tasting like a strawberry milkshake! I hope you enjoy it!

Strawberry Cupcakes with Cream Cheese Frosting
Inspired by Paula Deen's Strawberry Cake

Ingredients for Cupcakes
1 package French Vanilla cake mix
1 package strawberry jello (3 oz.)
1 cup of fresh strawberry puree (from 1 1/2 cups whole berries)
3/4 cup milk
3/4 cup vegetable oil
4 large eggs

Directions for Cupcakes
1. Preheat to 350 degrees F. Line 24 cupcake cups with paper liners.
2. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Increase mixer speed to medium and beat 2 minutes more, scraping down sides if needed.
3. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full.
4. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool.

Ingredients for Frosting
1 8 oz. package of cream cheese at room temperature
4 tablespoons of unsalted
3 cups of powdered sugar
1/2 cup fresh strawberry puree (about 3/4 cup fresh berries)

Instructions for Frosting
1. Blend cream cheese and butter in large mixing bowl with electric mixer on medium speed until combined, about 2 minutes.
2. Slowly add in 3 cups powdered sugar and the mashed strawberries. Mix on low speed until incorporated.  Increase speed to medium and blend until frosting is fluffy...about 1 minute. You may need to add up to 1/2 cup more sugar, if needed, to get a spreadable consistency.
3. Refrigerate, uncovered, until frosting sets, 20 minutes.

I frosted my cupcakes just using a disposable pastry bag with the tip cut off. (I couldn't find my large round tip!) You can also decorate with sprinkles and strawberry slices, if desired.

I am linking this up to: Idea Sharing Wednesday, Make It Yours Day, Whatever Goes Wednesday, Show & Tell, Creative Share Wednesday, What I Whipped Up Wednesday, Wicked Awesome Wednesday, Cupcake Tuesday, Fireflies & Jelly Beans, Transformation Thursdays, Strut Your Stuff, It's a Keeper Thursday, Recipe Swap Thursdays,  Sweet Tooth Friday, Whipperberry, Foodie Friday, It's a Hodgepodge Friday, Tidy Mom, Friday Potluck, Friday Favorites, Foodie Friday , Feature Yourself Friday 

Chocolate Irish Cream Cupcakes

As I have been saying, I am completely and totally on a cupcake kick right now. So when my husband and I were invited to a St. Patrick's day party a couple of weeks ago I offered to make some cupcakes. Since this was an adult-only bash, I knew that the dessert needed to be some drunken cupcakes! And since it was an Irish party I knew that I needed to find a way to get my favorite liquor, Bailey's Irish Cream, into the cupcakes.

When I coming up with the recipe, not only did I find a way to add Irish Cream to it, but I also decided to fill it was a wonderful surprise: Irish Cream Chocolate Ganache.

The cupcakes turned out absolutely decadent and rich. And they were a hit at the party...Enjoy!


Chocolate Irish Cream Cupcakes

Makes 24 cupcakes

Ingredients for the cupcakes:
1 package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla

Instructions for cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
6. Cool cupcakes thoroughly on wire rack.

Ingredients for Chocolate Ganache:
8 oz. bittersweet chocolate - chopped
2/3 cup heavy whipping cream
2 tablespoons butter at room temperature
2 teaspoons of Irish Cream

Instructions for Chocolate Ganache:
1. Heat the whipping cream until simmering and pour it over the chocolate in a heat safe bowl.
2. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate,  microwave for 20 seconds and stir until melted.)
3. Add the butter and Bailey's Irish Cream and stir until combined.

Filling the Cupcakes:
1. Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes)
2. Meanwhile, using an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom, about 2/3 of the way.
3. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Ingredients for Frosting:
3 sticks unsalted butter
1 tablespoon vanilla
1 small pinch of salt
2 lbs powdered sugar
4 tablespoons Bailey's Irish Cream

Instructions for Frosting:
1. In large mixing bowl whip butter until light and fluffy (a few minutes should do the trick)
2. Slowly add in the powdered sugar, mixing well between each addition.
3. Add in the salt, vanilla, and Irish Cream with mixer at low speed until these ingredients are incorporated.
4. Beat frosting at high speed until it is smooth and fluffy.

I frosted my cupcakes with a Wilton 1M Star tip and garnished it with green sanding sugar. Cupcakes will stay fresh for up to two days in an airtight container in the refrigerator.


I am linking up to: Blue Cricket Design,  The Trendy Treehouse, Sugar & Dots, Someday Crafts, This Weeks Cravings, bouffe e bambini: Handmade Hog, Night Owl Crafting, Fireflies & Jelly Beans, Transformation Thursdays, Strut Your Stuff Thursday, Recipe Swap Thursday, It's a Keeper Thursday, Simply Sweet Home, It's A Hodgepodge Friday, Feature Yourself Friday, WhipperBerry, Foodie Friday

Snickers Cupcakes

So lately I have been on a cupcake kick. A BIG cupcake kick. I have been sampling recipes I have found in the interwebs and from cookbooks. And let me tell you that I have been very popular with my co-workers, family and neighbors as they have been helping me by "sampling" what I have been making.

I found this recipe over at my favorite baking site, My Baking Addiction. They are incredibly easy to make and when presented they have a definite "WOW" factor! Everyone loved these cupcakes with a few people claiming that they were the best cupcakes that they have ever eaten.

The cupcakes are made with a cake mix, but are doctored up to be incredibly moist and dense. The surprise that you will find is the Snickers candy bar baked inside...making this cupcake a candy bar lover's dream! They are then topped off with homemade caramel buttercream frosting and garnished with more caramel and Snickers. YUMMY!

They are definitely a keeper and are something that I will pull out whenever I need to impress some guests...I hope that you enjoy them!

Snickers Cupcakes
Inspired by My Baking Addiction

Makes 24 cupcakes

Ingredients for the cupcakes:
1 package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures (must be frozen!)

Instructions for cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

Ingredients for the buttercream frosting:
3 sticks butter; room temperature
2 teaspoons vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
12 Snickers Miniatures, cut in 1/2 diagonally to garnish

Instructions for the frosting:
1. Cream the butter in the bowl of a stand mixer. Add the vanilla extract and caramel syrup and combine well.
2. Add the sugar in slowly, thoroughly mixing after each addition. For thicker frosting you can gradually add in a little more sugar.
3. Frost your cupcakes. I used a Wilton 1M star tip for my cupcakes.
3. Garnish with Snickers bars and a drizzle of caramel of caramel syrup. Make sure that you add your Snickers bars to the frosting shortly after applying it or they will not stick in the frosting well.

(Cupcakes will last for 2 days in a well secured container. Any longer and they will start to get stale.)


I'm linking up this week to: Fireflies & Jelly Beans, It's a Keeper, This Week's Cravings, Prairie Story, Somewhat Simple,Tip Junkie, Cupcake Tuesday, Someday Crafts, Sweet Tooth Friday, I'm Lovin' It, Food on Fridays,Simply Sweet Home, Fingerprints on the Fridge, WhipperBerry, It's a Hodgepodge Life, My Romantic Home