I have a problem. There’s a bake sale at work that will benefit Share Our Strength, and I seem to be unstoppable. I couldn’t seem to stop over the weekend! Although, it has allowed me to try a lot of things from Pinterest that Scott didn’t seem to be too interested in…
Although, Lord only knows why. Cupcakes and cookies combined sound like a pretty darn good idea to me!
Original Recipe can be found here: http://carzycook.com/showthread.php?tid=7085
What You Need:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
And Here’s What You Do:
1. Combine the flour, baking soda, and salt in a medium bowl. Combine the butter, white sugar, and brown sugar with an electric mixer in a large bowl. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just combined. Gently fold in the chocolate chips; mixing just enough to combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees and line 24 standard muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Divide into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
What I Did:
I am always running into a hurdle when a recipe involves freezing something. My freezer is only about 10 inches wide, and no where near large enough to fit an entire cookie sheet on one of the shelves. So, I stuck all the dough balls into a bowl, and stuck that in the freezer. I thought that it worked pretty well, despite the fact that I had to pry some of them off each other.
The best part of making this recipe was the teeny little chocolate chips that you put in the cookie batter! I haven’t baked with them, although I had seen them for sale. I think they’re adorable! I stuck them in cookies that I made for Scott this week (don’t worry, that recipe will come next week. I think he’s already eaten half of them in a day.), and I can’t wait to bake with them again.
I have 23 of these beauties currently sitting in my fridge, waiting patiently to be frosted (chocolate, of course). I lost one due to..’quality control’. Dear Lord, they are delicious! And a lot easier than you might think…
I suppose I will have to buy one if I want to taste them with frosting on it!
Oh, and by the way, that is a polka dot cupcake liner. I will find any way I can to combine my obsessions…
Until next time,
Peace, Love, and Cupcakes