Cookie stuffed cupcakes

So before I become a teaching assistant I was actually a self-employed cake designer and blogger. I loved it to begin with, but found that I slowly began to resent it, as it turned from a hobby into a business. The Messy Kitchen was a huge part of my life but I’m glad it’s over. However I still bake now and again when the mood allows. Here is my delicious recipe for cookie stuffed cupcakes .

Ingredients (Makes 12)

Cookies

  • 260g plain flour
  • pinch of Salt
  • 1tsp baking soda
  • 110g butter
  • 85g brown sugar
  • 75g casting sugar
  • 1 egg
  • 1tsp Vanilla essence
  • Chocolate chips

Cupcakes

  • 225g Plain flour
  • 120ml milk
  • 120ml vegetable oil
  • 2 eggs
  • 2tsp baking powder
  • 1tsp vanilla extract170g casting sugar
  • Pinch of salt
  • Cookie dough

Buttercream

  • 170g Butter
  • 210g icing sugar
  • 60g Brown sugar
  • milk as needed
  • 1tsp vanilla essence
  • chocolate chips cookies

It seems like a lot of ingredients but most of them are the same just for a different part of the cupcake.

METHOD

Cookies

Preheat your oven to gas mark 4 (180C/350F). Make sure your butter and egg are at room temperature.

Sift together your flour, baking soda and salt. In a separate bowl, cream together your butter and sugars, then add your egg and vanilla essence.

 Add the flour slowly to the wet mix until it forms a dough, then add the chocolate chips. If it is too crumbly add a dash of milk.

Separate the dough, place half to the side and with the other half make small balls and place on a baking sheet, pressing the cookies down to flatten them. Place in the oven for 10 minutes until golden and cooked.

If you want to cut out hearts then do this while the cookies are warm, otherwise they will crumble and fall apart. Now place them to the side until later.

Cupcakes

Leave the oven on at gas mark 4 (180C/350F). Make sure eggs are at room temperature.

Sift together your flour, salt, sugar and baking powder. Add your eggs, vanilla essence, milk and oil, mix together.

Place a ball of cookie dough into each cupcake case, then place the cake batter on top, filling about 3/4 full. Don’t worry if you can see the cookie dough as your cakes will rise. Bake for 25 minutes. Until lovely and golden brown. Remove and allow to cool.

Buttercream

Mix together you butter and sugars until smooth, add the vanilla and the milk if needed, stir until the mixture is smooth.

Pipe or spread onto your cupcakes, sprinkle with chocolate chips, place the cookies into the icing and enjoy!

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