Oh my god you guys. Look, I know it must seem to you (all four of you who read this blog) that I am forever gushing over some new amazing recipe for cupcakes (or other sweet treats). I think that's only because by the time I post the dessert here, it's already been taste tested by reliable sources (aka not just my husband who has to like whatever I make- though he doesn't always like everything). It's rare that I will post about something that didn't last long enough for anyone outside of my household to try.
This though? This. Is unbelievable.
I am a huge chocolate chip cookie junkie. In years past I often lamented my ability to make a prefect looking chocolate chip cookie. More recently, I embrace that my cookies come out either too puffy or too flat. Because the important thing is the taste. And I love the taste of a good chocolate chip cookie. If I had my druthers (and weight gain were not an issue), I would probably bake a batch of them a week.
But, I digress. The point of this post is the Chocolate Chip Cookie Cupcake. Not my obsession with chocolate chip cookies. Ahem.
A few fridays ago, my husband really wanted cake. I did not want to bake another cake (so soon after the mini cakes and the cake truffles). He rarely requests specifics of my baking, so I set about finding a simple cupcake recipe- one which called for ingredients already in my pantry. I spotted this (in my Martha Stewart Cupcakes book), and called it out to my husband. Once he gave me the green light, away I went.
The recipe is pretty straight forward and quick. It doesn't actually call for frosting, but I love frosting more than is healthy. So, I whipped up a quick almond swiss meringue buttercream (and if you've never used half vanilla half almond extract in a frosting, you haven't lived!) to top them. Perfect combination.
The recipe made about 22. Only 4 of those ever left our house.
I used some super cute cupcake papers that I've had on hand since my birthday back in Sept. I got these at Bake It Pretty (thanks K for the gift certificate!). Look, even the bottom of the paper is cute.
By request, the recipe on Martha's site. I used chocolate chips instead of chunks- it's what I had on hand.
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2 comments:
Oooh, the bottoms are cute! Also, I have very few recipes I've discovered that call for almond extract, but whenever I use it, it blows my mind. I think that's why those oatmeal lace cookies are SO addictive (that and all the butter).
I saw these in Living several years ago and have always wanted to try them!! Have you ever had cottage pudding cupcakes with chocolate chips? SOOO good. Sometime I will have to give you that recipe. Yum.
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