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.
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).
ReplyDeleteI 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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