Chocolate Chip Cookie Cupcake

Ingredients:

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

For the filling:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

For the frosting:

• 2 sticks unsalted butter, at room temperature
• ½ cup light brown sugar, packed
• 2 1/3 cups confectioners' sugar
• 2/3 cup all-purpose flour
• ½ tsp. salt
• 2 tbsp. milk
• 2 tsp. vanilla extract

For garnish:

• Tiny chocolate chip cookies
• Mini chocolate chips

Directions:

1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
6. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Ferrero Rocher Cupcakes with Nutella

Ingredients:

For the cupcakes:

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the filling:

12 Ferrero Rocher candies, unwrapped

For the frosting:  (****I doubled this recipe..it is listed here as I doubled it.  I wanted a lot of frosting.  If you would like less, please divide this ingredient list in half.)

1 and 1/2 cups (24 tablespoons) unsalted butter, at room temperature

6 cups confectioners’ sugar

2/3 cup milk

2 teaspoons vanilla extract

1 cup Nutella

Instructions:

1. For the cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with the liners of your choice.

2. In a medium bowl, whisk together the cocoa, flour, baking powder, and salt.

3. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes or so.

4. Add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.

6. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

7. Divide the batter evenly into your prepared cupcake pan.

8. Lightly press a Ferrero Rocher candy into the center of each cupcake.   (It’s ok if you don’t cover it completely with batter.  I used a spoon to try to help cover it and I think this worked well.)

9. Bake the cupcakes until a tester inserted into the center (around the Ferrero Rocher candy) comes out clean, about 20-25 minutes.

10. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment,  beat the butter until smooth and creamy, about 2 minutes.

11. With the mixer speed on low, slowly and gradually add the confectioners’ sugar, mixing until combined.

12.  Add the remaining ingredients, adjusting to taste, and mix until smooth.

Red Velvet Cupcake

Ingredients:

Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Pistachio Rosewater Cupcakes With A Pink Frosting

  
1 cup all purpose flour3 tbsp pista powder1 egg1/2 cup powder sugar or confectionary sugar1 1/2 tsp baking powder3tbsp butter at room temp3/4 cup milk1/4 tsp vanilla extract2 tbsp rose water pinch of saltPreheat the oven to 170 Centigrade.

Take a large bowl sieve the all purpose flour, pista powder,sugar, baking power and salt all together.
Then rub the butter with this flour nicely and keep aside.

In another bowl beat the eggs and milk for 3 min with a hand blender with medium speed till it become fluffy.Then add vanilla extract,rose water and again blend till it all mix nicely.  


 To the above egg mixture add the dry ingredients and stir till it blends properly .This can done with hand blender or even with a spatula.




Take 12 muffin cups, spray some oil n pour 1/2 batter each cup.Then place this tray in the microwave and let it bake for 20-25 min.

You cup cakes are ready.

To prepare the frosting1 cup heavy whipped cream ( I used nilgiris cream)2 tbsp confectionary sugar2 tbsp iceing suagar1/2 tsp rose water1/4 tspvanilla extract1-2 drops of food colorChill a large and medium size bowl with spatula,beater spiral in refrigerator for 15 min

Once the tools are chilled take the large bowl and fill with 1/4 level ice cubes. Place a medium size bowl on top of it. 

Empty the cream into it and start beating in a low speed until it becomes fluffy  and the cream forms light peaks..

Add sugar and beat again, then add the icing sugar, rose water, vanilla and beat till it forms thick peaks.

Then add a natural food color of pink shade and blend again. Store it in a bowl and cover with cling wrap and refrigerate and use it after 20 minutes.
 Fill the piping bag with the frost with your choice of nozzle and frost each cupcake, sprinkle some chopped pistachio on each frosted cupcake for the final touch and serve.