Milk and Cookies Cupcakes
Classic food combos are the topic for today. So many foods which are great on their own become something spectacular when paired with their perfect partner. What’s a burger without fries? If you are going to eat a burger you simple need a mound of fries. Eggs seem lost without their salty, savory friend bacon. Buffalo wings and blue cheese…yes, I’ll take some! PB & J, strawberries and cream – the list goes on and on.
Milk and Cookies is the combo that inspired this cupcake. It never fails that if you’re eating cookies, especially chocolate chip cookies, you are gonna need a cold glass of milk…right?
I’m sure you’ve seen this cupcake before as there are a few versions of it on the internet, but I just had to give it a try. I started by using a new cake recipe courtesy of Martha Stewarts’ Cupcakes (thanks Megan). This cake recipe is a great basic for any baker, and can be altered with different frostings and fillings to fit any palate. This particular cupcake, the Milk and Cookies Cupcake, is filled with ooey, gooey cookie dough.
Nestle Toll House Refrigerated Cookie Dough was my cheat in this recipe, but feel free to whip up a batch of your favorite cookie dough instead. I simply rolled small balls of the cookie dough and placed them directly on top of the cake batter. Refrain from pushing the cookie dough down into the batter, it will drop down on its own.
After the cupcakes where baked and cooled, I gave them a generous dose of my old friend, Swiss Meringue Buttercream. I decided on Swiss Meringue Buttercream because of its lightly sweet velvety texture.
Finally, I baked off a couple mini chocolate chip cookies for the top of each cupcake. The flavor was exactly what I expected, and very reminiscent of the classic pairing – Milk and Cookies. My boys, who have become some of my official taste testers, gave these a big thumbs up. So I guess I’ll have to add them to the keepers list! Enjoy.
- 3 cups cake flour (not self-rising)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 5 large whole eggs plus 3 egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
From Martha Stewart Cupcakes, June 2009