Makes 24 cupcakes
Ingredients-For Cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 package break and bake cookie dough (squares)
Ingredients-For Caramel
- 8 tbsp. (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
Ingredients for Frosting
- 2 cups confectioner’s sugar
- 1 cup unsalted butter, at room temperature
- 1/3 cup of the caramel sauce you make
- 1 tablespoon cream
Ingredients-For Garnish
- Mini Chocolate Chips for sprinkling
- Mini Chips Ahoy cookies in tub with plastic lid
Preheat oven to 350 degrees.
Sift dry ingredients into a large bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients into bowl of dry ingredients and stir until combined. Fill cupcake liners 1/2 full, drop one cube of cookie dough into each cupcake liner and bake for 20-25 minutes or until toothpick comes out clean.
Let the cupcakes cool completely before icing them.
nTo make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
nTo make the frosting, mix together sugar and butter in a stand mixer fitted with a whisk. Mix on low speed until well blended, add in 1 tablespoon heavy cream to pull butter & sugar together, and then increase speed to medium and beat for another 3 minutes. Add 1/3 cup of your prepared, cooled caramel sauce and continue to mix on medium spend for 1 minute until blended.
Frost cupcakes with a piping bag with the end snipped off. Sprinkle with mini chips and 1 mini chocolate chip cookie.
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