Chocolate Chips Ahoy Cookie Cupcake

As much as I love baking, I have to admit my guilty pleasure: Chips Ahoy Cookies. Dunked in milk they are perfection. Soaked in Expresso, they can be used instead of ladyfingers for Tiramisu. Ground up, they make for a great crust for a chocolate cheesecake. See? The possibilities are endless!

These are simple Chocolate Chips Ahoy Cookie Cupcakes — where the cookies are inside and on the outside!2-ccac-2

Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola
2 tsp vanilla
1 C boiling water
1 C Chips Ahoy Cookies — Crumbled
12-18 Chips Ahoy Cookies for garnish 

Chocolate Frosting Ingredients:
1 C unsalted sweet cream
3 C + 1/2 C powder sugar
1/2 C cocoa
2 tsp vanilla
2 tsp Godiva chocolate sauce
3-5 TBSP heavy whipping cream.

Chocolate Cupcake Directions
Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
1/4 cup of crumbled Chip Ahoy cookies
Whisk the sugar, flour, cocoa, baking powder, crumbled Chips Ahoy Cookies, baking soda and salt in a mixing bowl.
Combine the eggs, milk, oil and vanilla in a bowl.
Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Mocha Frosting Directions
Beat powder sugar, butter and cocoa powder in a bowl.
Incorporate the vanilla and chocolate until well blended.
Add in the heavy whipping cream, and continue to mix until stiff peaks form
Scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Drizzle with godiva chocolate sauce
Garnish with a Chips Ahoy cookie

2-ccac-4

Golden Oreo Cupcake Recipe

I love cupcakes. Seriously, I am an addict.
They are whimsical, easy to serve and portion controlled!
Just check out our newest creation: Golden Oreo Cupcakes
golden-oreo-cc-4-3
Golden Oreo cupcake
Ingredients
1/2 cup unsalted sweet cream butter softened
2 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 3/4 cups sugar
1 tsp vanilla
1/4 cup of crumbled Golden Oreo cookies
Preheat oven to 350 degrees.
Set up your cupcake pan with liners.
Using a medium bowl, whisk flour, baking powder, and salt.
In a separate large mixing bowl, beat butter with an electric mixer or Kitchenaid on medium to high for 30 seconds.
Using a sealable bag place your cookies in it and smash with a rolling-pin or your hands
Now add sugar, and vanilla to the butter and beat until combined.
Add eggs one at a time, beating well after each addition.
Alternate, the flour mixture and milk to butter mixture, beating on low-speed until everything is well mixed together
Add in your Golden Oreo crumbled cookies and fold in
Fill the cupcake pan liners 2/3 with cake batter
Bake for 18-20 minutes.
Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before frosting
Vanilla cream cheese Frosting
1 c unsalted sweet cream butter
3 c powder sugar
1 tsp vanilla
3 tbsp heavy whipping cream
1 half cup of Oreos
Directions
In large mixing bowl, beat butter, vanilla and cream cheese on high-speed until fluffy
Add 3 cups of sugar, one at a time.
Add in heavy cream if frosting is looking like sugar pebbles.
Scrape the sides to get all of the sugar.
Mix until your frosting is stiff and wont fall off the whisk.
Take a butter knife and carve out a small portion of the cupcake.
Fill in with frosting.
Using a star tip, pipe on the frosting onto the top of the cupcake and place a Oreo on top. Now, rip into them like a monkey on a cupcake – literaly.
golden-oreo-cc-4-1