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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!
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