Experiment with chocolate-chip cupcakes with chocolate chip filling and frosting (same idea, different recipe)
July 3rd, 2013 Laura
This variant of cookie dough cupcakes has a filling as well as a frosting. The cupcakes themselves were tricky. When I first baked them, I toothpick tested ‘em, and when they came from the oven, the toothpick came out clean, so I thought we were good. But then, when i excavated the middles to put in the filling, the inner part of the cupcakes seemed more like custard than cupcake, so I put them back in the oven, only to have them come out crispy, cookie-like, and overbaked, but with the interior texture not improved. I had thought the previous batch of chocolate chip cookie cupcakes were oily, but after baking these, the cupcake cups were _swimming_ in oil. Attempting to eat them made your fingers greasy. So much for the cupcakes themselves.
However, the filling & the frosting have a lot more to recommend them. The filling recipe calls for a bit of condensed milk and is an eggless simulcrum of chocolate cookie dough which turns out to be similar in taste and texture to the cookie dough bites confection one can buy in movie theatres. (Attached pictures are of the filling in the middle of the cupcakes.)
The frosting, unlike the brown-sugar frosting on the previous batch of cupcakes, came out a very light brown and milder in taste and texture. My theory is that the addition of flour (this is the only chocolate chip cookie dough frosting recipe I’ve tried which has it) makes it closer to actual chocolate chip cookie dough than the other versions of chocolate chip cookie dough frosting I’ve made.
Entry Filed under: baking
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