Wednesday, May 23, 2007

Mixing it up

I must admit I'm a minor snob when it comes to baking, because I almost always pass on any recipe that calls for a mix, let alone make something that is straight from a box. The most I've used cake or brownie mixes has been in an Easy Bake Oven. Don't get me wrong, if somebody else makes something from a mix, that's fine and I'll gladly partake. I guess I just like the baking process and have an appreciation for home-baked goodness. However, a little while back I came across this recipe that I thought sounded interesting so I finally gave it a try yesterday.

These are Cookie Dough Cupcakes and amongst the ingredients are cake mix, pudding mix, and prepared cookie dough. That's a whole bunch of pre-prep. Surprisingly, it did not call for ready made icing. I will admit, that it was an easy bake and considering I got them made while crankypants (the baby who decided that a day of half-hour naps was a good idea) sat in his highchair, I appreciated the simplicity. The result is pretty typical yellow cake mix cupcakes, with cookie in the center. Yummy, but not earth shattering. More exciting is the fact that, despite eating three cupcakes in the last...12 hours..., this morning my scale finally registered my pre-pregnancy weight. Just shy of the six month mark. At long last.

For the non-snobby, here's the recipe which was a blog find but comes from Cupcakes from the Cake Mix Doctor by Anne Byrn.

Cookie Dough Cupcakes with Chocolate Buttercream Frosting
makes 24 cupcakes

1 package plain yellow cake mix
1 package vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 tsp vanilla extract
1 package frozen cookie dough ( I used dough from the dairy section then threw them in the freezer)

Preheat oven to 350F. Prepare the cupcake tins with paper liners. Dump the cake mix, pudding mix, whole milk, veggie oil, eggs, and vanilla in a large mixing bowl. Beat a few minutes until well blended. Scoop batter into cupcake tins ( I used an ice cream scoop) to about 2/3 full. Cut the frozen cookie dough to make 24 pieces. Place a piece on top of each cupcake. Place pans in oven.

Bake 23-27 minutes, or unti lthe cupcakes spring back when lightly prodded. Cool in pans on racks for 5 minutes then remove from the pans and continue to cool for about 15 minutes before frosting.

Chocolate Buttercream Frosting

1 stick butter, room temp
1/2 cup unsweetened cocoa powder
3 cups powdered sugar, sifted (or not)
3-5 tablespoons milk
1 tsp vanilla extract

Blend butter and cocoa powder in a large bowl using an electric mixer on low. When the mixture is combined, add the powdered sugar, about 3 tablespooons milk, and the vanilla. Blend on low for about a minute then increase the speed and beat until light and fluffy.

4 comments:

Amanda said...

A cookie IN a cupcake? How interesting. Now does the cookie turn out to be crisp after they cool? Is it chewey? Or just soft? I am weird about things in things and the altering of texture (ie no rasins IN anything, but solo rasins are good)However this sounds very tasty to me.

jen said...

Amanda, the cookie ended up totally inside the cupcake and was soft, almost a part of the cake - not an obstruction, in my opinion. My cookie dough was not completely frozen when I put it in, so that may affect it as well. (I would have posted a picture of the inside, but it didn't look all that pretty.)

cara said...

sounds fun! i don't usually bake cupcakes but this recipe sounds good and a little different :) thanks for sharing.

Amanda said...

Thanks Jen... maybe I will give them a try next time I am hunting down something sweet!