Well that was just mean of me, wasn’t it? Posting a picture like that and then leaving y’all hanging for a week? Especially when the “recipe” is so ridiculous that I have to use quotation marks around the word. Forgive me, I did get a bit distracted by birthday, houseguests, parties and general chaos in the chocolate kitchen!
Chaos is still the word of the day, but I’m back long enough to post this for you:
Chocolate Cookie Cupcakes
- one box cake mix (I used chocolate fudge)
- one package prepared cookie dough (I used nestle tollhouse chocolate chip)
- frosting (see Honey Fluff recipe below, or choose your own)
Prepare the cake mix as directed and portion out into 24 cupcake tins. Portion off pieces of cookie dough approximately the size of a walnut (2 teaspoons or so). Place one piece of cookie dough on top of the batter in each cupcake tin, pressing down just slightly (no need to submerge). Bake the cupcakes as directed, or until a toothpick inserted in the middle of one comes out clean. Allow to cool completely before frosting.
Honey Fluff Frosting (adapted from Betty Crocker’s White Mountain Frosting recipe)
This frosting has a wonderful honey flavor, which is a nice change of pace. If you’d rather have a straight marshmallow flavor, swap in corn syrup for the honey. Or, for an over-the-top chocolate experience, mix 1/2 cup heavy cream with 2 tablespoons butter and 12 ounces chocolate in a double boiler over simmering water, stirring until the mixture is smooth. Allow to cool slightly, then turn each cupcake upside down and dip the tops in the mixture to “frost”.
- 1 cup sugar
- 1/2 cup honey
- 1/4 cup water
- 4 egg whites
- 2 teaspoons vanilla
Place sugar, honey, and water in a small saucepan over medium heat. Cover and bring to rolling boil. Uncover and cook without stirring to soft ball stage (242 degrees on a candy thermometer). While the syrup cooks, whip the egg whites in a stand mixer until stiff peaks form. Remove the syrup from the heat as soon as it reaches soft ball stage. With the mixer running on low speed, slowly stream the hot syrup directly into the whipped egg whites. Add vanilla and continue beating on high until it reaches the spreading consistency you prefer (longer mixing equals stiffer frosting). Use immediately.