In life there are 2 types of people, those who love sweets and those who….don’t. I love sweets and in my opinion the sweeter the better. To date these are the best cupcakes I’ve ever had. From the moist cake, to the rich filling, to the luscious frosting–each aspect is amazing alone. But put them together and this is sublime.
Annie from Annie’s Eats knows cupcakes. I don’t know how to convey in words how truly amazing these are. They’re genius and I would not change any part of her recipe.
Ingredients
For the Cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the Filling:
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
½ teaspoons vanilla extract
¼ cup mini semisweet chocolate chips
For the Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ teaspoon salt
3 tablespoons milk
2½ teaspoons vanilla extract
For Decoration:
mini chocolate chip cookies
mini chocolate chips
Directions
Makes 24 cupcakes.
Start with the cupcakes. Preheat the oven to 350 degrees F. Line 2 cupcake pans. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Pour the batter even into the cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 5-10 minutes, and then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I use a cupcake corer and it works perfect. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
After frosting the cupcakes, sprinkle with mini chocolate chips and top with mini chocolate chip cookies for decoration.
Source: Annie’s Eats
