Cupcake

Chocolate Chip Cookie Cupcakes

December 26, 2018 by bakingwithelliott Leave a Comment

Do you like chocolate chip cookies? Do you like cupcakes? Why not combine the two to make these super simple and delicious cupcakes?

These cupcakes are the perfect treat at any time of year but even better around Christmas, they are the perfect treat to leave out for Father Christmas on Christmas Eve (or scoffed down on Christmas day, I’m not judging!).

Anyway, you can make either the cookies or cupcakes first but I went with the cookies. These are the same cookies I have made in the past, they have a great flavour and are the perfect size to top the cupcakes with. By combining the two simple elements, you get a very tasty treat that isn’t too complex to make or in flavour.

Before you do any baking, you’ll want to do some prep work – this will save you time in the long run and stop you faffing about later on. Preheat your oven to 180˚c/350˚f, line your baking tray with some greaseproof/parchment paper, place the cupcake cases into your muffin pan and weigh up all your ingredients into suitable size bowls. Don’t forget to wipe down the counters and get your mixer ready.

I started by making the chocolate chip cookies but you can start with either, it doesn’t matter.

To start on the cookies, get yourself a large bowl and place the butter, granulated white sugar and light brown sugar into it. Mix the three together over a medium-high speed until they are well combined and you can’t see a trace of a single ingredient. Once they’ve become fully combined, give your bowl a good scraping down – this is to work in any bits that haven’t been fully worked in, then add in your eggs one at a time, beating well in-between each addition. Add in your vanilla and give a quick mix to combine it – the scrape down the sides and bottom of your bowl again to incorporate any bits that haven’t been fully worked in.

Sieve your dry ingredients into the same bowl, then add in your chocolate chips and mix on a low-medium speed until everything has combined, once its all come together it will be a dough that will hold it’s shape well. Scrape the sides and bottom of the bowl again, then start to scoop up the dough (granted this recipe will result in more cookies than you’ll need but you can scoop each ball of dough up, then wrap them up and freeze them, or bake them all off and have a few left over to enjoy). I only used one ball of dough for each cookie and flattened it slightly then baked in your preheated oven for 10-12 minutes or until golden brown around the edge.

Once out the oven, place a few additional chocolate chips on top of each cookie then allow to cool on the baking tray for a few minutes before transferring onto a cooling rack, to cool completely.

Now it’s time to make the cupcakes and buttercream…

Making the cupcakes is super simple, start by placing the butter and granted white sugar into a mixing bowl and beat the two together until they are lighter and fluffier in colour and consistency, this only takes a couple of minutes. Once you’ve achieved that, scrape down the sides and bottom of your bowl to incorporate any bits that may not have been fully worked in earlier on. Add in your eggs, one at a time, beating well to incorporate each one. Try not to scramble the mixture, but if this happens, don’t worry, you’ll be able to fix this by adding dry ingredients very soon. Once the eggs have been fully incorporated, add in the vanilla and just mix to combine – scrape down the sides and bottom of the bowl again.

Add in the dry ingredients by passing them through a sieve first, this is to remove any lumps that may appear in the mix. Incorporate the dry ingredients into the buttery mixture over a low-medium speed to start with, working your way up to a medium speed and allow the mixture to come together until there isn’t a trace of a single ingredient to be seen, also at this point you’ll want to add in the chocolate chips- try not to over-mix the batter at this stage, otherwise your cupcakes will be tougher textured than they should be. Divide the batter between your lined cupcake cases (I used a piping bag but feel free to use two spoons). Bake the cupcakes in the preheated oven for 20-22 minutes.

While the cupcakes are in the oven baking, feel free to make the buttercream. This is so simple and it requires only 3 ingredients – what’s not to love? Place your butter into a bowl and beat it until its lighter and fluffier in consistency – this takes a couple of minutes but is totally worth the time invested. Once lighter, scrape the sides and bottom of the bowl and add in half the icing sugar, then beat on a low speed to start, working your way up to a medium-high speed for a couple of minutes, then stopping the mixer, scraping it down and adding in the other half of the icing sugar and repeat the process. Once all of the icing sugar has been worked in, add in the vanilla and give a good mix to fully incorporate. That’s how simple buttercream is. Set aside while you’re not using or place into a piping bag fitted with your nozzle of choice.

So once you’ve got the cookies, cupcakes and buttercream made, you can assemble them all together. Start by getting your cupcake and piping on the buttercream, using your nozzle of choice. Then add a few chocolate chips around the edge of the buttercream, then top each cupcake with a cookie and enjoy!

Here are all the ingredients you’ll need and a shorter, more summarised method along with the video!

Cookies:

75g Butter.

75g Granulated sugar.

75g Light brown sugar.

1 Egg.

1 tsp Vanilla extract.

175g Plain flour.

1/2 tsp Baking powder.

1/8 tsp Salt.

150g Chocolate chips.

Cupcakes:

88g Butter.

88g Granulated white sugar.

1 Egg.

1 tsp Vanilla extract.

88g Plain flour.

1/2 tsp Baking powder.

1/4 tsp Salt.

50g Chocolate chips

Buttercream:

200g Butter.

400g Icing sugar.

1 tsp Vanilla extract

Chocolate chips (optional).

Methods –

Cookies:

Prepare by preheating your oven to 180˚c/350˚f, lining your tray with greaseproof or parchment paper or generously buttering the tray and weighing up your ingredients.
Place the butter, granulated sugar and light brown sugar into your mixing bowl of choice. Beat them all together over a low-medium speed until well combined. Feel free to use a wooden spoon, electric hand mixer or stand mixer.
Once well combined, add in your egg and vanilla extract and mix on a low-medium speed until well combined.
Scrape down the sides and bottom of your bowl, this is to incorporate any bits that haven’t been fully incorporated from earlier on.
Add in your plain flour, baking powder and salt. Pass them through a sieve to remove any lumps and then once all of the dry ingredients are in the bowl, fold/stir them in using a spatula just until the flour is almost fully incorporated. Add in your chocolate chips and stir/fold these in until the dough is clear.
Once you’ve got your dough, you can then use a cookie or (small) ice cream scoop to scoop up small amounts of the dough then round them up using your hands, then flatten them (they will spread a little but not a lot while baking, you can freeze at this stage if you like).
Bake them off in your preheated oven for 10-12 minutes (I found 11-12 minutes was perfect for me).
Remove the tray from the oven and allow the cookies to cool on the tray for 4-5 minutes then transfer them to a cooling rack to cool completely. This recipe makes 24 cookies.

Cupcakes:

Do some prep work before you start by weighing up all the ingredients needed, check your oven has been preheated to 180˚c/350˚f and line your muffin tray with some muffin/cupcake cases.
Place the butter and granulated white sugar into your mixing bowl of choice and beat them together for a couple of minutes until they are well combined.
Scrape down the sides and bottom of your bowl, then add in your egg and beat it over a medium speed until its fully incorporated. Add in the vanilla and mix to incorporate.
Give your bowl another scrape down then add in dry ingredients but passing them through a sieve first to remove any lumps that may be in the mix and in the chocolate chips . Incorporate the dry ingredients in over a slow-medium speed to start, then a medium-high speed until fully incorporated – try not to over-mix, this causes the cakes to be tougher textured.
Split the cake batter between your pre-lined muffin pan, I find using a piping bag works the best but using two spoons works equally as well. Use whichever method works best for you.
Bake in your preheat oven for around 18-20 minutes (or until a tester comes out clean).
Once fully baked, remove from the oven and allow the cupcakes to cool for a short while in the muffin pan, then transfer onto a cooling tray and allow to cool completely.
Make you buttercream.
Finish the cupcakes however you like but I piped on a good amount of buttercream, added a few chocolate chips onto the sides of the piped out buttercream, then placed a cookie onto each cupcake. Serve and enjoy!

Buttercream:

The buttercream is really quick and easy to make, to start, place the butter into a bowl and beat it for around 4-6 minutes or until it’s lighter in colour and consistency.
Once you’ve achieved that, add in roughly around half your icing sugar and mix that on a low speed to start, working your way up to a medium-high once the icing sugar is incorporated and beat or a short while until fully incorporated. Repeat this stage with he remaining half of icing sugar.
Give the bowl a good scraping down and add in the vanilla then mix on a medium speed and mix to incorporate.
Place the buttercream into a piping bag fitted with a nozzle of choice or place in a airtight container and store in the fridge for up to 3 days. This buttercream can also be frozen if you don’t intend on using it straight away.

Thank you all so much for checking out the blog post (and video if you watched it)!

Sticky Toffee Cupcakes

September 28, 2018 by bakingwithelliott 2 Comments

If you’re looking for an autumnal cupcake recipe, look no further. This week’s recipe is for sticky toffee cupcakes, let’s get started shall we?

I know that normally around this time of year everybody goes crazy for pumpkin and pumpkin spice, not from me (well this week anyway, perhaps next week? 🤔).

Anyway, these cupcakes are made up of a traditional sticky toffee cake base, which is filled with a caramel pecan filling and topped with slightly salted caramel buttercream (which works very well) and finished with a drizzle of caramel sauce. Who wouldn’t want one of these?

These cupcakes aren’t exactly hard, there is step that you don’t have to do with other cakes and this is to soak the chopped dates, sultanas and bicarbonate of soda in boiling water. You may ask why you do this. Well, it’s to soften the skin on the dates as they can be quite tough in texture and it helps to make them taste less like dried fruit and have a more ‘toffee’ flavour, somewhat. Apart from this stage, the rest is the usual method.

As always, just before you intend on baking you’ll want to do some prep work. Line your muffin/cupcake tin with cases and set aside until its needed later, you’ll also want to weigh up all your ingredients (this saves you making mistakes later and stops you faffing about) and preheat your oven to 180˚c/350˚f.

The final bit of prep you’ll need to do is preparing your dried fruit. Place your sultanas, chopped dates and bicarbonate of soda into a small/medium heatproof bowl and pour enough boiling water on top to cover and leave to soak while you carry on and make your cupcake batter. Once you need them, simply pass them through a sieve and add the fruit mixture into the cake batter.

Now you’ve got your prep work done, you can start making your cupcakes. Start by getting yourself a large bowl and placing your butter and light brown sugar into it, then mix the two until they are combined. Then add in your eggs, 1 at a time, beating well in-between each addition. Try your best to not scramble the mixture at this stage, you will also notice that the consistency will change at this point, don’t worry. Give your bowl a quick scrape down before continuing.

Next, you’ll want to sieve your dry ingredients into your mixing bowl and mix on a low-medium speed until the flour is just about incorporated, once you’ve achieved this, you can add in the drained date mixture and then incorporate that by hand using a silicon spatula or whatever you have. Just mix until it’s fairly distributed, try not to over-mix at this stage, otherwise your cupcakes will be tough textured.

Divide the cake batter between your 12 cupcake cases, I used 2 spoons but feel free to use whatever you have or find easiest to work with. Then place the tray into the oven and bake for 20-22 minutes (or until golden brown and well risen, a tester works well too!). While your cupcakes are in the oven, you can make your caramel pecan filling.

To make the caramel pecan filling, you’ll want to get yourself a small-medium saucepan and place the butter, light brown sugar, double cream and chopped pecans into it and place on the hob until it’s melted and come together. Ensuring that you’re stirring constantly once it starts to melt, once everything has come together and the mixture is smooth, transfer the mixture from the saucepan into a small heatproof bowl and allow to cool completely before using it.

Depending on how much time you have left, you can start making your buttercream, this is really quick and easy. Into your mixing bowl of choice place your butter and half of your icing sugar and mix on a low speed to start with, just to get them combined, then work your way up to a medium-high speed and mix for a couple of minutes, until roughly light and fluffy. Give your bowl a quick scrape down and add the other half of icing sugar. I used half normal icing sugar and half salted caramel flavoured icing sugar (available at most supermarkets, craft shops and online). I then repeat the mixing process until I have no icing sugar left and the mixture is looking light and fluffy, set aside until needed a little while later.

Now that every element behind the cupcakes has been made, you just need to allow everything to cool completely before using anything.

When you’re ready, you’ll want to do some prep work. Get yourself 3 piping bags, 1 for the caramel pecan filling, 1 for the salted caramel buttercream (fit the piping bag with a piping nozzle of choice, I opted for the 1cm open star nozzle but choose what you like) and 1 for the caramel you’re going to drizzle over the cupcakes (for this you can make your own caramel or use some from a can, which is what I went with on this occasion). Doing this now saves you time in a little while and allows you to crack on when you’re finishing the cupcakes off.

So, to finish the cupcakes, you’ll want to start by getting your cupcakes in-front of you and using a shaping tool (or something similar), make a cavity in the middle of the cupcake. Snip the end off your caramel pecan piping bag and pipe a generous amount of the filling into the centre of the cupcakes (a small blog may appear on top, don’t worry to much about this, it’ll be alright). Now be aware and make sure that you’ve used a good piping bag and have snipped a big enough hole in the piping bag an aren’t applying too much pressure, otherwise you’ll make your bag explode and it’ll make a mess, like a serious amount. GRR!

Onwards and upwards, eh?

Fill each of your cupcakes with a generous amount of the filling and then get your buttercream piping bag ready and pipe a good amount of it on top of each cupcake, this is where you have control and can pipe onto each cupcake the amount you want, so it’s fully customisable. To finish the cupcakes, use the final piping bag containing the caramel and snip a small hole in the end of the bag and drizzle over as much or as little as you’d like onto each cupcake.

That’s how you make the cupcake, which sounds like a lot of work but when you consider that you’ve made almost all the elements to the cupcake it’s all worthwhile!

Ingredients:

Cupcake:

75g Sultanas.

150g Stoned dates, chopped.

1 tsp Bicarbonate of soda.

25g Butter.

200g Light brown sugar.

2 Eggs.

200g Plain flour.

1 tsp Baking powder.

Caramel Pecan Filling:

25g Butter.

175ml Double cream.

200g Light brown sugar.

50g Pecans, chopped.

Buttercream:

250g Butter.

250g Icing sugar.

250g Salted caramel icing sugar.

Canned caramel (for the drizzle).

Methods:

Do some prep work before you get started, prepare your cupcake tin with some cupcakes cases, use whichever you like or have. Weigh up all your ingredients and preheat your oven.

The other bit of prep you’ll want to do is placing the sultanas and chopped dates into a bowl and sprinkle over the bicarbonate of soda then cover it all with enough water so its submerged. Allow to soak until you need it, a little later in the recipe.

Cupcake:

Place your butter and light brown sugar into a mixing bowl of choice and beat until they are combined.
Add in your eggs, 1 at a time, beating well in-between each addition. Repeat this with method with both eggs and try not to scramble your mixture at this stage.
Scrape down the sides and bottom of your bowl quickly.
Add in your flour and baking powder and mix on a low-medium speed just until combined, be careful not to over mix at this stage.
Drain your fruit mixture and add into your cake batter and fold in by hand until its fairly distributed.
Divide the mixture between your 12 cupcake cases, trying to get it as equal as possible. Then place the tray into the oven and bake for 20-22 minutes (or until a tester comes out clean).
Allow them to cool completely before using them.

Caramel Pecan Filling:

To make the filling is really easy. Get yourself a small-medium saucepan and place in your butter, light brown sugar, double cream and chopped pecans and place on the hob over a medium heat.
Once the butter and sugar start to melt, make sure you’re constantly stirring the mixture so it doesn’t catch on the bottom of the pan and burn.
Once everything has melted and has combined, you’ll be left with a smooth (apart from the lumps from the pecans) mixture.
Transfer from the saucepan into a small heatproof bowl and allow to cool before using.
Once the mixture has cooled completely, you can transfer it to a piping bag and use accordling.

Buttercream:

Get yourself a mixing bowl and place in the butter and half the icing sugar, mix the two together on a low speed to start, once combined then crank up the speed to a medium-high just until it looks lighter and fluffier, then add in the second weight of icing sugar and repeat the process with the remaining icing sugar.
Set aside until later on, where you’ll want to place it into a piping bag fitted with your choice of piping nozzle.

Assembly:

Make a cavity in each cupcake by using a shaping tool or something similar, then fill each of them with a generous amount of the filling.
Onto each cupcake, pipe a good amount of the salted caramel buttercream. Use as much or as little as you’d like, it’s really up to you.
To finish the cupcakes, get your final piping bag which has some canned caramel in it and drizzle over as much or as little as you’d like.
That’s it, you’re done! Congrats – what do you think of these cupcakes?

Cupcake

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