Cookie Dough Cupcakes

Busy.

The above word does not adequately describe the past few weeks. I could spend hours explaining all the life stories and events and suchlike that have driven a wedge between me and my keyboard, and my kitchen. But I'd rather get straight back to doing what I love.

Busy

...is a word that will also be used to describe the next few weeks. And months. And heck, probably years. But we'll jump those hurdles as they approach. See how I drew you in there? We're now in this together.

These Cookie Dough Cupcakes were born out of a particularly bad day. They came out quite well. And they were well received! If in doubt, bake a cake. It makes you and the recipients feel better.

Most recipes for Cookie Dough Cupcakes I've come across have had a piece of cookie dough baked into the cake, or were topped with fresh cookies as decoration. Partly due to ingredients, and partly just out of preference, these have neither. They are simply a soft, basic cake, topped with a light fluffy brown sugar frosting, that with the chocolate chips, tastes surprisingly similar to cookie dough. I find this a lighter version of those around on the internet, less rich and therefore easier to eat. [You'll eat a whole one and not feel too guilty. Maybe two. Oops.]

Either way, these cupcakes were one of the few positives that have come out of the past few weeks. Im hoping for more to come, and soon. And I hope they work as well for you!

Onwards, to a recipe.

Cookie Dough Cupcakes:

For the cakes:

4oz unsalted butter
1 cup sugar
4 large eggs
1/2 cup chocolate syrup
1/2 cup milk
1 cup plain flour
2 tsp baking powder
1 tablespoon vanilla extract

Combine the butter, sugar, and vanilla, and beat until light and fluffy. Gradually incorporate the eggs, one at a time.

In a seperate bowl, combine the flour and baking powder, and then add this to the butter mix. Fold in the milk and chocolate syrup.

Scoop into cupcake cases, no more that 3/4 full to allow the cakes space to rise.

Bake for 20-25 minutes at 280 [325] until a toothpick inserted into the centre of the cake comes out clean. Leave the cakes to cool completely before icing.

For the frosting:

1/2 cup brown sugar
1 1/2 cups icing sugar
6oz unsalted butter
pinch of salt
half a cup of dark chocolate, finely chopped
1 tsp vanilla extract
3-4 tsp milk

Beat together the butter and brown sugar until fluffy, then gradually add the icing sugar, alternating with the milk.

Add the vanilla and finally the chocolate, mix until everything is incorporated.

Pipe onto the cupcakes - you have to ensure the chocolate is very finely chopped to make sure it doesn't clog the piping bag! Refrigerating the cupcakes for a couple of hours before serving will ensure the frosting isn't too delicate, though this isn't a necessary part of the process.

The cupcakes will last about a week if stored correctly [in theory... they disappear quite quickly!]