You know, the one where you guys sit me down in the dining room couch, one of you has the back of the chair in the front and you are resting your arms on the top and looking at me with a sense of concern. The one where one person is leaning forward on their knees and twiddling their thumbs while saying “You know how much we love you, but…” then you sigh, and stutter a bit to figure out the right words to say.
And I’m sitting back in my chair, tapping my foot, thinking about going back to the kitchen and writing up another abomination that is dangerously delicious.
I need an intervention.
Because I made these cupcakes. What are they? Are they cookies? Are they cakes? Are they cupcakes?
Chocolate. Chip. COOKIE. Cupcakes.
Put down the chair…I don’t want to talk about this now. All I know is is that, I’m going to be darned to heck. But before I do, let me make a seven minute frosting.
Eh. Not glitzy enough.
I’m so sorry, guys.
So very sorry. I’m a mess. This is a mess.
A delicious, delicious mess.
Chocolate Chip Cookie Cupcakes
2 sticks unsalted butter
1 C. Packed Brown Sugar
1/2 C. Granulated Sugar
2 tsp. Vanilla Extract
1 1/2 tsp. Espresso Powder
1 1/2 C. All-Purpose Flour
1 1/2 C. Cake Flour
1/2 tsp. Salt
1 T. Baking Powder
1 1/4 C. Milk
2 C. Semi Sweet Chocolate Chips
Grated Semisweet Chocolate, for garnish
Seven-Minute Frosting, recipe below
-Preheat oven to 350, mix together both flours, baking powder, and salt, and line cupcake tins with liners, set aside.
1. In a heavy-duty mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 2 minutes on MEDIUM-HIGH speed. Add in eggs, one at a time and beating for two minutes on MEDIUM speed for each egg (it should last 8 minutes, it makes everything smooth and luscious, please do it.) Add vanilla and espresso powder and mix until combined.
2. With the mixer on LOW speed (or STIR setting), add in flour, altrenating with milk, starting and stopping with the dry ingredients. Be sure to scrape down the sides of the bowl.
3. Gently fold in chocolate chips.
4. Fill liners a little less than 3/4 full with batter, and bake until a toothpick comes out clean and lightly caramelized on the top, about 20 minutes, turning racks in between.
5. Remove from pans and allow to cool completely before icing. Makes about 4 dozen.
Martha Stewart Seven Minute Frosting
1 3/4 cup sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
In a small heavy saucepan, combine 1 1/2 cups sugar, corn syrup, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir any more. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add the remaining 1/4 cup sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). With the mixer on medium-low speed, pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture.
Beat frosting on medium until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.
Top cupcakes with piped frosting and dust with chocolate shavings! Eat them, be merry, and consider taking Clara to baking rehab.