Vanilla Chocochip Cupcake

In this digital age, information really becomes more and more accessible. You can even buy US magazines for the same cost via a digital magazine application. I use ZINIO - it has an iphone/ipad application as well as an android version. (you can even download the magazine on you PC for better viewing).


I was always curious to read MARTHA STEWART LIVING but the cost to buy it here in the Philippines is quite high so I never got to read one. So, finally, being digital made it more affordable. Mind you, I am not a Martha Stewart fan, but watching her show really makes you want to do some crafts. (hahahaha)


So, reading her magazine.... it is really very good! It gives a lot of tips and things you can do that at first glance is hard, but actually is quite easy. She also has some links to her website for free downloads of cute labels. (I really love those!)


So back to cooking. I wanted to try her Vanilla- choco chip cupcake. (I was wondering how good her recipes are). The only problem with this recipe is that it requires a lot of time because you first have to make the choco chip cookie base before you make the cupcake.

i had a hard time making the cookie stay put.

take a quick picture before it melts!!

 -- it's obvious I need more practice piping!!!

For the choco chip cookie base- refer to our previous post HERE


make smaller cookie by dropping 1/2 tsp of dough into the pan (don't worry... they will spread out). I actually had a hard time trying to get my cookies to tun out smaller. They kept on spreading (I used martha's choco chip recipe). I think the recipe I used had too much butter and that is why it was spreading so much. So, I advise you to use the blog recipe to get a more solid and smaller cookie for the topper. Make your cookie base first before proceeding with the vanilla batter.


Vanilla Cupcake:
1 1/2 cup flour (sifted)
1 1/2 cup cake flour
1 tbsp baking powder
salt
1 cup butter (1 block or 2 sticks or 225grams)
2 tsp vanilla extract
1 1/4 cup milk
2 cups choco chip cookie base


preheat oven to 350F  (180C). line muffin tins with baking cups. Whisk together flours, baking soda and 1/2 tsp salt.
Beat butter and sugar in mixer in medium high speed until pale and fluffy  (about 5 minutes). Reduce speed to low.
Add eggs, 1 at a time, then vanilla. Beat in flour in three additions alternating with milk (start with flour and end with flour)

put in the cookie base

Press 1 tbsp cookie dough into the bottom of each baking cup. (it helps if you chill the dough... mine was fresh so it was sticky and in turn, hard to press down). Top each cup with batter and bake for 20-25 minutes till a toothpick inserted comes clean.  (you can use a ice cream scooper to put the batter in)

scoop the batter in

In the original recipe, Martha used a vanilla butter cream frosting. I saw the recipe and gasped.... it had 6 cups of powdered suger.... AWRKKK...... so, I opted to search for a better and less sugary topping. I used a chocolate buttercream instead.


chocolate buttercream frosting


6 tbsp of butter
1 cup confectioner's sugar (powdered sugar)
4 tbsp cocoa
2-3 tbsp milk


cream butter. combine sugar and cocoa to the butter mixture. add 2 tbsp milk first. If it's too think, add 1 more tbsp. Frost cupcakes (make sure the cupcakes are cool before doing this or your frosting will melt)


Martha's cupcake looks like this:

the frosting here is made up of 6 cups of sugar!!!!

ok--- mine is not so pretty. but since it was the first time for me to do it, you can forgive me. I think I can make it better the next time. (you can see the cookie topping in mine is waaaaay too big)


The vanilla cupcake came out quite good. Better than the recipes I tried when I took cooking lessons. I think the cake flour is the key to the moistness of the cupcake. It really make a difference. I advise anyone thinking of substituting regular flour to NOT do it. The texture will not be the same. The cookie base adds a surprise when you bite into the cupcake.. it's like vanilla.... and then, pow!~!! chocolate chip!


The cupcake tastes best when eaten fresh (more spongy) but I had to refrigerate some because of the frosting. I guess the weather was too hot for it to stand up (melting all over).


Here's a crosssection view:

best feedback from eating this..via daughter of my friend:  she loved eating it so much she was dancing while eating one of the cupcakes!!! (she's 6)


I you want to do the cupcake without the cookie base, it would be fine too. Here's the pic before assembly:

Enjoy!