2012 is coming to a close, and I have ONE MORE original cupcake recipe that I’m squeaking in. It’s not for the usual Cupcake Friday crew, but instead is a little celebratory treat for some coworkers.
Aside from being the managing editor of a marketing magazine, I’m also on the staff of the research division. I’ve done everything from pull together reports on social media and email deliverability to production work with a third-party printer for an original book by one of our authors. We also have an online bookstore which sells our original reports, and within the last 6-7 months have added books from other publishers.
I’ve taken over more and more bookstore work and found out in November there was a soft goal of hitting a certain number of products in the bookstore by the end of 2012. I did some digging around and discovered we were only 10-12 books away, so after talking with some of my bookstore team members, we determined that the 3 of us could hustle and meet that goal. And, as of last week we actually surpassed that goal, so whoo-hoo!
To sweeten the deal, I suggested that I would bring in cupcakes as a reward, and now I’m keeping up my end of the bargain. I decided to keep these simple, yet delicious, and played off of my chocolate chip cookie dough frosting, but adding the twist of a mocha base. I think it pairs very well with the vanilla cupcake.
In other news, next week I will reveal the winner of Cupcake of the Year. Have you voted yet? You really should. It’s a pretty close race, so I’m really interested to see which flavor comes out on top.
I’ll also be counting up how many original cupcakes I created in 2012 to see if I hit my goal of 52 in 52, and finalizing my plans for 2013.
So, to all of you, have a fantastic New Year and I’ll be back to baking in 2013!!!
Ingredients
Directions
Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.
Sift the flour, baking powder, baking soda and salt together. Set aside.
Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil and vanilla, and beat until combined. Alternate the flour mixture and buttermilk and beat until combined.
Divide the batter between wrappers in cupcake tins and bake for 18 minutes. Cool on a wire rack completely before coring and frosting.
The frosting should be done in 2 stages. First, make the eggless cookie dough.
Cream together the butter and brown sugar. Add the milk and vanilla, mixing to combine.
Slowly add the flour, cocoa and salt, mixing on slow until just combined.
Mix in the mini chocolate chips if you'e going to use an extra-large open-star piping tip. If not, leave the chocolate chips out and instead use them as a garnish (they'll clog smaller piping tips, or any closed star tips).
Place the eggless cookie dough in a bowl and set aside.
For the frosting base, combine the butter and confectioners sugar, whipping until light and fluffy. Add in the cookie dough and mix to fully combine.
Pipe the frosting on and garnish as you like (I used candy-coated chocolate balls).
Notes
This recipe can easily be scaled up to it's regular yield of 16 or more. If you need help, leave me a comment and I can email you a scaled recipe!
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