Cupcakes:
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners.
To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse.
Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer
Dark Chocolate Butter Frosting:
6 tbsp butter
3 - 4 cups powdered sugar
4 oz Nestle Dark Chocolate baking bar (melted and cooled)
2 tbsp milk
To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.