We are back home! We made it back to sunny South Florida on Sunday afternoon. Walking back into the house was great! It was sad to leave Charleston, but we were all happy to get back home and back to our surroundings. It also helped that the weather was 78 and sunny! A great change from the cold weather in Charleston. It makes you appreciate the mild climate we have in the winters. However, today we are experiencing a slight cold front. I think those of you up North would laugh at our version of a cold front.
While on our trip to Charleston I had the pleasure of making dessert for Christmas Eve dinner. As I said in my previous post being in my mother-laws kitchen was interesting. Let’s just put it this way, next year for Christmas I’m going to get her an electric mixer. It was very comical watching me mix the batter for these cookie cupcakes. Once the batter got to a certain thickness the beaters would come out of the mixer and into the bowl making a big mess. At first I thought I was doing something wrong. After several attempts I realized it wasn’t me but it was the mixer! I ended up having to go back to the old method of mixing it by hand. It made me appreciate my wonderful standing mixer sitting on my kitchen counter back at home. I have to say I almost kissed it when I walked into the door on Sunday!
This recipe is adapted from Martha Stewarts Cupcake Cookbook. This was a Christmas gift from my wonderful assistant at work. Thanks Jenn! I have had such a great time looking through the cookbook and have so many marked that I want to try. I thought these cookie cupcakes would be a nice easy dessert and something the girls would enjoy too. I made just a few slight changes to the recipe but for the most part I have to give Martha all the credit. Thanks Martha!
Just a quick note: Make sure to check them towards the end and don’t let them get too golden.
Enjoy!
Chocolate and White Chocolate Chip Cookie Cupcakes
1 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
¾ cup light brown sugar, packed
3 large eggs
1 tsp vanilla extract
1 cup milk
½ cup semi-sweet chocolate chips
½ cup white chocolate chips
Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until combined after each. Stir in chocolate and white chocolate chips by hand.
Fill each lined cup evenly with batter. Bake, rotating tins halfway through, until pale golden and cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes.
For chocolate topping: Place 1 cup chocolate chips in a heat proof bowl and microwave on high for 1 minute. Remove dish carefully from microwave and stir chocolate. If the chocolate is not melted, continue to microwave on high at 30 second intervals until melted through. Once melted, use a fork and dip into chocolate and then drizzle on tops of cooled cupcakes.
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
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