Holly Ellison Recipe

Not Your Ordinary Ultimate ChocoChipCookieCupcake

By Holly Ellison HollyLE


Recipe Rating:
 1 Rating
Serves:
Makes 16 Cupcakes/36 Cookies
Prep Time:
Cook Time:

Holly's Story

These incredibly indulgent delicacies are best enjoyed when you have plenty of time to sit back, relax and savor each bite. I'm on a cookie/cupcake roll and having so much fun developing and creating bakery delights! Enjoy~

Ingredients

CHOCOLATE CHIP COOKIE DOUGH
3/4 c
crisco shortening
4 Tbsp
unsalted butter (if using salted butter, reduce sea salt to 1/4 tsp.)
Find more recipes at goboldwithbutter.com
3/4 tsp
sea salt
1 tsp
imitation butter flavoring
1 Tbsp
pure vanilla extract
1 1/4 c
firmly packed muscavado sugar (dark brown can be substituted, but muscavado had more of the molasses flavor)
3 Tbsp
coconut milk (whole milk can be substituted)
1
large egg
1 3/4 c
all purpose flour
3/4 tsp
baking soda
1 c
semi-sweet chocolate chips
1 c
chopped pecans
1/2 c
coconut, flaked
VANILLA-VANILLA CUPCAKE BATTER
1 c
+ 2 tbsp. whole milk at room temperature
1 Tbsp
white distilled vinegar
1 c
granulated sugar
2 Tbsp
pure vanilla extract
2
large eggs at room temperature
1 3/4 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
3/4 tsp
sea salt
4 Tbsp
unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
3 Tbsp
regular sour cream at room temperature
1/3 c
coconut oil - heated just to liquify
FROSTING
4 Tbsp
unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
6 oz
cream cheese at room temperature
4 c
sifted powdered sugar
1/4 tsp
pure vanilla extract
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Using the paddle on a stand mixer or in a large bowl using a handheld mixer, whip Crisco shortening until fluffy, about 2 minutes. Add butter flavoring, vanilla extract, coconut milk and muscavado sugar. Cream mixture, scraping sides of bowl often, until the mixture turns a lighter color, about 4 minutes. Add egg and mix just until blended.
2
In a seperate bowl, whisk together flour, sea salt and baking soda.
3
Add flour mixture to creamed mixture in three (3) parts, blending well with mixer each time.
4
Add chocolate chips, coconut and pecans, mix well.
5
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes.
6
Remove from frig and form 16 one inch balls of dough. Place the balls on a parchment paper or wax paper covered cookie sheet and place in the freezer while preparing cupcake batter.
7
SIDENOTE:
The remainder of the cookie dough can be rolled into 2 - 3 inch balls, placed in the freezer on a cookie sheet. Once frozen, move the balls to a freezer bag (you can double regular baggies if freezer bags aren't available) and store for up to 3 months for chocolate chip cookies anytime. To bake JUST the cookie dough, heat oven to 325 and cook for 8-10 minutes for chewy and 11-13 for crispy cookies.
8
PREPARE CUPCAKE BATTER

RECOMMENDED: It's important to bring cold ingredients to room temperature to insure proper blending. Mixing your batter well adds air to it, for light, fluffy cupcakes. If the ingredients are too cold they won't blend properly, too warm and the air bubbles will collapse in your batter.
9
In a small bowl, whisk togther the milk and vinegar. Set aside.
10
In a separate small bowl, combine sugar and vanilla. Set aside.
11
In a large bowl, whisk together flour, baking powder, baking soda and salt. Add sugar mixtute and mix well. Add butter and mix until well blended, about 3 minutes.
12
In a small bowl, whisk together the eggs, sour cream, and milk/vinegar mixture. Add to flour mixture and beat on high for 2 minutes. Batter will be somewhat thin.
13
Line 12 muffin tins with cupcake paper. Fill each cup about 2/3rds full.
14
Remove 12 cookie dough balls from the freezer and place 1 dough ball gently on top of each batter filled cup.
15
Bake for 15 minutes. A toothpick stuck in the center of a cupcake that comes out clean is done! DO NOT OVER BAKE~ These cupcakes should NOT be golden brown, but a nice creamy white color. Cool for at least 1 hr before frosting.
16
FROSTING
17
On high speed in a medium bowl, beat together butter, cream cheese, vanilla until well blended. 1 cup at a time add the powdered sugar, scraping down the sides of the bowl each time. Blend until nice and fluffy.
18
JUST A SUGGESTION:
Rather than using a piping bag, it's easier to use a couple of sandwich baggies. Turn the baggie inside-out and spoon large globs of this luscious frosting onto the bag. Turn the bag right side out again. Seal all but about an inch on one end, this is to let the air escape from the bag. Gently press the frosting to one corner then seal the bag. Pinch icing away from the corner and cut about 1/4 inch off the baggie. Hold the baggie over the center of the cupcake about an inch above the cupcake. Without lifting the baggie gently squeeze and in one continuous circular motion swirl the icing from the center to the outer edges. Do this on each cupcake!
19
Store cupcakes on the counter top in an airtight container overnight. If you need to keep them longer, store in an airtight container in the FREEZER! DO NOT STORE IN THE REFRIGERATOR! The frig will dry the cupcakes out quickly, though the freezer will retain the moisture and flavor. To thaw, remove and let the cupcakes sit for at least 2 hrs at room temperature. Enjoy!

About this Recipe

Course/Dish: Cakes, Cookies