Chocolate Chip Cookie Cupcakes - The Step by Step Version

The guide for those who need a little extra help or might be interesting in learning a fun fact to tell their friends at cocktail parties.

STEP BY STEP, DAY BY DAY:
1. Make up a batch of your favorite chocolate chip cookies (probably a ½ batch as you only need 12). I am not going to show you how to do this because my recipe is a secret that has been passed down from generation to generation. I was not even allowed to write it down. If I told you not only would I have to kill you, but my mother in law would kill me. This is serious business. If you are in a hurry or feeling less than motivated just use the premade stuff. You can always bury the wrappers in the bottom of the trash and tell people it was from scratch. Pro tip… put a streak of flour on your nose.

2. Form your dough into tbs. (tablespoon) sized balls and plop those suckers on a cookie sheet. Put them close together, we’re not baking them.

3. FREEZE THEM. Did you catch that? FREEZE THEM for TWO HOURS! If you do not freeze them they will be dry and everyone you know will cry. Then you will curse me and really, it was all your fault to begin with.

4. Ok, now onto the important part. The cupcakes! I have a system to prevent screw ups. I put everything I am going to use on the table. When I have used that ingredient I put it away. If I have anything left out on the table when I open the oven I know I am screwed. If you’d like, you can use a cake mix (follow package directions) instead of making the cupcakes from scratch. None of us will judge you. Again, bury the boxes and maybe go with flour on the cheek this time. You can pick what kind of cake you want. I am going with a vanilla cupcake because why not. If you have a favorite recipe (or used a cake mix) use it and skip on down to step 11 you overachiever you.

5. Preheat your oven to 350. Do it now because you will forget and then have to wait 15 minutes when you’re ready to bake. Line your tins. I line and spray because there is nothing worse than cupcakes that stick to liners.

6. Cream together your butter and your sugar. But Katie, I forgot to let my butter soften and I don’t wanna! Too bad, this is NOT a choice. Creaming is important because it causes air bubbles to form in the fat (in this case butter).  Because butter is somewhat solid (and delicious) the air bubbles stay in the fat even when it is incorporated into the final batter. When baking, these air bubbles expand and result in a lighter and way more delicious product. This tutorial is excellent and should be viewed if you are new to the whole creaming thing… http://sweets.seriouseats.com/2010/02/how-to-cream-butter-and-sugar-baking-techniques-slideshow-slideshow.html

7. Beat in the eggs one at a time. If you’d like you can count like the Count while you do so.  This video is required viewing for this recipe… http://www.youtube.com/watch?v=4YACXa5bIdw&feature=related

8. Beat in vanilla and lemon zest. At this point I sang the zestfully clean song.

9. In a separate bowl mix together the dry ingredients. I do not have a dishwasher. So If I say use a separate bowl then you should really use a separate bowl.

10. Now, let’s do this. Combine ½ your dry mixture, the milk, and then the rest of your dry mixture. I am not being crotchety here people. The order IS important. It all has to do with gluten. The first ½ of flour will not form gluten because it will be coated in that magical fat called butter. The uncoated flour (the second addition) will mix with the liquids causing gluten to form. The process of alternating allows just enough gluten to form. Your cupcakes will have structure but will not be dense doorstops. Make sure you mix on low just long enough to combine (I actually do this part by hand). Over-mixing will also cause an excess of gluten which will result in more doorstops. See, baking is SCIENCE.

11. Remember those tins we prepared waaaaay up in step 5? Grab them. Also grab those delicious balls of frozen dough. Try not to eat them. Fill your tins 2/3 full of cupcake batter. Then place the cookie dough ball in the top center.

12. Bake for 16-20 minutes. Now. When you pull them out to toothpick them make sure you toothpick only the cupcake portion. That means do it on the edge people. Over baking will result in dry cookie dough and small bunnies will weep.

13. Let cool a bit and then remove to a wire rack where you will let them cool completely.

INTERMISSION (please watch this… http://www.youtube.com/watch?v=NqPcdVmz5BQ)

Refreshed? Dishes done? Awesome. Let’s make some frosting.

14. Take your butter and beat it until it is creamy. Mix it on high. I love to turn my mixer on high. It looks like I pressed fast forward.

15. Mix in the marshmallow fluff.

16. Add the vanilla and powdered sugar. I don’t have one of those fancy schmancy guards for my mixer so let me tell you my trick. I toss a clean towel over the mixer. That way powdered sugar dust doesn’t get all over my kitchen. Take THAT Kitchenaid. Trying to get me to buy yet another attachment. Pfffffff. Beat it on low until combined and then on high until it is light and fluffy.

17. Lick the beater and throw out your bathroom scale.

18. Frost your cupcakes. I cheated a little and used some left over Nutella buttercream that I had used in a previous recipe for the blobs in the middle. I will teach you how to make that some other time.