Whew what a mouthful!
With this post I really have nothing new to teach you. There are no special techniques or instructions needed here. The only reason I'm sharing this recipe is because these cupcakes are rich and decadent....and most importantly, EASY. Isn't that reason enough?
Although this is supposed to be a 'learning' blog, sometimes I miss relaxing in the kitchen making something simple, stress-free, calorie-loaded, and oh-f-that's-good.
The kiddos would also enjoy helping out with this one. Plus they can eat the cookie dough as it doesn't call for any eggs, whoop-whoop!
My only advice here would be to use a high quality chocolate and cocoa for the brownies as well as for the ganache. We're only working with a few ingredients so whatever brand of chocolate and cocoa you're using will really shine through.
With that said, I do have a confession...do you ever go to Ikea and see those milk, dark, and white chocolate bars? We were at the cash counter last week during Ramadan and there were LOADS of them stacked high-as-hell staring at you like neener-neener you can't touch this
If you're not familiar with the holy month of Ramadan, you are not allowed to eat in public during the daytime. So here we are stuck in line, lots of mouthy, noisy children about, chocolate in your face, and no chance to eat it.
So I bought 5.
If that was a marketing scheme by Ikea, damn it worked.
We arrive back home and I'm contemplating my new stash. What in the hell am I going to do with Ikea chocolate? BUT, let me tell you, it's not bad! If fact I thought it was pretty darn good. I only bought the dark chocolate but it had a good snap to it when I broke it into pieces (a good sign that it's not full of fat or additives) and melted like a dream! With the amount of chocolate I go through each month, I will most definitely be purchasing some again soon. And for 8dhs a pop, I'd say that's a good deal.
Chocolate Chip Cookie Dough stuffed Brownie Cupcakes with Chocolate Ganache
makes approx. 16 cupcakes
For the Cookie Dough:
3 cups all-purpose flour
3/4 teaspoon salt
1 1/4 cup brown sugar, packed
3/4 cup white sugar
1 cup (8oz.) butter, melted
1 1/4 teaspoon vanilla extract
1 cup chocolate chips
6 tablespoons whole milk
For the Cupcakes:
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, at room temperature
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder
For the Ganache:
8 ounces semi-sweet chocolate, finely chopped (chocolate chips are ok)
1cup heavy cream
First you'll need to prepare the cookie dough as it needs to harden up in the freezer for a few hours prior to baking the cupcakes. In the bowl of a stand-up mixer fitted with the paddle attachment, stir together the flour, salt, brown sugar, and granulated sugar. Add butter and vanilla. Mix until a dry dough forms.
Add chocolate chips and mix on lowest speed.
Once the chips are thoroughly mixed into the dough, add the milk 1 tablespoon at a time with the machine on the lowest speed.
Roll the dough into balls, about 1 tablespoon each. Continue rolling the dough until you have about 16 pieces. Place balls onto a cookie sheet lined with aluminum foil and freeze for two hours, or until firm.
Our freezer is too narrow to fit a cookie sheet so I had to take the shelf out, line with aluminum foil and place the balls of dough directly on top.
To prepare the brownie batter, preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
thank you Kristin I LOVE these liners, so cute!
Place chocolate and butter into a heatproof bowl and set over a pan of simmering water. Be sure to not let the boiling water touch the bottom of the bowl. Stir occasionally until the chocolate and butter are melted, about 4 to 5 minutes.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth. Add eggs and whisk to combine. Gently whisk in flour and cocoa until smooth. Do not over mix.
Bake for about 25 minutes or until a toothpick inserted into the brownie portion of the cupcake comes out clean. Do not test for doneness through the cookie dough.
Transfer muffin tins to a wire rack and let cool before removing the cupcakes from the pan.
To prepare the ganache, transfer chopped chocolate to a heat safe bowl. Place heavy cream in a small saucepan and bring to a gentle simmer. Remove from heat and pour cream on top of the chopped chocolate.
Do not stir at this point. Let the chocolate and cream sit for 10 minutes. Using a whisk, combine the cream and chocolate until smooth and shiny.
Take the cupcakes and flip up-side-down and swirl in the ganache to achieve an even coating. Turn right side up and place on a cookie sheet until the ganache hardens, about two hours. To speed up the process cupcakes can also be transferred to the fridge.
*I find these are much better served cold as the cookie dough can become quite soft if let out too long.
Cookie dough recipe courtesy of Sprinkle Bakes
Brownie Cupcake recipe courtesy of Martha Stewart