First of all, I hope everyone out there got through that crazy Hurricane Sandy a-okay. We were only out of power for a day, but a lot of people in town are still waiting for the lights to come back on. There was no school this whole week (such a nice break!), so obviously I had time to do some baking.
Do you like cookies?
How about cupcakes?
What about brown butter brown sugar cupcakes with chocolate chip cookies at the bottom, topped with the best peanut butter frosting you’ve ever had?
I thought you might be interested.
These are so over the top, it’s ridiculous, which means they’re absolutely perfect for celebrating big life events, small life events, and honestly everything in between.
One of these celebration worthy events happened to me just a few weeks ago. Something about a little trip to the DMV, passing my road test, and getting a drivers license!!
All those little trips around town are a LOT more fun when you can take yourself. It’s especially great for baking because I don’t have to wait hours anymore when I forget an ingredient 🙂
P.S…If you’re looking for other, lower calorie methods of celebration, my soccer loving friend told me about about the Icelandic team Stjarnan, who he described as “pretty bad at soccer, but great at celebrating”. I don’t know much about soccer, but I completely agree with the celebrating part 🙂
Chocolate Chip Cookie bottomed Brown Butter Cupcakes with Peanut Butter Frosting
For the cookie dough:
1/2 cup of butter
3/4 cup of brown sugar
1 teaspoon of vanilla extract
1 1/3 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
3/4 cup chocolate chips
Preheat oven to 350 F and line a cupcake pan with liners.
Sift flour, baking powder, and salt into a bowl; set aside.
Beat the butter and sugar together in a separate bowl until light and fluffy. Add the egg and vanilla, beating until combined. Stir in dry ingredients and mix until just combined. Fold in the chocolate chips.
Press 1-2 tablespoons of cookie dough into the bottom of each liner, enough to have a solid layer of cookie for each cupcake. Next, start the cupcake batter.
For the cupcakes:
1 cup of brown sugar
1 tablespoon of vanilla extract
3/4 cup of milk
1/2 cup (1 stick) of brown butter, cooled – there’s good directions here
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon salt
In a medium bowl, sift the flour, baking powder and salt, stirring to mix.
In a large bowl, whisk the brown sugar and egg until smooth. Add in the vanilla extract and milk, mixing until well combined. Slowly pour in the glorious brown butter, whisking continuously. Finally, add in the flour mixture, mixing until the batter is smooth.
Use an ice cream scooper to add a scoop of batter to each pre-cookied liner. Bake for 15 to 20 minutes, or until the tops are golden and don’t jiggle when touched. This would be a good time to bake any leftover cookie batter, because it would be shameful to let such potential be wasted. Let cool completely. Start the frosting.
Peanut Butter Frosting:
1 stick (1/2 cup) of butter
1/2 cup of creamy peanut butter
1/2 – 2 cups of powdered sugar
2 teaspoons of vanilla extract
In an electric mixer fitted with the whisk attachment, whip the butter until light and fluffy. Add in the powdered sugar in small increments. Next, add in the peanut butter and vanilla, beating until the frosting has a thick, fluffy consistency. Add more sugar to taste and just be sure to mix it in completely.
Frost the cupcakes, top with bits of crumbled cookie, and enjoy!