Milk And Cookies Cupcakes Recipes

MILK-AND-COOKIES CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with liners. Combine the butter, 2/3 cup condensed milk, the granulated sugar, egg, vanilla and salt in a food processor. Process until smooth and slightly thickened, about 2 minutes. Add the flour, baking powder and baking soda and pulse a few times until blended. Drizzle in 1/4 cup whole milk, pulsing a few times, until smooth.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way; sprinkle the mini chocolate chips on top. Bake until the tops of the cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack. Poke the warm cupcakes all over with a toothpick. Mix the remaining 2 tablespoons each condensed milk and whole milk; brush evenly over the warm cupcakes. Let cool completely.
• Make the frosting: Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool slightly. Combine the butter, melted chocolate, 1/4 cup condensed milk and the salt in a food processor and process until smooth, scraping down the sides occasionally. Add the confectioners' sugar and process until smooth, about 1 more minute. Transfer to a bowl and refrigerate until firm but still spreadable, about 20 minutes.
• Spread the frosting on the cupcakes, making a small well in the middle; fill each with 1/2 to 3/4 teaspoon condensed milk. Top with cookies.

MILK AND COOKIES CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
• In a bowl, add the brown sugar, pastry flour, baking powder, baking soda and salt. In a second bowl, add the buttermilk, oil and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until fully combined.
• Scoop the batter into the cupcake liners. Sprinkle the chocolate chips on top of each cupcake before baking. Bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool completely or the frosting will melt.
• For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth.
• For the mascarpone milk cream: Place the mascarpone, heavy cream, granulated sugar and milk powder in a mixing bowl. Using a whisk attachment at medium speed, whip until stiff peaks are reached.
• To assemble: Dip the cooled cupcakes in the chocolate ganache. Set aside and allow to set for 10 minutes. Place the mascarpone milk cream in a pastry bag with a plain tip. Pipe the frosting to desired design and garnish with a fresh Mini Chocolate Chip Cookie and chocolate straw. Refrigerate the cupcakes or store in a cooler temperature to prevent the frosting from melting.
• Preheat the oven to 345 degrees F. Line a baking sheet with parchment paper.
• Combine the all-purpose flour, baking powder, baking soda and salt in a bowl.
• Cream the butter and sugars using a mixer with a paddle attachment. Add the eggs to the mixture and mix until incorporated. Add the dry ingredients and mix at medium speed until the ingredients come together. Mix in the chocolate chips just until evenly distributed.
• Roll the cookie dough into tiny balls (slightly smaller than a dime) and line them on the prepared baking sheet. Bake for 7 minutes.