Chocolate Chip Cookie or Cupcake? HAVE BOTH! Chocolate Chip Cookie Cakes

Some things a girl should never tell…her age, her weight and her favorite recipe that has potential to make money for her someday. For that very reason I wanted to make one of my favorite cupcake ideas, but I’m not quite ready to share my secret recipes for my homemade goodies yet. Wipe your tears from your eyes my friends, this one is just as good and I’ll tell you are secret, come a little closer, shhhhhhhhh, it is all made from boxed mixes with the exception of the frosting. Will came in and said “are those homemade?” to which I lovingly answered “Well they were made in our home!” LOL. But ladies and gentlemen that is as close to homemade as these get. When I can’t or don’t want to use “from scratch” recipes, I like to at the very least try to dress up an otherwise lame boxed mix. That is just what these babies are all about! They are the can’t decide between a chewy chocolate chip cookie and a heavenly cupcake? HAVE BOTH cookie cake!



Ingredients:

Cupcakes:

1 white or vanilla boxed cake mix of your choice.
Water - according to directions
Oil - according to directions
Eggs - according to directions
1 Cup Mini Chocolate Chips - plus more for garnishment.
1 TBSP of all purpose flour.
Paper cupcake/muffin liners.

Butter Cream frosting:

2 Cups shortening
2 tsp clear vanilla
7 TBSP of water
2 pounds of confectioner's sugar

Cookies:

1 pkg of Betty Crocker Chocolate Chip Cookie Mix
1/2 Cup of Butter - 1 stick
1 Egg
Regular size chocolate chips for garnish

Directions:

Cupcakes:
Mix and prepare according to directions on package. Toss 1 Cup of mini chocolate chips with 1 TBSP of all purpose flour. Fold into prepared batter. Bake according to directions. Allow to cool completely.

Butter Cream Frosting:
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

*Instructions can be found on the Wilton website.

Cookies:
Prepare and bake cookies according to directions.

Once cupcakes have fully cooled, I used a long cake decorator’s tip to fill the middle of the cupcake with frosting. Take the longest tip you have (preferably one with a round open end), insert it into the middle of the cupcake and squeeze. Next frost the entire top of the cupcake with butter cream frosting. Style it according to your choice. (I decorated mine using only a pastry bag with a coupler inside.) Make sure you add an extra bit of frosting to the top center of the cupcake. Next you'll want to shake a good amount of the mini chocolate chips onto a plate, roll cupcake in chocolate chips. The way I did this was dip down and lift, turn slightly, dip down and lift until all sides are thoroughly covered. Next place a well shaped chocolate chip cookie on top of the frosted cupcake slightly tilted to the side. Top with a dollop of butter cream. Last but not least, garnish with a larger sexier chocolate chip and there you have it chocolate chip cookie cakes! Enjoy!

Recycling cake scraps.... Chocolate Covered Strawberry Cake Balls

I don't know what to call these, I mean they are essentially cake balls BUT for whatever reason that just sounds so gross to me. They need a more chic name like cake truffles or cake bon bons, something. I should hold a contest to name my personally made ones. Too bad I didn't think of this sooner it would have been a perfect give a way! Bakerella does some FABULOUS things with these little delicious delights! You have to see all of the things she comes up with. Plain and simple, she ROCKS! Check her site out for complete directions and so many fabulous ideas! You can visit her by clicking here. I adapted mine slightly using vanilla frosting instead of cream cheese basically because I usually make my own frosting and therefore do not have usually have a can of store frosting around BUT I did have a can of vanilla that I found for a project that never came to be - ummmm, yeah I have way to many "good ideas" to mention that happen like that. The land of forgotten baked goods. You know those ingredients that end up being used for something other than their original intent. Oh well, all’s well that ends well right? I had cake scraps from a birthday cake that I made over the weekend. (The Steelers jersey birthday cake (for Bryan turning 24 - Happy Birthday Bryan!!!) that I mentioned in a previous post.)

NOTE: For the correct and entire recipe please see Bakerella's blog!!!

I used the cake scraps - or the left over cake from two 13 x 9 strawberry cakes - the crown (or top) which was cut off of both of them and about a quarter of the other 13 x 9 that I used to carve the sleeves. All in all it was probably about half of a whole 13 x 9. Did I lose you yet with all of that?



I crushed up all of the strawberry cake scraps to get them into crumbs and mixed about half of the can (15.6 oz) of vanilla frosting. Once I made sure it was thoroughly mixed, I used a cookie scoop and made approx 1 inch balls. I placed them on a cookie sheet with wax paper and placed them into the freezer for approx 6 hours until set. Once they were set enough to dip, I melted 1.5 bags of Wilton Candy Melts. (for directions on melting chocolate see my post here) (I have used Almond bark in the past). I used a toothpick inserted in the middle of the cake ball to dip into the chocolate. Once completely covered I placed on a cookie sheet covered with wax paper, drizzled on the opposing chocolate flavor and placed in the refrigerator until it was set. Viola! There you have cake balls (truffles- bon bons- LOL)! Recycling never tasted so good! ENJOY!