| Level: | Advanced |
| Total: | 1 hr 35 min |
| Prep: | 1 hr 5 min |
| Cook: | 30 min |
| Yield: | 18 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 3/4 cup warm water
- 4 tablespoons applesauce
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- Cookie Dough Filling, recipe follows
- Peanut Butter frosting, recipe follows
- Store-bought caramel sauce, for drizzling
- Kosher salt, for sprinkling
- Fondant Covered Chocolate Chip Cookie Tires, recipe follows
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 12 ounces semisweet chocolate chips
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 3 1/4 cups powdered sugar
- Reserved Cookie Dough Filling
- Black fondant
- 12 pieces white chocolate candy melts
Instructions
- Preheat the oven to 300 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, warm water, applesauce, vanilla extract and eggs, and mix until well combined.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into the center comes out clean, 18 minutes. Cool the cupcakes completely.
- To assemble: Cut a hole in the center of the chocolate cupcakes with a paring knife. Scoop 1/2 tablespoon of Cookie Dough Filling into the center. Replace the piece of cake you cut out. Generously frost the top of the cupcake with the Peanut Butter Frosting. Drizzle with store-bought caramel sauce and sprinkle with kosher salt. Place the Fondant Covered Chocolate Chip Cookie Tire on top.
- Combine the flour, baking soda and salt in a small bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract until creamy. Add the milk and mix. Gradually beat in the flour mixture. Stir in the chocolate chips by hand. Divide in half and set one half in the cooler to chill. Reserve the other half for the Fondant Covered Chocolate Chip Cookie Tires.
- Cream the butter and add the peanut butter and mix until blended. Add the vanilla and continue mixing. Sift in the powdered sugar and whip until soft and fluffy. Put the frosting in a pastry bag and cut 1/2-inch off the tip.
- Preheat the oven to 375 degrees F.
- Bake the reserved Cookie Dough Filling in the oven until golden brown, 9 to 11 minutes. Remove from the oven and allow to cool.
- Cut out circles of cookies with a circular cookie cutter. Roll out the fondant and cut out circles of fondant with a circular cookie cutter slightly larger than the cutter you used for the cookies. Wrap the fondant circle around the cookie circle. Stick 1 white chocolate candy melt in the center of the fondant so that it sticks. Using the “v” point of a star-shaped cookie cutter, press “tire treads” all around the sides of the cookie.
Reviews
simply amazing!
Amazing cupcake! I didn’t care much for the caramel drizzle or fondant, so I didn’t bother with that. After reading the reviews, I chose not to make the frosting prescribed by this recipe. Instead, I made the Peanut Butter Fudge frosting from the Expresso Dark Brownie cupcake recipe (also from Cupcake Wars, and it went so well with this recipe! I would recommend everyone to try that. Some other recommendations I would make is definitely cut the recipe for the Cookie Dough filling in half. I made only half, and still had plenty left over. I was worried about getting the bitter taste as mentioned by a previous review, so I made sure I mixed the cocoa powder really well, and didn’t end up with that problem. Other than that, this cupcake is a chocolate lover’s dream!
So. Very. Good. We didn’t use the fondant or caramel drizzle, but otherwise followed the recipe. One thing I would note is that the bake temperatures and times may be for convection ovens. In my conventional oven they needed to cook much longer. The cake was very good, the frosting was amazing, and the cookie dough was also quite good. I would definitely recommend these.
Everyone loved the cupcakes. At first we were very discouraged by a review below but then decided to make them anyways and I’m so glad we did. : they’re amazing. To prevent a bitter taste make sure your unsweetened cocoa powder is completely mixed. That’s pretty much it..
It was good,but i didn’t to much care for the frosting.
I was extremely disappointed in these cupcakes. The chocolate cake was moist, but very bitter and unpleasant — much like unsweetened cocoa. I could tell from reading the recipe that it would not be very sweet and thought that the chocolate chip dough center and the frosting would take care of the cakes lower sweetness. All in all the three parts of this cupcake that seem like they should go together ultimately stand alone. When you put a bite of all three parts in your mouth you are still overwhelmed by the lack of flavor from the cake. I ended up throwing them out as I didn’t even want to take them to work and have this kind of flavor associated with something that I made. Do not waste your time. These were for the monster jam challenge, and they were a monster fail. Cute idea, but didn’t deliver on taste at all.