Chocolate Chip Cookie Dough Cake

Several times a year, I make birthday cakes for friends or family members.  Last year, when it was my friend's birthday, I asked her whether she wanted a s'mores cake or a chocolate chip cookie dough one.  She chose the s'mores.  So, this year, when her birthday rolled around again, I decided that I'd do the chocolate chip cookie dough one.

For the decoration on top, I decided to make some mini chocolate chip cookies and spiral them on top.  You can use your favorite chocolate chip cookie recipe if you want.  I used the Tollhouse Cookie recipe since it's quick.  To make them mini sized, I found that I had to scoop the dough no larger than the size of marbles.  Honestly, I've never made such tiny cookies in my life.  I was worried they might be too small, but they were just right.  Baking them for 11 minutes makes them a little crisp, but after sitting on top of the frosting for a while, they will soften up.  And, baking them firmer to begin with also ensures that they won't fall apart as you lay them on top of each other. 

I also decided to use a few of the cookies to decorate the sides of the cake.  I got a little whimsical and made some of the cookies look like a bite had been taken out of them.  I promise, it only "looks" that way.  I did NOT go and take a bite out of those cookies myself and then put them onto the cake.  :)

The cake was amaaazing!  I was absolutely thrilled with the way that it came out and the way that it tasted.  My only change would have been to put even more cookie dough balls into the frosting middles.  But, even so, this cake was enjoyed by all.    

 

  

Ultimate Chocolate Chip Cookie Cake  

Golden Vanilla Cake (adapted from King Arthur Flour)

2 c. sugar
3 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. unsalted butter, softened
1 1/2 c. milk
2 tsp. vanilla
4 eggs

Cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla until well combined.  Combine the flour, baking powder, and salt, and sift the mixture.  Mix in half the flour mixture, then all the milk, then the rest of the flour mixture until well combined.  Divide into two greased and floured (I also line the bottoms with parchment paper) 9-inch round pans.  Bake at 350F for 30 minutes, or until a toothpick in the center comes out clean.  Let cool in pans for at least 10-15 minutes before removing from the pans.  Then let cool completely on wire racks. 

Chocolate Chip Cookie Dough (slightly adapted from Recipe Girl)

4 Tbsp. unsalted butter, softened
1/4 c. brown sugar
2 Tbsp. sugar
2 Tbsp. milk
1 tsp. vanilla
1/8 tsp. salt
1/8 tsp. baking soda
3/4 c. all-purpose flour
1/2 c. mini chocolate chips

Cream the butter with the sugars.  Beat in the milk and vanilla.  Add the salt, baking soda, and flour and mix well.  Stir in the mini chocolate chips.  Chill the dough in the freezer until firm, about 30 min.  Once chilled, form the dough into marble-sized balls and keep them chilled until ready to use. 

Buttercream Frosting (Sweet as Sugar Cookies)

2 1/2 c. salted butter, softened
6 1/4 c. powdered sugar
5 tsp. vanilla
1-2 Tbsp. milk (to desired consistency)

Beat the butter in a stand mixer until creamy.  Beat in the powdered sugar until light and fluffy.  Mix in the vanilla and add milk as desired until you reach your desired consistency.  

Mini Chocolate Chip Cookies (slightly adapted from Tollhouse Cookie recipe)

1/2 c. + 1 Tbsp. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter
3 Tbsp. sugar
3 Tbsp. brown sugar
1/4 tsp. vanilla
2 Tbsp. egg
1/2 c. mini chocolate chips

Cream the butter and sugars.  Beat in the egg and vanilla.  Mix in the flour, salt, and baking soda.  Stir in the chocolate chips.  Chill for 30 minutes in the freezer until firm.  Form the dough into marble-sized balls and drop onto a parchment paper lined baking sheet.  Bake at 350F for 11 minutes until golden brown.  Let cool.

For the assembly:

Slice each cake layer, horizontally, into two layers.  Place one layer on a cake plate and spread with 1/5 of the frosting.  Stud with half of the mini balls of chilled cookie dough.  Place the second cake layer on top and spread with 1/5 of the frosting.  Place the third cake layer on top, spread with 1/5 of the frosting and stud with the rest of the mini cookie dough balls.  Place the fourth cake layer on top and cover with the rest of the frosting, saving about 1/2 cup of frosting for decoration.  Once the cake is completely frosted, use the reserved frosting to pipe a decorative border around the top and bottom of the cake.  Take the baked chocolate chip cookies and spiral them on the top of the cake.  You can also use several of the cookies and place them around the sides of the cake, if desired.   

Peanut Butter Snickers Banana Cupcakes

Years ago, my dad asked me if I could make banana cake, not banana bread, but cake.  At the time, I didn't know of any good recipes for banana cake, so the request went unfulfilled.  Recently, I decided to try one of the banana cupcake recipes that was out there on the internet, but it turned out horrible.  The cake was dense beyond belief, gummy, and stuck to the wrappers.  Absolutely inedible.  After that, I worried that perhaps a good banana cake just did not exist.  Maybe bananas were meant to be made into bread and only bread, or, if cake was possible, it was always going to be heavy and dense.

 

Then, I came across this recipe for Banana Cupcakes on the blog, the Brown-Eyed Baker.  From the pictures, it looked like the cake would actually come out, dare I say, fluffy.  The crumb looked light and most definitely did not resemble banana bread of any sort.  So, I decided to give things another go.

 

And, I was thrilled with the results.  The cake, yes it was cake, was fluffy and soft and light and super moist to boot.  There was also a wonderful banana flavor in every bite. I frostedthese cupcakes off with a peanut butter buttercream and then, since I had a bag of peanut butter Snickers minis (which are totally yum), I decided to top the cupcakes off with them (cause more sugar is always a good thing).  Add a drizzle of melted chocolate and these cupcakes were a mouthwatering combination of banana, chocolate, and peanut butter.  Simply irresistible. 

 

So, what do you know, a good banana cake DOES exist.  Next time Dad, your wish is my command.  

Elvis Cupcakes (created by Sweet as Sugar Cookies)

Banana cupcakes (from Brown-Eyed Baker)

1 1/4 c. + 2 Tbsp. all-purpose flour
5/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter 
3/4 c. + 2 Tbsp. sugar
1 tsp. vanilla
1 egg
3/4 c. mashed very ripe bananas
1/4 c. buttermilk (I used plain nonfat yogurt)
2 Tbsp. milk (I added this)

12 Peanut Butter Snickers minis

Peanut Butter Buttercream (Sweet as Sugar Cookies)

1/2 c. butter
5 Tbsp. peanut butter
1 1/2 c. powdered sugar
milk (to desired consistency)

Preheat oven to 350F.  Line two cupcake pans with paper liners.  Combine the flour, baking powder, baking soda, and salt and set aside. 

Cream the butter with the sugar till light and fluffy.  Add the bananas and mix well.  Add the vanilla and the eggs and beat for 1 min. until well combined.  Mix in the flour mixture, alternating with the yogurt, in three additions, beginning and ending with the flour mixture.

Fill the cupcake liners about three-quarters full.  Bake for 20-25 min. until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire rack and let cool for 20 min.  Remove the cupcakes from the pans and place on the rack to cool completely.

For the frosting:  Beat the butter with the peanut butter until well combined.  Beat in the powered sugar till light and fluffy.  Add milk until it reaches your desired consistency.  

Makes 12 cupcakes

Notes:  
1.  The batter seemed a little dense, so I added a little extra milk to the recipe, about 2 Tbsp.
2.  The original recipe called for buttermilk, but I used nonfat yogurt since that's what I had.
3.  The original recipe called for a combination of butter and shortening, but I just used butter.    

Sweet Potato Cupcakes with Marshmallow Frosting

 

 

I've heard so much about baked goods made with sweet potatoes - like pie and cupcakes.  However, I've never tried them before, though I have eaten baked goods made from purple Okinawan sweet potatoes or Korean sweet potatoes.  People always say that it tastes a lot like stuff made with pumpkin.  Well, you know how much I love pumpkin, so I was sure I was going to love these cupcakes.  Plus, sweet potatoes were on sale, so it was definitely time to make them.

I' m not sure how well pureed other people get their sweet potatoes, but mine still had a lot of little chunks and bits in the mixture.  I wasn't sure how that would affect things, but decided to just go with it.  Knowing how I like things spicy, I also decided to double the amount of cinnamon in the recipe and added some ground ginger as well.

 

The cupcakes, first of all, smell amazing.  It's a sweet, spicy scent that's like pumpkin and yet not like pumpkin.  It just smells rich and golden.  As for those tiny remaining chunks of sweet potato, they melt right into the cake and you won't even know they're there anymore, except that you have a cake that is supremely moist and full of sweet potato flavor that will knock your socks off.  I never knew that sweet potato cake could be so good.  I'm a believer now.  As for the marshmallow frosting, it goes hand in hand with these cupcakes - think candied yams with lots and lots of marshmallows on top (oh yeah).  Sweet potato - you rule!   


Sweet Potato Cupcakes with Marshmallow Frosting
(adapted from How Sweet It Is)

1 1/3 c. loosely packed brown sugar
1 large egg
2 tsp. vanilla extract
1/2 c. unsalted butter, melted and cooled
6 oz. cooked, mashed sweet potato (about 3/4 cup)
1 1/4 c. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon (I doubled this to 1 tsp.)
3/4 tsp. ground ginger (I added this)
1/4 tsp. nutmeg
1/2 c. milk (I used 1/4 c. plain yogurt + 1/4 c. water)

Frosting:
1/2 c. butter, softened
1 Tbsp. vanilla extract
1 1/2 c. marshmallow fluff (7 oz. jar)
3 c. powdered sugar (I decreased this to 1 1/2 cups)

Preheat oven to 350F.  Line a cupcake pan with liners.  

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Fill each cupcake liner about 3/4 full.  Bake for 20-25 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

For the frosting:
Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes as desired. 

Peanut Butter and Jelly Cupcakes

Peanut butter and jelly brings back so many memories of my childhood.  There's all those times that I took a peanut butter and jelly sandwich in my Hello Kitty lunchbox to school.  Then there's that song we used to sing in elementary school, you know, the one that goes:  Peanut . . . peanut butter.  And jelly!  And jelly!  I even remember one time in fourth grade where we were supposed to write down the directions for making a peanut butter and jelly sandwich and then the teacher would follow our directions exactly and try to succeed in making the sandwich.  Naturally, when you're only nine years old, you forget to write down things like, "Open the jar of peanut butter," or "Use a knife to spread the jelly."  Needless to say, it was an extremely funny exercise.  

And now, even as an adult, the peanut butter and jelly combo just never gets old.  It's just so good!  Which is why I had to make a peanut butter and jelly cupcake, for old times sake and for the kid in you that never gets old. 

 

I used the peanut butter cake recipe from Brown Eyed Baker and changed it slightly by using some brown sugar in place of the white and adding more milk.  I think the extra milk made for much tenderer cupcake and I was very pleased with how the crumb came out.  These cupcakes were super peanut buttery in every bite, soft, and stayed moist for days (even in the fridge).  Paired up with a grape jelly filling and topped with peanut butter cream cheese frosting, they were peanut buttery perfection. 

So go ahead, make these cupcakes, grab a glass of milk, and enjoy a sweet version of peanut butter and jelly that will make you smile. 

Peanut Butter and Jelly Cupcakes (adapted from Brown-Eyed Baker)

1 3/4 c. all-purpose flour
1/4 tsp. baking soda
3/4 tsp. baking powder
3/4 c. salted butter, at room temperature
2/3 c. sugar
2/3 c. light brown sugar
2/3 c. creamy peanut butter
3 eggs, at room temperature
1/2 tsp. vanilla
1/2 c. Greek yogurt
1/2 c. milk 

1/2 c. grape jelly

Peanut Butter Cream Cheese Frosting (Sweet as Sugar Cookies)
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 c. peanut butter, creamy or crunchy
2 c. powdered sugar

Preheat oven to 350F.  Line standard muffin pans with paper liners.  Whisk together the flour, bkaing soda, and baking powder.

Cream the butter with the peanut butter.  Add the sugars and cream together till pale and fluffy.  Beat the eggs and add in two batches, beating for 1 min. after each addition.  Mix in the vanilla.  Add half the flour mixture, then the yogurt, then the rest of the flour mixture.  Beat until just combined.  Mix in the milk until just combined.

Divide the batter into the lined cups.  Bake for 20-25 min. until a toothpick inserted into the centers comes out clean.  Transfer the cupcakes to wire racks to cool completely.

For the frosting:
Beat the butter with the cream cheese until mixed together.  Mix in the peanut butter, then beat in the powdered sugar until light and fluffy.

For the assembly:
Cut a small cone out of the center of each cupcake.  Fill with 1 tsp. grape jelly.  Pipe with the peanut butter cream cheese frosting as desired.  Eat the little cake cones to your heart's desire. 

Notes:

1. The original recipe called for 1 1/3 c. granulated sugar.  I used half white sugar and half light brown sugar instead.  
2. Instead of sour cream, I used nonfat Greek yogurt.
3. The batter, once mixed, looked a little thick, so I added 1/2 c. milk to thin it down a little.  
4. I used grape jelly instead of strawberry jam (just my preference).  
5. I chose to fill the cupcakes with the jelly instead of just dolloping it on top.  

Makes 24 cupcakes 

Cookies and Cream Cake

 

I found out a month ago that it would be my turn to make the cake to celebrate the March birthdays in my girls' youth group.  I've been dreaming about making this cake ever since.  The original recipe comes from the KRAFT website.  However, I knew that I'd want to change things up a bit.

To start with, I used my go-to chocolate cake recipe instead of a boxed mix.  I also decided to slice each cake into two layers for filling, which would give me a four-layer cake.

 

 Then, for the filling, I wanted it a little sweeter and more vanilla-y, so I added some powdered sugar and vanilla.  Finally, instead of covering the cake with melted chocolate, I decided to use vanilla buttercream instead.

 

This cake is definitely a labor of love.  From start to finish (making the components, baking, decorating), I think it must have taken me over two hours.  But, it is so worth it.  The chocolate cake is perfectly moist and chocolatey.  Then, you have a whipped cream cheese filling chock full of Oreo cookies (three layers of filling to be exact).  Plus, a vanilla buttercream frosting that tastes exactly like the cream in the Oreo cookies.  If I ever need another chocolate birthday cake again, you can bet I'm making this one!  I hope my girls like it as much as I do.  

Cookies and Cream Cake

Cake (adapted from Recipegirl)
2 c. all-purpose flour
1 c. unsweetened cocoa powder
1 c. sugar
1 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. hot water
1 c. unsalted butter, melted
2 large eggs
1 Tbsp. vanilla

Cookies and Cream Filling (adapted from Kraft)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 Tbsp. powdered sugar
8 oz. Cool Whip
1 tsp. vanilla
17 Oreo cookies, coarsely crushed

Vanilla Buttercream Frosting (Sweet as Sugar Cookies)
1 c. butter, softened
3 c. powdered sugar
1-2 tsp. vanilla (depending on taste)
milk (add to desired consistency)

Oreo cookies (for decorating)

For the cake:
Grease and flour two 9-inch round cake pans.  Cut out parchment paper to fit in the pans and grease and flour the parchment paper too.  

Combine the melted butter with the sugars.  Beat in the eggs and vanilla.  Mix in the cocoa powder, baking soda, and salt.  Add the flour alternately with the hot water, beginning and ending with the flour. Pour into the cake pans (about 3 cups of batter per pan).

Bake at 350F for 25-30 min. until a toothpick comes out clean.  Let cool in cake pans for 10 min., then remove and let cool completely on wire racks before filling and frosting.

For the filling:  Beat cream cheese with sugar and powdered sugar.  Add the vanilla.  Stir in the Cool Whip and crushed cookies.

For the frosting:  Beat the butter with the powdered sugar until light and fluffy.  Add in the vanilla and mix well.  Add milk as needed until you reach your desired consistency. 

For the assembly:
Slice each cake layer in half, horizontally, to form two layers.  Place one cake layer on a plate and frost with one-third of the filling.  Continue repeating with the rest of the layers.  Frost the cake with the buttercream frosting.  If desired, cover the outside of the cake with crushed Oreo cookies and use more cookies for the top.