Day 293 – Half-Baked Cupcakes

20 May

Can you every really go wrong with Ben & Jerry’s Ice Cream?  I mean, c’mon.  They’ve got something for everyone.  Fruit, chocolate, vanilla, cookie dough.  And, if you choose correctly, usually more than one of those flavors at a time.  Like these Ben & Jerry’s-inspired Half-Baked Cupcakes (recipe below from Life in a Peanut Shell).  Chocolate, vanilla, cookie dough…yum!

Chocolate-Vanilla-Cake     Mini-Chocolate-Vanilla-cake

The cupcakes are dense and sticky. The cake flavors run together a bit. The vanilla cake has a bit of a pound cake flavor, while the chocolate is a very faint chocolate flavor. It almost tastes like artificial chocolate to me, which is an odd taste.

Note: The vanilla batter is much thicker than the chocolate batter, so make sure not to overfill, otherwise swirling is a challenge.

Cookie-Dough

The cookie dough is creamy and smooth, just like chocolate chip cookie dough should be. The recipe indicates that it should “crumble” though, and mine definitely didn’t crumble. I had to use my hands and just plop it into the batters and frosting. It still works, but it wasn’t a smooth and seamless and I was expecting it to be.

Cookie Dough Whipped-Frosting

The frosting is fluffy and airy. Whipped-cream cream-cheese frosting may be one of my favorite things! I’ve only seen it in a few recipes, but they go so well together! The cookie dough breaks up both the creaminess in the texture and in the taste, with a little crunch and bite.

Half-Baked-Cupcake     Mini-Half-Baked-Cupcake

The cupcake flavors back up the frosting nicely. Surprisingly, it’s not an overly rich cupcake, except for the cookie dough bites. It ends up being a smooth and fluffy (quite sugary) cupcake.

Half-Baked-half2

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 2 (so many parts. Very time-consuming.)
  • TOTAL: 17.5

Half-Baked-half1

RECIPE

Half-Baked Cupcakes (recipe from Life in a Peanut Shell)

For the Vanilla Cake:

  • 1 cup (8 ounces) sour cream or plain yogurt (full-fat is best)
  • 2 large eggs
  • 1 cup (7 ounces) sugar
  • 1/2 teaspoon salt
  • 1 ¾ teaspoons baking powder
  • 1/3 cup (2 3/8 ounces) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (8 ½ ounces) all-purpose flour
For the Chocolate Cake:
  • 1 1/3 cups (9 3/8 ounces) sugar
  • 1 1/3 cups (5 3/8 ounces) all-purpose flour
  • 2 tablespoons (3/8 ounce) cornstarch
  • 1/2 cup (1 1/2 ounces) Dutch-process cocoa
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup (3 ½ ounces) vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup (6 ounces) water
Eggless Cookie Dough:
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup semisweet chocolate chips
Chocolate Chip Cookie Dough Whipped Cream Frosting:
  • 1 ½ cup heavy whipping cream
  • 8 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla

For directions visit Life in a Peanut Shell.

*Tomorrow: Peachy Bourbon Cupcakes*

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