Cupcakes were supposed to be a fad, but I don’t see their popularity dyeing out at all. They are portable cake that you don’t need a fork or spoon to eat, what’s not to love? Plus, they are darn cute! Below I have posted two fun twists on ordinary cupcakes that people just cannot get enough of.
First, cookie dough cupcakes! This cupcake has a chocolate chip, brown sugar cake base, filled with cookie dough, and then frosted with a cookie dough buttercream. YUM!
Everyone loves cookie dough, right? Wait, not your mom who would never, ever dream of eating raw eggs, or even over-easy eggs, for fear of salmonella? Well, never fear! My mom is the same way and even she can love and eat these cupcakes. The cookie dough is an eggLESS cookie dough and even the flour in the cookie dough is toasted at 350 degrees Fahrenheit to take care of any salmonella lurking in the flour. Yup, even flour can have salmonella, who knew? Thus, we are safe with this cookie dough so enjoy!!
This recipe was originally inspired by Annie’s Eats cookie dough cupcakes, but I have modified it to be even more tasty!
Layers from bottom to top: chocolate chip brown sugar cake, cookie dough (just below the frosting and a bit darker in color), and cookie dough frosting with a sprinkling of chocolate chips
The second cupcake is a riff on one of the Girl Scout’s most popular cookies, the Samoas. What we have here is a shortbread cookie on the bottom, then an uber-chocolate cupcake topped with a chocolate caramel ganache, and then finished with a wreath of toasted coconut covered in caramel goodness with a drizzle of chocolate ganache over top. Did you catch all that? If you like Samoas, I think you will love these!
These Samoa cupcakes were inspired by this recipe.
Heartland Patisserie 