But on to the recipe!
For the Cupcakes:
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2/3 cup canola oil
- 2 teaspoons white vinegar
- 2 cups cold water
- Preheat oven to 350 degrees F. Line cupcake pans then set aside
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
- Slowly whisk the wet ingredients into the dry ingredients but please be careful not to overmix! The batter will be very wet (and that did scare me at first) but it's supposed to be that way, so no worries!
- Pour batter into cupcake liners until they are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.
For the Cookie Dough Balls:
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1 cup plus 2 Tablespoons all purpose flour
- 1/2 teaspoon baking soda (although they're not being baked, she said it was for flavor)
- 3/4 teaspoons salt
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons natural peanut butter-2 tablespoons of yogurt can also work as a binder.
- 1 cup semi sweet chocolate chips (I used milk chocolate chips, since they were the only ones Nicole had on hand)
- In a bowl cream together butter and sugars until light and fluffy
- Beat in peanut butter (or yogurt) along with the vanilla and beat until combined.
- Whisk together dry ingredients in separate bowl.
- Add all at once to sugar combination and stir in until incorporated. Then fold in chocolate chips.
- Roll a small amount of dough in your hand into a ball. Make 24 balls for the cupcakes and place on a cookie sheet to refrigerate until ready to top the cupcakes.
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- large pinch of salt
- 2 teaspoons pure vanilla extract
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs. Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes) The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.
^ Now that part I just copied and pasted, because I didn't do it and didn't know how to word it. Sorry!
To put together cupcakes:
- Use a pairing knife to cut out a small part of the top of the cupcake, just large enough for you to place the ball of cookie dough without it rolling off
- Place cookie dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip. Use your instincts for the size of the tip. Any size (star or round) medium tip will do for frosting these cupcakes. Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. Frost all cupcakes.
Turn on oven broiler. Yea… it’s about to get real.
I hope you decide to try them! Enjoy :)Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Don’t even close the broiler door. Keep an eye on them as they toast. You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.