I think I’ve mentioned it (about a million times) before but Sam is a hoity-toity actor with the RSC. Which means that we will be relocating to Stratford until October…..this weekend! Even though I’ve known the move date for about 7 months it’s still taken me by surprise. Goodbye London….hello small town England? For those of you who haven’t been to Stratford-upon-Avon it’s an itsy bitsy town, on the map because it’s where Shakespeare is from. So logically it’s where the Royal Shakespeare Company is. The town’s only sources of income are Shakespearean tourism and people who come to see the shows. (Since one theatre sits about 1600 people per night that’s a lot of people visiting to see a play).
So this will hopefully just be an exciting new adventure, but I am also kind of scared to leave London and I want to live in our current flat for the rest of our lives. But we can’t. So I put my big girl pants on and baked something epic as my LAST BAKING IN LONDON (until next fall). Also Stratford doesn’t even have a Papa John’s! For those of you who know me, this is a massive deal. In memorium, I ate my body weight in Papa John’s last night.
These are chocolate chip cookies filled with cookie dough. It’s like all the breakup, baked good stereotypes wrapped up in one desert. (But I am leaving a city not a man)
Chocolate Chip Cookie Dough Cupcakes
adapted from Annie’s Eats
For the cupcake batter:
1 1/2 cups butter (350 g)
1 1/2 cups light brown sugar (300 g)
2 large eggs
2 2/3 cups flour (350 g)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (230 g)
2 teaspoons vanilla
1 cup chocolate chips
For the filling:
4 tablespoons butter
6 tablespoons brown sugar
1 cup flour
7 oz condensed milk
1/2 teaspoon vanilla
1/4 cup chocolate chips
For the frosting:
1 cup butter (230 g)
1/2 cup brown sugar (100 g)
2 1/3 cups confectioners’ sugar (280 g)
2/3 cup flour (95 g)
1/2 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
Preheat oven to 350 F (175 C). Start by first making the batter. Beat together brown sugar and butter until light and fluffy. Then add the eggs one at a time. Mix them well. In a separate bowl add your dry ingredients together; stir your flour, baking soda, baking powder and salt all together. Pour the dry ingredients into your butter, eggs and sugar a little bit at a time. Simultaneously pour in your milk into the batter a bit at a time as well.
Fill your cupcake tray. This should make about 24 cupcakes. Bake for about 20 minutes. Whilst the cupcakes are baking prepare your filling.
Combine butter and sugar into a bowl and cream them until they are light and fluffy. Then whisk in your flour, vanilla and condensed milk. Lastly fold in your chocolate chips. Cover the filling and refrigerate it for an hour until it has firmed up a bit.
When the cupcakes have cooled cut out a cone shape section in the middle and fill it with your cookie dough filling.
Set your cupcakes aside and make your frosting.
Beat together butter and brown sugar until they are creamy. The mix in your confectioners’ sugar until the frosting is smooth. Beat in the flour and salt. Mix in the milk and vanilla last. Continue to mix until your frosting is very smooth and well-blended.
Frost your cupcakes and top with chocolate chips and even sections of chocolate chip cookies!
(One more gratuitous picture)