Death By Chocolate

Have you ever been at a picnic or a potluck and just couldn’t decide between the cupcakes or a chocolate chip cookie?  Well, if so, today is your lucky day because they have joined forces to create what I like to call (drumroll please)…Death By Chocolate.  Yes, that’s right, that is double chocolate chip cookie dough inside of a devil’s food cupcake, topped off with milk chocolate buttercream.  What the what?!

For cookie dough:

• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, room temperature
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs
• 4 tsp. vanilla
• 2 tsp. milk
• 2 cups semi-sweet chocolate chips

1. In a medium bowl, mix the flour, baking soda, and salt together.
2. In the bowl of an electric mixer, beat butter and sugars until fluffy (about 3 minutes).
3. Add the eggs, one at a time, beating well after each.  Add vanilla.
4. Mix in the dry ingredients into the wet, being careful not to overmix.
5. Add the chocolate chips and fold into the batter.
6. Form 1 inch balls and place on cookie sheet.  Freeze for (at least) two hours.

For the cupcakes:  (I totally cheated on this one…shhh!)

• 2 boxes Devil’s Food cake mix, sifted
• 1 packet instant chocolate pudding
• 2 2/3 cups water
• 1/4 cup all-purpose flour
• 6 eggs

1. In the bowl of an electric mixer, beat eggs together.
2. Add cake mixes, flour, water, and oil.
3. Mix until just combined.
4. Fill cupcake liners 2/3 full.  Add the frozen cookie dough on top (don’t press it down).
5. Bake for 16 minutes on 350.  Be careful not to over bake them, or you will end with a very dry center.  Let cool on wire rack for 10 minutes before removing them from the pan.

For the frosting:

Using the basic buttercream frosting recipe, add 1 cup unsweetened cocoa powder.

Here’s some oven action…

…and don’t worry, there aren’t any calories in this recipe. 🙂  Happy baking!