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Kim’s back on a baking kick, and made these one evening just for the heck of it. WARNING: These are not for the faint of heart—just the thought of this much butter makes my arteries hurt.
And yet, it also makes me so happy…
From Kim:
I saw these on an out-of-country bakery site. I knew that the hubbers wouldn’t consider a $1,000 plane ticket a “justified expense,” so I had to find another way to get my hands on one. It took me a while to find the right recipe.
The best part about these? They are super easy and you’ll look like a miracle worker when you show them off to your friends. However, I suggest that you not openly divulge the amount of butter (or sugar or condensed milk) the recipe calls for before the cupcake is consumed. For some reason, people shy away from six and a half sticks of butter…
I know, I don’t get it either. Butter is nature’s way of saying “I love you.”
For the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 11/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (Kim used Ghirardelli chocolate chips, which are larger than standard chips)
Preheat the oven to 350°F. Line two 12-count cupcake pans with paper liners; Kim likes decorative liners. Combine the butter and brown sugar and beat together on medium-high speed in a stand mixer with a paddle attachment until light and fluffy. Mix in eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt until well blended. With the blender on low, add the dry ingredients to the butter, brown sugar and eggs, alternating in the milk, until combined. Blend in vanilla. Fold in the chocolate chips with a spatula and mix by hand (you can do it the lazy way and just dump in the mixer and blend–I prefer that way).
Divide the batter evenly in the pans. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan five minutes, then transfer to a wire rack to cool completely.
For the filling:
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- 1 cup plus 2 tbsp. all-purpose flour
- 7 oz. sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1/4 cup mini semisweet chocolate chips (the smaller the chips, the better)
Combine the butter and brown sugar and beat together on medium-high speed in a stand mixer with a paddle attachment until light and fluffy. Beat in flour slowly (to save yourself the mess), along with the sweetened condensed milk and vanilla, until incorporated and smooth. Mix in chocolate chips.
To fill the cupcakes, take a tea spoon and round out a small portion out of the center of each cupcake, no more than a ¼” down. Fill each hole with a chunk of the cookie dough mixture. Be giving–you want people to know there is dough in there!
For the frosting:
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners’ sugar
- 1 cup all-purpose flour
- 3/4 tsp. salt
- 3 tbsp. milk
- 2 1/2 tsp. vanilla extract
Combine the butter and brown sugar and beat together on medium-high speed in a stand mixer with a paddle attachment until light and fluffy. Mix in the confectioners’ sugar until smooth (this may take a while, so be patient!). Beat in the flour and salt, scraping down the sides as needed. Mix in the milk and vanilla extract until smooth and well blended.
Putting it all together:
Now for the finish. Frost the cupcakes–you can be generous here. Sprinkle with the mini chocolate chips, or chop the large chips into small pieces (my preferred method) and sprinkle on top of each cupcake. Violà!
Makes 24 cupcakes. Recipe adapted from Young Married Chic.
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