Heaven on a Plate: Boston Cream Shortcake Recipe

If that picture looks like an offering being made to the heavens, well, it should. Because right now, I'm about to say three words that may change your dessert-eating life forever.

Those words--those beautiful, heavenly words--are Boston Cream Shortcake. Go ahead, say hi.

Now, this series of words probably sounds familiar. Probably you're like "well, I know Boston Cream Pie, and I know Strawberry Shortcake." Well, I'm glad that you thought those things, if you did. Because this treat is a beautiful combination of the best parts of those desserts.

Boston Cream Pie is an almost perfect dessert. It's got cream. It's got chocolate. But the cake? It's way too spongey and dries out too quickly. Some might argue that this makes it a great "sponge" to absorb all of the creaminess. I personally find that it's more like soggy stale cake, though.

And then you've got strawberry shortcake. When served with biscuits--do not even waste my time with that sponge cakey kind--this is a dessert of great beauty. Buttery biscuits. Gorgeous whipped cream. If only it weren't for those healthy strawberries. I mean, what is this, a smoothie? I'm not on a diet!

So...why not combine the best parts of both desserts, and end up with something totally amazing?

I started with some of the biscuits I'd baked from Warren Brown's swell new book, CakeLove in the Morning. A good start...

And then, I referred to my own newest oeuvre,  The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts (it's out on May 7--lucky you!), for the Boston Cream pie filling and topping. I'll be honest, in the book the recipe has a regular old cake in the Boston Cream Pie recipe. I now wish I could go back and make it a biscuit. Actually, I wish I could edit every recipe ever for Boston Cream Pie and make it a shortcake. (OK, I am kidding. Sort of). So anyway, I didn't need to make the cake since I had the biscuits already. When it came to the cream and ganache, though, I decided to halve the recipes, since I didn't have too many biscuits left to fill. Let me tell you, it's a strange thing to prop open your own book and bake from it--but it's stranger still to adapt the recipe. 

I made up the half-batch of cream and ganache, and you know what? Both worked perfectly when halved. Just in case you ever need that info.

So, here's the way I made them. 

Boston Cream Shortcakes (print it here!)

Makes 5 or 6

• 1 batch basic biscuits
• Pastry Cream (recipe follows)
• Chocolate Ganache (recipe follows)

Assembly

1. First, pair biscuits together so that like-sized ones were mates. Face one down and one up, so that the bottoms are facing together. Got it? 

2. Now, spoon some of the cream filling on to the "bottom" biscuit. Not too much or it will shoot out the sides. It will still taste good even if it does that, though.

3. Now, put biscuit 2 on top of it. Facing so that the bottom is the part going on top of the cream. Got it?

4. Ok. Now, spoon a little of that lovely ganache on top. Yummmm. Let it drip over a little, it's ok. 

5. Serve immediately, or refrigerate until ready to serve. These do taste best the same day made, dig it?

For the filling:

• 1 tablespoon butter 
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup sugar 
• 1 1/2 tablespoons cornstarch 
• 3 large eggs

Procedure

1. To make the filling (called "pastry cream" in French pastry parlance), in a medium saucepan over medium-high heat, combine the butter, milk, and cream. Bring to a simmer, then remove from heat.
2. In a medium bowl, whisk the sugar and cornstarch until combined. Add the eggs, beating until the mixture is light yellow and form ribbons when you lift the whisk, about five minutes.
3. Slowly pour the milk mixture into the egg mixture, whisking until completely combined.
4. Pour the mixture into a medium-size pot and place  over medium heat. Cook, whisking constantly to keep the eggs from scrambling, until the mixture begins bubbling; continue whisking until the mixture has thickened to the consistency of a pudding; this will happen shortly after it comes to a boil This process can take up to 15 minutes. If any bits of egg have cooked, forming lumps, strain the mixture through a mesh sieve before proceeding to the next step.
5. Transfer to a bowl and press plastic wrap directly onto the surface of the custard, to keep a skin from forming. Refrigerate for several hours, or until completely chilled. 

For the glaze:

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, finely chopped 

To make the chocolate glaze, in a medium saucepan over medium heat, bring the  cream to a boil. Place the chocolate in a medium bowl; pour the hot cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

Biscuit Time: Warren Brown's Basic Biscuit Recipe

It's possible that there's a bread product that I love more than biscuits. It's just that none come to my mind at the moment.

As a lover and (in my opinion, connaisseur) of the biscuit, I was delighted to see a recipe for them in Warren Brown's new book, CakeLove in the Morning: Recipes for Muffins, Scones, Pancakes, Waffles, Biscuits, Frittatas, and Other Breakfast Treats.

Now, you know I love Warren Brown and his cakes. And this is a rather pretty new book. For instance, I love the idea that this cake could be considered a brunch food, and can't stop looking at it.

But back to the biscuits.

As for Warren's recipe: I love his biscuits. When I baked them I didn't get incredible rise on them, but I am going to warrant a guess that this is largely because I was baking at a high altitude (currently in Santa Fe!).

Nonetheless, these biscuits are fo' sho' very tasty. Nice and buttery and flavorful. A nice canvas for flavored butters, sugar butter topping, or a great base for shortcake. 

Here's the recipe.

Warren Brown's Basic Biscuit Recipe (printable version here)

Makes 10 to 12

• 13 ounces (about 2.5 cups) all-purpose flour
• 1/4 cup sugar
• 2 teaspoons cream of tartar
• 1 teaspon baking soda
• 1 teaspoon sea salt
• 4 ounces (1 stick) unsalted butter, very cold
• 1 1/2 cups half and half
• 3/4 stick butter melted (optional--for brushing tops)

Procedure

1. Preheat the oven to 375 degrees F and place a rack in the middle position. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combein the flour, sugar, cream of tartar, baking soda, and salt. Mix for 30 seconds on low speed.
3. Cut the cold butter into small pieces and add them to the flour mixture with the mixer on low speed. Continue mixing until the mixture holds together when pinched, about 30 seconds. 
4. Drizzle in the half and half until the dough is a wet, slightly pasty mass. You may not need all the liquid.
5. Turn out the dough on to a floured work surface. Dust your hands well with flour. Lightly knead by hand and shape the dough into a disc 1/2 to 3/4 inches thick.
6. With a 2 to 3 inch biscuit cutter (I used the floured rim of a drinking glass), cut as many biscuits as the dough will provide. Gently re-form any scraps into biscuits without cutting. Brish the tops with melted butter, if desired (do it!), and place them on the prepared baking sheets.
7. Bake for 12 to 15 minutes, or until the biscuits are lightly browned on the bottom. Allow to cool for 5 minutes on the baking sheet before serving. Store in an airtight container and reheat in the toaster oven (or in the oven).

Sweet Treats: Semolina Sesame Cookies

Have I ever told you that one of my favorite bakeries, not only in Seattle, but in the world, is Macrina Bakery? From their biscuits to their morning rolls to their cookies, I can't get enough of their sweet treats. Every month they share a recipe via their newsletter, and I in turn enjoy to share with you. 

This month it's Semolina Sesame Cookies. As the headnote says, "These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery annd not too sweet, they'll totally satisfy the 4 p.m. nosh need!"

Makes 18 3-inch cookies

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 1/3 cup plus 1 tablespoon semolina flour
• 1/4 teaspoon kosher salt
• 7 tablespoons unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon sugar
• 1 large egg
• 1/4 cup sesame seeds

Procedure

1. Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
2. Sift together the flours and salt in a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.
4. Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.
5. Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)
6. Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week. 

The Delicious Tale of Dobos Torte

He may not have had nine lives, but József C. Dobos left a many-layered legacy that's considered a symbol of Hungary. It's called Dobos Torte, an elegant caramel-coated cake which, when cut into, becomes even better--because once you get past that eloquent exterior, you'll find several (between 7 and 11) layers of delicate sponge cake sandwiched with a luscious chocolate buttercream.

Sometimes thought of as the Hungarian equivalent to Escoffier, the famous French foodie who was the inventor of, among other dishes, Cherries Jubilee, Dobos was a fancy chef from a long line of fancy chefs. After spending his life in the culinary arts, he settled down in his later years to open a gourmet food shop in Hungary. He created this cake as a pleasurable way to satisfy the need for a dessert that would keep well: refrigeration wasn’t as easy to come by as it is today, and the high ratio of rich frosting to cake ensured that the cake would stay moist for far longer than a plain sponge cake.

 But that wasn't the only selling point of the cake: Dobos, a true pastry pilgrim, had discovered buttercream in his travels to France--ooh la la! When he used it in his cake (at a time when most cakes were filled with cooked creams or custards), the sinfully luxuriant, sweet buttercream-filled Dobos Torte stood out. That's right: while the combination of cake with buttercream filling is commonplace today, at the time it was really quite a revolutionary dessert concept! 

Mr. Dobos also seemed to be quite the marketing expert for his time: after he grandly introduced his Dobos Torte at the National General Exhibition of Budapest in the 1880s, the cake became a sensation throughout Europe, earning devotees from far and wide. Dobos, like a modern-day pastry rock star, even toured European capitals, introducing the cake to different cities and presenting it in a special, custom-made container. Talk about hyping your brand!
 
Dobos went to the great meringue in the sky in the 1920s, but his very unique cake has lived on: among the many honors bestowed on him and his creation over the decades, my favorite remains the time when  a six-foot-diameter Dobos torte was paraded by pastry chefs through the avenues of Budapest! Dobos torte remains a classic today; look for it when you're traveling the world, visiting fancy hotels, restaurants, and pastry shops. 

When it comes to making Mr. Dobos' creation yourself, don't be daunted by the long list of ingredients and instructions: this is definitely a recipe that requires time and attention, but it's not very difficult to prepare, and once it's served, you'll secure a spot as baking royalty among your family and friends. The crowning glory is the caramel top layer, which, when applied, will undoubtedly make you feel as if you are adding the torch to the Statue of Liberty.

Full disclosure? When I made this cake, I made it slightly wrong. Usually the caramel is cut as triangles and then placed at a rakish angle along the cake's top, like this. I made it as a topping layer. You know what? Still tasty, even if not quite 100% traditional. So I have it that way in my tutorial!

Dobos Torte (Printable version here!)

Makes one tall 9-inch layer cake (16 servings) 

For the cakes:

• 9 egg whites
• 1 cup granulated sugar
• 8 egg yolks (use the last egg yolk for the buttercream)
• 1/4 cup milk (whole or 2%)
• 1 tablespoon lemon zest, from 1 large lemon
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• 1 1/2 cups all-purpose flour, sifted
• Confectioners' sugar, for dusting 

For the buttercream:

• 12 ounces bittersweet chocolate, chopped (about 2 cups)
• 1 cup sugar
• 1/4 cup water
• 2 large eggs
• 1 egg yolk
• 1 pound (4 sticks) unsalted butter, cut into pieces 

For the caramel:

• 1 cup granulated sugar
• 3 tablespoons water

Preheat the oven to 400 degrees F. Generously grease and flour the bottom and sides of a 9-inch springform pan. Have ready two 10-inch cardboard circles.

 To make the cake, put the egg whites in the very clean bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites until frothy, then gradually add the sugar. Continue beating just until soft peaks form. Transfer to a large, wide bowl to make later steps (folding, etc) easier.  

In another bowl, whisk the  8 egg yolks with the milk, lemon zest, vanilla, and salt until well blended. Fold about ¼ of the egg yolk mixture into the egg whites to lighten the mixture; fold in the rest of the yolks in a second addition. This will keep the mixture from deflating. Sift the flour over the egg mixture, and fold in two additions, making sure that the flour has been completely incorporated.  

Measure about 1 cup batter into the prepared pan, then spread and level it, using an offset or rubber spatula. Bake for about 4 to 7 minutes, or until lightly browned on the edges, with a dull finish on top, and the cake has begun to pull away from the edges of the pan slightly. Remove the cake from the oven, and let sit for a 3 to 4 minutes before removing the layer from the pan with a metal spatula. Dust the cake lightly with confectioners' sugar (this will keep the layers from sticking), and place on a rack to cool.

Clean and grease the pan; repeat this process until all of the batter is used, about 6 times more. As you bake, stack the layers between waxed or parchment paper, and cover with a clean towel. Refrigerate the layers until completely cold, about 2 hours.

To make the buttercream, start by melting the chocolate in a heavy-bottomed saucepan over low heat, or in the top of a double boiler. Stir slowly and constantly until the chocolate melts. Set aside.

Using an electric mixer, whisk the eggs and egg yolk on medium-high speed until they reach the ribbon stage (“ribbons” will drip when you hold up a whisk, rather than just drips). Turn off the mixer, but leave the egg mixture in the bowl.

In a small saucepan combine the sugar and water, stirring until the sugar is dissolved. Stop stirring and let the mixture come to a boil; cook to 240 degrees (the soft-ball stage) on a candy thermometer Take pan off the heat.  

Return to the egg mixture. Whisk on low speed,and pour the hot syrup into the egg mixture in a slow but steady stream. Increase the mixing speed and whip the mixture until it is roughly the texture of whipped cream and has cooled to room temperature (the mixing bowl may still feel slightly warm). Add the butter in 3 parts, stirring so that it gets mixed in. Then add the melted chocolate (it should be just slightly warm). Continue to whip until smooth and well blended.

To assemble the cake, start with one layer of cake; set it on one of the 10-inch rounds; cover the top surface with some buttercream ( a slightly overflowing 1/3cup), and then press down with another layer to make a good seal. Repeat this with all but one of the cake layers. Wrap the torte in plastic, and refrigerate for at least 6 hours; also wrap and chill the remaining buttercream (you should have about 2 cups left). Place a sheet of parchment paper on top of the other cardboard round, and place the last layer on it; wrap and refrigerate.

To make the caramel topping, in a medium saucepan, cook the sugar and water over moderately high heat, stirring occasionally, until an amber caramel forms, about 5 minutes.

Unwrap the single cake layer. Carefully pour the caramel over the cake layer and spread it thinly, using a small offset spatula. Don't worry if some of it drips off of the cake while you spread it. Working quickly, use an oiled or buttered sharp knife to indent the top of the caramel into 16 wedges (this will ensure that the caramel doesn't crack when you cut slices). Allow to cool slightly, and then retouch the indents with the knife again. Place the layer onto a countertop dusted with confectioners'sugar, and allow the caramel to cool completely.

Place more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Cover loosely, and chill the torte for about an hour before serving; let come to room temperature before serving.

Store, loosely covered, in the refrigerator, for up to 3 days. 

Easter Candy Pie Recipe

It's hard to choose a favorite Easter candy. They're all just so festive and sweet! Bunnies made of chocolate, rainbow arrays of jelly beans, adorably speckled robin's eggs, pretty pastel Easter corn, and of course, Cadbury treats, both small (mini eggs!) and large (Cadbury Creme Eggs!).

But instead of trying to pick a favorite, I decided this year that they're all good enough to share real estate in my mouth. I did this, of course, by putting them ALL into an Easter Candy Pie.

This may beg a simple question: What happens when you put all of your Easter candy in a pie shell and bake it up?

I won't beat around the bush. Here's what happens.

It's surprising that it took me so long to do this, what with the success I had doing something similar with Halloween candy. But seriously--Easter candy is so much more fun! So many more textures, flavors, and colors.

Plus (this is an aside) did you know that Russell Stover makes a Red Velvet chocolate covered Easter Egg candy?

So monstrous when it all melts together. So fascinating to watch the festive candies melt and become gnarled and scary. So gratifying to eat the gooey mound of what was once Easter candy. Together in your mouth, there is a beautiful fusion of sweet textures and tastes: jelly texture from the 'beans, toastiness from the scorched marhmallow chocolates. Is that a bit of coconut you taste, or shrapnel from the shell of a candy egg? Probably both, fused together with melty fondant from the nearby Cadbury creme egg.

Friends, I realize that you might not want to take my word for it and might desire--nay, need--to try this for yourself. And in that case, I am happy to share my recipe with you.

Easter Candy Pie

Serves between 1 and 8, depending on how hungry you are.

Ingredients

• One unbaked pie shell


• Three generous handfuls of Easter Candy (I used a melange of jelly beans, robin's eggs, Russell Stover Easter egg chocolates, and a few other treats)

Procedure

1. Preheat the oven to 400 degrees F.


2. Take your unbaked pie shell and look at it for a moment. Are you sure you want to do this? Yes, you are.


3. Fill the mofo with that Easter candy. You want it to be full, but level (don't get greedy and mound it above the top height of the pie crust. It will get messy).


4. Bake at 400 degrees for oh, 20 to 30 minutes. (Note: I did the Halloween candy pie at 350 degrees for 30-40 minutes. You could do that too, but I was hungry, so I did it this way this time. Don't judge me).

Chocolate Peanut Butter Eggs for Peanut Butter and Co.

Easter Candy has come a long way. When I was young, it seemed as if it was a matter of chocolate bunnies, jelly beans, and your choice of creme eggs or mini eggs in terms of treats. Then…along came the peanut butter egg. A delectable nugget of sweetened peanut butter coated in rich chocolate, it rocked my Easter basket and my world. Here’s a homemade version of a store-bought treat, made yet awesomer by incorporating peanut butter in the filling and the topping.

A word of advice? If you’re creating these confections for a crowd, please make a double batch. They’re seriously that simple, that addictive, and that good.

For the recipe, visit Peanut Butter and Company!

Cadbury Creme Scotch Eggs

Let's take a moment to discuss what constitutes a "proper" Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.

But around Easter-time, I prefer to make mine sweet rather than savory, with Cadbury Creme Eggs.

The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs. Though in my opinion, these have slightly more complex flavor thanks to the cocoa in the batter and the vanilla cookie crumbs. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a nice texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.

It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed.

For the full entry, visit Serious Eats! And possibly also of interest: Cadbury Creme Eggs Benedict (from my book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life), Cadbury Creme Egg Salad Sandwiches, Cadbury Creme Egg Foo Young, and Cadbury Creme Deviled Eggs.

CakeSpy's Favorite Buttercream Frosting

Dear SpyReaders,

A gift, from me to you. This is a very basic American style buttercream. It's simple--I won't say it's impossible to mess up, but you'd really have to try hard to do so with this recipe. I know this recipe has been posted as part of several cake recipes, but really, I'd like to keep it as a separate recipe so it can be easily referred to and shared as a basic building block of deliciousness. 

Keep this one on hand, and use whenever necessary. 

Love, CakeSpy

CakeSpy's Favorite Buttercream Frosting (Printable version here)

For use on birthday cakes, cakes for any other day of the year, sugar cookies, or quite tasty by the spoonful, too. This will frost about 24 cupcakes or one 2-layer 8 or 9-inch cake. Technically, you can tint it any color (or not tint it at all), but I firmly believe that pink tastes best. This frosting will also take well to different flavorings--peppermint extract or almond extract, for instance, could be substituted for the vanilla.

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk or cream
• 2 teaspoons vanilla extract
• several drops of food coloring (I favor red, for pink frosting)

1. In the bowl of a stand mixer, cream the butter until light, about 3 minutes on medium speed. 
2. Add 4 cups of the sugar and then the milk and vanilla. 
3. On the medium speed of an electric mixer, beat until smooth and creamy, 3 to 5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the frosting is thick enough to be of good spreading consistency. You may not add all of the sugar.
5. Add a few drops of red food coloring and mix thoroughly til it's a desired shade of pink. Keep at room temperature til you frost, ok? It will set if you chill it.

Easter Baking Experiment: Chick-A-Dee Sugar Cookie Bars

While recently wandering aimlessly in the candy aisle in the drug store, I noticed an item that was on extreme sale: the Palmer Chick-a-Dee chocolate crispie candy. Like seriously--they were 39 cents each or something.

Needless to say, I bought a bushel of these sweet chicks, and maybe one or two more items.

On the way home, I pondered how they might taste all melted on top of a layer of sugar cookie bars. Would the faces melt off of the chicks? Would it all melt into a layer of chocolatey goo on top? Either way, it sounded tasty, so I set myself to this delicious task.

To hasten the process, I used Betty Crocker Sugar Cookie Mix. I mixed it according to the instructions, adding a stick of butter and an egg to the mix, and stirring it until it was a soft, sticky dough.

Then I pressed it into a well greased pie plate (because I couldn't find a square pan). 

And then on top of that, I placed several of the Chick-A-Dee candies. And, for fun and visual appeal, I dotted the negative space areas (can you tell I went to art school?) with Robin's Egg candies. Why not?

Then I put it in the oven. Goodnight, sweet chicks.

Now, to bake the cookies according to the package instructions, you bake them 5-7 minutes. But since I was baking bars, I set the timer for 12 minutes. At 12 minutes here's what I saw:

So I kept 'em in for 20 minutes or so. At that point I felt confident that they'd baked through, and the edges were golden. 

Weirdly, the chocolate candies never actually...melted. They just kind of got melt-y. I guess that's not so different from what happens to chocolate chips while baking in cookies. But still--the baking process altered them just enough to be sort of strange and pockmarked looking. 

But they were still highly delicious. Those little crispies tasted great against the melty chocolate and sugar cookie mixture. I went ahead and ate it with a spoon because let's be honest, this wasn't what I'd call a high-class baking experiment. 

And oh, how satisfying it was. 

Hoppy Easter, friends. If you want to do this at home, it's easy: just prepare a batch of Betty Crocker sugar cookie mix per the instructions on the bag, press it into a greased pan, top with the chocolate Easter candies of your choice, and bake at 375 til nice and toasty around the edges and set in the middle (20 minutes or so). 

Enjoy!

Rolling in the Dough: Chocolate Chip Cookie Dough Cupcakes Recipe

You know what I love? A good cupcake. But you know what reliably makes a cupcake better, every single time? Cookie dough, of course. 

This is a fact that has been proven time and time again with cupcakes. And I must say, Harvard Sweet Boutique offers a particularly pleasant version of this always-delicious combo. In case you're not familiar with them, Harvard Sweet Boutique is (per their website) "a gourmet baking company that specializes in handmade and decadent cookies, brownies and toffee made with the finest ingredients, including rich European chocolate, pure double-strength vanilla extracts, premium grade nuts and fresh Grade A butter." They also offer gluten-free, as well as low-carb treats (I guess frosting is low-carb, right?). Oh, and they also have a Sweet-of-the-Month Club. I love that!

The chocolate chip cookie dough cupcake is neither gluten-free nor low-carb, but it is highly delicious. It's not something they sell on their site, but it's something you could make with their cookies fo' sho'! If it makes you curious about Harvard Sweet Boutique, check 'em out here.

 Chocolate cupcakes, filled with chocolate chip cookie dough (minus the eggs!), topped with vanilla buttercream and a homemade chocolate chip cookie!

Chocolate Chip Cookie Dough Cupcakes (Printable version here!)

(from Sue George, owner of Harvard Sweet Boutique)

Yields: 13 cupcakes

 Components:

-          Chocolate Cupcakes

-          Vanilla Buttercream       

-          Chocolate Chip Cookie Dough Filling

-          Chocolate Chip Cookies (use your favorite recipe)

Chocolate Cupcakes

Ingredients:

1/2 cup European cocoa powder

1/2 tablespoon instant espresso powder

1 cup boiling water

1/3 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup white sugar

2 large eggs

2 teaspoons vanilla

Directions:

1. Add cocoa powder and espresso powder to boiling water and leave to cool
2. In a medium mixing bowl, whisk flour, baking powder and salt together
3. In a large mixing bowl, cream butter and sugar with a stationary mixer or wooden spoon
4. Add eggs, dry ingredients, and cocoa power/water mixture to the butter/sugar mixture and mix to combine
5. Fill cupcake pans 3/4 of the way full and bake at 350 degrees Fahrenheit for about 10 to 15 minutes or until toothpick comes out clean
6. Cool completely on cooling rack

Vanilla Buttercream

Ingredients:

1/2 pound unsalted butter, softened

1 lb. confectioners’ sugar, sifted

1 tablespoon vanilla extract

Directions:

Combine all ingredients in mixing bowl and cream until smooth

Chocolate Chip Cookie Dough Filling

Ingredients:

1 cup of all-purpose flour

1/2 cup butter (softened and cut into cubes)

1/2 cup dark brown sugar

1 teaspoon vanilla extract

A pinch of salt

1/4 cup chocolate chips

1 tablespoon vanilla buttercream (see recipe above) or more as needed 

Directions:

1. Combine flour, softened and cubed butter, dark brown sugar, vanilla extract and salt in a stationary mixer and mix until dough forms
2. Add chocolate chips and buttercream to the dough and combine just until mixture holds together 

 Chocolate Chip Cookie Dough Cupcakes Assembly

Core each cupcake by scooping out about one tablespoon of the cupcake using a paring knife, or a cupcake corer. Put the Chocolate Chip Cookie Dough Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with approximately 1 tablespoon of filling.

Fill another pastry bag with the Vanilla Buttercream and attach a decorating tip of your choice (I recommend the star tip) and pipe a generous amount of icing on top of the cupcake. 

Garnish the cupcakes with a wedge of your favorite homemade chocolate chip cookie and enjoy!