Well, here we are and September is almost gone. I've got lots to tell you about why I can't seem to get anything done, but that's the subject of another post... But, the end of September must also mean that I'm running out of time for Martha's cake of the month - and I can't fail you again, can I? Since the "cake" for September is actually 3 different cupcake recipes, I've decided to split the post into 3 in order to give each recipe it's proper attention.The concept for the September cakes is to make cupcakes from the standard favorite bake sale cookie recipes: chocolate chip, peanut butter, and oatmeal raisin. Today's post will focus on the Chocolate Chunk Cookie Cupcake recipe, with the others coming in the next 2 days.
I've been looking forward to this month's recipes, because although I really didn't want to cook 3 batches of cupcakes, I was anticipating that these would be pretty simple, and simple usually means tasty! I didn't need to buy any fancy ingredients, and Brynne was on-hand to help with mixing and licking. I could see early on that the recipe for these cupcakes was in fact very similar to a chocolate chip cookie recipe - just a bit thicker. The assembly and mixing went quite quickly, and I measured out the recommended 1/4 cup of batter per cupcake and put them in the oven. The only modification I made to the recipe was to add chopped walnuts - I love them in my cookies, so why not in these?!? Twenty minutes later the buzzer went off, and I pulled them out - looking nice and golden brown, with some of the "crackling" on top - just like a cookie!
The scary part came when I pulled them out of my muffin pan - there was a pool of melted butter in each muffin cup that had either leached it's way through the paper cups, or had overflowed the tops of the cups while they were baking. Now, I know we've had lessons about Martha and butter in previous month's cakes, but I really didn't expect it this time around! I double-checked the recipe to make sure I hadn't messed up in measuring the flour, but everything seemed right. I removed all of the cupcakes and placed them on a triple layer of paper towels to help soak up some of the excess butter. I also had to soak up the pools of butter in my pan before I could bake the next batch - greasy business!
It was just about lunch time, so we put the second batch in the oven to cook and ate lunch. I promised Brynne that we'd share a cupcake for dessert, so I cut one of the cooling cupcakes in half. The cupcake did not come away from the paper liner nicely, and I hate when half of my cupcake is left sticking to the paper! However, they did taste good - much like a chocolate chip cookie - if a bit greasier than I like. My yield on these was much smaller than the recipe stated - I got 16 cupcakes, where the recipe stated 2 dozen. I can't help but wonder if there is a typo on the quantities for the dry ingredients - one that would explain the excess butter and the smaller yield? Or, maybe I just need to get my oven calibrated? I'll have to see if anyone else has the same buttery problem...