Martha's Cake of the Month - September, Part 1

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...

Comments

[Sasha]

Hmm, that does seem like a really high butter to flour ratio, (it's higher than the other recipes) may be a typo. It's almost like they started to increase the recipe and forgot to increase the flour and baking powder. My experience with Martha recipes is that they don't seem well tested, sad, because they sound so tasty.

[the old man]

So, Kelly's at a quilting class and as usual, I'm parked in front of the PC. I figured I'd catch up with her blog and try one of these cupcakes at the same time. Greasy lil' mo-fo's! Pretty good tasting, but nothing all that stellar. Mine stuck to the wrapper too, which is odd given how much lubrication was present.

I'll take them to work and they're sure to disappear quickly - it will be interesting to hear my colleagues' comments. They're surprisingly candid (i.e. they lack tact), and I suspect that they'll notice their buttery fingers and chins post munching.

[katie]

I've got a chocolate chip cookie-cupcake recipe that I really like--but I have run into those same problems. There isn't usually a puddle of butter, but the papers usually get soaked, and it is impossible to remove the cupcakes gracefully from the liners. So maybe these problems are just inherent in trying to make a cookie a cupcake? Still, the idea is tasty enough that I keep making them!

[Nancy]

I've had the "pool of butter" experience from a Martha cupcake recipe too-- the one from I think the September magazine with a chunk of chocolate in the center. Butter everywhere in the cupcake tin and leaching out of the bottom of the liners. Not sure what is up with that. Though they did taste good (and yours look delish).

[Scribbles & Bits]

For some reason, I tend to picture Martha Stewart sitting in her kitchen with a stick of butter saying, "Mmmmm. Butter." in a Deliverence-type voice. I really don't know why, but it's time I shared that fact with you, seeing as how you are aware of her butter fixation. Maybe she owns stock in Land O' Lakes

[susaninfrance]

i love martha but her recipes have not been tops in my experience...i use the ideas and then get my recipes from another source, good ole fanny farmer usually or nigella lawson. it's too bad because i still buy her cookbooks for the ideas and tips (so i'm really stupid right)!

[Jeanine]

I tried this recipe yesterday. Thanks to you (:-)

I didn't have the butter problem. But I did have the cupcake sticking to the paper problem. It was tasty though!

[Jecca]

This is the only cupcake I made for September, and I did have some butter go through the liners and into the bottom of the pan's cups. Not as much as you had, though, from your description. I really liked these--they were very soft and nummy--although they didn't rise well and weren't the best in the looks dept.