Inspired Cupcakes

I know I still need to post the recipes for the rest of the cupcakes we had at Randy's event, but yesterday was Brittany's birthday and I took the opportunity to create a new one!  Last week Candice posted on Facebook that someone should give her mom a cookie.  This lead to a short conversation in which Stevie interjected she wanted a cookie.  She also said she would take a brownie.  Or maybe some cheesecake.  I think pregnancy increases Stevie's love for sweets!  So, I posted how about a cheesecake filled brownie cupcake topped with a cookie?  They thought I was kidding!!  So, I created and was able to give Brittany a little surprise for her birthday.

Brownie Cupcake Over The Top

Cupcake (adapted from Martha Stewart)

8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted

Preheat oven to 350 degrees.  Line a standard muffin tin with paper liners.   Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water.  Stir occasionally just until melted, 4 to 5 minutes.

Remove bowl from heat.  Whisk in sugar and salt until mixture is smooth, whisk in eggs to combine.  Gently whisk in flour and cocoa just until smooth (do not overmix).

Spoon about 3 tablespoons batter into each lined cup.  Bake about 35 minutes until toothpick in the center comes out clean.  Transfer to a wire rack to cool.

Cheesecake Filling

8 ounces cream cheese
1/2 cup sugar
2 large eggs
1/4 cup sour cream

Blend and pour into a pie pan.  Bake at 300 degrees for approximately 45 minutes until set.  Cool completely.

Tollhouse Chocolate Chip Cookies (Nestle's original recipe)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat butter, sugars and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded teaspoons onto ungreased baking sheets.  Make the cookies small so they will fit nicely on the cupcakes. 

Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) powdered sugar, sifted
3/4 teaspoon pure vanilla extract

With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low and add powdered sugar, 1/2 cup at a time, and then vanilla and mix until smooth.

To assemble the cupcakes, use a large decorator tip, poke a hole in the cupcake and pipe the cheesecake filling into the center of each cupcake.  Using a star tip frost the top of each cupcake.  Then top with a cookie.  A little decadent but worth the effort!