Monday, 26 August 2013

Death by Chocolate Cookie Muffins...



 Yes you read that correctly. Muffins and cookies!

Are there days you want a cookie, but you also want a muffin? Well now I have combined both into treat! Inspired by Sally, these are too good not to try!


I started off with her muffin mix, which are so, so tasty! Then I made a delicious buttercream icing and layered it on top. I then used her recipe for cookie dough balls for the top. But instead of eating them raw, I baked them for about 10 minutes.


The result?? A wonderful, to-die-for tasty rich treat! I really hope you try these out, they are too good to miss out on!


Ingredients:

Cookies:

1/4 cup Butter-soft
1/4 cup light Brown Sugar
1/8 granulated Sugar
1 tbls milk
1/2 tsp vanilla extract
2/3 cups Plain Flour
Pinch of Salt
1/2 cup Chocolate chips

Muffins:

1/2 cup Butter
2 oz Chocolate
1/2 cup Cocoa powder
3/4 cup Plain Flour
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1/4 tsp Salt
2 Eggs (Room Temperature)
1/2 cup Sugar
1/4 cup light Brown Sugar
1 tsp Vanilla extract
1/2 cup Buttermilk

Icing:

140g Butter (soft)
280g Icing Sugar
1-2 tbls Milk
1/2 tsp Vanilla Essence

Method:

Cookies:

1. In a bowl, beat the butter and sugars together until light and creamy. 

2. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. 

3. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in the chocolate chips.

4. Roll the cookie dough into tiny balls and place on the cookie sheet. Place in the fridge for about 10 minutes. Then flatten slightly and bake for 10 minutes until fully cooked and golden.

Muffins:

5. Preheat the oven to 180c. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. Stir until smooth and set aside to slightly cool.

6. In a bowl, mix the cocoa, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 

7. In a large bowl, whisk the eggs, sugar, and brown sugar together until smooth. Add the cooled butter/chocolate and whisk until smooth. 

8. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix.

9. Divide the batter evenly into the liners. (12 muffin cases or 18 regular bun cases) Bake for 18 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before icing

Icing:

10. Beat the butter, icing sugar and vanilla, with an electric mixer for 2-3 minutes.

Assembly:

11. First take a muffin. Using a palette knife, place some icing on top of the muffins. You can create any design you wish, ensuring it is spread out evenly on the bun.

12. Then take a cookie and place it on top. You can place it down flat, or for a more unusual look you can stick in one side so that the other side pops up!

13. I then took some sprinkle type decorations and put some on top. You can add whatever type you desire.

And that's it! I know it is alot of steps, but it is really worthwhile, that are very chocolaty, rich and moreish!  


Siobhán
x

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