There's not much more I can say about these than that they are the best cupcakes I have ever had. I'm sorry it even took me this long to post them (I made them while I watched Cupcake Wars on Tuesday night), because that means it was possibly a few days longer before some people in the world knew about them. I originally found the recipe here.
Make some cookie dough (from scratch is obviously going to be the best, but break and bake could easily work too), and freeze it. We're talking rock solid.
Fill cupcake trays 2/3 full with cake batter--I used yellow cake, but I think any kind would probably be delicious. Place a tablespoon sized cookie dough ball in the top center of each. There's no need to push it down or anything, just set it there.
Bake for 18 minutes, or until when you stick a knife in the cake part, it comes out clean.
Let them cool (or hey, don't all the way, that's delicious too!), frost, and enjoy the delicious, gooey, cookie dough mess.
I also made these garlic rolls (actually before I made the cupcakes), but I felt like the cupcakes took precedence. These turned out pretty delicious too though.
3/4 cup +1 tablespoon all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon instant yeast
1/2 teaspoon table salt
1/3 cup water at room temperature (70 to 90 degrees)
5 1/2 teaspoon olive oil, divided
4 large cloves garlic, minced
1/4 teaspoon kosher salt
1 packed tablespoons chopped fresh parsley
1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.
2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.
3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.
4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.
5. Spread half of the garlic mixture across the rectangle dough.
6. Create a roll, and cut into smaller rolls and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.
7. When garlic rolls are done baking, toss in the garlic and parsley mixture and serve immediately.