Dear Martha Stewart, 

There's a new blonde in town. Just kidding. But kind of not. As you guys know, one of my goals for this summer is to learn how to bake. Back when I was in Boston a few weeks ago, I picked up an amazing baking book by Williams Sonoma (which has been an incredible help). With the help of my baking bible and some helpful websites and blogs- I've been baking up a storm. Did I mention the new KitchenAid mixer addition to our kitchen? Cupcakes for everyone, I say.

My favourite sources online for baking recipes and how-to's are allrecipes +  Bakerella (such a cute blog).

Over the past week I've made a cheese cake, 24 mini cupcakes and a dozen Chocolate Chip Cookie Dough Cupcakes. The cookie dough cupcakes are ridiculous. Think raw cookie dough in the middle of a tasty cupcake- unreal! The recipe I used is below.

Tomorrow I'm making another cheesecake to bring to the cabin on Friday for a big party! I'm still undecided on what kind of coulis I want to make for the cheesecake. Last week I made a delicious blackberry coulis... maybe I'll try raspberry this week!



  • Yield: 1 dozen cupcakes
  • Prep Time: 45 min + freeze time
  • Cook Time: 25 min


  • 3/4 cup all-purpose flour

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon salt

  • 4 tablespoons (1/2 stick) unsalted butter, melted

  • 1/4 cup packed brown sugar

  • 2 tablespoons granulated white sugar

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1/2 cup miniature chocolate chips


      1-1/2 cups (375 mL) all purpose flour

  • 1 cup (250 mL) granulated sugar
  • 1-1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1 tsp (5 mL) vanilla

  • Preparation

  • In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

  • Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

  • Directions:

  • 1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

  • 2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
  • 3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
  • 4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
  • 5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.
  • Tips:

  • *You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.
  • Source: RecipeGirl.com (cupcakes from this recipe, frosting adapted barely from TidyMom)

  • 3/4 cup (1 1/2 sticks) salted butter
  • 1 3/4 cups powdered sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla extract
  • additional mini chocolate chips
  • 12 mini Chips Ahoy cookies

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