Mini Cupcakes with Coffee Buttercream Frosting

Yesterday, I tried out my Babycakes cupcake maker.  It took a little bit to get use to especially since they don't tell you how much batter to put in.  If you do the 2/3 rule, they come out pretty flat.  So I ended up filling them about 15/16 of the way.  Just kidding.  

I just used a regular yellow cake mix for the cupcake portion, adding some organic cocoa powder halfway through for the rest of the cupcakes.

But to top off the cupcakes, I made a coffee buttercream frosting I found here.

It's a little sweet, so I might not add as much powdered sugar next time.  And there will be a next time.

Deep Dish Chocolate Chip Cookies

with a dash of Reese's peanut butter cups.

So I have accomplished half of my resolution #1 from the other day.  I decided to use my muffin top pan yesterday when I was a little bored.  It took a little bit to figure out how much dough to use and how much time to bake them, but I think I got it down.  

Of course you can use this recipe for regular drop cookies on a regular ole cookie sheet.  

For these cookies, you will need

2 sticks of unsalted butter, softened

1 cup of granulated sugar

1 cup of light brown sugar, packed

1 1/2 teaspoons of baking soda

1 teaspoon of kosher salt

2 large eggs

1 teaspoon of vanilla extract

2 1/2 cups of all purpose flour

1 cup of semisweet chocolate chips

1/2 cup of reese's peanut butter cups, chopped

It's really easy if you remember this.  Cream the butter and sugars together.  Add your liquids and then add all your dry.  Then fold in your accoutrements.  That's a fancy word for accessories.  And chocolate chips are totally considered accessories in my book.  

That's pretty much how all cookie recipes go down.

For the full recipe, click below.

Deep Dish Chocolate Chip Cookies -Print Recipe