Ingredients
Cupcakes
- 170 g Butter, chopped
- 150 g brown sugar
- 2 large eggs
- 190 g plain flour
- 5 g baking powder
- 105 g Milk
- 5 g vanilla extract
- 75 g Cocolata Chips
- 5 g baking soda
Filling
- 30 g Butter
- 45 g brown sugar
- 70 g plain flour
- 100 g condensed milk
- 2.5 g vanilla extract, worked out to be about a drop
- 20 g Mini Chocolate Chips
Icing
- 170 g Butter
- 75 g brown sugar
- 450 g pure icing sugar, this is so it can be thick to be piped
- 60 g plain flour
- 1.5 level tbsp Milk
- 5 g vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To make the cupcakes:
Preheat the oven to 180oC (160c Fan Forced). Line a cupcake pan with paper liners (12 total). In the TM bowl , combine the butter and brown sugar (i prefer to blitz brown sugar on speed 9 for about 8 seconds to make it more finer). Beat together on speed 5-6 for 20-30 seconds until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder and baking soda on speed 3, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Add in the chocolate chips on reverse and speed 2.
Divide the batter evenly between the prepared cupcake liners. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling:
Combine the butter and sugar in a mixing bowl and cream on speed 4-5 for 20-40 seconds until light and fluffy. Beat in the flour , sweetened condensed milk and vanilla on spped 4 until incorporated and smooth. Stir in the chocolate chips on reverse and speed 1. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes:
Cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the icing:
Beat together the butter and brown sugar in the TM bowl for 20-40 seconds on speed 5-6 until creamy. Mix in the icing sugar on speed 5-6 until smooth. Beat in the flour, milk and vanilla extract on speed 5-6 until smooth and well blended.
For decoration:
Tiny chocolate chip cookies
Ice the filled cupcakes as desired and top with mini chocolate chip cookies for decoration.
Cupcakes
Icing
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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