Milk and cookies anyone? These cupcakes were unique on a couple levels. First of all, they really were like chocolate chip cookie in cupcake form. The batter was a little denser, the cupcake came out a bit heavier and chewier. These cupcakes were from Crazy About Cupcakes, although I must admit I adapted them a little bit. I added mini chocolate chips to the batter (which did NOT sink to the bottom) in addition to the topping the book suggested (a mixture of chocolate chips and brown sugar on top of the cupcake before the frosting). I would have nixed this component of the cupcake, though, and instead just filled the cupcake up to the top, instead of halfway to the top as the book directed. To compensate for a lower cupcake, I swirled the frosting, which was also a new attempt on my part to create my own little recipe. So I already found my perfect cream cheese frosting recipe (to my personal liking--not necessarily the perfect combination and consistency for all), and instead of the last 1/2 cup of powdered sugar, I added cocoa powder. Although it was less cream cheese-y than I had wanted, the frosting came out very light and airy--not what I expected from cream cheese frosting. It almost had the texture of a mousse, which pretty much rocked. I enjoyed making these cupcakes because all pieces were new, and I have discovered I like finding minor adaptations to make them my own creation. Also because it was the last cupcake (or sweet for that matter) that I will be tasting without the punishment of my own self-inflicted penance because I gave up sweets--cupcakes and all--for Lent.
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