Sometimes I am not sure what inspires and when I have that bee in my bonnet of an idea, I can’t stop till I try it. Neil and I both love cookie dough, he might a little more than me. I thought perfect, I am going to try and make a cookie dough cupcake, but the frosting will be the key to its success. I made three different versions of frosting and on the third try I nailed it! Neil’s reaction to the frosting, “You wrote this down so you can do it again right?” Occasionally, I make things and in the creative process I forget to write down what I have done! I made a French butter cream frosting. The difference between French butter cream and Italian is egg whites versus egg yolks.
4 Egg Yolks
1 Tablespoon of Vanilla extract
1/3 Cup of Corn Syrup
3/4 Cup of Dark Brown Sugar
2 Tablespoons of Water
1 Cup + 6 tablespoons of Unsalted Butter
3/4 Cup of Mini Chocolate Chips
In a saucepan add the corn syrup, brown sugar, and water using a candy thermometer bring to a 245 stirring occasionally. While the sugar is melting in a mixing bowl with a whisk attachment whip the egg yolk and vanilla until light and fluffy this will take about 5 minutes on high. Once the sugar has reach 245 remove and slowly pour into the whipped egg yolks. Continue whipping the egg yolks as you pour in the the sugar to prevent the yolks from curdling. Whip until well combined another 3-4 minutes. Before adding the butter you want to make sure the sugar has cooled otherwise you will end up with melted butter and a mess. Once the whipped sugar has cooled you can whip in the butter a few pieces at a time. Once whipped and thickened add the chocolate chips. Now it is ready to top the cupcakes!