Cupcakes and Cuban Food

Truth: There's nothing I like better than baking for people I love, and eating good food with people I love.

I try to do it as much as I can. Making people happy through food is the best. Food+Friends=Yes.

This weekend was my friend Sarah's birthday and I had to find a recipe to really knock her socks off. She has a major sweet tooth and is a lover of cookie dough and s'mores so when I found this recipe on Joy's blog I knew it was perfect. The look on her face when I described the components of the cupcakes was priceless...pure joy. Made it all worthwhile :) She absolutely loved them...Success!

These cupcakes require a bit of assembly...

Kitchen staff hard at work. They were paid well in leftover cupcake scraps :)

Boop! Topped with little balls of cookie dough!

Fluffy marshmallow meringue mountains. I would like to sled down that mountain...with my tongue. 

Put under the broiler to roast the marshmallow topping. Things are getting intense.

Can you handle it?

Brace yourselves. Because this recipe is not for the faint of heart. 

This recipe is dangerously delicious.

For the sweetest of sweet tooths.... Teeths? hm.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

makes 24 cupcakes
From: Joy The Baker

For the Cupcakes:

2 1/4 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water

For the Cookie Dough Balls:

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter
1 cup semi sweet chocolate chips

For the Meringue:

4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

For the Cupcakes:

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture should be wet.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the Cookie Dough Balls:

In the bowl of a stand mixer fit with a paddle attachment cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

For the Meringue:

In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It is very sticky, too. Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:

Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
Place dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.   Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. 

Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.
Keep a close eye on them! I didn't even close the oven door. Frequently rotate the cupcakes while in the oven. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
Serve and enjoy!



We enjoyed an expertly cooked meal by the famous chef: Papa Lupe.
Traditional arroz con pollo with black bean soup, Cuban bread, and plantains.
Super yummy. Yes to all of the above.
It was the best meal I've had in a while!

Party hats. Necessary.

I would like to marry this

One of my favorite meals. Never ever will tire of it