Holiday cupcakes

Hubby and I had a holiday party to go to at my friend Ren’s house. She asked if I would bring some cupcakes. I decided to make some holiday flavored cupcakes.

I made Gingerbread cupcakes with cream cheese frosting and mint Oreo cupcakes. The original plan for the Oreo cupcakes was to make this recipe (hubby’s favorite) except to use the Trader Joe’s candy cane Joe Joe’s. The day of the party, the weather was nasty and I didn’t want to walk all the way to Trader Joes. So instead, I made the recipe (linked above) and added 2 tsp of peppermint extract to both the batter and the frosting.

Gingerbread Cupcakes (from Crazy about Cupcakes)
1/4 pound (1 stick) unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2/3 cup light molasses
2 tsp lemon zest
2 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground cloves
1 cup sour cream

Preheat over to 375F. Insert liners into a medium cupcake pan.

In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to the creamed mixture. Beat well.

In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.

Add portions of the dry ingredients to the creamed mixture alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.

Fill the cupcake liners one-half to three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

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13 Responses to “Alton Brown’s “The Chewy””

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    1
    Bridget — March 5, 2009 at 6:02 pm

    Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!

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    Laure — March 5, 2009 at 9:45 pm

    These look gorgeous. Don’t you just love AB??? 🙂

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    Julie — March 6, 2009 at 4:06 am

    The cookies look great. I love AB too..he’s such a dork (in a good way).

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    CoCo — March 6, 2009 at 5:50 am

    I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
    Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.

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    Jen — March 6, 2009 at 1:34 pm

    I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”

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    foodess — March 9, 2009 at 3:38 am

    They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.

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    Naomi — March 9, 2009 at 6:46 am

    How much is a stick of butter? I’m not in the US and have never come across this measurement before.

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    Jen — March 9, 2009 at 11:08 am

    Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?

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    Dani — March 9, 2009 at 11:46 am

    this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂

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    Naomi — March 13, 2009 at 10:05 am

    Yes Jen, thank you!

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    Allie — June 2, 2010 at 8:43 pm

    Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!

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    Susan — June 23, 2015 at 4:41 pm

    I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.

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    Desiree — July 2, 2016 at 1:56 am

    The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.

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