Martha Stewart. Jail or no jail, the woman is amazing. She is crafty, gardens, can cook everything from frugal to formal. I love her. I would love to be her, you know, minus the whole jail thing.
This week, a friend at work is celebrating her 28th birthday. In her 28th year, she will become a mother for the first time. Last weekend was her second anniversary and she had said several times that she and her husband were celebrating over Labor Day weekend and weren’t doing anything to celebrate her birthday. I get that. I understand. But a girl can’t have her birthday without a treat. She loves peanut butter but isn’t eating it because of her pregnancy. My standby chocolate cupcakes and peanut butter icing wouldn’t work. I have been wanting to make a peanut butter cake with chocolate icing, but no luck there either. She loves my chocolate chip cookies, but I couldn’t make those, they aren’t special enough.
I began scouring the internet for a chocolate chip cupcake or muffin. No luck. But Martha had a recipe for blondie cupcakes with toffee candy bar in them. I decided why couldn’t I just use chocolate chips instead of toffee bar?
So I did.
But I must have done something wrong because surely Martha did not intend for her recipe to look like this.
So I got creative and decided that they could be a little bird’s nest almost. But with peanut m&m’s as the eggs. Oh, how cute for a baby shower treat. That is if you can successfully make them sag in the center. I have deemed this recipe a success despite my saggy center. They tasted like a cross between a cookie texture and a brownie texture, so the taste was not a problem. Next time I will pay closer attention to the recipe.
Blondie Cupcakes – Martha Stewart
Makes 12 (mine made 15)
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
- I used 1 cup of chocolate chips instead of toffee bars.
- Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.
- Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.
- Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.