Her Journey. The Process. Her Experience.: Uh huh....my cupcakes take the cake!

One thing I love about being in the kitchen is when I can make an 'art' out of whatever that I can make. Hmmmm....or shall I rephrase this to -- whatever that I can bake. Once it comes out from the oven, that is when you put in your creativity which to me, is what I enjoy most.

Hilfi had just finished his school's Mid-Year exams and he said he feels good and confident about it. (Well, he'd better be saying that!). So I thought it'd be nice to make something for him. You know like a ''Hey Hilfi, good job on the studying and good luck in your results!". He loves chocolate and I even more so! This is for him and making these cupcakes is all the reason to have this sweet moment shared with the family.

So here we have it. I decided to make Chocolate Chip Cookies Cupcakes. I could just buy a pack of Chocolate Chip Cookies, but because I've the time I decided to make my own and start from scratch. So for this, I'm going to share them with you on how I go about doing so. It's not that difficult but does take a little more time then just buying an instant pack. Then again, there's no harm trying...it'll just make the whole process a little more fun I would say!

Now to make the Chocolate Chip Cookies, you'll need:

2 blocks unsalted butter
2-1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup granulated sugar
1-1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1-1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

**Just keep in mind to keep some dough for your mini chocolate cookies for decoration later **

1. Heat the oven to 375°F.

2. Melt the butter in a medium saucepan over low heat. And sift together the flour, salt and baking soda.

3. Pour the melted butter in an electric mixer's bowl. Add the granulated sugar and brown sugar. In the bowl, mix them on medium speed. And then add the egg, egg yolk (not to confuse you, so this makes 1 full egg + an egg yolk), milk and vanilla extract.

4. Slowly add in the flour until the mixture is thoroughly combined.

5. Lastly, stir in the chocolate chips.

Now that you have the mixture, chill the dough and lay them onto baking sheets. Bake for +/- 14 minutes or until golden-brown. (On a personal level, I'd have the cookies checked every 5 minutes! Uh huh....) Rotate the baking sheet to have an even browning and once that's done, cool them completely.

To turn your cupcakes into creations, you'll need these to make the frosting:

1-3/4 cups confectioners' sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk

1. Pour 1 1/4 cup of the confectioners' sugar, butter, salt and vanilla extract into an electric mixer.

2. Add milk and continue mixing. With the mixer running, slowly pour in the remaining confectioners' sugar and mix until well-combined.

FINALLY....onto the making of the chocolate cupcakes:

1/2 cup cocoa powder
2/3 cup boiling water
4 oz bittersweet chocolate, coarsely chopped
1/4 + 4 tablespoons (1 1/2 sticks) unsalted butter
1-1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt

1. Place the cocoa powder in a small bowl and pour boiling water. Whisk until all lumps are dissolved.

2. Add the bittersweet chocolate to the paste and stir until melted and smooth. Set aside to cool.

3. In a large bowl, put together butter and sugar into an electric mixer on a medium speed for about 3-5 minutes. Add the eggs one at a time with the vanilla extract.

4. In a separate bowl, combine the flour, baking soda and salt to form as dry ingredients. Add half to the butter mixture and mix them at a low speed. Put in the yogurt, adding the remainder of the dry ingredients and the earlier-prepared chocolate paste. Mix until they're all evenly blended.

Okay, time to put them in the pan!!

Fill the cupcake tins halfway with equal amounts of chocolate. Bake at 350°F for about 20-25 minutes. (On a personal level, it's always best to insert a toothpick into the center, and if it comes out clean then you know cupcakes are ready!)

Once out of the oven, allow the cupcakes to cool in the pan for 5 minutes before decorating on a wire wrack. Allow the cupcakes to cool completely or you'll have a runny mess on your hands...but so good to lick though! So hey, as you wish and so long as you're happyhappy!

Wooohoooo......FROSTING TIME!

Now you can use a piping bag to decorate but if you don't have one, no fret. All you need is put the frosting in a ''Ziploc'' sandwich bag and cut off a small corner and squish the frosting through the hole. Whether it's using the piping bag or ''Ziploc'' bag, I like to start on the outer edge of the cupcake and swirl around until I get to the middle. This way, I have a nice little curly on the top.