And a sneaky one with a twist, at that. Look!
You see it? It's got a chocolate chip cookie bottom. Mmm... now that's decadent. And soooo easy.
Just make up a batch of chocolate chip cookie dough and put about a half-inch layer of dough in the bottom of your well-greased cupcake tin. Cover the cookie bottom with cake batter (I used a homemade funfetti for these cupcakes.)
Bake at 350 until a toothpick comes out clean, and voila! You've got a cutie patootie cookie bottomed cupcake that turns out of the tin like a charm. If you look closely, you can see the very subtle line between the cookie and the cake.
I made just a few of these with some leftover ingredients as an experiment, but it worked so well that I'm excited to try it out with different flavor combinations. Like... a gingersnap bottom and a creamy peach cupcake. Or... a chocolate chip/oreo bottom and a cookies and cream cake. OR... an oatmeal cookie with a bright, strawberry cake.
Oh... this is just too good. If you'll excuse me, I'll probably be thinking about combinations for the next few days. Hmm... What combo would you try?