Today is a very special day. It just so happens to be Carla’s birthday today. You know Carla; the very talented baker over at Chocolate Moosey. She’s the gal that brings you amazing desserts like Award-Winning Chocolate Coconut Cupcakes, Lemon Coconut Cinnamon Rolls, Cadbury Creme Egg Milkshakes, and Funfetti Cheesecake. Um, yes please, I’ll take one of each. She’s even got your back when it comes to savory dishes with these Honey Butter Dinner Rolls, Roasted Jalapeño Soup, and Buffalo Chicken Dip Quesadillas.
I can’t take it anymore, I’m heading over to Carla’s for dinner and dessert. Do you think she’ll mind cooking on her birthday?
Carla is one of the nicest bloggers ever. She’s super sweet and would do anything for a friend. I’ve been lucky enough to get to know Carla over the past year and half since I started my blog in 2011. She’s a fellow #SundaySupper contributor and a friend.
Guess what? I’m finally going to meet her in July at The Big Summer Potluck. I can’t wait! I foresee us becoming real pals, cupcake buddies, and maybe even BFF’s.
I knew I had to bake something really special for Carla’s birthday. Something fun and vibrant, just like Carla’s personality. I got funky with it and made cake batter funfetti cookie cups with nutella ganache.
Any time I get to throw a bunch of rainbow sprinkles into a bowl of batter is a good day. The flecks of brightly colored sweetness exude happiness–perfect for a birthday celebration. No matter how your day went, a bowl full of rainbow-studded cookie batter is sure to make it better.
There has been a bunch of hype recently about cake batter cookies using boxed cake mix as the base. Recipes spread like wildfire on blogs, Pinterest, and food porn sites. I have nothing against boxed cake mix. It’s great to use in a pinch and a guaranteed success, but I wanted a cookie that had that classic cake batter flavor, but also tasted homemade. To acheive this, I added a combination of vanilla and almond extracts to the sugar cookie base.
This recipe has taken me a few (eight to be exact) tries to perfect, but it was worth it. Look how festive and colorful they are.
They lure you in with all those bright sprinkles. They’re soft and chewy on the inside and crispy, crunchy on the outside.
Add a dollop of creamy dark chocolate nutella ganache and these cookies become instantly special–special enough for a birthday party. I think Carla is really going to enjoy these cookies. Whatdoya think?
If you’re not in the mood for chocolate, don’t add it. They’re just as good without the chocolate as they are with it.
Happy Birthday, Carla! Enjoy your special day, and make sure you eat a piece of cake for me.
- Coconut Fudge Cream-Stuffed Chocolate Chip Cookie Bars ~ Juanita’s Cocina
- Chocolate Mousse Cake for Chocolate Moosey ~ Chocolate, Chocolate, and More
- Chocolate Moose Cookies | Happy Birthday Chocolate Moosey ~ Cravings of a Lunatic
- Individual Funfetti Cake ~ The Girl in the Little Red Kitchen
- Chocolate Moose Cupcakes ~ Daily Dish Recipes
- Torticas de Moron (Cuban Sugar Cookies) ~ Magnolia Days
- Funfetti Cookie Cups ~ The Messy Baker
- Happy Birthday Thumbprint Cookies ~ Family Foodie
- Lemon Poppyseed Layer Cake for a Chocolate Moosey Birthday ~ Gotta Get Baked
- 2 cups all-purpose flour
- 1 tbs. cornstarch
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1½ sticks unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, at room-temperature
- 2 tsp. vanilla extract
- ½ tsp. almond extract
- ⅓ cup rainbow jimmies
- ¼ cup rainbow nonpareils
- ½ cup dark chocolate chips
- ¼ cup nutella
- ⅓ cup heavy cream
- Preheat the oven to 350 degrees F. Position the rack so it’s in the center of your oven. Grease two muffin tins.
- In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer attached with the paddle, cream together the butter and both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.
- Add the egg and beat until incorporated. Whisk in vanilla and almond extract.
- Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minutes.
- Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.
- Using a 1-inch cookie scoop, drop a rounded scoop of dough into each muffin tin. Press down slightly with your fingers. For best results, bake one tray at a time for 14 minutes and the tops are just slightly golden. Do not bake longer than 16 minutes. Remove and allow to cool in the tins for 3 minutes. Transfer to a wire rack to cool completely.
- Add a teaspoon of ganache to each cookie cup if desired. Sprinkle with jimmies.
- Add the dark chocolate chips to a bowl. Set aside.
- Heat the heavy cream over medium-low heat just until it boils. Pour the cream over the chocolate and allow to set for 1 minutes. Using a rubber spatula, stir until smooth. Stir in the nutella until thoroughly incorporated.