Last month, I bought a new computer for my birthday present to myself. I downloaded Pango Dango‘s game demo, Lovely Little Thieves. I love it. I love it so much that I played until I got all of the different characters to want to explore the haunted house with me. What makes me even happier is that now I can take screenshots of the game and post them throughout these fan baking posts. So, who’s the next character I’m going to base a cupcake recipe on? Ra-Ra-Ra-Randy!
He’s Russell’s BFF and in the running for World’s Biggest Wastoid. Even though he initially appears as a big dumb stoner, he’s actually extremely empathetic and probably knows everyone better than they know themselves. He’s just so lovable, like a teddy bear–a giant, smelly, bong-toting teddy bear.
Today we’re making a cupcake that is so large that it will end all munchies as well as represent Randy’s favorite hobby. We’re basing the recipe off of Ben and Jerry’s Half Baked Ice Cream, which includes the following flavors: vanilla ice cream, chocolate ice cream, fudge brownies, and cookie dough. So we’re going to make a chocolate cupcake with a chocolate chip cookie in the middle, put vanilla buttercream on top and stud it with brownie bits and homemade hot fudge sauce, and we’ll call it a Full Baked Cupcake!
Full Baked Cupcake!
Let’s just get started JFC.
Chocolate Cake: Cupcakes by Shelley Kaldunski
Chocolate Chip Cookies: The Ghirardelli Chocolate Cookbook
Vanilla Butter Cream: Cupcakes by Shelley Kaldunski
Hot Fudge Sauce: The Ghirardelli Chocolate Cookbook
2/3 cup AP flour
2 1/2 TBSP unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz bittersweet chocolate, chopped (or get the chips)
1/3 cup plus 2 TBSP unsalted butter, cut into pieces
3/4 cup plus 2 TBSP sugar
3 large eggs, room temperature
1 tsp vanilla extract
CHOCOLATE CHIP COOKIES (we’re using half of what’s required):
1 and 1/8 cup AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup white sugar
1/2 cup firmly packed light or dark brown sugar (I used light)
1 tsp vanilla extract
1 large egg
1 cup milk chocolate chips
VANILLA BUTTERCREAM (click for link to birthday post with recipe)
HOT FUDGE SAUCE (make half because it makes a lot):
2 oz 60% cacao bittersweet chocolate bar, broken into pieces
1/8 cup (1/4 stick) butter (I used unsalted)
3/4 cup white sugar
1/4 cup water
1/8 cup light corn syrup
1/2 tsp vanilla extract
Note that I use Ghirardelli for all my chocolate needs, but this is a recommendation, not a requirement.
Heat proof glass bowl
1 small bowl
1 medium bowl
Cupcake baking sheet
Pastry bag with 4B tip
ALL RIGHT LET’S PREHEAT THE OVEN AT 350 DEGREES F, LINE THE CUPCAKE TRAY, AND MAKE SOME CUPCAKES!
First we’re going to make the hot fudge sauce so it will cool to room temperature by the time we’re done with everything.
Put your butter, chocolate, sugar, corn syrup and water in the saucepan over medium heat.
Stir CONSTANTLY until dissolved. Let it come to a boil, lower heat, and let boil for 10 minutes (do not stir!). Remove from heat, stir in vanilla, and pour it in a separate bowl or liquid measuring cup to cool.
Next we shall make the chocolate chip cookie dough!
In a small bowl whisk together the flour, baking soda, and salt.
In a medium bowl cream the sugars with the butter on medium speed. Add vanilla and egg one at a time, beating on low each time.
Slowly beat flour mixture until incorporated, then stir in the chocolate chips. Cover with plastic wrap and stick in the fridge to chill, but don’t forget to sample some. Hey hey, don’t give me that “that’s a good way to catch salmonella” face. You need to make sure it tastes good, after all! Right Randy?
Hang tough because it’s time to make the cake!
In a small bowl whisk the flour, cocoa powder, baking powder, and salt.
Put the chocolate and butter in the heat proof glass bowl and set it over a sauce pan with some low simmering water in it. Still constantly until melted, then remove from heat to cool to room temperature (10-15 minutes).
Stir sugar in the chocolate with a wooden spoon until combined. Stir in eggs one at a time, then stir in vanilla. GENTLY fold flour mixture into chocolate mixture until just combined.
Take your cookie dough out of the fridge, roll it into little balls, and put one in each cupcake holder. Or you can do what I did and completely forget about this step and scoop some cookie mix if you want a tie dye cupcake.
Bake for 18 minutes, and check with toothpick. MAKE SURE YOU’RE TESTING THE CAKE AND NOT THE CHOCOLATE CHIP. Chocolate chip looks like glossy melted milk chocolate, cake batter does not.
Bake until toothpick is clean. Let cool in their tray for a couple of minutes before carefully extracting them and letting them cool on the rack.
While that’s cooling, go and make the Vanilla Buttercream.
Take four miniature brownies and cut them into eighths with your paring knife.
Frost the cupcake, then stud with the brownies.
Take a spoon to drizzle the chocolate sauce on the brownies.
And you’re done!
Looks great outside, but what about inside?
Not too bad! However, because I didn’t follow my own instructions a lot of the cookie dough ended up floating in weird spots, but it still tasted good! The cookie are nice and soft and help break up the MASSIVE amount of chocolate in this cupcake. This whole cupcake is so freakin’ massive that I could only eat one and basically be done with sugar for the rest of the day. My dad, on the other hand, ate three at a time after work until all the cupcakes were gone.