How many times have you walked into a bakery and been torn between trying the freshly-baked cookie and the decadent cupcake?
A few years ago, I read Cathy Erway’s book, The Art of Eating In.
In one of her chapters, she writes about how she used cookie dough in the place of icing on cupcakes that she brought to a party. As I read this, I wondered, what would happen if instead of spreading cookie dough on top of the cupcake, I inserted cookie dough INTO the batter and baked it? Would the dough become a cookie inside of the cake? Would it remain as cookie dough? Which one would be better? I sought to find out the answer to these questions, and thus, the cuppie was born.
Cupcake + Cookie = Cuppie!