From Invitations to Dessert: Chocolate Chip Cookie Dough Cupcakes

Today, I want to introduce a new feature: From Invitations to Dessert. I’m pairing up with Nikki from Doodle Dog, a design shop out of the Dallas area, to bring you monthly blog posts featuring a dessert matched with an invitation. We’ll show you ways to carry your party theme from invitations to dessert, picking up design cues throughout, whether it’s a wedding, company party, a birthday extravaganza or a shower of some sort.

First, let me tell you a little about Nikki and her company. Nikki created Doodle Dog in 2008, and focused primarily on commercial advertising (logo design, web design, etc.) but after many requests to create invitations for parties and weddings, she decided to add that service to the mix. From there, the rest was history; now invitations, announcements and other fun party favors have become a part of her repertoire, and as she says, “I have the dream job, I work with expecting moms, excited brides and party planners on a daily basis and I get to make them smile.” Check out her blog here for more pictures.

We started with the chocolate chip cookie dough cupcake. From there, Nikki created an adorable invitation, matching the cupcake colors and tying in the vintage charm that the dessert evokes. Cupcakes work perfectly for a casual wedding; either in place of the cake or packaged as a favor. Replacing cake with cupcakes is a great way to add a unique element to your wedding and save a little money. These particular cupcakes bring a classic flavor that everyone loves. Arrange them on a large cupcake tower or several vintage cake pedestals. Add a small round cake for the bride and groom to cut if you don’t want to forgo the tradition.


The invitation would be perfect for a casual, vintage outdoor wedding and reception. For the invitation, Nikki used a heavy ivory linen stock with a textured chocolate brown backer. The details really make this piece unique and give it a vintage-casual feel. From the playful font, to the unique printed belly band and Love emblem attached to each piece, the invitation is memorable and personal. The whole suite ties together perfectly and helps set the tone for what will be a night to remember with the soft ruffled ivory ribbon and the patterned envelope liner.

neckties: http://www.billyreid.com/men/mens-neckties.html bride and groom: http://www.stylemepretty.com/2009/10/08/vintage-wedding-with-handmade-details-ii/ flowers in a bucket: http://www.stylemepretty.com/2009/10/08/vintage-wedding-with-handmade-details-ii/ car: http://www.stylemepretty.com/2009/10/08/vintage-wedding-with-handmade-details-ii/ barn: http://www.brides.com/planning/receptions/gallery/3158

Nikki put together this inspiration board to show you how to pull the look together. Little details are important to carry out the look and feel of a wedding reception. Brown and cream striped silk ties for the groomsmen with khaki suits bring in a more casual feeling than a traditional tux, the classic striped tie works perfectly with the vintage theme. The barn becomes casually elegant when draped ivory curtains and strung with white twinkle lights. Tie wheat sheaths with ivory ribbon or raffia and paint pumpkins ivory for centerpieces for a fall wedding; add cherry blossoms in ivory pails and pale pink or ivory peonies for a spring wedding. Add in the perfect classic car to make a grand exit instead of a limo and your theme is complete from invitation to exit.

Click here to see more pictures on Nikki's site.

Chocolate Chip Cookie Dough Cupcakes
Recipe adapted from Annie’s Eats

Cupcake:
1 ½ cups unsalted butter, softened
1 ½ cups light brown sugar, firmly packed
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup whole milk
2 tsp vanilla extract
1 cup chocolate chips (I used milk chocolate)

Preheat the oven to 350 degrees. Line 2 muffin pans with liners. Combine the butter and sugar in mixing bowl, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Scrape the sides of the bowl with a rubber spatula as needed.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir together vanilla and milk in a measuring cup. Add 1/3 of the flour mixture to the batter, mix at low speed. Alternate adding flour mixture in 3 parts with ½ of the milk; beginning and ending with the flour mixture. Mix each addition until just incorporated. Fold in the chocolate chips. Scoop the batter evenly into prepared cupcake liners, filling each about 2/3 to ¾ of the way full. Bake about 18 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan about 5 minutes and then transfer to a wire rack to cool completely before frosting.

Frosting:
1 ½ cups unsalted butter, softened
¾ cup light brown sugar, firmly packed
3 ½ cups powdered sugar
1 cup all purpose flour
½ tsp salt
3 T whole milk
2 ½ tsp vanilla extract
Extra chocolate chips for decoration if desired

Beat the butter and brown sugar until light and fluffy, about 3 minutes. Mix in the powdered sugar, mixing on low speed, until smooth. Add in the flour and salt and beat on low speed until incorporated. Add the milk and vanilla and beat until smooth.

Transfer the frosting to a piping bag fitted with a large star tip and pipe frosting on to cooled cupcakes as desired. Sprinkle chocolate chips on top if desired.