Thursday, November 24, 2011

#90 - Cookies and Cream Cupcakes

So for Thanksgiving, we didn't just make the Caramel Apple Cheesecake. We also made the other half batch of those pumpkin chocolate chip cookies (we had frozen half of the cookie dough). Oh, and these Oreo cupcakes from Bakerella.

Cookies and Cream Cupcakes

From Bakerella So this dessert is an Oreo-and-chocolate cupcake, with Oreo-infused icing, and topped with some sort of Oreo topping. So besides your usual chocolate cupcake ingredients, you're gonna need - you guessed it - Oreos. So to get the chocolate cupcakes infused with Oreos, you crumble one and put it in the cupcake liner. When you pour in the batter, the chunks will float up and fill the whole cupcake. See? Then when you're making the icing, you sprinkle Oreo crumbs in it to get little black speckles in the white frosting. Oh my gosh, these were good too! We completely rocked Thanksgiving dessert! The cupcakes were very chocolatey, but it didn't go overboard. They may have been a little bit sweet, but if there's one day to splurge, it's Thanksgiving. Any other day, you probably don't need the Oreo on top. Here's what you need to do to turn your standard chocolate cupcakes into something that'll turn heads.

  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/4 cups sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 3/4 cup milk
  • 3/4 cup hot water
  • 24 Oreos, plus more for crumbs
  1. Preheat oven to 350.
  2. Line cupcake tray with 12 paper liners.
  3. Break apart 12 cookies and place the broken pieces in each cupcake cup.
  4. Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl using a wire whisk.
  5. Add the eggs, oil, vanilla, and milk and mix well until completely combined.
  6. Add the hot water and mix until combined.
  7. Transfer the batter to a large measuring cup.
  8. Pour batter into each baking cup so it's about 3/4 full.
  9. Bake for 16-18 minutes.
  10. Cool completely before frosting.

  • 1 cup shortening
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 3-6 Tbs milk
  • 2 or more tsp Oreo cookie crumbs
  1. Beat the shortening in a mixer until smooth.
  2. Add vanilla and mix until combined.
  3. Add the powdered sugar in three additions, scraping down the sides after each addition.
  4. Add a tablespoon of milk at a time and mix together until desired consistency is reached.
  5. Add the cookie crumbs and mix until completely combined.
  6. Place frosting in a decorator bag with a large tip and swirl on top of each cupcake.
  7. Insert a cookie on top of each cupcake.

No comments:

Post a Comment