Monday, August 12, 2013

Cookies and Cream Cupcakes

I made these cupcakes for a friend's birthday a few weeks ago and they are AMAZING!  And so easy, too, especially considering that you have to make the cupcakes from scratch.  And the frosting actually tastes like Oreo cookie filling.  I don't know how Bakerella comes up with her ideas...

The original instructions have you pipe the frosting on top but apparently I need to buy a larger star tip because mine was just small enough that the cookie bits kept getting stuck and making a big mess.  So I resorted to the good ol' spoon-it-on-and-spread method (which worked just fine.)

Cookies and Cream Cupcakes from Bakerella

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa (I used Hershey's Dark)
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo crumbs

For the cupcakes:
Preheat the oven to 350 degrees.  Line tray with 12 baking cups.  Break up one cookie per cup into pieces and place in bottom of cup.  Mix the flour, cocoa, sugar, baking soda, baking powder and salt with a wire whisk.  Add the eggs, oil, vanilla and milk and mix well.  Add hot water and mix until combined.  Transfer the batter (it will be very liquid) to a large measuring cup.  Fill each baking cup so it's about three quarters full.  Bake for 16-18 minutes.

For the frosting:
Beat the shortening in a mixer until smooth.  Add vanilla and mix until combined.  Add the powdered sugar in three additions.  Add a Tablespoon of milk at a time and mix until smooth.  Add the cookie crumbs and blend thoroughly.  Frost each cupcake and insert half a cookie on top of each cupcake.

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