I know Cookies & Cream Cupcakes may not match with the current trend of peppermint mint bread spice-filled chicken treats, but I can not resist the chance to share a delicious cupcake recipe with yourself whatever the time of year! And as far as I'm concerned, cookies and cream flavor combo is one that is quite delicious and acceptable all year right?
This recipe starts with my favorite -bowl small chocolate cake, (you really need to try if you have not already.) A buttercream frosting is full of chopped Oreos is used both as a filling and frosting and I could not resist the cute as can be a mini Oreo on top. I tried to go on relatively light frosting so they do not seem too sweet, and I think that the report was perfect. One bite of this cupcake tastes really the classic flavor of ice cream that I love so much. For holidays Twist them try peppermint oreos- I think it would be delicious too!
PS My month of December is full of interesting recipes plans, but do you guys have any requests? All holiday favorites that you are dying to try? I have my own routines cookie-how, but I want to know yours!
- ¾ cup unsweetened cocoa powder
- 1 ½ cup all-purpose flour
- 1½ cups sugar
- 1½ tablespoons baking soda coffee
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup hot water
- ¾ cup buttermilk
- 3 tablespoons of safflower oil
- 1 teaspoon pure vanilla extract
- 2 sticks of butter, softened 1 cup ()
- 4½-6 cups powdered sugar
- 1-3 tablespoons heavy cream or milk
- 1 cup chopped finely Oreo Vanilla crumbs
- 1 Extract
- Preheat oven to 350 degrees. Line standard boxes paper cups muffins; put aside.
- Sift together the cocoa powder, flour, sugar, baking soda, baking powder and salt in large bowl.
- Add eggs, hot water, buttermilk, oil and vanilla and mix until smooth, about 3 minutes. Scrape the sides and bottom of bowl to ensure the dough is well mixed.
- Divide batter evenly into muffin cups, filling each ⅔ full. Bake until tops bounce to the touch, about 20 minutes, turning once pan if necessary. Transfer to a gate; cool completely.
- Cream butter until fluffy. Add the powdered sugar a cup at a time until thick and pasty consistency.
- Add milk or cream a tablespoon at a time until light and creamy. Mix vanilla and Oreo crumbs. Use as a filling or frosting as desired!
Cupcake Recipe adapted from Martha Stewart
Icing Recipe- Baker Chick