Wednesday, April 21, 2010

Easy Cookies and Cream Cupcakes

While I usually try to convert ingredients in classic baking recipes to whole ingredients, sometimes sticking to the original is the only way to go.  Here is an off-the-hook, out of control, outrageously delicious cupcake recipe that also happens to be really easy!  I just did these last night for an 11-year old's birthday and they are sooo good.  Make a batch this weekend!

Easy Cookies and Cream Cupcakes
cupcake recipe adapted from Martha Stewart Living
frosting recipe adapted from

Chocolate Cupcakes
(makes 18-24)

3/4 cup unsweetened cocoa powder
1 1/2 cups unbleached white flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil (or sunflower, canola, or other clear oil)
1 teaspoon vanilla extract
1 cup chopped chocolate sandwich cookies (you can use Oreos, but I like Paul Newmans)

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners; set aside.  Sift together cocoa powder, flour, sugar baking soda, baking powder, and salt into a large bowl.  Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.  Fold in the cookie crumbles.  Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide the batter evenly among muffin cups, filling each 2/3 full.  Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.  Transfer to a wire rack, let cool completely.

Cookies and Cream Frosting
 Yield: Makes about 2 1/2 cups

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract 
2-3 tablespoons milk
1 cup chopped chocolate sandwich cookies (1/2 cup finely chopped & 1/2 cup roughly chopped for garnish)

Beat butter with an electric mixer at medium-high speed until creamy.  Gradually beat in sugar until smooth.  Beat in vanilla and 2 tablespoons milk, adding additional if necessary for desired consistency.  Fold in finely chopped cookie crumbs.

Frost cooled cupcakes generously. Top with the roughly chopped crumbs and gently press into the top OR you can use cookie halves for the top and just stick them vertically in the center.
Don't eat them all at once!

1 comment:

Catherine Barker Hoffman said...

Wow! 6 days later in the fridge...they were still fabulous! Good to know.