Laura
06-12-2010, 05:20 PM
This is from the favorite recipe photos section of allrecipes.com (http://allrecipes.com/), where it was voted one of the finalists:
http://allrecipes.com/Cook/Photo.aspx?photoID=415958
http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/415958.jpg
Cookies & Cream Cupcakes recipe and frosting from That Winsome Girl blog:
http://thatwinsomegirl.blogspot.com/2010/06/cookies-cream-cupcakes.html
Wednesday, June 9, 2010
Cookies & Cream Cupcakes
I made these Cookies & Cream Cupcakes last night for the hubby to take to work with him today (to all three of his work places, actually). I wanted to try out the recipe since I was planning to use it for a bridal shower I'm baking for this weekend. I was looking for a super moist, rich chocolate cupcake that still baked up beautifully (as I've mentioned before, most moist chocolate cakes just don't deliver for me when I use them for cupcakes). I wanted something moist that wouldn't dry out overnight since I'll be baking the cupcakes for the shower the evening before to save my sanity of trying to bake and decorate 48 cupcakes the morning of a shower that starts at noon. This recipe promised to be moist and super chocolaty, so I had to give it a try!
These cupcakes were sinfully rich and moist freshly baked last night. Today they were still moist and delicious. Success! While the chocolate chocolate chip cupcakes are stellar, I must say my favorite part of these cupcakes is the cookies and cream buttercream. I'm surprised how delicious the buttercream is. I was a little concerned before I made it because it called for shortening (in addition to butter) and a full 2lb. bag of powdered sugar. I usually am more drawn to less sweet/tangy cream cheese frostings. Surprisingly though, the buttercream turned out delicious and not overly sweet. The frosting really tasted just like the center of an Oreo and these cupcakes definitely lived up to their name. When I make these for the shower this weekend, I plan to leave out the miniature chocolate chips (for a smoother surface) in the cupcakes and the crushed Oreos in the frosting. I'll be making 24 chocolate cupcakes and 24 vanilla cupcakes (in addition to Cookies & Cream Cheesecakes and Wedding Cake Sugar cookies). I'm thinking about doing half chocolate fudge frosting and half vanilla buttercream on the cupcakes. In other words, I'll be posting lots of baked goods after this weekend.
Unfortunately I've still got to decide on a vanilla cupcake recipe for the shower. I am thinking I may go with Magnolia Bakery's vanilla cupcakes.
Cookies & Cream Cupcakes
via My Baking Addiction
Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes
1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.
In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips and pour batter into prepared cupcake pans. (I filled each cupcake with 3 tablespoons of batter.)
Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.
Cookies and Cream Buttercream Frosting
2 sticks of unsalted butter, at room temperature
1 cup shortening, at room temperature
1/8 teaspoon salt
1 tablespoon pure vanilla extract
2 lbs. powdered sugar
4-6 tablespoons very cold milk
8 crushed Oreo cookies (cream filling removed before crushing)
Cream the butter and shortening in the bowl of a stand mixer. Add the salt and vanilla extract; combine well. Begin sifting in the powdered sugar in three or four parts, mixing thoroughly after each addition. After all the sugar has been added and mixed in, begin adding the milk slowly, one tablespoon at a time, until desired consistency is achieved (you may not use all of the milk). Fold in the crushed Oreo cookies. Frost cooled cupcakes as desired.
*I had just enough frosting for the 30 cupcakes.
The cake recipe used in the making of these chocolate cookies and cream cupcakes (via allrecipes.com):
Too Much Chocolate Cake By: Denise
"This cake won me First Prize at the county fair last year. It is very chocolaty."
US measurements
Original Recipe Yield 1 12 cup Bundt cake
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutritional Information
Amount Per Serving Calories: 600 | Total Fat: 38.6g | Cholesterol: 87mg
Nutritional Information
Too Much Chocolate Cake
Servings Per Recipe: 12
Amount Per Serving
Calories: 600
Total Fat: 38.6g
Cholesterol: 87mg
Sodium: 550mg
Total Carbs: 60.9g
Dietary Fiber: 2.4g
Protein: 7.6g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
http://allrecipes.com/Cook/Photo.aspx?photoID=415958
http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/415958.jpg
Cookies & Cream Cupcakes recipe and frosting from That Winsome Girl blog:
http://thatwinsomegirl.blogspot.com/2010/06/cookies-cream-cupcakes.html
Wednesday, June 9, 2010
Cookies & Cream Cupcakes
I made these Cookies & Cream Cupcakes last night for the hubby to take to work with him today (to all three of his work places, actually). I wanted to try out the recipe since I was planning to use it for a bridal shower I'm baking for this weekend. I was looking for a super moist, rich chocolate cupcake that still baked up beautifully (as I've mentioned before, most moist chocolate cakes just don't deliver for me when I use them for cupcakes). I wanted something moist that wouldn't dry out overnight since I'll be baking the cupcakes for the shower the evening before to save my sanity of trying to bake and decorate 48 cupcakes the morning of a shower that starts at noon. This recipe promised to be moist and super chocolaty, so I had to give it a try!
These cupcakes were sinfully rich and moist freshly baked last night. Today they were still moist and delicious. Success! While the chocolate chocolate chip cupcakes are stellar, I must say my favorite part of these cupcakes is the cookies and cream buttercream. I'm surprised how delicious the buttercream is. I was a little concerned before I made it because it called for shortening (in addition to butter) and a full 2lb. bag of powdered sugar. I usually am more drawn to less sweet/tangy cream cheese frostings. Surprisingly though, the buttercream turned out delicious and not overly sweet. The frosting really tasted just like the center of an Oreo and these cupcakes definitely lived up to their name. When I make these for the shower this weekend, I plan to leave out the miniature chocolate chips (for a smoother surface) in the cupcakes and the crushed Oreos in the frosting. I'll be making 24 chocolate cupcakes and 24 vanilla cupcakes (in addition to Cookies & Cream Cheesecakes and Wedding Cake Sugar cookies). I'm thinking about doing half chocolate fudge frosting and half vanilla buttercream on the cupcakes. In other words, I'll be posting lots of baked goods after this weekend.
Unfortunately I've still got to decide on a vanilla cupcake recipe for the shower. I am thinking I may go with Magnolia Bakery's vanilla cupcakes.
Cookies & Cream Cupcakes
via My Baking Addiction
Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes
1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.
In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips and pour batter into prepared cupcake pans. (I filled each cupcake with 3 tablespoons of batter.)
Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.
Cookies and Cream Buttercream Frosting
2 sticks of unsalted butter, at room temperature
1 cup shortening, at room temperature
1/8 teaspoon salt
1 tablespoon pure vanilla extract
2 lbs. powdered sugar
4-6 tablespoons very cold milk
8 crushed Oreo cookies (cream filling removed before crushing)
Cream the butter and shortening in the bowl of a stand mixer. Add the salt and vanilla extract; combine well. Begin sifting in the powdered sugar in three or four parts, mixing thoroughly after each addition. After all the sugar has been added and mixed in, begin adding the milk slowly, one tablespoon at a time, until desired consistency is achieved (you may not use all of the milk). Fold in the crushed Oreo cookies. Frost cooled cupcakes as desired.
*I had just enough frosting for the 30 cupcakes.
The cake recipe used in the making of these chocolate cookies and cream cupcakes (via allrecipes.com):
Too Much Chocolate Cake By: Denise
"This cake won me First Prize at the county fair last year. It is very chocolaty."
US measurements
Original Recipe Yield 1 12 cup Bundt cake
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutritional Information
Amount Per Serving Calories: 600 | Total Fat: 38.6g | Cholesterol: 87mg
Nutritional Information
Too Much Chocolate Cake
Servings Per Recipe: 12
Amount Per Serving
Calories: 600
Total Fat: 38.6g
Cholesterol: 87mg
Sodium: 550mg
Total Carbs: 60.9g
Dietary Fiber: 2.4g
Protein: 7.6g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database