Cookies and cream cupcakes

  • By Ashley Stewart / Herald writer
  • Monday, March 11, 2013 6:39pm
  • Life

Can’t decide between cookies or cupcakes? Try this hybrid desert.

It’s a simple chocolate cupcake layered with buttercream frosting that’s packed with cookie crumbles and topped with an Oreo.

Here’s what you’ll need: (Makes 16 cupcakes)

Simple chocolate cupcakes

1 stick (1/2 cup) butter, room temperature

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

Preheat oven to 350 degrees. Beat butter and gradually add sugar until combined. Mix in eggs and vanilla extract. In a separate bowl, combine dry ingredients and add to mixture, gradually adding milk. Fill cupcake forms and bake for about 20 minutes. Cool and frost.

Cookies and cream frosting

2 sticks butter

3 to 4 cups powdered sugar

1 tablespoon vanilla extract

2 to 4 tablespoons whipping cream

6 to 8 double-stuffed Oreo cookies

(Note: I used a stand mixer, but you can get away with a hand mixer. You can even try a whisk, if you’re feeling strong. It’s a forgiving recipe.)

Set butter aside to soften about 15 minutes before you begin. Beat butter on medium speed for two minutes. On low speed, add sifted sugar until well-incorporated. Increase to medium speed, add vanilla extract and whipping cream and mix for two minutes.

Put cookies into a sandwich bag and crush into small pieces. Add cookies to mixture and combine for one to two minutes. To frost cupcakes, use a piping bag or make your own by spooning mixture into a sandwich bag and cutting off a corner. Stick an Oreo on top of each cupcake and serve.

Quick tip: You can make your own cupcake liners. Cut parchment paper into squares and press into cupcake forms using a cooking spray to make them stick. Just be sure none of the batter slides between the creases.

Ashley Stewart: 425-339-4947; astewart@heraldnet.com.

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