By Ashley Stewart / Herald writer
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
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; firstname.lastname@example.org.