Here's a recipe from Mae Armstrong's Milk and Cookie Party... it was too good not to share!
Chocolate Cupcake with Cookies and Cream Frosting
Cupcake recipe adapted from Martha Stewart.
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room
temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
1.
Preheat oven to 350 degrees. Line 12-cup
standard muffin tin with paper liners.
2.
Into a medium bowl, sift together cocoa, flour,
baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each, then
beat in vanilla. With mixer on low speed, add flour mixture in two batches,
alternating with sour cream and beginning and ending with flour.
3.
Pour batter into cups, filling each 3/4 full.
Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4.
Cool in pan 5 minutes; transfer to a wire rack
to cool completely.
Cookies and Cream Frosting
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
- 1/2 cup crushed Oreo cookies (cream filling removed)
- In a standing mixer fitted with a whisk, mix together
sugar and butter. Mix on low speed until well blended and then increase
speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium
speed for 1 minute more, adding more cream if needed for spreading
consistency.
- Fold in crushed Oreo cookies.
- Transfer frosting mixture inside a disposable pastry
bag with a jumbo star piping tip.
This is so simple to do and makes a wonderful presentation for any occasion!
Yum!
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