Saturday, June 25, 2011

{Sugar Bee} Chocolate Cupcakes with Cookies N' Cream Buttercream Frosting

Lately I have been wanting to try making cupcakes using two of my favorite treats, chocolate and Oreos! So along came my friend's birthday and I figured what a better time to attempt this creation than for her birthday! Thus I made my way into the kitchen and created chocolate cupcakes with a cookies n' cream buttercream frosting, garnished with mini chocolate covered Oreos.Turns out that this recipe is a definite thumbs up and they were all devoured. These cupcakes are sure to delight all who eat them! Not to mention how great they would look on a dessert table (particularly with my sock monkey printable collection)!

The chocolate cupcake recipe I used was from Martha Stewart's website, but any recipe will suffice.

Chocolate Cupcakes
(Yields a dozen cupcakes)
3/4 cup unsweetened cocoa powder
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 center comes out clean, 20 to 25 minutes.

4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

Cookies N' Cream Buttercream Frosting
(Adapted from Wilton's buttercream icing recipe)
(Yields 3 cups of icing)
1/2 cup solid vegetable
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons water
3/4 cup finely ground Oreo cookies

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed (hint: cover your stand mixer with a kitchen towel). Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water and beat at medium speed until fluffy. Finally add finely ground cookies and mix well. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Pipe icing onto cupcakes and garnish with a mini Oreo or mini chocolate covered Oreo. Then enjoy!

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