Cookies and Cream Cupcakes

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Awhile back, about to board a flight, I picked up a Food Network magazine that happened to be their cupcake issue.  It was there I was first introduced to the idea of a stuffed cupcake in which delightful surprises are filled into the cake either before or after baking.  It can be filled with anything really, ganache, curd or even…wait for it…cookie dough.  Genius, right?  After trying a few various flavor combinations, I was hooked.  And this, well this my friends is the pièce de résistance.

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I don’t know if it’s the cookie dough, moist vanilla cake or crushed Oreo buttercream with a half Oreo nestled delicately on top that makes these cupcakes totally and completely irresistible.  I can tell you with absolute certainty they are impossible to turn down.  When the fiancé brought some to his office a woman literally looked at them and dropped the F bomb in front of everyone (I believe she was on a diet).   She knew she resistance was futile, as you soon will too.  True story.

A few tips:  The directions say to use store-bought cookie dough, however I am allergic to store-bought dough of any kind and use my favorite chocolate chip cookie recipe and freeze the rest (up to 6 weeks) to be made for someone very lucky at a later time.  Only fill your cupcake liner 1/2 way vs. the usual 3/4 since a ball of cookie dough will be going into it.  Lastly, I recommend buying black + white cupcake liners like shown.  It’s really the little things people.

*inspired by Food Magazine

Ingredients

Cake

 

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1 stick butter, softened

2 eggs

2 teaspoons vanilla

1/2 cup milk

 

Icing (I always double my icing recipes for any cake)

1 1/2 sticks butter, softened

3 cups confectioners sugar

2 teaspoons vanilla

2 tablespoons milk

6 oreo cookies crushed to a fine powder + more cookies for garnish

Instructions

Preheat oven to 350 degrees F and line a 12-cup muffin pan with paper liners

Whisk flour, baking powder and salt in a bowl

Beat butter in a separate bowl with a mixer on medium-high speed until smooth.  Add sugar and beat until creamy, 4 more minutes

Beat in eggs, one at a time then beat in vanilla.

Beat in the flour mixture in three batches on low speed, alternating with milk.  Beat on medium-high speed until just combined.

Divide the batter among the muffin cups.  Roll out 1/4 in. balls of cookie dough (either store-bought or previously made dough), place in the middle of the cupcake (they will sink down to bottom when baking)

Bake for 20-25 minutes and transfer to a rack and let cool 5 minutes in pan, then remove cupcakes to the rack to cool completely.

For frosting, beat butter for a few minutes until fluffy.  Add in sugar 2 cups at a time and beat until fluffy, at least 3 minutes.  Add a pinch of salt, vanilla and crushed Oreo cookies and beat until combined.  Beat in milk until fluffy, 1 more minute

Pipe or spread on cupcakes and add 1/2 Oreo for garnish.

 

 

 

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