Cookies and Cream Cupcakes

Cookies and Cream CupcakesThis recipe yields 3 dozen cupcakes.

Cupcake Ingredients
1/2 cup hot water
1/4 cup whole milk, warmed up
3/4 cup unsweetened Dutch-process cocoa powder
1 cup sour cream, room temperature
1 1/2 tablespoon vanilla extract
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter
2 cups sugar
1/4 cup brown sugar
5 large eggs, room temperature

Frosting Ingredients
8 cups confectioners’ sugar
1 pound or 4 sticks of unsalted butter, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract

Cupcake Directions
Preheat your oven to 350 degrees F and line your muffin tins with paper liners.

Whisk together the cocoa powder, milk and hot water until smooth. Add in the sour cream and vanilla, mix together and set aside.

In another bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt.)

In a thick bottomed saucepan, melt together the sugars and butter on low heat. Stir continuously to keep the sugar from burning. Remove the saucepan from the heat and transfer to a bowl and beat with an electric mixer to cool and increase the volume of the mixture. Slowly, add one egg at a tie to ensure the eggs do not get cooked.

Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Make sure you beat all of the ingredients in before adding the next set and scrape the sides of the bowl and beat for a minute in-between.

Scoop the batter into the lined cups leaving 1/4 room at the top for the cupcakes to rise. Bake for 20-25 minutes and rotate the tins halfway through the baking process to ensure the cook evenly.

Allow the cupcakes to cook on wire racks for 10-15 minutes before removing the cupcakes from the tins.

Frosting Directions
In the bowl of mixer with the paddle attachment, beat together the confectioner’s sugar and butter until they are blended together, fluffy and light in color.

Lower the speed and add the milk and vanilla extract. Continue to beat on low then work up to the high speed and beat for 5-8 minutes until fluffy. Do not over-beat.

Spread the frosting on each cupcake after the cupcakes have fully cooled.

Topping Options
1 package Oreo Cookies
Set aside 36 cookies to place on top, crumble the remaining and sprinkle on the cupcakes.

Chocolate Goodness
36 chocolate wafers
Chocolate sprinkles
Place a wafer on each cupcake and add sprinkles.

Chocolate Overload
36 Large Chocolate Discs
Mini chocolate chips
Place a chocolate disc on each cupcake and add the chocolate chips on top.

Chocolate Dusting
Dust each cupcake with cocoa powder.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s