Tags

, , , ,


Here at Rolling Sin we don’t do anything half way. So when I found a recipe for cookies and cream cupcakes that were made of dark chocolate cake, topped with chocolate Oreo frosting, dipped in milk chocolate and topped with sprinkles and a mini Oreo, I was excited. Like the, “hearing-your-ex-boyfriend-is-still-single-and-going-bald” kind of excited.

Now it’s time for a confession. I don’t like chocolate cake. I like everything else chocolate, just not cake. I feel that chocolate cake is a waste of chocolate because it’s just not chocolate-y enough for me. If I’m going to enjoy chocolate then give me a brownie or a truffle so I can experience the full amazing-ness of the chocolate. I was worried that I wouldn’t be as impressed with these cupcakes because of that. I was so wrong, dude. So wrong.


Turn on your oven and put some Oreos in your cupcake liners. I used heavy duty foil liners so the colors didn’t bleed, but if you don’t have the fancy liners don’t let that steal your chocolate thunder. Chocolate thunder…that sounds dirty.

Make your cupcakes. Easy peasy. The original recipe said 24, but I was able to get 32 cupcakes that looked like this. I baked them for 18 minutes at 325F because my muffin tins are the dark non-stick type. Just follow the back of the box. Betty Crocker knows her way around a cake mix.

While cupcakes cool, make the creme filling. Fill cooled cupcakes by either cutting a hole in the top with a small knife and spooning it in, OR piping it in with a disposable piping bag and Bismark tip. I used my fancy Bismark tip. Yes, I do think I’m better than you.

Make the frosting and fold in cookie crumbs.  Pipe frosting on cupcakes, or frost with a spatula. If you frost with a spatula you can cut the frosting recipe in half. I doubled it so the frosting was higher for dipping.  Place cupcakes in the fridge for about 30 minutes to chill.


One more picture. This was my first time using a 1M tip and I was surprised how easy it was to make something that looked semi-professional. I need more practice, but I think it’s a good start.


Place chocolate chips and shortening in a medium-large microwave safe bowl.  Microwave on high, stirring every 30 seconds until smooth.  Dip frosting part of cupcakes in the melted chocolate, allowing excess to drip off.  Immediately top with mini cookies and sprinkles.


Cupcake cross-section goodness.

Nom Nom.

I took them to the local EMS pancake breakfast and bake sale fundraiser. Like my homemade labels? So fancy!

Chocolate Cookies and Cream Cupcakes
Adapted from Confessions of a Cookbook Queen

INGREDIENTS

Cupcakes

  • 1 box Dark Chocolate Cake Mix, plus eggs, oil, and water needed to prepare
  •  32 Chocolate Sandwich Cookies (like Oreos)

Filling:

  • 13 oz jar Marshmallow Creme (or Fluff)
  • 1/2 stick (4 TBS) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Frosting:

  • 4 sticks butter, softened
  • 2 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 Tablespoons hot water
  • 1 ½ cups finely crushed Oreo cookies

Chocolate Shell:

  • 2 cups milk chocolate chips
  • 2/3 cup vegetable shortening
  • Mini cookies and sprinkles, for garnish

INSTRUCTIONS

1.  Preheat oven to 325.  Line 32 muffin tins with paper liners.  Add a cookie to the bottom of each liner.

2.  Prepare batter according to box directions.  Fill cups 2/3 full with batter and bake for about 18 minutes, until tops spring back when lightly touched.  Place on a wire rack until cool.

3.  While cupcakes cool, make filling:  In the bowl of a mixer, combine marshmallow creme, butter, and vanilla until smooth.  Add powdered sugar and beat on medium high.  Fill cooled cupcakes by either cutting a hole in the top with a small knife and spooning it in, OR piping it in with a disposable piping bag and Bismark Tip.

4.  Once cupcakes are cooled and filled, prepare frosting:  In the bowl of your mixer, combine butter and vanilla until smooth.  Add powdered sugar and cocoa powder, beating on low until just combined.  Add hot water and beat on high for about a minute. Fold in cookie crumbs.  Pipe frosting on cupcakes, or frost with butter knife or spatula.  Place cupcakes in the fridge for about 30 minutes to chill.

5.  Chocolate Shell:  Place chocolate chips and shortening in a medium-large microwave safe bowl.  Microwave on high, stirring every 30 seconds until smooth.  Taking a few cupcakes out of the fridge at a time, dip frosting part of cupcakes in the melted chocolate, allowing excess to drip off.  Immediately top with mini cookies and sprinkles.  Wait until chocolate is set before serving.

Advertisements