Cookies and Cream Cupcakes with Mocha Frosting
Cupcakes:
2 cups flour
1 1/2 cups sugar
3 tsp baking powder
6 tbsp (3/4 stick) butter, room temp
1 cup whole milk
2 eggs
2 tsp vanilla
24 oreo cookies
Preheat oven to 325 F.
Sift together flour, sugar, and baking powder, then add butter and beat slowly until mixture forms sandy crumbs. Slowly pour in 3/4 cup milk and beat until just mixed.
Whisk together 1/4 cup milk, eggs, and vanilla. Pour into the flour and beat until ingredients are combined and batter is smooth, about one minute. Be careful not to over mix.
Split the oreos in half so that one half has the cream and other is smooth. Take the cream side and place one in the bottom of each cupcake liner in your tins, cream side up.
Crumble all but 8 of the remaining naked sides and stir them into the batter.
Fill each liner about 2/3 full -- these rise a fair amount, so don't overfill.
Bake for 14 minutes, turn, bake 14 minutes.
Let cool.
Makes about 24 cupcakes.
Frosting:
2 cups xxx sugar, sifted
8 tbsp cocoa powder
3 tbsp butter, room temp
3 tsp vanilla
1/4 cup strong coffee
Sift together xxx sugar and cocoa powder, then beat in vanilla and butter. Add coffee slowly until icing reaches a spreadable consistency.
In retrospect, I was reminded of why I generally steer clear of cocoa powder in frostings: I think that the confectioner's sugar tends to blend with the cocoa powder in a way that brings out the cocoa powder's less pleasant qualities. The recipe would be less quick, but I think considerably better tasting, if you used bittersweet chocolate, melted with the butter, and blended that into the sugar. If someone tries this recipe, you will have to report!
To finish:
Take the remaining 8 naked-sided oreos and process them in a food processor -- or just crush them really finely using a mortar and pestle or something -- until they become fine crumbs.
Ice each cupcake moderately and sprinkle with oreo crumbs.
Cupcake recipe adapted from The Kitchen is My Playground.
No comments:
Post a Comment