Wednesday, June 9, 2010

Cookies & Cream Cupcakes

I made these Cookies & Cream Cupcakes last night for the hubby to take to work with him today (to all three of his work places, actually). I wanted to try out the recipe since I was planning to use it for a bridal shower I'm baking for this weekend. I was looking for a super moist, rich chocolate cupcake that still baked up beautifully (as I've mentioned before, most moist chocolate cakes just don't deliver for me when I use them for cupcakes). I wanted something moist that wouldn't dry out overnight since I'll be baking the cupcakes for the shower the evening before to save my sanity of trying to bake and decorate 48 cupcakes the morning of a shower that starts at noon. This recipe promised to be moist and super chocolaty, so I had to give it a try!

These cupcakes were sinfully rich and moist freshly baked last night. Today they were still moist and delicious. Success! While the chocolate chocolate chip cupcakes are stellar, I must say my favorite part of these cupcakes is the cookies and cream buttercream. I'm surprised how delicious the buttercream is. I was a little concerned before I made it because it called for shortening (in addition to butter) and a full 2lb. bag of powdered sugar. I usually am more drawn to less sweet/tangy cream cheese frostings. Surprisingly though, the buttercream turned out delicious and not overly sweet. The frosting really tasted just like the center of an Oreo and these cupcakes definitely lived up to their name. When I make these for the shower this weekend, I plan to leave out the miniature chocolate chips (for a smoother surface) in the cupcakes and the crushed Oreos in the frosting. I'll be making 24 chocolate cupcakes and 24 vanilla cupcakes (in addition to Cookies & Cream Cheesecakes and Wedding Cake Sugar cookies). I'm thinking about doing half chocolate fudge frosting and half vanilla buttercream on the cupcakes. In other words, I'll be posting lots of baked goods after this weekend.

Unfortunately I've still got to decide on a vanilla cupcake recipe for the shower. I am thinking I may go with Magnolia Bakery's vanilla cupcakes.

Cookies & Cream Cupcakes

via My Baking Addiction

Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes

1 (15.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips

Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.

In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips and pour batter into prepared cupcake pans. (I filled each cupcake with 3 tablespoons of batter.)

Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.

Cookies and Cream Buttercream Frosting

2 sticks of unsalted butter, at room temperature
1 cup shortening, at room temperature
1/8 teaspoon salt
1 tablespoon pure vanilla extract
2 lbs. powdered sugar
4-6 tablespoons very cold milk
8 crushed Oreo cookies (cream filling removed before crushing)

Cream the butter and shortening in the bowl of a stand mixer. Add the salt and vanilla extract; combine well. Begin sifting in the powdered sugar in three or four parts, mixing thoroughly after each addition. After all the sugar has been added and mixed in, begin adding the milk slowly, one tablespoon at a time, until desired consistency is achieved (you may not use all of the milk). Fold in the crushed Oreo cookies. Frost cooled cupcakes as desired and top each with a mini Oreo (optional).

*I had just enough frosting for the 30 cupcakes.

I used an Ateco 809 round tip to frost these cupcakes.

34 comments:

  1. ahhhhhhh! just looks heavenly delicious! *drooling*

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  2. YUM!!! These look absolutely deelish! I will save your rich chocolate cupcake recipe, I too don't have luck translating from cake to cupcake. Thanks for the post.

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  3. These are adorable! I love the cookie on top :)

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  4. YUMMMYYY!! I will be trying these very soon!! Thanks for sharing and I love your blog!

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  5. Those are SO cute! My husband loves oreos - I'll have to give this a try.

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  6. These looks great and easy to do!! Love it!!
    Would you mind checking out my blog? :D
    http://ajscookingsecrets.blogspot.com/

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  7. Your blog is adorable, your food looks delicious & your jewelry is gorgeous. You have found a new follower :)

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  8. Thank you all for the incredibly sweet comments!

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  9. I agree with Jennifer! Quick question - is there anything you could suggest using the cream filling from the Oreos with or in, since the frosting calls for removing it before crushing?

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  10. Hi Amy! My kids and I are doing a new cupcake each week during the summer break - and this will be our first!! Thanks for sharing!

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  11. Found you via AllRecipes.com...and I'm so glad! The cupcakes look amazing. Thanks for sharing. :)

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  12. Becky,

    I can't think of any use off the top of my head for the Oreo filling. Since you'll only be removing the filling from 8 Oreos, it's not a ton. You could nibble on it. You might try removing your cupcakes from their wrapper and slicing the cupcake horizontally in the middle, sandwiching the cupcake with the filling. ;)

    Melissa, I hope you and your family love the cupcakes! They were a huge hit with my hubby and his coworkers.

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  13. OMG! These look amazing! I'm looking forward to making them!!

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  14. I was hoping to find this recipe after a guy at work brought these in. Thanks! His wife also took and stuck an ENTIRE Oreo inside the cake batter so that you had the extra surpise of a cookie inside the cupcake. Brilliant!

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  15. How incredible! I'll have to try these!

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  16. um thay look really good.... but personally to me thay were tooo sweet. only the supha sugar addicts shuld eat!! lolz

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  17. Wow, they look great! Can you tell me what size cupcake cases you used? xx

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  18. I used regular size cupcake cases (and baking pan) for these.

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  19. Hay, thanks! Do you know what measurements they are? I'm in the UK and we don't seem to have the same size cupcake cases. They are either too big or too small, nothing in the middle :(

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  20. The liners I used are 2 inches (at the base) x 1 3/8 inches (height). Or 5.1 cm x 3.6 cm. I bought them in bulk on eBay here: http://tinyurl.com/3v3o9vu

    I hope that helps!

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  21. That's a great help! Thank you :)

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  22. Your recipe is amazing! Best cupcakes I have made in a very long time!

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  23. Made these again just awesome. Posted on my blog :)

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  24. I made these and the batter was thick like cookie dough. I followed the instructions exactly. WHat did I do wrong??

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    1. The batter will be thick, not runny, but it shouldn't be as thick as cookie dough (where if it were dropped on a cookie sheet it would hold it's shade and not spread at all). Are you sure you used the correct size mixes and measured your ingredients properly?

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  25. What kind of piping bag did you used to frost them? I like the look a lot and want to replicate it for a baby shower.

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    1. I just used a disposable piping bag from Wilton and a large round tip (Ateco #809).

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  26. I have a question, how did you get the chocolate chips to not sink to the bottom of the cupcakes? I see in your picture that there are on top as well and mine always sink. Any tips besides coating them with flour?

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    1. I always use mini chocolate chips if I use them in these cupcakes (sometimes I omit them for this cupcake base if I'm pairing it with other frostings). I have never had a problem with the mini chips sinking since the batter is so thick. Are you using mini chocolate chips or regular size chips?

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  27. I used regular sized chips but I just bought the mini ones! I am going to try it tonight... do you fold the chips in the batter after they are coated with flour, OR do you just dump them in the batter without any flour, OR do you just sprinkle the chips on top of the batter after you put it in the baking cup?

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    1. I just stir the mini chocolate chips in gently after everything else as been combined. With my stand mixer I just do this my turning the mixer on low and off again quickly a few times until the chips look incorporated. You could also do this by hand with a spoon/spatula. You just want to be careful to not overmix the batter at that point. With the mini chocolate chips, I do not coat them in flour or do anything special other than dump them into the batter and mix them in gently. I have never had a problem with them sinking doing it this way. Hope that helps!

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  28. HI! These cupcakes are so cute!
    I am featuring them in a cupcake roundup on my blog tomorrow. Thanks for sharing!

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