Cupcakes

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French Vanilla Cupcakes Chocolate Chip Cookie Dough Frosting. Sign up for Dine & Dish email updates to receive an exclusive gift from Kristen!

Sign up HERE! Close Open Dine and Dish Food blog with family recipes April 20, 2012 by Kristen · 43 Comments I’ve been missing you all and just wanted to say a quick hello and to wish you all a very happy weekend! We have my daughter’s 1st Communion this weekend, which means a whole bunch of family coming into town to stay with us. Let me introduce you to French Vanilla Cupcakes with Chocolate Chip Cookie Dough Frosting.

The cake recipe is from Restless Chipotle and the Cookie Dough Frosting recipe is from Cheryl at Tidy Mom. I’m a plain and simple kind of dessert gal… I don’t want surprises in my cupcakes. You may also like: Simple Lemon Basil Bruschetta Appetizer Recipe Simple Lemon Basil Bruschetta Appetizer Recipe A simple mixture of lemon, basil, goat cheese and honey gives this bruschetta recipe a... Recipe: Sausage and Cheese on Homemade English Muffins Recipe: Sausage and Cheese on Homemade English Muffins. Amazing Lemon Cupcakes. Strawberry Angel Cupcake. Chocolate Molten Cupcake with Powdered Sugar & Strawberries. Oreo Cupcakes.

They are probably the best Oreo cakes I have ever tried.

A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor.

So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. Foodsnots.com. Lemon Cupcakes with Fresh Raspberry Curd Filling. I love it when an idea comes together.

Lemon Cupcakes with Fresh Raspberry Curd Filling

When what I’ve been dreaming up in my head turns out just how I pictured it. That was these lemon cupcakes. I had made this recipe as full-on lemon poppy cake a few years back for a girlfriend’s baby shower and have since wanted to remake the recipe not only to share with all of you (because it’s pretty awesome) but also because I’ve always thought a cupcake version would be perfectly delightful. And I was right. The lemon cupcakes are soft-crumbed clouds with a dollop of fresh raspberry curd running through the center, topped with a billowy mound of the fluffiest lemon buttercream I’ve ever eaten. You’ll cone-out the center of each cupcake and add some of your very own, homemade raspberry curd (don’t cut corners and buy it!) The verdict from Kyle, the non-lemon-loving heathen that he is, was clearly indicated by the random wrappers I’ve found around the kitchen. Andes Mint Cupcakes. New photo from my cookbook “Your Cup of Cake” I was introduced to Andes Mints at a very young age.

Though, my strongest memory was not of eating them, it was of being attacked by them. My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check. My two older brothers would make a sort of blow dart from the wrapper, and choose their target. Me. Ingredients Chocolate Cakes: 1 cup sour cream ½ cup oil 1 teaspoon vanilla extract 3 eggs ¼ cup water ½ cup buttermilk Devil’s Food Cake Mix Chocolate Mint Filling: 1/3 cup chocolate chips 2 tablespoons heavy cream 1 teaspoon peppermint extract ¼ cup powdered sugar Mint Buttercream: 8 oz cream cheese 6 tablespoons butter 3-4 cups powdered sugar 1 tablespoon heavy cream or milk green food coloring Directions 1. 2. 3. 4. 5. 6. 7. 8.