Cookies and Cream Cupcakes. I had a package of Oreo cookies that I have been waiting to use for a while now. I think since February. I know. I know. Unheard of. But, I was planning on using them for a Valentine’s treat, and for whatever reason… I can’t remember now… I didn’t. And on top of that, I’m not much of a snacker, so they’ve just been sitting on my counter as a constant reminder that I need to make something with them.
So this weekend I decided a good way to get rid of them all would be to make Cookies and Cream Cupcakes with cookies in and on top of the cupcakes. So I got busy baking. First the flour. Then the sugar. And cocoa. Soda, salt and powder. A quick whisk together. Forgive me for all the close-up photos, but I just think the ingredients look so luxurious. Next, add the milk, eggs, oil and vanilla and mix all together before adding the hot water. You can fill the cupcakes with cookies two different ways. With broken cookie pieces or with one whole cookie. Then add the batter and bake. Oooh. Yes, yes I do. Death By 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.
The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Preheat oven to 350 degrees. Cream together butter and cream cheese. Foodsnots.com. Caramel Apple Pie Cupcakes. It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers.
“Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said. That was all I needed to hear. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t.
They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes Ingredients Directions Apple Filling Like this: Chocolate Chip Cookie Dough Cupcakes.
Vanilla Cupcakes For Two. Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.
And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 1/4 cup flour. Ming Makes Cupcakes. Hi Hat Cupcakes. I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess. But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. So I decided to use the only recipe I remembered seeing.
> Update: I just realized this recipe is also from the book, Cupcakes! Chopped chocolate. But even better with the frosting. If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started. 12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer. The cupcakes went in the freezer while I prepared for the scary part. Tasty. Lemon Raspberry Cupcakes. Lemon Raspberry Cupcakes How cute are these cupcakes? They’re summery and pretty, and I smile every time I look at them. I made these lemon raspberry cupcakes for a wedding a few weeks ago and from what I heard, they were a big hit! Of course I made a few extra for Mike and I to eat (quality control!) , and we absolutely loved them. The cupcakes themselves are slightly denser than the typical light and airy cake you might be used to.
Chocolate Peanut Butter Brownie Bites. What defines a cupcake? Is it the shape? The texture? The frosting? Because while these might look like mini-cupcakes, I don’t think I’d consider them cupcakes. They are brownies, through and through. With that in mind, it must be a combination of hand-held shape and cake-like texture that truly makes something a cupcake. But these, cupcake or not, are delicious. Based off of the delicious and oh-so-decadent Crunchy Peanut Butter and Fudge Brownies, but instead of one big pan of brownies, I went the bite sized route and made them in mini muffin tins.
This is the halved version of the recipe, and it made 3 dozen. Have leftover peanut butter mixture and chocolate? Chocolate Peanut Butter Brownie Bites Ingredients: Brownies 6 tablespoons (3/4 stick) unsalted butter 3.5 ounces bittersweet or semisweet chocolate, chopped 1.5 ounces unsweetened chocolate, chopped 3/4 cups sugar 3/4 teaspoons vanilla extract 1/8 teaspoon salt 2 large eggs 1/2 cup all purpose flour Directions: Don’t Miss a Recipe!
Oreo and Peanut Butter Brownie Cakes. Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. I know not everyone has a Trader Joes near by, however if you do, get a load of their ready to pour baking mix. I am in love! Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup.
Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 24 Oreo Cookies 1. 2. Enjoy!