You may remember the Cookies and Cream Chocolate Cake I recently made a few weeks ago. It was such a hit that I decided to turn it into cupcake form! I was asked to make a couple orders of cupcakes for my sister-in-laws parents housewarming party over the weekend and one of the requests was for a chocolate cupcake with the chocolate frosting I had used on the cookies and cream cake so I thought I would just turn the entire cake into a cupcake!
Cookies and Cream Cupcakes
Cake recipe from Hershey's
Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Prepare muffin tins with cupcake papers.
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Prepare muffin tins with cupcake papers.
Add sugar, flour, cocoa, baking powder, baking soda, and salt to a large mixing bowl or stand mixer and mix together until combined. Add eggs, milk, vegetable oil, and extract and beat on medium speed for 2 minutes. Stir in boiling water on low speed until well incorporated. The batter will be thin. Fill each cupcake about 2/3 full and bake 20-25 minutes until a toothpick inserted in the center comes out clean. Cool about 10 minutes in muffin tins then place on wire rack to cool completely.
Once cool hallow out the center for the filling.
Filling:
2 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Approximately 20 Oreos
Pour heavy cream into metal mixing bowl and chill in the refrigerator. Crush Oreos in a food processor and set aside. Add vanilla extract to cream beginning on low and gradually increasing speed to medium high as cream thickens. Add powdered sugar slowly while mixing. Beat cream until it holds stiff peaks. Gently fold in crushed Oreos.
Place filling in pastry bag or Ziploc plastic bag, cup the tip off and fill cupcakes
1/4 cup powdered sugar
1/2 tsp vanilla extract
Approximately 20 Oreos
Pour heavy cream into metal mixing bowl and chill in the refrigerator. Crush Oreos in a food processor and set aside. Add vanilla extract to cream beginning on low and gradually increasing speed to medium high as cream thickens. Add powdered sugar slowly while mixing. Beat cream until it holds stiff peaks. Gently fold in crushed Oreos.
Place filling in pastry bag or Ziploc plastic bag, cup the tip off and fill cupcakes
Frosting:1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 tsp vanilla extract
Melt butter and pour over cocoa powder. Beat on low speed until well incorporated. Add 1 cup powdered sugar followed by 1/3 of the milk, beating on low speed until incorporated, continue alternating until all the powdered sugar is incorporated. Add vanilla and beat on medium speed until smooth. Add more powdered sugar or milk to reach necessary consistency.
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 tsp vanilla extract
Melt butter and pour over cocoa powder. Beat on low speed until well incorporated. Add 1 cup powdered sugar followed by 1/3 of the milk, beating on low speed until incorporated, continue alternating until all the powdered sugar is incorporated. Add vanilla and beat on medium speed until smooth. Add more powdered sugar or milk to reach necessary consistency.
I got about 30 cupcakes from this recipe and only used half the filling to fill the cupcakes. I would recommend halving the filling next time.
Delicious!
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