{Guest Baker} Oreo Cookie Cupcakes

Before I left for Greece, my roommate, B, was gracious enough to make these Oreo cupcakes (and for a mint variation of these cupcakes, go check out B’s blog here!).

 

 They are sooo good!

 

I have to be honest though, in the craziness of packing on the day before I left, I realized that I only had the cupcake recipe and not the frosting recipe.  So the frosting recipe listed here may not be exactly what B used, but it’s probably pretty close, and I suspect that you could use your favorite/preferred frosting recipe as well (whipped, cream cheese, butter cream, etc.).

 

Oreo Cupcakes

Ingredients:

30 Oreo cookies

1 box plain white cake mix

1 cup sour cream

½ cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.

2. Separate the tops and bottoms of 12-24 Oreos making sure that each wafer has some icing on it.  Place one wafer, icing side up, in the bottom of each cupcake liner. Crush the remaining Oreos and set aside.

3. Place cake mix, sour cream, oil, eggs, and vanilla in large mixing bow and blend well with electric mixer for a couple of minutes, scraping sides as needed.

4. Measure 1 ½ cups of crushed Oreos and fold into batter.  (Set aside remaining crushed Oreos for frosting.)

5. Scoop about a 1/3 cup batter into each cupcake liner, filling ¾ of the way full.

6. Bake cupcakes until they are lightly golden and spring back when lightly pressed, about 16-20 minutes.

7. Let cupcakes cool in pans for about 5 minutes before removing them to a wire rack to cool completely before frosting.

 

Oreo Cream Cheese Frosting

Ingredients:

8 oz. cream cheese (at room temp)

1 stick butter (at room temp)

1 tablespoon vanilla extract

3-4 cups powdered sugar

Remaining crushed Oreos from cupcakes

Instructions:

1. Cream butter and cream cheese until fluffy, then add vanilla.

2. Slowly add powdered sugar until desired consistency (mixing well after each addition), then add crushed Oreos.

3. Frost cupcakes.

Thanks for sharing, B!!

Chocolate Cupcakes with Peanut Butter Filling

A couple of weekends ago, I decided to experiment with a new cupcake recipe.  But not just any cupcake recipe.  After spending entirely too much time watching shows such as Cupcake Wars and DC Cupcakes, I decided to experiment with filled cupcakes for the very first time.

I had already bookmarked this recipe from Food & Wine for double dark chocolate cupcakes with peanut butter filling (say that three times fast…), so this seemed like an appropriate time to pull it out and give it a try.

 

 

Considering I had never made filled cupcakes before, I think they turned out pretty well!  My number one take-away lesson for next time, though: Add. More. Filling.

These cupcakes were a little involved, but totally worth it!

 

 

Chocolate Cupcakes

Ingredients:

3/4 cup & 2 tablespoons cocoa powder

½ cup boiling water

1 cup buttermilk

1 ¾ cups flour

1 ¼ teaspoons baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ½ sticks butter

1 ½ cups sugar

2 eggs

1 teaspoon vanilla extract

 

Instructions:

1. Preheat oven to 350 degrees and line 24 muffin cups.

2. Combine cocoa powder and boiling water.  Whisk until smooth.  Add buttermilk.

3. Sift together the flour, baking soda, baking powder, and salt.

4. In large bowl, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Then beat in dry ingredients alternating with cocoa mixture.

5. Spoon batter into liners (about two-thirds full) and bake for 20-22 minutes.

6. Let cupcakes cool in pan for about 5 minutes, then let them cool completely on wire racks before filling.

 

 

Peanut Butter Filling

Ingredients:

1 cup peanut butter

3 tablespoons butter

2/3 cup powdered sugar

 

Instructions:

1. Beat the peanut butter and butter until creamy.  Add powdered sugar and beat until light and fluffy.

2. Spoon filling into pastry bag with star tip (or if you’re like me, a plastic baggie with the corner cut off works just fine).

3. If you have a pastry bag, push tip into top of cupcake and fill.  If using a plastic bag, cut a cone shape out of the top of the cupcake, fill, then replace cone.

 

Chocolate Icing

Ingredients:

1 cup heavy cream

8 ounces semisweet chocolate, chopped

 

Instructions:

1. In small saucepan, bring heavy cream to a simmer.

2. Off the heat, add semisweet chocolate to cream and let stand for 5 minutes before whisking together until smooth.

3. Let icing stand until slightly cooled and thickened (mine took about 10 minutes, but it could take up to around 15 minutes).

4. Dip the tops of the cupcakes into the icing, let stand for 5 minutes, and then dip the tops again.

 

 

Enjoy!

Banana Bars with Cream Cheese Frosting

Last week, I was on a mission to find smoothie recipes so that I could live off of “liquid food” while my mouth recovered from the shock [read: pain] of new brackets on my back teeth.

At some point in the midst of my smoothie search on allrecipes.com, I came across this recipe for Banana Bars, which led me to this recipe for Whipped Cream Cream Cheese Frosting.  I honestly can’t remember how I found the recipe or why I decided to make it (especially considering that I would typically just make banana bread muffins with any extra bananas on hand), but I’m SO glad I did.  On both accounts!

This recipe, which is somewhere between a banana cake and a banana bread, is simply amazing!  And bonus, it gets even better after taking up residence in the fridge for a few days.

Banana Bars

Ingredients:

½ cup butter, softened

1 ½ cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 ½ cups mashed bananas

Instructions:

1. Preheat oven to 350 degrees and grease 10×15 inch pan.

2. Cream together butter and sugar until smooth.  Beat in the eggs, one at a time, and then stir in the sour cream and vanilla.

3. Add flour, baking soda, and salt and stir into batter (I actually beat it on low for about a minute). Then add the mashed bananas.

4. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean.

5. Cool completely before frosting.

Whipped Cream Cream Cheese Frosting

Ingredients:

1 8oz. package cream cheese

1 cup white sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream

Instructions:

1. Beat whipping cream until stiff peaks form; set aside.

2. Combine cream cheese, sugar, salt, and vanilla.  Beat until smooth (this may take a little time, but it WILL get smooth).

3. Fold in whipped cream to cream cheese mixture.

Enjoy!

Aunt Sarah’s Coconut Cake

I like to make cakes.  Whenever a family gathering calls for a cake (birthdays, holidays, etc.), I rather eagerly volunteer to make it happen. 

Last year for Easter, I decided that I wanted to make a coconut cake, so I called my MeMaw to track down my Great-Aunt Sarah’s recipe (rumor had it the cake was good).  An hour later, we were caught up on life and I had the recipe…and bonus, three additional recipes as well!

The rumor was correct – the cake was good!  So I made it again this year…with a few changes of my own.

 

Ingredients:

Butter flavor cake mix

2 cups sugar

16oz. carton sour cream

12oz. pkg. coconut

12oz. tub cool whip

Instructions:

  1. Prepare cake mix according to package directions.  (Aunt Sarah’s recipe calls for 2 round 8” cake layers split in half when cooled, but I cheat and use 3 round 9” layers instead.)
  2. Combine sugar, sour cream, and coconut, blending well.  Chill.  Reserve 1.5 cups of mixture for frosting.  Spread remainder between cake layers.
  3. Combine reserved sour cream mixture and cool whip for frosting.  (Aunt Sarah’s recipe says to spread on top and sides of cake, but this year, I used it in between layers as well – on top of the sour cream mixture.)
  4. Seal cake in air tight container and refrigerate for 3 days before serving.

 Trust me; the 3 day wait is totally worth it!  Enjoy!