Cookies, Coffee and Chaos

I am a sucker for many things in this life and cookies and cream is one of the top 5 for me. I love the Oreo to cupcake ratio here and love that it’s so moist and the rich chocolate comes through in the cake. Just divine. This is and will be my go to recipe for YEARS to come.

Getting off baking topics, other things that I am a sucker for include but are not limited to: Georgia snow on side of every back road, when the leaves are full of color (red, orange, yellow and still some green), the smell of a backyard bonfire, my baby’s eyes alight with the sight of the Christmas tree or a new baby calf born on the farm and I think the most important one, the way they look at their daddy. I picked a good one as my helpmate, but an even better one for our babies! (More on that to come on another blogpost).

Back to the topic on hand, cupcakes and cookies and cream. This recipe is easy and most all of the ingredients are found in every bakers pantry. I will say, the recipe calls for cocoa, I used dark chocolate cocoa powder, found on amazon and I think it ramped up the flavor, without the bitterness of dark chocolate. If you’re feeling fancy, please give that a try! It also makes the cupcake a more rich brown color, if that’s what you’re going for. I made this recipe once before for a Halloween party for a school function with “spiders” on top, I will include a pic at the end, hence to why I needed a dark color, but we loved the flavor so much, I don’t know that I could change it

I hope you enjoy this as much as we have and will in the days to come!

The original recipe says it yields 12 cupcakes, so I doubled it.

Ingredients:

For the Frosting:

2 cups unsalted butter, softened

6 cups of powdered sugar

4 tsp vanilla

2 Tbs heavy whipping cream

2 cups of crushed oreos

Directions

Preheat the oven to 350*. Line a muffin tin with cupcake papers, or papers that can stand alone, place on a cookie sheet.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

Add egg, buttermilk, oil and vanilla to the dry ingredients. Mix until just combined. Stir in the boiling water until it’s smooth. It will be runny, that’s ok. I read where you can add 2Tbs of sour cream for more moisture in your cupcake.

Fill liners about 3/4 full and bake for 18-20 minutes.

For the frosting:

Beat the butter until smooth. Gradually add in the powdered sugar, vanilla and heavy cream. Fold in your Oreos. (I used my food processor and ground them up, so they would fit through my piping tip easier.)

Once cupcakes are cool, frost and add an extra mini Oreo on top. Enjoy!

Happy Baking Friends,

XOXO,

Cori