Day 8 - Oreo Cupcakes

Hey Guys. Long time no see, eh?

So, while we still have the rest of our summer to enjoy, why not..make cupcakes?

Infact, why not combine milk's favorite cookie and make Oreo Cupcakes?

I hope you enjoy my re-blog of this funky twist on a cupcake.

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Cupcakes 

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached


Frosting 

1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

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 Preheat oven to 350°F and line a muffin pan with cupcake liners.

 Twist Oreos in half and set aside the extra cookies for later.

Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes.

Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 

For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes (you can also use a ziplock bag and cut one of the corners to use as a pastry bag). Garnish with Oreo cookies.

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Recipe and Image courtesy goes to http://buddingbaketress.blogspot.com/

Day 2 - Rainbow Cupcakes

Introducing one of the most long awaited recipe requests I have gotten in a while. These delectable, cute, small, and utterly colorful cupcakes are sure to make a great treat. I hope you enjoy and I apologize in advance for the humongous post this is going to be :)

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Ingredients --

• 1 Box of White Cake Mix
• 3 eggs
• 1/4 vegetable oil
• 1 cup water
• Assortment of Gel Food Coloring (in all colors)
• Homemade icing (optional)

Directions --

• Preheat your oven to the needed temperature ; 375
  
• In a large bowl prepare the cake mix as stated on the box
• Gather together 6 bowls, 6 spoons(one for each color), and your food coloring
• Evenly distribute the cake batter amongst the 6 bowls using a measuring cup or spoon
• In each bowl squeeze an equal amount of food coloring (one color per bowl)
• For the orange: mix 3 drops yellow with 1 drop red
• For the purple: mix 3 drops blue and 2 drops red
  
• Stir each bowl until all the bowls are the desired color
• In a lined muffin pan spoon in the colors in backwards order of the rainbow
• purple, blue, green, yellow, orange, red ; forming layers of color
• Bake as stated on the box
  
• Let cool and top with homemade icing (optional)
  

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Note - for petite cupcakes use a mini muffin pan and smaller amount of batter
Note - Use caution when mixing the purple ; it can get very yucky
Note - FEEL FREE to make your own batter -- i was just being lazy
Note - Although gel food coloring works the best; liquid is fine too
Note- Don't forget to cut it open and see the rainbow!

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Recipe copyright to me
Image copyright to BakingBites