September 26, 2012

Cookies and Cream Cupcakes

Notice how much I'm a noob at decorating cupcakes.
I've been meaning to bake and decorate my own cupcakes since forever. Luckily, I felt extra hardworking tonight because Mom will be celebrating her birthday tomorrow. Though my back is aching, I decided to make these babies. Anyway, there won't be much to do tomorrow since classes are almost ending.

Anyway, back to the main topic of this post... I'm actually not fond of eating cupcakes. I just enjoy looking at them, especially if they're decorated beautifully. I definitely know that I won't be eating this batch. I'll let the rest of my family do that. Anyway, I got the chocolate cupcake recipe from Joy of Baking. If my memory serves me right, the recipe from that site is my favorite one. Try it out yourself, if you want:

Chocolate Cupcakes:
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. 
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. 
In another bowl, whisk together the flour, baking powder, and salt.


Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 -20 minutesor until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes
will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.


I tweaked it a bit by using Swiss Cocoa and replaced 1/2 a cup of white sugar to brown. They aren't major tweaks though, so I don't think that much changed anyway. For the cookies and cream frosting, I used a recipe from The Royal Cook.

Ingredients:
1/2 cup butter, softened
2 cups powdered sugar
1/3 cup cream
1/2 teaspoon vanilla extract
pinch salt
5 chocolate sandwich cookies (like Oreos), crushed (if you're piping the frosting, you'll want them crushed pretty fine, if not, feel free to leave some chunks)


Again, because I didn't want to use up all the cookies and our powdered sugar, I didn't exactly follow the recipe. I was able to taste it. Somehow, I'm not a huge fan of the taste because the butter seemed overpowering. I couldn't taste the cookies at all. It's either I should've stuck with the 5 cookies (instead of just 4) or the butter I used just didn't taste good. Anyway, I tend to be really picky when it comes to frosting so maybe it's just me. I hope everyone else appreciates them though. Who else would eat them if they won't?



I hope Mom's gonna like her birthday surprise. :D



2 comments :

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  2. nagutom naman ako dito...i love cookies n cream :)

    ReplyDelete

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