Feb 28, 2009

Cookies and Creme Iced Chocolate Cupcakes

I made these cupcakes for another teacher's birthday. I used Hershey's Perfectly Chocolate Cake and I am *so* glad that I did because this was the BEST cake I've ever had. It was recommended to me on the What's Cookin' board at The Nest and thank goodness I followed their guidance! This cake really is perfectly chocolately, moist and delicious. Best cake ever!!

I saw Allie's recipe for these cupcakes and was inspired. I just wanted chocolate cupcakes instead, but I used the frosting recipe from her blog, she got it from Hell on High Heels, which is no longer around :( The icing was delicious - it reminded me of my favorite Blizzard from Dairy Queen...Oreo, of course.

The recipe for the icing wasn't specifically for this amount of cupcakes, so I didn't have a plethora of icing, but that was fine with me...I'm more of a cake fan than an icing fan. :)

Cookies and Creme Iced Chocolate Cupcakes
Sources: Hershey's & Culinary Infatuation

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans (Or cupcake pans.).
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes (I only baked them for abou 18-20 minutes and they came out perfectly.).
Cool completely. Frost. About 30 cupcakes.

Cookies & Creme Icing
(Hell on High Heels)

1 1/3 cup powdered sugar
1/2 cup unsalted butter at room temperature
1/3 cup whipping cream
1/2 tsp vanilla
10-15 Oreos (It depends how "Oreo-y" you want it.)

1. In a small bowl, beat together sugar,butter and salt until well combined.
2. Increase speed to high, beating until light and fluffy.
3. Add cream and vanilla, beating until smooth.
4. Add the oreos and beat until well combined.
5. Put in the fridge for 10 minutes or so to let firm up a bit before piping on the cupcakes. (I didn't pipe the icing because my Oreo's weren't small enough.)


Erin said...

YUM! I love that recipe. These look great!

Anonymous said...

Nice pick of a cupcake recipe! Thanks for sharing!

Rebecca said...

Oh my grapenuts, Rachel! YUMMY! I am going to give these a try, I love cupcakes!

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