Oreo Cupcakes

Oreo CupcakesWhen I first came across the trend of baking oreos/reese’s peanut butter cups/nilla wafers/you-name-it on the bottom of a cupcake, I couldn’t help but want to hop right on that bandwagon.  How could you not love something so easy and adorable – plus that space taken up at the bottom of the cupcake liner means the batter will make more cupcakes!  Of course, that didn’t happen – at least not right away.  I’m in the bad habit of pinning/bookmarking/dreaming up wonderful recipes and ideas and then fiiiinally getting around to them much later (or never!).  And as per usual, much time has passed since I decided I wanted to do this…but hey, at least I finally did it and made these oreo cupcakes!

Oreo CupcakesOreo Cupcakes

I was very pleased with they way these turned out!  The bottom half of the Oreo stayed crisp and the top half softened; you could put a bit of batter and smoosh the Oreo onto it so it would all be softer, but I liked how it made a pseudo-crust on the bottom.  After a few days the bottom half of the Oreo did soften up as well.  These cupcakes were really soft, moist, and light and springy.  They look sort of dense in the photo above, but I assure you, they were very light.  Not that there is anything wrong with a dense chocolate cake recipe, especially when it’s dark chocolate!  The frosting had a subtle marshmallow and cream cheese flavor, which I think worked very well with the cupcake.  It didn’t hold its shape incredibly well, but I didn’t want to add too much powdered sugar and alter the taste much.  I actually ended up liking the softened look the peaks had as a result.  Overall success – definitely something to do again and experiment with different things (like Thin Mints, maybe in time for St Patrick’s Day!).

Oreo CupcakesOreo Cupcakes

Oreo Cupcakes with Marshmallow Cream Cheese Frosting

Prep Time: 6 minutes

Cook Time: 20 minutes

Yield: 30 cupcakes

Ingredients

    For the Cupcakes:
  • 1 box of Duncan Hines Devil's Food Cake Mix
  • 4 eggs
  • 2/3 cup (~10 1/2 T) Butter, melted
  • 1 cup milk
  • 1 4.2 oz package Oreo Cookies 'n Cream instant pudding mix
  • 1 package oreos
  • For the frosting:
  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 container jet puffed marshmallow fluff
  • 3 1/2 - 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp cream

Instructions

    For the Cupcakes:
  1. Line baking sheet with paper liners and place an Oreo in each. Preheat oven to 350.
  2. Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
  3. Spoon or pipe batter on top of the Oreo.
  4. Bake according to package directions (at 350 for 18-20 minutes or until toothpick inserted into center comes out clean).
  5. For the frosting:
  6. Cream butter and cream cheese together. Add marshmallow fluff and beat until incorporated.
  7. Add powdered sugar, starting with 3-3 1/2 cups. Add vanilla and mix.
  8. Add additional powdered sugar and cream until you reach desired consistency.
  9. Pipe onto cooled cupcakes.

Notes

This frosting isn't incredibly stiff, so be careful when piping. If you pipe it too high, it might not hold its peaks well or it could sort of collapse! You could add more powdered sugar to make it stiffer if you wish.

http://paintchipsandfrosting.com/2013/02/28/oreo-cupcakes/

 {this post originally appeared on my former blog, elisebakes}

Strawberry Surprise Cupcakes

Strawberry Surprise CupcakesStrawberry Surprise cupcakes.  What’s the surprise, you ask?  I baked a fresh strawberry inside!  Strawberry Surprise Cupcakes

I actually only baked half of them with a strawberry because I wasn’t sure how it would work, so the rest were just vanilla buttermilk cupcakes with strawberry buttercream.  It was a success though; the strawberry cooked to a soft, yummy surprise, and didn’t seem to affect tStrawberry Surprise Cupcakes  Strawberry Surprise Cupcakes he way the cupcake baked.  The cupcakes themselves weren’t mind-blowing; they tasted pretty standard vanilla-ish, and were light and fluffy like a box mix would be.  They were a just tad dry for my taste…See, I like my cake super moist and dense…I should have added a package of vanilla pudding to the dry ingredients – oh well!  The buttercream was amazing.  You could really taste that it was made with fresh strawberries, as opposed to using jam or jelly.Strawberry Surprise Cupcakes

Vanilla Buttermilk Cupcakes: (Adapted from iamjulieb.com)

  • 2 1/2 cups  flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt or salt substitute, i used no salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 stick butter, softened
  • 1 cup sugar
  • 3 large eggs
  • ~24 strawberries with the tops cut off
  1. Preheat oven to 350 and line your muffin pan.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
  3. In a small bowl, combine the milk, oil and vanilla extract.
  4. In a third , larger mixing bowl,  beat the butter and sugar on medium until light and fluffy (~3 mins).
  5. Add the eggs, one at a time, beating well after each egg.
  6. Reduce the speed to low and add the flour mixture alternating with the milk mixture in batches, beginning and ending with the flour mixture. Beat just until blended.
  7. Fill cupcake wells two-thirds full.  If you want to bake strawberries in them, fill the well about 1/3 full, place a small strawberry inside, and then continue filling them to 2/3 full.
  8.  Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.  Remove the cupcakes and cool on a wire rack.  Allow to cool completely before icing.

Notes:  Do not overfill, a couple of mine flattened out over the top because they were too full, but the rest domed very nicely!

Strawberry Buttercream

  • 1 cup butter, softened
  • 1 tsp vanilla
  • 3-5 Tbsp strawberry puree
  • 3 1/2 – 4 cups powdered sugar
  1. Beat butter until light and fluffy.
  2. Gradually add in powdered sugar.
  3. Add vanilla and 3 Tbsp strawberry puree.  Taste for flavor, and add more as necessary; I used ~4 1/2 Tbsp total.  Depending on the amount of puree you use, you may need to add powdered sugar to maintain the right consistency.
  4. Pipe or spread onto cooled cupcakes

Mudslide Cupcakes

Mudslide Cupcakes via elisebakesChocolate Kahlua cupcakes with Bailey’s buttercream, doesn’t get much better than that!  The cupcakes were not as moist as I would have liked for them to be, but they were still very delicious; next time I’ll up the liquid ingredients to make up for it.  The buttercream was just as amazing as it sounds, I was licking the bowl.

Kahlua cupcakesmudslidecupcakes3

  • 1 box Duncan Hines devil’s food cake mix
  • 4 eggs
  • 1/2 cup oil
  • 3/4 cup Kahlua
  • 1/4 cup Bailey’s
  1. Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
  2. Spoon batter into greased or lined cupcake tin.
  3. Bake at 350 for 20 minutes or until toothpick inserted into center comes out clean.

Bailey’s Buttercreammudslidecupcakes4

  • 1 cup butter (2 sticks)
  • 3 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 3 Tbsp Bailey’s
  1. Cream butter.
  2. Add powdered sugar, gradually, beating between additions.
  3. Add vanilla and Bailey’s and continue to mix.
  4. Adjust texture/consistency by adding powdered sugar or milk by the teaspoon if necessary.

Note: I left a quarter of my buttercream plain vanilla, so you could add an additional Tbsp of Bailey’s for a stronger taste if you are using all of the buttercream this recipe makes.mudslidecupcakes2

Butterfinger Cupcakes

I have a friend whose favorite candy bars are Butterfingers, so when her birthday came, I had to incorporate butterfingers into her birthday treat!  I was short on time the day I baked the cupcakes, so I just doctored up a box mix (I do this a lot).  The cupcakes were very rich and had a great texture!  The ganache was pretty standard as far as ganaches go, but I got a lot of compliments on this buttercream!!  It had a sort of subtle Butterfinger taste, wasn’t too sweet, and had a good texture even with the candy bars in it.  Delicious!

Chocolate Cupcakes:

  • 1 box Duncan Hines Devil’s Food Cake
  • 1 package of vanilla pudding
  • 4 eggs
  • 3/4 cup butter, melted (melts down to just under a cup)
  • 1 cup water, lukewarm
  1. Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the cake mix and vanilla pudding with a whisk to mix thoroughly and break up the large clumps.
  3. Add the melted butter and mix on medium.
  4. Add the water and continue to mix.
  5. Add the eggs, one at a time; mix inbetween so each is incorporated.  Mix on high for a minute after the last egg is added.
  6. Bake at 350 for 18-20 minutes.

Chocolate Ganache:

  • 1 12 oz bag of semisweet chocolate chips (about 2 cups)
  • 1/2 cup half and half
  • 1 tsp instant coffee granules (I used Starbucks Via Iced Coffee mix)
  1. In a double boiler, mix chocolate chips, half and half, and coffee granules over simmering water. [Note: I don’t have a double boiler, so I just placed a heatproof bowl (I used a microwaveable plastic bowl), in a saucepan with water]
  2. When there are no more chocolate chunks, you can remove the top (the bowl for me, but use a hot pad or towel).
  3. Let it cool for a couple minutes, then dip the top of your cooled cupcakes in the ganache.
  4. Let the dipped cupcakes sit for at least 15 minutes so the ganache can harden.

Butterfinger Buttercream:

  • 4 oz cream cheese (half a package)
  • 1/2 cup butter (1 stick)
  • 1/4 cup peanut butter
  • 8 fun size butterfingers, crushed
  • 1 tsp vanilla
  • 3 1/2 – 4 cups powdered sugar
  • 2 tsp milk or cream
  1. Cream butter, cream cheese, and peanut butter until smooth and fluffy.
  2. Add vanilla and mix.
  3. Add powdered sugar, slowly, with mixing.
  4. Add the crushed butterfingers.  If the buttercream becomes too stiff, add milk/cream by the teaspoon until you reach your desired consistency.
  5. Pipe onto cupcakes!

Pumpkin Cupcakes with Salted Caramel Buttercream

It’s fall, so pumpkin desserts seem only essential.  These pumpkin cupcakes were delicious; they had a soft, airy texture and weren’t overly pumpkin flavored.  But, let’s be real: the true champion here is the salted caramel buttercream.  It was out of this world.  I used homemade salted caramel, but you could use store-bought caramel sauce as well.

Pumpkin Cupcakes (from Food and Wine)

  • 2 cups flour
  • 2 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp baking soda
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1 1/4 cups light brown sugar
  • 4 large eggs
  • 3/4 cup vegetable oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup whole milk
  1. Grease a muffin pan or line with paper liners.
  2. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
  3. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, about 3 minutes.
  4. Beat in the oil, then beat in the pumpkin puree.
  5. Alternately add the dry ingredients and the milk in 3 batches (starting and ending with dry ingredients), beating well between additions.
  6. Pipe/Scoop/Spoon batter into cupcake tins and bake at 350 for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Salted Caramel Buttercream

  • 8 oz cream cheese (1 package)
  • 1/2 cup butter (1 stick)
  • 3/4 cup salted caramel
  • 1 tsp vanilla
  • 3 1/2 – 4 cups powdered sugar
  1. Cream the butter and cream cheese until smooth.
  2. Add vanilla and salted caramel and mix until fully incorporated.
  3. Add powdered sugar, a little at a time, mixing between additions, until you reach desired consistency.

Chocolate Cupcakes with Vanilla Caramel Buttercream

These delicious cupcakes were a hit with everyone.  The cake had a great flavor and texture and the buttercream was delicious, with just a hint of caramel.

Chocolate Cupcakes (adapted from Your Cup of Cake):

  • 1 Box Devil’s Food Cake Mix
  • 1 tsp cinnamon
  • 3/4 cup buttermilk (I used 3/4 tbs vinegar + milk)
  • 1/2 cup oil
  • 3 eggs
  • 1 tsp kahlua
  • 1 cup sour cream
  1. Combine cake mix and cinnamon in a small bowl and mix with a whisk.
  2. In a larger bowl, combine buttermilk, oil, eggs, kahlua and sour cream. Do not over mix.
  3. Combine the dry and wet ingredients and stir until well mixed.
  4. Fill liners 3/4 full and bake at 350 degrees for 15-20 minutes, or until an inserted toothpick comes out clean.

Vanilla Caramel Buttercream:

  •  butter (1 + 1/2 stick), softened
  • 4 oz cream cheese (1/2 container), softened
  • 2 Tbs Coffeemate Vanilla Caramel Creamer
  • 1 tsp vanilla
  • 3 1/2 – 4 cups powdered sugar
  1. Cream butter and cream cheese until smooth.
  2. Gradually mix in 3 cups of powdered sugar until well combined (1/2 – 1 cup at a time).
  3. Add creamer and vanilla and mix.
  4. Add the remaining powdered sugar to reach desired consistency and taste.
  5. Pipe onto cupcakes.

White Russian Cupcakes

I love white russians! So, naturally when I came across a recipe for white russian cupcakes on pinterest, I couldn’t resist! And guess what? They were amazing! I made several modifications, but they still turned out great. Mhmm Dude-worthy, indeed.

White Russian Cupcakes

Cupcakes

  • 2 1/2 cups Flour
  • 3 tsp Baking Powder
  • ½ tsp Salt
  • 2 Eggs and 2 egg whites
  • 1 ½ cups Sugar
  • ¾ cup Butter
  • ¼ cup Vodka
  • ½ cup Kahlua
  • ½ cup Milk
  • 2 tsp Vanilla
  1. Mix flour, baking powder, and salt in a bowl and set aside.
  2. In a separate, large bowl, cream sugar and butter until smooth.
  3. Add eggs and egg whites, one at a time and mix until incorporated.
  4. Add vanilla, vodka, and kahlua while mixing.
  5. Slowly add flour in three additions, alternate with 2 additions of milk in between.
  6. Bake at 350 for about 18 minutes.

Kahlua Buttercream:

  • 1 stick (½ cup) Butter
  • 3-4 cups Powdered Sugar
  • 1 tsp Vanilla
  • 3 tbs Kahlua
  • a pinch of salt
  1. Cream butter until smooth.
  2. Add salt, vanilla and kahlua and mix.
  3. Slowly add powdered sugar until you reach the consistency you desire.

Kahlua Icing:

  • ½ cup powdered sugar
  • 2 tbs kahlua
  • A few drops of milk
  1. Mix the powdered sugar and kahlua in a small bowl; a whisk works best.
  2. Add a couple drops of milk and continue whisking.
  3. Add milk dropwise if necessary to get the appropriate consistency. It should be smooth and cling to the back of a spoon.
  4. Drizzle onto cupcakes!