Saturday, February 14, 2015

Sweets for your Sweetie

Happy Valentine's day everyone! I have a great cupcake recipe you can bake for that special valentine, or even for yourself. For mine and Taylor's two year anniversary one of his presents to me was a small cook book. This was one of the recipes. He absolutely loves these. So, I figured I would surprise him this valentines day with a batch of cookies n' cream cupcakes.
Now, if you're wanting to whip these up last minute, I wouldn't. This recipe takes time; other than the Oreo cookies, everything is made from scratch. Allow approximately 2 hours to make. 
I am not a huge fan of chocolate cupcakes. I don't particularly like frosting and I prefer vanilla batters over chocolate batters. However, I can make an exception for these. The frosting is not rich like some frostings, this one has a smooth taste and they are not overly chocolatey, which I like.  
The best part about these are the Oreo cookies at the bottom. It gives a little crunch to the cupcake, as well as a smile! Enjoy the cupcakes! And have a great Valentine's Day. If you don't have a significant other to share these with, grab a friend and spread the love with a delicious cupcake.
ENJOY!

Ingredients
Cupcake
3 oz bitter sweet chocolate, chopped
~I used semi sweet since the store didn't have bitter sweet~
1/3 cup unsweetened cocoa powder
3/4 cup hot water
3/4 cup bread flour
3/4 cup sugar
1/2 tsp table salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp vanilla extract
2 tsp white vinegar
1 Oreo cookie per cupcake

Frosting
5 tbsp all purpose flour
1 cup milk
1 1/2 tsp vanilla extract
1 cup butter, softened
1 cup granulated sugar
1 cup finely crushed Oreos 

Directions
Oven: 350
~Bakes 18 cupcakes~
In a medium sized bowl, combine chopped chocolate, cocoa powder, and hot water.
Whisk until the mixture is smooth and all of the chocolate has melted.
Place this mixture in the fridge to chill for about 20 minutes.
In a large bowl, while the chocolate mixture is cooling, combine flour, sugar, salt, and baking soda.
When the chocolate mixture has cooled, whisk in vegetable oil, eggs, vinegar, and vanilla extract.
Next, pour the wet ingredients into the large bowl of dry ingredients. 
Whisk until all of the ingredients are incorporated together.
Place an Oreo cookie on the bottom of each cupcake liner. 
Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full. 
Bake for 17-18 minutes.
While the cupcakes are cooling, prepare the frosting.
Finally crush Oreos, enough for 1 cup. 
~If you have a food processor, I would recommend using that~
In a small sauce pan, combine flour with milk. 
Stir and whisk the mixture constantly over a medium low heat until it becomes really thick.
Place this mixture in the fridge for about 10 minutes.
While milk/flour mixture is cooling, cream together butter and sugar.
When the sugar is incorporated into the butter, add in the vanilla and mix for 30 seconds.
Add in thickened milk/flour and mix for 3 minutes. 
Lastly, add in crushed Oreos.
Once cupcakes cooled, pipe icing on to cupcake. 
ENJOY

TATER RATER
Suggestions: If you want to get fancy, twist Oreo cookie to separate. Break the cookie, that has the frosting, in half. Place on top of the frosting.

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