Cookies and Cream Cupcakes

I love Oreos!!!!  I am really kind of obsessed with them.  There is just something so good about that simple little cookie.  But these cupcakes are like Oreos on steriods.  Oreo half on the bottom, chunks of oreos inside and a rich cream cheese frosting.  YUM!  These are easy to make and who ever you make them for, share them with, will love you!  You'll love yourself too!  The picture above is a Halloween spin on these but the picture on the bottom is how I usually make them.  Your gonna love these!

Tip:

I save the egg yolks and make a big omelet for all of us the next morning.
Ingredients:

24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
15 Oreo cookies, coarsely chopped
Cream Cheese Frosting
Directions:
Preheat the oven to 350˚ F. 
 Line  two cupcake pans with 24 cupcake liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

1 (8 ounce) package cream cheese softened
1 stick butter, salted
1 teaspoon vanilla
4 cups powdered sugar

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  

Enjoy!

recipe adapted from Annie's Eats.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Oh my goodness, where do I even begin with these cupcakes?  The rich pumpkin flavor, the fluffy tender cake, or the creamy maple frosting?  These are heavenly!  Absolutely, the perfect fall treat.  It took me a while to get the perfect pumpkin cupcake.  Most recipes are to muffin like or not enough pumpkin flavor.  These are going to knock your socks off!  These make a great dessert at Thanksgiving too!

I have been doing lots of fall baking so I'm so excited to share all my goodies with you!

Ingredients:  (Makes 24 cupcakes)

4 eggs, lightly beaten
3/4 cup canola oil
2 cups sugar
1 (15 oz.) can pumpkin (not pie mix)
1 3/4 cup all-purpose flour
1/4 cup cornstarch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Directions:

Preheat oven to 350.

In a large bowl, whisk together eggs, oil, sugar, and pumpkin.  In another bowl combine flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk together the dry ingredients and the wet ingredients until well blended.

Pour batter into paper lined muffin cups.  Bake at 350 for 20 minutes or until a toothpick comes out clean. Cool completely on wire racks.  Frost with maple cream cheese frosting.


Maple Cream Cheese Frosting:

2 (8 oz.) package cream cheese softened
1 stick butter, softened
2 cups confectioners' sugar
1/4 cup pure maple syrup

Beat together cream cheese, butter, and syrup until smooth.  Slowly add powdered sugar until you have reached desired sweetness and consistency.  Try not to "taste" it so much that you have none leftover for the cupcakes. =)

Enjoy!

I'm linked up at:
http://33shadesofgreen.blogspot.com
http://www.somethingswanky.com
http://www.blessedwithgrace.net
http://mizhelenscountrycottage.blogspot.com
http://www.aroundmyfamilytable.com
http://mygirlishwhims.blogspot.com
http://www.bluecricketdesign.net
http://gingersnapcrafts.blogspot.com/
http://cookiesxo.blogspot.com/
http://www.passionatelyartistic.com/
http://www.pinchofthisthatandtheother.blogspot.com/
http://thischickcooks.blogspot.com/
http://firefliesandjellybeans.blogspot.com/
http://alliemakes.blogspot.com/
http://acreativeprincess.blogspot.com/
http://www.alli-n-son.com/
http://mangoesandchutney.com/
http://sweet-as-sugar-cookies.blogspot.com/
http://www.ladybehindthecurtain.com/?p=15764

Black Bottom Cupcakes

These are one of those recipes that I "make for my kids". Wink, Wink.  My favorite dessert is cheesecake, or peanut butter fudge, or maybe creme brulee.  OK, so I have a lot of favorites!  This is like getting to eat cheesecake wrapped in chocolate cake.  Pretty awesome combination, no?  These lovely cupcakes get their name from the chocolate that settles at the bottom, however, I like to use mini chocolate chips so they remain in the cheesecake.  Have a wonderful weekend and make sure to give these a try!

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/3 cups sugar, divided
1/8 teaspoon salt
1 large egg
1 cup semisweet chocolate chips, regular or mini
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add a 1/8 teaspoon of salt and egg; beat well.  Stir in chocolate morsels and set aside.

Combine remaining 1 cup of sugar, flour, and next 3 ingredients in a large bowl; make a well in the center of the mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half full.  Spoon a heaping tablespoon of cream cheese mixture into the center of each muffin cup.

Bake at 350 for 20 to 25 minutes or until a toothpick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.

Enjoy!

I'm linked up at:

http://mizhelenscountrycottage.blogspot.com/2011/09/full-plate-thursday-9-8-11.html
http://www.alli-n-son.com/2011/09/08/caramel-apple-crisp/
http://mangoesandchutney.com/2011/09/key-lime-pie-ice-cream.html
http://sweet-as-sugar-cookies.blogspot.com/

S'mores Cupcakes

Ahh... S'mores.  One of my favorite things.  I have so many S'mores recipes to share with you all and this is one of my favorites.  They make the cutest cupcakes, that always wows everyone I share them with.  And they are so creamy and chocolaty.  I mean who doesn't want a giant s'more in cupcake form?  My kids think these are the greatest things on Earth!  Perfect for both Summer and Fall nights.  Serve these at your next campfire and just enjoy the fire and forget the sticks!


Crust:


1 1/2 cups graham cracker crumbs
5 1/3 tbs. butter, melted
3 tbs. sugar
1 cup chocolate chips


Preheat oven to 350.  Line 24 muffin cups with paper liners.  Mix together graham cracker crumbs, sugar, and butter with a fork until blended.  Put 1 tablespoon crumbs into the bottom of each liner, pressing down with the back of a spoon to make a crust.  Bake for 5 minutes then remove from oven.  Sprinkle each with some chocolate chips.

Cake:
2 cups plus 2 T sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.


Cream Cheese Frosting:
1 (8 ounce) pkg. cream cheese
1/2 cup butter, softened 
5 cups powdered sugar
1 teaspoon vanilla


Garnish: miniature marshmallows, and Hershey chocolate squares.


Beat cream cheese and butter together with an electric mixer until smooth.  Gradually add powdered sugar beating until smooth and creamy.  Beat in vanilla.


Frost cupcakes with cream cheese icing.  Top with miniature marshmallows.


Using a kitchen torch toast marshmallows until nice and golden. Keep the torch about 6 inches away and do this on a non flammable surface.  While still sticky, insert Hershey square.  If you do not have a handy kitchen torch ( I bought mine off Amazon) you can achieve this same effect by sticking the cupcakes under a broiler in the oven.  If you choose this method, BE VERY CAREFUL.  They can burn very quickly and it would be really frustrating to go through all this work for burnt cupcakes. =)  Just watch them the whole time they are under the broiler till they have reached a nice light golden brown.


Enjoy!

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

These cupcakes are so heavenly!  These scream summer with every light refreshing bite.  And the creamy, pillowy frosting on top makes these one of our all time favorites.  I love how popular cupcakes are right now because I absolutely love making them! Adults and kids alike love them! They are so easy to serve at any get together, no slicing and serving required.  I look forward to sharing many more cupcake recipes with you! 


Ingredients:

• 1 1/2 cups  plus 1 tablespoon all-purpose flour, divided
• 10 tablespoons granulated sugar (this is between 1/2 cup and 3/4 cup)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh or frozen blueberries, thawed

Directions:

• Preheat oven to 350°.
• Place 12 cupcake liners into muffin cups.
• To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.  Sift together 1 1/2 cups flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• 
  
• Lemon Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, room temperature

1/4 cup butter, room temperature

3-4 cups powdered sugar (depending on how sweet you like it)

1 tablespoon lemon juice
1 teaspoon lemon zest

To prepare frosting, place cream cheese, 4 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. If icing is to thick or dry add some more lemon juice.  If to thin, add more powdered sugar.

Enjoy!



I'm linked up at http://sweet-as-sugar-cookies.blogspot.com/ and http://www.wellseasonedlife.com/ http://www.ladybehindthecurtain.com/?p=11985