This past weekend I had a party for Adam’s 30th birthday. With his new work schedule (home for 1 week, working out of town for 2 weeks) it was the first weekend he was home after his actual birthday earlier this month. I had planned a nostalgic black & white themed party, with plenty of old photos of a young Adam. He really hasn’t change much since he was little. Seriously.
In keeping with the theme I asked the guests to wear some black and white, and the desserts were in theme too. One of Adam’s favourite ice-cream flavours is cookies & cream, so naturally I had to make the cupcakes that flavour. Plus, they fit the theme.
Thanks to Pinterest, I made a large 30th birthday sign and taped old black and white photos of the birthday boy on it. It was simple – just cut out a large number from thick poster board. Then, I actually took pictures of old pictures (so I wouldn’t ruin them), and then develop them in black and white. I also made a rice crispy treat cake (a request after seeing one online), almond-flour brownies, and cookies. It’s funny, because everyone loves a good rice crispy treat. Even when your 30. It’s a classic.
I used the cupcake recipe from the Butter Baked Goods cookbook, and adapted the frosting recipe to make the cookies & cream part. I topped each one with a mini oreo.
- 2 1/2 cups AP flour
- 1 1/4 cup dark cocoa
- 1 1/2 tsp. baking soda
- 1 cup butter, softened
- 1 cup sugar
- 1 cup dark brown sugar
- 3 eggs
- 1 1/2 cups milk (or almond milk/coconut milk)
- 3/4 cup sour cream or plain yogurt
- 1/2 cup warm water
- 1 cup (2 sticks) Butter, softened
- 4 cups icing sugar, sifted
- 1/2 cup whipping cream
- splash of vanilla
- 1/2 cup chocolate graham crumbs
- mini oreos (optional) for garnish
- preheat oven to 350.
- 1. Sift together dry ingredients. Set aside.
- 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
- 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
- 4. In liquid measuring cup whisk together wet ingredients. Turn mixer to low, and add dry ingredients in three parts, alternating with liquid ingredients. Begin and end with dry. Scrape down bowl.
- 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
- 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.
- 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
- 2. Turn to low, and add the icing sugar 1 cup at a time, whip until fully incorporated. Scrape down bowl. Continue with remaining icing sugar.
- 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
- 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.