Cookies & Cream Cupcakes

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.

Chocolate Cupcakes with Cookies & Cream Frosting

2014-03-25 11:55:46

Yields 24

Dense chocolate cupcakes topped with fluffy cookies and cream buttercream frosting

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For the Cupcakes

1. 2 1/2 cups AP flour
2. 1 1/4 cup dark cocoa
3. 1 1/2 tsp. baking soda
4. 1 cup butter, softened
5. 1 cup sugar
6. 1 cup dark brown sugar
7. 3 eggs
8. 1 1/2 cups milk (or almond milk/coconut milk)
9. 3/4 cup sour cream or plain yogurt
10. 1/2 cup warm water
11. vanilla

For the Frosting

1. 1 cup (2 sticks) Butter, softened
2. 4 cups icing sugar, sifted
3. 1/2 cup whipping cream
4. splash of vanilla
5. 1/2 cup chocolate graham crumbs
6. mini oreos (optional) for garnish

For Cupcakes

1. preheat oven to 350.
2. 1. Sift together dry ingredients. Set aside.
3. 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
4. 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
5. 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.
6. 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
7. 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.

For Buttercream

1. 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
2. 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. 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
4. 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.

By Buter Baked Goods - Rosie Daykin

b a k e a h o l i c https://www.bakeaholic.ca/