Update: cupcake sale!
I sold some cupcakes this past weekend! My friend Anna, who loves chocolate, fell in love with a batch of cupcakes that I made a few months ago. I was inspired by a recipe found on Confessions of a Cookbook Queen. She asked me to make them again for her and her family! They are an oreo bottomed chocolate cupcake with cream filling and cookies and cream buttercream frosting. The pictures below are of the mint oreo version, but I made a plain oreo version as well. I will include the recipes for both!
Donation total: 86.50$
- 1/2 cup dutch-processed cocoa powder
- 1 cup boiling hot water
- 1 1/3 cups all all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, soft
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Pre-heat the oven 375 degrees. Line 16 muffin cups and place an oreo at the bottom of each.
Stir the cocoa powder and boiling water in a small bowl until dissolved and let cool. In another bowl, whisk together the flour, baking powder and salt. In an electric mixer or with a hand mixer, beat the butter and sugar until fluffy. Add the eggs and the vanilla extract and beat until smooth. Scrape down the sides of the bowl. Beat in the flour mixture until fully incorporated. Add the cocoa mixture and stir until smooth.
Fill each muffin cup 2/3 full and bake for 16-20 minutes until a toothpick inserted comes out clean. Let cool for a few hours.
- Half a jar of marshmallow fluff
- 1/4 cup butter
- If making normal oreo cupcakes, a few drops of vanilla extract. If making mint cupcakes, a few drops of peppermint extract
- 2 tablespoons milk
- 3/4 cup powdered sugar
In a small bowl, stir the butter, extract, and marshmallow fluff until smooth. Slowly stir in the powdered sugar until the mixture thickens.
Cookies and cream frosting:
- 2 sticks butter, softened
- 1 teaspoon vanilla extract or peppermint extract depending on the flavor of the cupcakes
- 3 cups powdered sugar
- 1 Tablespoon hot water
- 10 crushed oreos, either mint or plain
Beat the butter and extract in a stand mixer until smooth. Gradually beat in the powdered sugar until smooth. Add in the hot water and beat until fluffy. Fold in the oreos.
Take each cupcake and cut out a small well from the center. Fill with the cream mixture. Put the frosting in a piping bag with a large star tip. Pipe as high as desired and top with another half oreo.