It was a sad baking day. For this batch I took a perfectly good bag of chocolate sandwich cookies and mutilated them, chopped some and crushed others. Happily, the result as good as the stand alone cookies.
I am still in search of the perfect frosting, I tried a new combination of butter and shortening for these. Very fluffy and white, but still a tad too sweet for my liking. The mouth feel was not the same as buttercream.
Cupcakes
2 c AP flour
2/3 c Dutch process cocoa powder
1 ½ t baking soda
1 1/2 t baking powder
½ t salt
2 c buttermilk + 2 t
1 ½ c sugar
2/3 c canola oil
2 t vanilla
1 t almond extract (optional)
20 chocolate cream filled cookies, such as Oreos
Preheat the oven to 350. Line 2 muffin pans with paper liners for 24 cupcakes.
In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside. In bowl of stand mixer combine buttermilk, sugar, oil and vanilla extract and almond extract beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain (a few small lumps are okay). Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Frosting
1 c shortening
1 c butter
7 c confectioners sugar, sifted
3 t vanilla
½ c whole milk
10 chocolate cream filled cookies crushed to crumbs plus more for garnish
In bowl of stand mixer, beat shortening and butter on medium high speed for 5 minutes until well combined and fluffy. Reduce speed, add confectioners sugar in batches until incorporated, beat on high 3 minutes. Reduce speed add milk and vanilla. Mix on high 5 – 7 minutes until fluffy. Mix in cookie crumbs by hand.
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