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Oreo Birthday Cupcakes

I’m not usually a big Oreo fan, but a friend’s birthday is coming up soon.  He personally requested these cupcakes.  I can’t say “no” to someone who wants me to bake for them.  😀

Oreo B-Day Cupcakes

He gave me this website: Death By Oreo Cupcakes

I had also found this website: Cookies and Cream Cupcakes

They are almost the exact same recipe, but with a few differences.  So I picked the parts of each that I personally liked and made some Oreo Birthday Cupcakes!

First, pre-heat the oven to 350 degrees.  Line muffin pan with cupcake liners.  Take one cookie part off the Oreo.  Add the rest of the Oreo to the cupcake liner.

Oreos in Cupcake Liner

Second, mix a chocolate cake mix according to package directions.  Crush at least 6 whole Oreos into medium to small pieces.  Add the Oreo pieces to the cake mix.

Oreos in Cake Mix

Third, add cake mix to the cupcake liner.  Only fill liner 1/2 to 2/3 full. Bake for 15-23 minutes or until a toothpick inserted into the cake comes out crumb free (clean).

Cupcakes in the Oven

Fourth, crush the cookie tops into  super-small to tiny chunks. Take pre-made cream cheese frosting and put into a bowl.  Stir in the crushed cookies.

Cookies and Cream Cheese Frosting

Finally, decorate the completely cooled cupcakes and garnish with a cookies and cream candy bar piece!

Decorated Cupcakes

Oreo Birthday Cupcakes

Ingredients:

1 Box of Devil’s Chocolate Food Cake Mix

  • Plus ingredients that the box requires

1 Package of 30 Oreos

2 Cans of Cream Cheese Frosting

1 King Size Cookies and Cream Bar or 24 Mini Oreos (optional)

Directions:

1. Pre-heat the oven to 350 degrees.  Fill a cupcake pan with liners.  In each liner put in an Oreo with one cookie side taken off.  Put that missing cookie piece in a bag and set aside.

2. Make box cake according to package directions.  Crush up six whole Oreos into medium to small pieces.  Mix the crushed Oreos into the cake mix.

3. Scoop cake mix into cupcake liners.  Only fill 1/2 to 2/3 full.

4. Bake cupcakes for 15 minutes or until a toothpick comes out basically crumb free.

5. Put the pre-made cream cheese frosting into a bowl.  Crush the cookie pieces from earlier into super small to tiny pieces.  Mix into the frosting.

6. Decorate the cupcakes once they have completely cooled.  Add optional decorations if desired!

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Expresso Cupcakes, Caramel Ganache, and Irish Cream Frosting!

Today is my good friend, Josh’s birthday.  He had taken some really great pictures of my creations for the blog.  To celebrate his birthday I made him some cupcakes!

Expresso Cupcakes

The cake recipe came from: Confessions of A Faux Gourmet

  • I used at chocolate fudge cake mix
  • I used 3/4 cup espresso and then a little under 1/4 cup water

The filling recipe came from: The Secrets of Baking: Simple Techniques for Sophisticated Desserts on Pg. 23

The frosting recipe came from: Brown Eyed Baker

  • I have made her Irish Car Bomb cupcakes before, and knew the frosting was exactly what I wanted for these cupcakes.

Chocolate Peanut Butter Cupcakes

Happy National Peanut Butter Day!

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Peanut Butter; one of my favorite things!  When I saw that it was peanut butter day, I knew I HAD to make something!

Chocolate Peanut Butter Cupcakes

Ingredients:

Chocolate Cupcakes (Recipe From: Cupcakes by Susannah Blake):

8 Tablespoons Unsalted Butter

1/2 Cup Sugar

2 Eggs

1 Cup All-Purpose Flour

2 Tablespoons Milk

1 Teaspoon Pure Vanilla Extract

2 Tablespoons Cocoa Powder

Peanut Butter Frosting:

8 Tablespoons Unsalted Butter

1 Cup Peanut Butter

2 Cups Powdered Sugar

3 Tablespoons Milk

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Directions:

Chocolate Cupcakes:

1. Pre-heat the oven to 350 degrees.

2. Soften the butter in the microwave for 30 seconds on high.  Mix together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. Mix in the flour and the milk until creamy.  Beat in the cocoa powder and the vanilla extract.

5. Spoon the batter into cupcake liners.  Only fill the liners 2/3 full of batter.

6. Bake for 17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

7. Remove the cupcakes from the oven.  Let the cupcakes cool completely!

Peanut Butter Frosting:

1. In a bowl melt the butter in a microwave for 30 seconds on high.

2. Mix the peanut butter in with the butter.

3. Beat in the powdered sugar.

4. Gradually beat in the milk, one tablespoon at a time.

5. Beat until smooth and creamy.

6. Pipe onto completely cooled cupcakes!

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