Oreo Cupcakes with Cookies 'n Cream Cheese Frosting

I've been in a cupcake craze lately. So many flavor combinations out there to try and baking up a little cupcake is a perfect way to sample them all.

I went with this white cake recipe because it claimed to be the best white cake ever and she tried and tested her recipe several times. And her cake looked absolutely beautiful. I halved the original recipe, and it gave me exactly 24 oreo cupcakes. But when I looked at the original recipe, there was only 1/2 teaspoon baking powder to 3 cups flour. That didn't look quite right so I added some more baking powder. 2 teaspoons total. Unfortunately, that was too much. My cupcakes were baking up gorgeously in the oven, and I was singing to them through the oven door as they were rising, but then... just after they reached their beautiful climax... they sank. Flat. Even before I took them out of the oven. I googled that means they were over leavened. Opps. They couldn't climb any higher in their cupcake liner so they sunk and formed crusty, crackly edges. (That sounded like it should be in a Dr. Seuss cook book.) 

It seems though, I was on the right track with adding more baking powder. I revisited the recipe's blog, and they have now revised the measurements after too many complaints that the cake doesn't rise. I thought I lost my mind at first after seeing the changes and looking back at my printed copy of the recipe. Too bad they didn't update it before I baked these! All the necessary adjustments will be posted below so don't be afraid to try these out! 

Oreo Cupcakes with Cookies 'n Cream Cheese Frosting
Cupcakes adapted from: Add a Pinch Frosting adapted from: Chef in Training
Yield: 24 cupcakes

Cupcakes
24 cupcake liners
1/2 cup (1 stick) butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs, room temperature
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
½ cup whole milk or buttermilk, room temperature
1 teaspoon vanilla extract
24 oreo halves with the cream side
15 whole oreos, chopped

Directions
Preheat the oven to 350˚ F. Line two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. Reserve the other half of cookies with no cream for the frosting (save about 16 cookie halves). 

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar, making sure to fully incorporate after each addition. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

In a separate bowl, sift and whisk together cake flour, baking powder, and salt. Pour the vanilla into the milk measuring cup and whisk together with a fork. Add the flour mixture alternately with the milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated.

Evenly distribute cake batter in cupcake liners and place pans into oven. Bake for 23 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Cookies 'n Cream Cheese Frosting
Yield: frosts 24 cupcakes

2 (8 oz.) package cream cheese, softened
8 Tbsp. butter softened
1 tsp. salt
2 packages Dream Whip dry
2 tsp. vanilla
4 cups powdered sugar
1/2 cup Oreo crumbs, (process reserved oreo halves in blender)

Directions
Beat softened cream cheese and butter until smooth and blended. Add vanilla and salt and beat until well incorporated. Add Dream Whip and mix well. Add the powdered sugar and beat well. Lastly, add in the Oreo crumbs and beat until well incorporated. If the frosting is thin, allow to chill in fridge for at least 30 minutes before piping. If the frosting is a bit too thick, add 1 tablespoon of heavy cream. Pipe frosting on top of cupcakes and enjoy! Store any left over in fridge.

Martha Stewart Fudgy Chocolate Brownies

Maryam wanted me to bake her coworker some Mascarpone Brownies. But since I don't really consider those to be brownies, more like a rich, fudgy cake, I baked her fellow dietician these brownies. Which again, are such a throwback, I made them over five years ago, and decided to give them a revisit. They taste much better the next day, as they set up and become chewy. With that sugary crackly top, these have a very gourmet, bakery-like feel to them. I would like to revisit the Hershey's Best Brownies recipe to replicate a kind of melt in your mouth boxed brownies.

Martha Stewart Fudgy Chocolate Brownies

Ingredients
1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on all sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Martha Stewart's Hot Fudge Sauce
1 cup heavy cream
½ cup light corn syrup
12 oz. semisweet chocolate chips (or high quality chocolate, chopped)

Directions
Combine the heavy cream and corn syrup in a sauce pan over low heat until bubbly. Add the chocolate and stir until combined. Remove from heat. Refrigerate leftovers. 

Banana Cupcakes - First Batch (Try the second!)

When you work every Saturday, it's nice to have all of Friday off! So today was great. I got to make two recipes. I wanted to compare two different banana cupcake recipes and they both came out delicious. This is the first batch I made but I think the second recipe was slightly better, which I will post right after this one.  

These had a slightly more noticeable banana flavor, since there isn't any cinnamon in it. But I like just that little hint of cinnamon, which is in the second recipe I baked. You don't really taste the spice, it just adds alittle depth of flavor.

There's always a chance that cupcakes baked with fruit can turn out very muffin-like, but I'm pleased that both recipes came out with a great cake crumb. However, the second recipe wins the contest overall because it was slightly more moist. I topped both recipes with the same amazing buttercream, which was everyone's favorite part.

Banana Cupcakes with Peanut Butter Caramel Buttercream
Recipe adapted from: Baking with Basil
Yield: 24 cupcakes

Banana Cupcakes
½ cup sour cream
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon banana extract
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup mashed bananas (about 2 large bananas)

Directions
Preheat oven to 350 degrees F.  Place sour cream in a bowl and add baking soda; set aside.

Mix butter and sugar until light and creamy. Add eggs in one at time and beat until combined. Add vanilla and beat until combined.

Mix flour, baking powder and salt; set aside. Mix bananas and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.

Fill paper baking cups half full and bake for about 18 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes in cupcake tin. Remove cupcakes and continue to cool completely on a wire rack.

Peanut Butter Caramel Buttercream
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup smooth peanut butter (not natural)
3 cups powdered sugar
pinch of table salt
1 tsp vanilla extract
4 tbsp caramel sauce

Directions
In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy. Pipe onto cooled cupcakes.

Banana Spiced Cupcakes with Peanut Butter Caramel Buttercream

I made two banana cupcake recipes and this one came out the winner, because it was slightly more moist and I love the tiny hint of cinnamon. There's always a chance that cupcakes baked with fruit can turn out very muffin-like, but I'm pleased that both recipes came out with a great cake crumb. I topped both recipes with the same amazing buttercream, which was everyone's favorite part.

Banana Spiced cupcakes on left. Even with a bit of spice, the banana flavor still shines through.

Banana Spice Cupcakes with Peanut Butter Caramel Buttercream 
Recipe adapted from: Lil Luna
Yield: 20 cupcakes

Ingredients
20 cupcake liners
4 large eggs
1/2 cup butter, softened
1 cup pureed bananas (process 2 large bananas in a blender)
1/2 teaspoon banana extract
1 1/2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Directions
Preheat the oven to 350. Prepare two muffin tins by lining with paper liners.

Separate the eggs and beat the egg whites until stiff peaks form, then set aside.

In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the pureed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in 1/3 of the egg white mixture.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in remaining egg whites.

Fill paper baking cups half full and bake 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.

Peanut Butter Caramel Buttercream
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup smooth peanut butter (not natural)
3 cups powdered sugar
pinch of table salt
1 tsp vanilla extract
4 tbsp caramel sauce

Directions
In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy. Pipe onto cooled cupcakes.