A few things:
I’m addicted to Rob Dyrdek’s Fantasy Factory on MTV. The show has no real redeeming qualities, unless you count riding a rhinoceros, forcing Justin Bieber to drive a go kart up a ramp into a pit of foam blocks, or beaming people in the head with dodge balls. But somehow, it just speaks to me.
I’ve started fast forwarding the parts on Idol where Steven Tyler talks. I mean, I love the man, but I spend a good hour trying to decipher his sayings.
Jon David and I have a date to pie each other in the face. It’s sort of a life long dream of mine.
Another lifelong dream of mine? Eating at Cheesecake Factory. The closest one is in Tulsa, which is roughly 2 1/2 hours away, which seems like an awfully long drive just to go eat, according to my husband. Apparently he missed the Lifelong Dream part. Besides, I told him if it bothered him THAT bad, we could go to the mall and stuff too while we were there. I’m already trying to plan what I’m going to eat. This is a big deal. Suggestions?
Please don’t suggest anything remotely healthy. I’d really hate to ruin my Lifelong Dream Moment.
Another thing? I made Chocolate Cookies and Cream Cupcakes.
My original Cookies and Cream Cupcake recipe is my most popular, so I decided that a chocolate version needed to happen. I make a few changes to the original filling so it’s thicker this time.
Another change I made is the frosting. Besides making it CHOCOLATE with crushed cookies, I also…
…gave it a dip in a thin chocolate shell.
Cookie bottom. Chocolate Cupcake. Cream filling. Chocolate and crushed cookie frosting. Dipped in chocolate shell.
This is not a cupcake that cuts corners.
Serve them to people you want to impress. Or people you are angry at. Remember Being Mean By Being Nice? It’s a thing.
Don’t be daunted by the long list of instructions. They’re all very simple steps and make for a very impressive cupcake.
Chocolate Cookies and Cream Cupcakes
- 1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil, and water needed to prepare
- 24 Chocolate Sandwich Cookies (like Oreos)
- 13 oz jar Marshmallow Creme (or Fluff)
- 1/2 stick (4 TBS) butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 Tablespoon hot water
- Chocolate Shell:
- 2 cups milk chocolate chips
- 2/3 cup vegetable shortening
- Mini cookies or chocolate sprinkles, for garnish
1. Preheat oven to 350. Line 24 muffin tins with paper liners. Add a cookie to the bottom of each liner.
2. Prepare batter according to box directions. Fill cups 2/3 full with batter and bake for about 12-15 minutes, until tops spring back when lightly touched. Place on a wire rack until cool.
3. While cupcakes cool, make filling: In the bowl of a mixer, combine marshmallow creme, butter, and vanilla until smooth. Add powdered sugar and beat on medium high until light and fluffy. Fill cooled cupcakes by either cutting a hole in the top with a small knife and spooning it in, OR piping it in with a disposable piping bag and Bismark Tip.
4. Once cupcakes are cooled and filled, prepare frosting: In the bowl of your mixer, combine butter and vanilla until smooth. Add powdered sugar and cocoa powder, beating on low until just combined. Add hot water and beat on high for about a minute. Fold in cookie crumbs. Pipe frosting on cupcakes, or frost with butter knife or spatula. Place cupcakes in the fridge for about 30 minutes to chill.
5. Chocolate Shell: Place chocolate chips and shortening in a medium-large microwave safe bowl. Microwave on high, stirring every 30 seconds until smooth. Dip frosting part of cupcakes in the melted chocolate, allowing excess to drip off. Immediately top with mini cookies and sprinkles. Wait until chocolate is set before serving.
If you’re going to pipe the frosting on high, you’ll want to double the frosting recipe.
Alternatively, you could use your favorite homemade chocolate cake recipe.
You can purchase a Bismark Tip for filling cupcakes HERE