Chocolate crunch cupcakes are creamy and crunchy, just like the ice cream bar!
Do you ever wish that you had waited to have kids until you were a hundred and twenty seven years old?
Kind of kidding but actually kind of not, because I often feel ill-equipped to deal with their issues. Jon David will be starting junior high in the fall, which is super weird considering that I’m more or less still in my early twenties (ahem). Like, cool story bro, but you had your first day of kindergarten yesterday, so I don’t understand why you’re making me go to 7th grade orientation.
My son actually told me that he will probably have his first kiss in junior high. And while I’ve always been very frank and honest with him about the facts of life, I actually considered telling him that people can get pregnant from a kiss. Like, “listen here, son…unless you want to sell your Play Station to pay child support at the age of 14, I suggest you keep your lips to yourself.”
I certainly cannot support a grandchild, considering that I’m still in my early 20s and all.
As you can see, I’m really much too young to be worrying about such things. I just bought Britney Spears concert tickets for the love. Do I really have to do all of the junior high things? It’s widely known and accepted that junior high is the very worst phase of life that ever existed, correct?
All of the dances and immaturity and weird puberty stuff. And also they start getting pimples and wanting to get dropped off at the mall. It’s too much. I want no part of any of it.
Clearly this is one of those situations where I stress bake. And stress eat. If anything was ever worthy of a good stress-bake and stress-eat situation, it would be pimples and kisses and walking around the mall without parents.
These cupcakes are a fun twist on my Strawberry Crunch Cake, with a cream filling and chocolate cookie crunch coating just like the ice cream bar!
- 1 box Swiss chocolate cake mix
- 1 3.4 oz box instant chocolate pudding mix
- 1 stick of salted butter, melted
- 4 large eggs
- 1 cup water
- 2 cups heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 4 sticks (2 cups) salted butter, slightly softened
- 1/2 cup heavy cream
- 5 cups powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- Crumb coating:
- 12 Oreo cookies
- 6 Golden Oreo cookies
- 6 shortbread cookies (I used Lorna Doone)
- 3 Tablespoons salted butter, melted
- Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
- In the bowl of your mixer, beat cake mix, pudding mix, melted butter, eggs, and water on low speed for 30 seconds. Increase speed to medium and beat for two minutes. Fill each muffin tin 2/3 full and bake for 12 - 15 minutes or until tops spring back when lightly touched in the center. Remove to wire racks to cool completely.
- Place the metal bowl of your mixer, along with your mixer's whisk attachment, in the freezer for 30 minutes. Add chilled heavy cream to the mixing bowl and beat on high speed until it begins to thicken. Slowly add powdered sugar and vanilla and continue to beat on high until a stiff whipped cream forms. Cut the center out of the top of each cupcake (I cut a cone shape with a small paring knife) and fill each hole with whipped cream filling.
- Prepare frosting: In the bowl of your mixer, beat butter on medium speed until smooth. With the mixer on low, slowly add cream and vanilla, beating until combined. Slowly add the powdered sugar and cocoa powder (with the mixer still on low speed) until just barely combined. Increase mixer speed to high and beat for a minute and a half. Pipe frosting on cupcakes, covering the hole on top.
- Prepare crumb topping: In the bowl of your food processor, pulse both kinds of Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined.
- Roll frosted portion of cupcakes in the crumb topping.