My dinner was blasé so I leave you with another recipe. This one is not nearly as healthy as the last. And it is one hundred times better. Why, you ask? Well, this is a cupcake and nothing can ever, ever compete with its dense, delicious, whipped cream topped goodness. Did I mention that there are Oreos involved?
Today's treat is an Oreo Cupcake. I found this one at Annie's Eats (one of my obsessions) and have made it several times. One of my friends liked them so much that she ate seven in one night. If that is not a testament to the wonders of this cupcake, I don't know what is.
Flour (2 1/3 cup)
Unsweetened Cocoa Powder (1 cup)
Baking Powder (1 1/2 tsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
Unsalted Butter (12 tbsp)
Light Brown Sugar (2 cups)
Vanilla Extract (2 tsp)
Butter milk (1 1/2 cup)
First off, preheat the oven to 350 degrees and line 2 cupcake pans with paper liners. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a medium size bowl. Using a mixer with a paddle attachment, beat the butter until it is fluffy. Gradually add the brown sugar, making sure to scrape down the sides of the bowl. Once the sugar is incorporated beat in the vanilla and then each egg.
Gradually add the dry mixture in three batches, alternating with the buttermilk. Begin and end with the dry mixture.
Feel free to stick in your finger and taste the batter. Salmonella be damned!
Distribute the batter equally between the all the cupcake liners. Put in the oven and bake for 20-25 minutes or until a toothpick inserted at the center of a cupcake comes out clean.
Next, time to make the whipped cream.
Whipping Cream (1 3/4 cup)
Powdered Sugar (3 tbsp)
Vanilla Extract (1/2 tsp)
Crushed Oreos (6 tbsp)
Add the first three ingredients to the mixer and mix until stiff peaks form. Gently fold in the oreos.
**Optional- halve 12 oreos and place on top of the frosted cupcakes.