Cookies and Cream Cupcakes with Milk Chocolate Frosting

Chocolate. Vanilla. Oreos….doesn’t get better than that.

Chocolate. Vanilla. Oreos….all in one!

These cupcakes are the perfect balance between light and dense. The cake batter, with bits of Oreos mixed in, is light and airy. It’s the yogurt that helps in making the cake supremely soft and moist. I always use, and recommend, Nestle Unsweetened Yogurt in my baking. It’s thick and creamy, and doesn’t smell like the open yogurt you buy from local shops do. Bring it to room temperature and beat it a little before using.

 

 Chocolate. Vanilla. Oreos….all in one!

 

Made just with butter, sugar, cocoa, and milk; the milk chocolate frosting swirled on top is jam-packed with chocolate flavor, and is so smooth and satiny it’s almost like mousse.

 Chocolate. Vanilla. Oreos….all in one!

Top it all off with some more Oreos and you’re good to go.

Chocolate. Vanilla. Oreos….all in one!

 Make these! Now!

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Prep Time: 15 minutes                                                                        Yields: 18 cupcakes
Cook Time: 20 minutes
Ingredients:
CUPCAKES
1 and 2/3 cups (210g) flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (200g) granulated sugar
1/2 cup (115g) butter, melted
2 egg whites
1/4 cup (60g) plain yogurt*
3/4 cup (180ml) milk
2 teaspoons vanilla essence
1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

MILK CHOCLATE FROSTING

6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup (330g) icing’ sugar
2/3 cup (80g) cocoa powder
1 teaspoons vanilla essence
6 Tablespoons milk
4-5 crumbled Oreos
Directions:
To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.
In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.
Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.
Gently fold in the Oreos.
Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center    comes out clean.  Allow to cool completely before frosting.
To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.
Notes:
*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.
Recipe source: Sally’s Baking Addition

Chocolate. Vanilla. Oreos….all in one!

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S’MORES BROWNIE PIE

Campfire. Marshmallows. Graham Crackers. Chocolate -> S’mores. Something I’m sure, like me, you’ve grown up reading about in story books. I’ve always wanted to be one of the kids sitting around a bonfire, roasting marshmallows and sharing spooky stories. Remember Sweet Valley?

S'mores Brownie Pie. A biscuit crust, a brownie filling, and topped with gooey roasted marshmallows=YUM  Recipe at: https://spatulainmypocket.com/2015/08/17/smores-brownie-pie/

And so, on a random shopping trip with my mom, the sight of the big bags of jet puff marshmallows had me enticed. And with no second thought, I threw one in our shopping trolley. And that bag of marshmallows has been there in our kitchen closet for months, lain forgotten till just now.

 S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

Summer arrived, and so popped up hordes of s’mores stuff everywhere all over the internet. I had to try them, I had to see what all the brouhaha was about. And what better way to try it than in the traditional pie form.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

Who doesn’t love a slice of good ole pie?

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

 

This isn’t just any pie. Oh no no no. For starters it has a biscuit crust instead of the short cut pastry that pies usually have. The filling is a brownie mix…yum! And on top….gooey roasted marshmallows.

 

 S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

The biscuit crumb base is pretty simple. Use any crackers you have on hand. I used digestive biscuits, the standard kind you get in every store.  Crush em up with some melted butter, press it down on your pie dish, bake it for 8 to 10 mins, and there you go, first step done.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

The brownie filling is your standard brownie mix. Its thick, dark and fudgy…the perfect combination with the sweet marshmallowey top.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

This pie is best served warm. Eating it cold is okay too but know that marshmallows will harden up and will become chewy. So, warm up the pie before serving. Heat it enough so that the marshmallows are gloopy again.

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

 

Enjoy 🙂

S’mores Brownie Pie

Serves: 8-10
Ingredients:
CRUST
1.5 cups digestive biscuit crumbs*
6 Tablespoons (90g) melted butter
1/3 cup (65g) granulated sugar
BROWNIES
10 Tablespoons (150g) butter
1 and 1/4 cups (250g) granulated sugar
3/4 cup (74g) cocoa powder
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (62g) all-purpose flour
25 large marshmallows
Directions:
Preheat oven to 160 degrees C.
Crust: Mix together the biscuit crumbs, melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Brownies: Melt the butter, sugar, and cocoa in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Let cool slightly. Stir in the vanilla extract. Add the eggs one at a time. The mix will be thick and shiny. Fold in the flour. Pour over the prepared crust.
Bake for 25-30 minutes till the brownie is set. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows and get a golden brown tinge on the top. Remove from the oven and allow to cool to room temperature before slicing.
Best served warm. Store at room temperature. Heat in the microwave before serving again.
Notes:
*pulverize the biscuits in a grinder or a food processor till they turn into fine crumbs.
Recipe source: Sally’s Baking Addiction

S'more brownie pie! Not just any pie...a biscuit crust, a brownie filling, and topped with gooey roasted marshmallows.

GREEN VELVET CUPCAKES

It’s 14th August!

Green Velvet Cupcakes! Festive and patriotic.

Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!

Green Velvet Cupcakes! Festive and patriotic.

If you’re lying bored and thinking of making a last minute tasty treat this 14th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.

Green Velvet Cupcakes! Festive and patriotic.

The cupcake is your standard red velvet cupcake turned green in spirit of the 69th Independence Day of Pakistan. The frosting is plain vanilla because

  1. I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes

  2. Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.

So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!

Green Velvet Cupcakes! Festive and patriotic.

Happy Independence Day Pakistan!  May your day be filled with green and white!

And firecrackers…and fairy lights…and freedom and joy.

Mostly freedom.

And joy.

bh

Green Velvet Cupcakes! Festive and patriotic.

While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!

Green Velvet Cupcakes

Yields: 25 cupcakes

Ingredients:

Cupcakes

2 ½ cup all-purpose flour

1 ½ cup sugar

1 Tablespoon cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup oil

1 cup buttermilk1

1 Tablespoon vinegar

1 teaspoon vanilla extract

2 Tablespoon liquid green food coloring2

Frosting

½ cup (115 g) butter, softened at room temperature

2 ½ cup icing sugar

1 teaspoon vanilla extract

1 Tablespoon milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.

Line a muffin tray with cupcake liners.

In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.

In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.

Add the wet ingredients into the dry ingredients. Mix till just combined.

Spoon batter into the prepared muffin tray, 3/4th of the way full.

Bake for 20-22 minutes.

Cool completely before applying frosting.

For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.

Notes:

1.       Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk

2.      Gel food color can also be used (a 1 oz bottle)

Adapted from Love from the oven

Green Velvet Cupcakes! Festive and patriotic.