Despite my bleeding heart, Valentine’s Day just isn’t one of my favorite holidays…
Don’t get me wrong – I’m not a hater. I just think that if you really love someone, you should show them every day not just once a year on a day where you feel compelled to buy cheap chocolates and stuffed teddy bears. I’d much rather someone wash the dishes for me on night when I’m really tired or give me a card on some random Tuesday in May…
Since my children don’t share my sentiments and appreciate any holiday where they get special treats, here I am making cupcakes.
Not just any cupcakes, but their favorite Cookies and Cream Cupcakes!
These chocolate cupcakes are so light and moist, with just a slight tang from the buttermilk, that they make the perfect base for any chocolate cake recipe.
Cookies and Cream Cupcakes
Yields: 12 cupcakes
6 oz. butter, melted
¼ c +3 tbs. buttermilk
1 c. + 2 tbs. cake flour
½ c. + 2 tbs. sugar
3 tbs. Dagoba Cacao Powder*
1 ½ tsp. baking powder
½ tsp. salt
1 tsp vanilla
2 large eggs
4 tbs. unsalted butter
2 c. confectioners’ sugar
½ tsp. vanilla extract
2-3 tbs. milk
3 crushed Oreo Cookies
Combine melted butter and buttermilk and set aside until the mixture starts to solidify again. You want it still pourable but not still totally melted.
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
In a large mixing bowl, combine cake flour, sugar, cocoa powder, baking powder, and salt. With the mixer on low, gradually add the butter and buttermilk mixture.
Add vanilla and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy.
Fill prepared muffin cups two-thirds full of batter. Bake 18-21 minutes until light and fluffy or a cake tester comes out clean.
Cool in pan 10 minutes then transfer to a wire rack and cool completely.
For buttercream frosting:
Cream together the butter and confectioners’ sugar. Add vanilla and then the milk 1 tablespoon at a time until smooth and creamy, should be a little over 2 tablespoons.
Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with crushed Oreos and serve.
*Notes: While you could certainly make these with any type of cocoa powder you have on hand, my favorite is Dagoba Cacao Powder. I just think it has superior flavor, and Dagoba products are not only organic, but they’re fair trade as well.
Are you baking anything special for Valentine’s Day?