It’s a free weekend so that means I”m baking. The recipe that I chose was for delicious deep chocolate cupcakes with fluffy Oreo cookie frosting.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (I used Dutch Processed to get a dark chocolatey flavor)
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
To make the Oreo Cookie Frosting you’ll need:
14 oz jar of marshmallow fluff
1 cup shortening (non butter flavor)
2/3 cup powdered sugar
1 – 1 ½ tsp pure vanilla extract
4 tsp VERY HOT water (this helps to make the fluff easier to spread)
pinch to ¼ tsp salt
15-20 Oreo cookies crushed into small and medium pieces
Combine marshmallow fluff, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high until fluffy.
In a separate bowl, combine the salt with the hot water and stir until dissolved. Add to the fluff mixture. Mix on high for 30 seconds or until combined. Fold in cookie pieces.
The one thing I would do differently would be to grind the Oreo’s finer in my Ninja so the frosting would squeeze out of my favorite pastry tips without getting clogged from large pieces of cookie.