It's now the 21st of January and I'm ready to post (and eat) some sweets. I've noticed that others are beginning to bake and blog about brownies, cookies and other fantastic sweets too. I think three weeks of staying true to our new years' resolutions is pretty good. I'm still very conscious of preparing healthier meals for my family, but to deprive them of a daily sweet treat can certainly cause sour moods. Funny how that works!
Cupcakes are hugely popular right now, on food blogs, for birthday parties, weddings and any type of celebration. I have always loved these cute little cakes. They're versatile, convenient and easy to decorate for any occasion. While researching the web for different cupcake recipes, I found this version of one of my favorite pies. I love the internet!
I love foods that have a variety of textures in every bite! There's something joyous of biting into foods that are crunchy, moist and sweet at the same time. It makes my mouth happy. And everyone knows that if your mouth is happy, your hips are happy. Well, maybe keeping my mouth happy ALL the time isn't such a great idea, but a little indulgence doesn't hurt. Does it?
These cupcakes were a huge hit with the kids! The bottom of the cupcakes are formed by crushed oreos and mini chocolate chips. On top of all that crunch is the moist, yummy chocolate cake. The cake is then sprinkled with more oreos and chips. Do I have your attention yet? Mmmm!
The original recipe called for topping the cakes with melted chocolate or your favorite chocolate frosting. I wanted something a little different, so I whipped some whipping cream and added chopped Oreo cookies to the frosting. I'm thrilled with the how the icing tasted, but not so happy with the look of it. The cookie bits kept clogging my decorator so I resorted to using a ziplock bag with a clipped corner. Better luck next time...and I'll definitely be fixing these again.
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Mississippi Mud Cupcakes
3 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temp
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water
2 1/4 cups crushed Oreo cookies (about 20 cookies)
1 cup (6 ounces) semisweet chocolate chips (I used mini chips)
Preheat the oven to 350 F. Line 24 muffin tin cups with paper liners.
Put the unsweetened chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
Spoon 1 tablespoon of the cookie pieces and 2 teaspoons of chocolate chips into the bottom of each paper liner. Spoon a scant 1/4 cup of batter over the chocolate chips. Sprinkle remaining cookie pieces and chocolate chips over the tops, pressing them gently into the batter.
Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cupcakes in the pans on a wire rack.
Frost with melted chocolate, your favorite chocolate frosting or whipped cream.
Source: How To Eat A Cupcake