Tuesday, May 20, 2014

Mini Chocolate Oreo Cupcakes




Do I have your attention yet?

These are adorable mini chocolate cupcakes with Oreo filling flavored frosting.

Mini Chocolate Oreo Cupcakes 

Yields: about 4 dozen mini cupcakes

6 tbsp unsweetened cocoa powder
6 tbsp hot water
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 cup sugar
2 large eggs, room temperature
2 tsp vanilla
1/2 cup sour cream, room temperature

1. Preheat oven to 350 degrees fahrenheit (365 for high altitude). Line mini cupcake tins with liners. 

2. Whisk together the cocoa powder and hot water. In a separate bowl, combine the flour, baking soda, baking powder, and salt. 

3. Melt the butter with the sugar in a saucepan on medium-low heat, stirring constantly. Pour the butter/sugar into a mixing bowl, and beat until it's cooled down, about 4 minutes. 

4. Add the eggs one at a time. Add the vanilla, then the cocoa/water mixture. Add the flour mixture slowly, alternating with the sour cream.  

5. Scoop the batter using a small cookie scoop or spoon in into the cupcake liners. They should be about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted in the middle comes out clean. 

Oreo filling frosting

1 stick butter, softened
3-4 cups powdered sugar
2 tsp vanilla
pinch of salt
15 (ish) Oreo cookies

Scrape the filling out of all the Oreos. Keep the filling and crush the cookies. Beat the butter and the Oreo filling together with a mixer for about 1 minutes. Add the powdered sugar slowly, then the vanilla, and the pinch of salt. Beat for about 1 minute after it's all added to make sure it's all beat in and fluffy. Pipe onto the cupcakes with an open star tip, then roll them in the crushed Oreo pieces.

Tuesday, April 22, 2014

Brownie Cheesecake

Austin loves brownies. I love cheesecake. We had to marry the two. 

(NOTE: Austin also likes cheesecake, and I also like brownies. Don't worry.) 

Brownie Cheesecake

Yields: 1 9" cheesecake

1 (18.4 oz) package brownie mix (I used Pillsbury Family Size Fudge Brownie Mix)
2/3 cup vegetable oil
1/4 cup water
5 eggs (divided use)
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
1/2 cup mini chocolate chips

Note: The oil, water, and 2 of the eggs are for the brownie mix. If you're using a different brownie mix, you may need different amounts or ingredients to make your brownie mix.

1. Preheat oven to 350 degrees fahrenheit. Spray the bottom of a 9" springform pan with cooking spray.

2. Prepare brownie mix with veggie oil, water, and 2 eggs. Pour the batter into the springform pan and bake for 35 minutes or until set.

3. Beat cream cheese with a mixer until fluffy. Add three eggs, one at a time, mixing well between each egg. Beat in the sweetened condensed milk and vanilla. Stir in the chocolate chips. Pour the batter into the prepared pan on top of the brownie.

4. Reduce the oven temperature to 300 degrees fahrenheit. Bake the cheesecake for 50 minutes or until set (to check doneness-- tap the side of the springform pan with a wooden spoon. If the entire thing jiggles a lot, it needs a little more time. The center should jiggle when the cheesecake it done, but it shouldn't seem "liquidy.")

5. To prevent cracking: When the cheesecake is done, crack the oven open for 5-10 minutes with the oven turned off before taking the cheesecake out.

6. Refrigerate the cheesecake until set and cooled (at least 4 hours).