Thursday, 19 December 2013

Hot Chocolate Cookies

These cookies with marshmallows and chocolate, I can't wait to eat one! Another Betty Crocker winner
 
 
 
 
1
pouch Betty Crocker® chocolate chip cookie mix
1/2
cup butter, softened
1
egg
2
envelopes (1 oz each) instant hot cocoa mix and 2 envelopes (0.2 oz each) marshmallows (from 1 box marshmallow lovers hot cocoa mix with marshmallows)
Powdered sugar or unsweetened baking cocoa, if desired
 
  1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
  2. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week, or freeze up to 3 months.
Makes 30 cookies
                      
The mini marshmallows are included in the hot chocolate packet but feel free to use your favorite hot chocolate mix and add in 1/4 cup vanilla flavored mallow bits.

Chocolate Crinkles

 
 
 
1/2
cup vegetable oil
4
oz unsweetened baking chocolate, melted, cooled
2
cups granulated sugar
2
teaspoons vanilla
4
eggs
2
cups Gold Medal® all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup powdered sugar
 
  1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Makes 6 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To ensure recipe success, do not use self-rising flour in this recipe.
Time-Saver
To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.

Peppermint Sugar Cookie Bark

I made pepperment bark last year and it was so yummy! I can only imagine how sugar cookie could improve it and make it that much better! Thanks Betty Crocker for this idea...
 
 
 
 
1
pouch Betty Crocker® sugar cookie mix
1/3
cup butter, softened
1
egg
1
bag (12 oz) white vanilla baking chips (2 cups)
1/3
cup coarsely crushed peppermint candy canes (14 miniature)
  1. Heat oven to 375°F. Line large cookie sheet with foil. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough into 12-inch square on cookie sheet.
  2. Bake 10 to 14 minutes or until light golden brown; cool.
  3. In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
  4. Gently break up cookie bark. Store tightly covered.
Makes 20 servings
                      
Chocolate chip cookie mix can be substituted for the sugar cookie mix. Top it with melted chocolate and some chopped nuts for an indulgent treat.

Mini Christmas Confetti Cookies

This recipe from Betty Crocker is a must do with the kids. You can take any Christmas coloured decorations to personalize these mini cookies.




1
pouch Betty Crocker® sugar cookie mix
1/3
cup butter, melted
1
egg
2
tablespoons Gold Medal® all-purpose flour
3
containers (2 oz each) multicolored candy sprinkles
 
  1. In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms.
  2. Divide dough into eight even sections. Shape each into a roll, 8 inches long and 1/2 inch in diameter. Roll in candy sprinkles. Wrap and refrigerate at least 2 hours until firm.
  3. Heat oven to 350°F. Cut each roll into 24 (1/4-inch) slices. Place 1/2 inch apart on ungreased cookie sheets.
  4. Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Makes 50 servings
                       
Make and refrigerate the dough up to 24 hours ahead of cutting and baking.
To easily roll the dough in sprinkles, place a sheet of plastic wrap on a cookie sheet or tray with sides. Place roll in plastic wrap, and pour 3 tablespoons sprinkles over dough. Move roll of dough back and forth, using plastic to press sprinkles onto sides of dough, until sides are completely coated. Wrap in plastic wrap, and refrigerate.

Christmas Blossom Cookies

These look like a colourful yummy Christmas treat! It would be fun to do with the kids and let them pick the different colours of decorations and different hershey kisses. Betty Crocker has some great idea
 
 
 
 
pouch Betty Crocker® cookie mix (any flavor)
Ingredients called for on cookie mix pouch
2
tablespoons sugar
36
Hershey's® Kisses® Brand chocolates, (any variety) unwrapped
 
  1. Heat oven to 375°F. In medium bowl, make dough as directed on pouch.
  2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.
Makes 36 cookies
                      
It’s easy to make everyone happy with these delicious cookies. Try different cookie and chocolate variations like pumpkin spice cookies with caramel-filled milk chocolates, gingerbread with dark chocolates or even sugar cookies with cookies 'n creme chocolates. The flavor possibilities are endless!
For even baking, make sure cookies are the same shape and size.

Caramel - Peanut Butter Bars

Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter or margarine, softened
1
egg
15
miniature chocolate-covered peanut butter cup candies, coarsely chopped
Filling
36
caramels (from 14-oz bag), unwrapped
1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
cup creamy peanut butter
1/2
cup peanuts
Topping
1
container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2
cup peanuts, chopped
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
  2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
  3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.
Special Touch
Cut bars in half again to make bite-size squares for a dessert buffet.

Red Velvet Rich and Creamy Cookies


Never tried red velvet cookies, but I am sure willing to give the a try. The icing looks so good!! Can't wait to eat these babies!! Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Thanks Betty Crocker for this recipe                           
                   
Makes
36cookies
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3
cup unsweetened cocoa
1/4
cup butter or margarine, softened
1/4
cup sour cream
1
tablespoon red food color
1
egg
3/4
to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4
cup chopped nuts
 
 
  1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Makes 36 cookies
 
**For even baking, make sure cookies are of the same shape and size.
 
**Be sure to use unsweetened baking cocoa found in the baking aisle for these cookies.

Snickerdoodles

I received a link to a cookie recipe in my email today...Snickerdoodles from Betty Crocker! Oh my gosh do they look yummy!!  Look at these!


1 1/2
cups sugar
1/2
cup butter or margarine, softened
1/2
cup shortening

2
eggs
2 3/4
cups Gold Medal® all-purpose or unbleached flour
2
teaspoons cream of tartar
1
teaspoon baking soda
1/4
teaspoon salt
1/4
cup sugar
2
teaspoons ground cinnamon
 
  1. Heat oven to 400ºF.
  2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Makes 4 dozen cookies


                
***To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
               
**Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
 

Tuesday, 10 December 2013

Hazelnut Peanut Butter Sandwiches

Day 11 of my Betty Crocker 24 Days of Christmas cookie emails and what might appear but these lovely peanut butter/chocolate cookie sandwich delights!

Cookies

1
pouch Betty Crocker® peanut butter cookie mix
1/3
cup butter or margarine, softened
1
egg
Filling
 
1
cup hazelnut spread with cocoa -  like Nutella 
1/4
cup powdered sugar
 
  1. Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
  2. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  3. In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.
Makes 30 sandwich cookies
                      
**For an extra special look, dust your cookies with powdered sugar or baking cocoa.

Praline Crumb Caramel Cheesecake Bars

Praline crumb, caramel, cheesecake...all put together and cut into bars...ummm I don't think there isn't a whole lot out there that sounds as heavenly! I found this gem on the Betty Crocker website.


Cookie Base and Topping

1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup cold butter or margarine
1/2
cup chopped pecans
1/2
cup toffee bits
Filling
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
tablespoons Gold Medal® all-purpose flour
1/2
cup caramel topping
1
teaspoon vanilla
1
egg
 
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
 
**Cold butter is needed to create a "just right" streusel and crust texture.

Russian Tea Cakes

Day 9 of the Betty Crocker cookies of Christmas are these delictable looking Russian tea cakes! I can't wait to try these. I think I might try them with the coconut suggested at the end of the recipe!



1 cup butter or margarine, softened
1/2
cup powdered sugar
1
teaspoon vanilla
2 1/4
cups Gold Medal® all-purpose flour
3/4
cup finely chopped nuts
1/4
teaspoon salt
Powdered sugar
  1. Heat oven to 400ºF.
  2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Makes 4 dozen cookies
                      
Special Touch 
             
These rich little cookies are extra-special when made with macadamia nuts.
 
                    
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
 
 
Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Chocolate Marshmallow Pillows

Day 8 of the Betty Crocker 24 cookies of Christmas came to my email. It was these dreamy chocolate marshmallow pillows. A chocolate lovers dream!


INGREDIENTS

1
pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
 
1/4
cup vegetable oil
2
tablespoons water
1
egg
2/3
cup chopped pecans
12
large marshmallows, cut in half
Frosting
1
cup semisweet chocolate chips (6 oz)
1/3
cup whipping cream
1
teaspoon butter or margarine
1
teaspoon vanilla
1/2
cup powdered sugar
 
 
DIRECTIONS
 
  1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
  2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
  5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Makes 2 dozen cookies
 
 
 
 
Substitution
A pouch of Betty Crocker® chocolate chip cookie mix can be used for the double chocolate chunk cookie mix.
How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.

Monday, 9 December 2013

Baklava Bars

Day 6 of the Betty Crocker cookie fun was something I'm not sure I would consider a cookie but I am a dessert/sweets person so I won't complain one bit!

 

Ingredients

Cookie Base

1        pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2     cup butter or margarine, softened 
                      
1/2     teaspoon grated lemon peel 
                      
1         egg

Filling

1 1/2   cups chopped walnuts
1/3     cup granulated sugar 
                      
1/4     cup butter or margarine, softened 
                      
1        teaspoon ground cinnamon 
                      
1/8     teaspoon salt 
                      
8        frozen mini phyllo shells (from 2.1-oz package) 
                      

Glaze

1/3    cup honey
2       tablespoons butter or margarine, softened 
                      
1        tablespoon packed brown sugar
 
1/2      teaspoon lemon
 
1/4     teaspoon ground cinnamon                       
 
1         teaspoon vanilla
                       

Garnish

5      tablespoons honey

       

Directions

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
  • Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
  • Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
  • Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
  • For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
 
 
Baklava (bahk-lah-VAH) is a sweet dessert made with layers of butter-drenched pastry, spices and nuts. A honey-lemon syrup is poured over the baked warm pastry and left to soak. The dessert is traditionally cut into triangles.

Buckeye Delights

 Peanut butter and Chocolate....best marriage ever in dessert history! Day 5 of the Betty Crocker 24 days of Cookies recipe is this lovely gem! I am going to be trying this one!

 

Ingredients

Cookie Base

1       pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3    cup unsweetened baking cocoa 
                      
1/2    cup butter or margarine, softened
                           
1       egg

Filling

1/2      cup powdered sugar
1/2       cup peanut butter
                       
2          tablespoons butter or margarine, softened
                       
1          teaspoon vanilla 
                      
1/4       teaspoon salt 
                      

Topping

1/2      cup whipping cream
1        cup plus 2 tablespoons semisweet chocolate chips 
                      
1         tablespoon peanut butter

Directions

  • Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
  • In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  • In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
  • Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
     
    * Buckeye candies are peanut butter balls dipped in chocolate. The name comes from their resemblance to the nut of the buckeye tree.

    Cookie Wreaths - Betty Crocker

    Another one of the 12 days of Cookies from Betty Crocker is the Cookie Wreaths. Another fun way to get the kids involved in a project to help decorate, unless that it you just might be a bit of a perfectionist like me and want them to look picturesque ;)

    Servings 24

    Ingredients

    1       pouch Betty Crocker® chocolate chip cookie mix
    1/2    cup butter, softened
    1        egg
                            
    1        tablespoon Gold Medal® all-purpose flour 
                           
    1         cup white vanilla baking chips (6 oz)
    Assorted paste food colors*, if desired
    Assorted candy sprinkles and candies, if desired

    Directions

    • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
    • Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
    • In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s) as desired. Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.
    *Liquid food color is not recommended for this recipe

    Thursday, 5 December 2013

    Melted Snowmen Cookies

    From Better Home and Gardens. These adorable snowmen can be made on your favourite cookie if you aren't a peanut butter cookie fan.  I love peanut butter so I will be making these just the way it is explained.


    Ingredients
    • 1/2 cup shortening
    • 1/2 cup peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 1 egg
    • 3 tablespoons milk
    • 1/2 teaspoon vanilla
    • 1/4 cup unsweetened cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1 pound vanilla-flavored candy coating, coarsely chopped
    • 20 bite-size chocolate-covered peanut butter cups, unwrapped
    • Brown and orange sprinkles or other candies and/or tinted frosting
    Directions
     
     
    1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
    2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
    3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
    4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.
     
     
    From the Test KitchenNote:
    • Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.
    To Store:
    • Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

    Cookies and Cream Cupcakes

    These are looking like a little bit of Heaven! I can't wait to make these!!!


    These things are serious sugar bombs. Rich, sweet, sinful. Delicious. Everything cookies and cream should be. Yum!

    Cookies & Cream Cupcakes
     
    Prep time

    Cook time

    Total time


    Cookies and cream, in a cupcake. Delicious, chewy chocolate brownie cupcakes topped with cookies-and-cream buttercream, topped with a mini Oreo and, the pièce de résistance, an Oreo is baked right into the middle of the cupcake!
    Author:
    Cuisine: Dessert
    Yield: 15 cupcakes

    Ingredients
    Cupcakes:
    • 4 oz. unsweetened baking chocolate, broken into pieces
    • ¾ cups (1½ sticks) unsalted butter
    • 2 cups sugar (granulated)
    • 3 eggs
    • 1 teaspoon vanilla
    • 1 cup all-purpose flour
    • 15 Oreo cookies
    • 15 mini Oreo cookies
    Oreo Buttercream
    • 3 cups powdered sugar
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 tablespoons milk
    • 1 teaspoon vanilla
    • 8 Oreo cookies

    Instructions
    1. Line 15 cupcake holders with paper liners. Preheat the oven to 350 degrees Fahrenheit.
    2. Place the chocolate and the butter in a large, microwave-safe bowl. Heat in the microwave on high for about one minute, until the butter is melted and the chocolate is just melted. Give it a good stir to mix it all together.
    3. Stir in the granulated sugar, then add the eggs, stirring in one at a time. Then stir in the vanilla.
    4. Add the flour and stir well. The batter should be smooth and light-ish brown.
    5. Add about a tablespoon of batter to each muffin cup.
    6. Place one Oreo cookie on top of each cup of batter.
    7. Top with the remaining batter, dividing between the 15 cups.
    8. Bake at 350 degrees for 23 – 27 minutes, until the brownies are set but not overbaked. Cool completely.
    9. For the buttercream, seal the Oreo cookies in a Ziploc bag and crush with a rolling pin until they’re small crumbs.
    10. In a stand mixer with the paddle attachment, mix the butter, powdered sugar, milk, vanilla and Oreo crumbs. Start out on the lowest setting (this helps avoid a powdered sugar blizzard) and then increase to medium once the powdered sugar is well-incorporated. Mix until completely blended.
    11. Once the cupcakes are completely cooled, top with the Oreo buttercream. You can use a pastry bag with a big frosting tip, or, if you can’t find yours, a Ziploc bag works in a pinch. Just fill a big bag with the frosting, cut the corner off and squeeze the frosting out the corner onto the cupcake. Magic!
    12. Top each cupcake with a mini Oreo.