I want to give a big shout-out to my mom and brother, and wish them a very happy birthday! It’s hard to believe my big brother is turning 30 today! Hope you both have a wonderful day!
In honor of today’s birthdays, I’m posting these awesome cupcakes. As an amateur at cake decorating, I am very pleased with how these turned out! This was only my second time to decorate cupcakes using my new decorating kit that I got for Christmas. The first time I ever attempted decorating was when I made Easter Cupcakes. My multi-talented husband handled the frosting, and I did the chocolate shavings and the cookie garnish.
These cupcakes are super delicious. The cake is nice and moist with a rich flavor. But truly the cake is outshined by the cookie dough frosting. After everyone at my mom’s office had eaten one, the only thing they could talk about was how delicious the frosting was! The main problem I encountered while making these was that the recipe did not make enough frosting. It only covered about 18 of my 24 cupcakes, and I was left having to whip up some more for just a few lil cupcakes. It was very frustrating…especially since you need softened butter and cream cheese, and I hadn’t set them out to soften since I didn’t think I would need extra. Oh well, lesson learned, always make extra frosting. All in all, these were a huge hit, and it was fun making them!
- Chocolate Cake:
- 1 box Devil's Food Cake Mix
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoons baking powder
- 1/2 cup oil (I use applesauce instead to reduce calories)
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 3 teaspoons vanilla extract
- Cookie Dough Frosting:
- 3/4 cup butter, softened
- 4 oz cream cheese, softened
- 3/4 cup brown sugar
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2-3 cups powdered sugar
- milk, if needed
- 12 miniature cookies cut in half (I used Famous Amos)
- 1 oz. of Baker's chocolate
- Sift cake mix, cocoa powder, cinnamon and baking powder into a bowl. Stir and set aside.
- In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract together. Add the dry ingredients to the wet and stir until smooth.
- Preheat oven to 350 degrees and line pans with cupcake liners. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until an inserted toothpick comes out clean.
- While cupcakes are cooling make the frosting: beat butter, cream cheese and brown sugar for 2 minutes. In a separate bowl, combine flour and salt. Add flour/salt mixture to butter mixture and beat. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if your cookie dough mixture is too thick. Continue to add more if needed.
- Pipe frosting onto cooled cupcakes and top with chocolate shavings and 1 half of a mini cookie.
- Refrigerate until ready to serve.
Source: Your Cup of Cake