Cupcakes!

Amazing cupcakes recipes i'd definitely recommend!

1. Dr. Pepper Cupcakes

*List of Ingredients for cupcakes only (the frosting has it's own set of ingredients)
-1/2 cup butter
-2 1/2 cups of brown sugar
-3 eggs
-3 oz unsweetened baking chocolate, melted
-1/2 cup buttermilk
-2 1/2 tsp. backing soda
-1/2 tsp. salt
-2 1/2 cups of flour
-2 tsp. vanilla
-1 cup boiling Dr. Pepper


How to:
-Heat oven to 375 degrees. 
-Cream the butter and then add the brown sugar
-When well blended, add the eggs one at a time, beating well. 
-Add the chocolate, slightly cooled.
-In a small bowl, add one teaspoon of the baking soda to the buttermilk. 
-Mix the remaining dry ingredients in another bowl. 
-Add the flour mixture and the buttermilk mixture to the butter mixture alternatively. 
-Add the vanilla. Finally, add in the Dr. Pepper. 
-Pour cupcakes into molds and back for 20-25 minutes. 


Frosting:
-1/3 cup soft butter
-3 cups confectioner's sugar
-1/2 cup dark cocoa
-4 Tbs. heavy cream
-1/2 tsp grated ginger
-1 can of cherries in syrup

Delish! 

2. Cookies and Cream Cupcakes

*LIST OF INGREDIENTS

·       24 Oreo halves, with cream filling attached

·       2¼ cups all-purpose flour

·       1 tsp. baking powder

·       ½ tsp. salt

·       8 tbsp. unsalted butter, at room temperature

·       1 2/3 cup sugar

·       3 large egg whites, at room temperature

·       2 tsp. vanilla extract

·       1 cup milk

·       20 Oreo cookies, coarsely chopped (I quarter them)

·       8 oz. cream cheese, at room temperature

·       6 tbsp. unsalted butter, at room temperature

·       1 tbsp. vanilla extract

·       4 cups confectioners' sugar, sifted

·       2 tbsp. heavy cream

·       Oreo cookie crumbs

·       24 Oreo cookie halves

        Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

       Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

        To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

    Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with oreo halves. 

Yum!!