I’m back! After a long hiatus I have finally graduated college with my BFA in dance and a minor in Education (man that feels so good to say!) and now have some free time to actually bake and document the things I love! Don’t get me wrong, there has been plenty of practice since I have been gone but now I have time to share what I have been creating again and I could not be more excited!
For those of you who don’t know me, I am a recent graduate from the University at Buffalo. I studied Dance and Education and am still figuring out a way that I can totally mesh the two together. In the mean time I have been attending various auditions to try and find a job. No luck yet, but that is the life of a dancer. While I have some free time though I have picked my spatula and whisk back up and have started baking! No worries, in-between cracking eggs and sifting flour I have been attending the gym so the cupcakes don’t all go to my hips!
While at work yesterday I was DYING to be creative and do something fun. Although work can be fun because as some people say “I play with sugar and flour all day” my creativity plug isn’t always satisfied. (Oh, I work in a bakery and also teach dance but not a lot of baking happens in a dance studio) So, I have decided to make chocolate cupcakes with an OREO buttercream and a chocolate dipped OREO on top! I hope you enjoy this recipe adapted from Oh Sweet Day!
1 cup granulated sugar
3/4 cup All-Purpose Flour plus 2 tablespoons
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/4 cup sour cream
1/4 cup ricotta cheese
1/4 cup olive oil
1 tablespoon vanilla extract
1/2 cup boiling water
Heat Oven to 350 degrees and line a muffin pan with cupcake liners.
In a large bowl whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt.
In another smaller bowl whisk together the egg, sour cream, ricotta cheese, olive oil and vanilla extract.
Combine the wet ingredients into the dry ingredients mixing with a wooden spoon. The entire mixture will not be incorporated but mix until the dry ingredients absorb the wet ingredients. At this point carefully add in the boiling water and mix slowly until COMPLETELY combined. The batter starts off looking chunky but should smooth out as you mix.
Fill the muffin cups ¾ of the way with the batter.
Reduce the oven heat to 325 degrees and bake the muffins for 15-20 minutes or until a toothpick is inserted in the center and comes out clean!
1/2 cup Unsalted butter, softened
2 cups Powdered Sugar
1 tsp vanilla
12 OREO (or chocolate sandwich) cookies
In the bowl of a stand mixer with the whisk attachment mix together the butter and powdered sugar. Once combined, add in vanilla. Mix until combined. Crush the 12 cookies into the bowl of the mixer. Mix together on high speed until the cookie pieces are small enough (occasionally scraping down the sides of the bowl) and the mixture is completely combined.
Either fill a bag with the buttercream and pipe onto the cupcake OR grab an offset spatula and spread the buttercream onto all of the cupcakes. I choose to use an offset spatula with OREO buttercream because it seems to be easier. With a bag the cookie pieces often get stuck in the tip.
Garnish with a chocolate covered OREO and ENJOY!!