Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes
 
Prep time
Cook time
 
These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!
Serves: 12-16 cupcakes
Ingredients
Peanut Butter Monster Cookie Cupcakes
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup skim milk
  • ¼ cup Hershey's Chocolate & Toffee Bits
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Peanut Butter Monster Cookie Frosting
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • 3 cups powdered sugar
  • ½ cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼-1/2 cup heavy cream
  • ¼ cup Hershey's chocolate & toffee bits
  • ¼ cup mini semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Instructions
Peanut Butter Monster Cookie Cupcakes
  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add ½ the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least ¾ full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Monster Cookie Frosting
  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and ¼ cup of heavy cream. Mix until smooth.
  5. Add up to ¼ cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.

Enjoy!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Original Karamelgebäck Creme Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Original Karamelgebäck Creme Cupcakes
  • ¾ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp salt
  • 1¼ cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • ½ cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs
Choco Speculoos Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • ⅛ tsp salt
  • ¼-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish
Instructions
Original Karamelgebäck Creme Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Choco Speculoos Buttercream
  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add ¼ cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.
Assembly
  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake

 

Peanut Butter Oreo Cupcakes

Mini Peanut Butter Oreo Cupcakes by JavaCupcake.com

Decadent chocolate cake, creamy peanut butter frosting and amazingly good peanut butter Oreos make these cupcakes out-of-this-world delicious!

Dave & Betsy - JavaCupcake.com

So my husbands unit is deploying.   *sigh*  I know.  I don’t like saying it.  I can’t really even say it out loud… typing it is just as hard.  It will be our third deployment together… but the first in Germany and the first with a new baby.  Most of the friends I made here have moved away to new duty stations… so I find myself stuck, alone… with out a support system in place to get me though.

Fox Troop BBQ - JavaCupcake.com

And so yesterday at his Troops pre-deployment BBQ, I thought maybe I could meet a few spouses and make some new friends.  I also thought I might be able to win them over with cupcakes.   Cupcakes + Army Wives + Army Brats + Soldiers = FUN!

Fox Troop BBQ  - JavaCupcake.comFox Troop BBQ - JavaCupcake.com

The single soldiers manned the grill, drank beer and played football.  The babies stole the balls from the single soldiers and ran around with them- the dad’s chased after.   The big kids played with the parachute and on the playground and the Mom’s relaxed and chatted with new and old friends.  It was a fun afternoon!

Fox Troop BBQ - JavaCupcake.com

Oh… and there were cupcakes! 5 dozen mini Peanut Butter Oreo Cupcakes to be exact!

Mini Peanut Butter Oreo Cupcakes by JavaCupcake.com

Fox Troop BBQ - JavaCupcake.com

I think I may have a slight obsession with the peanut butter chocolate combination. Okay… maybe it’s more than a slight obsession… maybe it’s a pretty HUGE one. Ha!  As I was making these cupcakes for this bbq, I kept thinking of all the recipes I had made that included chocolate and peanut butter.   And let me tell you… there are A LOT!

Fox Troop BBQ - JavaCupcake.com

But that didn’t seem to bother this guy… he ate the top off the cupcake before taking the wrapper off.

Fox Troop BBQ -  JavaCupcake.comOr this little darling girl… she really liked the frosting.  I mean – seriously, she’s doing it right.  Big giant lick of peanut butter frosting?  Yes, please!

Fox Troop BBQ - JavaCupcake.com

I think shoving my cupcakes in your mouth all at once was a general theme… I saw this all afternoon (well more like about an hour – cause that’s how long the cupcakes lasted before they were gone!).  SGT Zaleuke just shoved the entire cupcake in his mouth! Yes!

Fox Troop BBQ - JavaCupcake.com

Okay, okay… one last picture of cute kids eating my cupcakes.  Aren’t these sisters the CUTEST… like EVER!

 

And I suppose you want some of the details about the cupcakes now, right?  Ok ok ok ok… I’m gonna be honest with you.  I’ve made these before.  I bazzzzillllion times.  (You can see those recipes HERE, HERE, HERE or HERE … okay so that’s only 4… but I got lazy and didn’t want to link ALL of them lol)   I used my favorite chocolate cake recipe but added crushed Peanut Butter OREOs to the batter and topped them with my favorite peanut butter buttercream and added more crushed PB OREOs to the BC! Oh… and topped them all off with another PB OREO!

Peanut Butter Oreo Cupcakes by JavaCupcake.com

I mean my chocolate peanut butter cupcakes are soooo yummy by themselves… but the addition of the Peanut Butter OREOs really add a the creamy peanut butter flavor to the cake and a bit of a crunch to the buttercream.  So. Good.

So… if you’re like me and you have a peanut butter chocolate obsession… you should make this.  Like, STAT.  Now.   ASAP.

Enjoy!

Love those chevron liners?  You can get them at Sweets & Treats Boutique!

Peanut Butter Oreo Cupcakes
 
Serves: 6 dozen mini cupcakes
Ingredients
Peanut Butter OREO Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • ¾ cup cocoa powder (I used HERSHEY's Special Dark cocoa)
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 20 Peanut Butter OREO sandwich cookies, finely crushed
Peanut Butter OREO Buttercream
  • 1½ cups unsalted butter, room temperature
  • 1½ cups peanut butter (I used JIF Creamy)
  • 4½ cups powdered sugar
  • ¾ cup heavy cream
  • ⅛ tsp salt
  • 10 Peanut Butter OREO sandwich cookies, finely crushed
Instructions
Peanut Butter OREO Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with mini cupcake liners.
  2. In a medium sauce pan, melt the butter.
  3. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  4. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  5. In a medium bowl, whisk together the sour cream and the eggs.
  6. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  7. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  8. Fold in the crushed Peanut Butter OREO sandwich cookies.
  9. Scoop batter into baking cups ⅔ full. Bake 17-19 minutes.
  10. Allow to cool in pans before removing to a wire rack to cool completely before frosting.
Peanut Butter OREO Buttercream
  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes.
  2. Scrape the sides of the bowl several times.
  3. Add the powdered sugar and mix on medium until combined.
  4. Add the salt and heavy cream, mix until smooth. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
  5. Fold in the crushed Peanut Butter OREO sandwich cookies.
Assembly
  1. Using a Wilton 1M tip on a disposable bag, pipe mini swirls of frosting onto each cupcake.
  2. Top with a piece of Peanut Butter OREO cookie.
Notes
I used Wilton Nut & Party Cups instead of mini cupcake liners. The package says "not intended for baking" but I have had no issues baking with them. You could use regular mini liners instead of these cups, but you'll use less batter and this recipe will yield more cupcakes.

I’ve added a new feature to my blog posts! I’ll now be featuring links to where you can get the products and supplies I used to make the cupcakes and other baked yummies I share with you on JavaCupcake!

Dulce de Leche filled Mocha Cupcakes

 

Dulce de Leche filled Mocha Cupcakes by JavaCupcake.com

 

I’m super excited to be a part of a blog that I’ve been reading for 4+ years, Coffee Cup News! CCN has invited me to be an author, sharing my recipes for decadent and delicious coffee desserts and yummies!

For my first post, I’ve made the most amazing mocha cupcake and it’s filled with dulce de leche and topped with a mocha whipped cream.  It’s just like having your favorite caramel mocha from Starbucks… but in a cupcake!

So if you love coffee, visit Coffee Cup News, tell them Betsy sent you and enjoy the coffee!

PS… the FULL RECIPE for this cupcake can be found HERE!

 

Chocolate Nutter Butter Cupcakes

I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is.  I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong.  I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them.   So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!

I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts.  I thought that made for a very dramatic effect on the top of these cupcakes!

I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE.  I did make a few changes though…

  • I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
  • I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
  • Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
  • Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.

Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting

Ok.  I’ll have to admit.  Before today I had never tasted a Biscoff cookie.  I’d seem them at the German restaurants and in the stores but had never tasted one.  To be honest, I didn’t even really know what flavor to even expect.  But today, once I actually tried one I realized what the obsession with Biscoff is.  Caramel.   Yup.  These cookies taste like caramel!!  NO WONDER!

I looked all over the internet for someone else who had made a Biscoff cupcake and I really wasn’t impressed with what I had found.  None incorporated the cookie into the batter, just the spread and none of them had the appearance I was looking to achieve.  So, I set out to make a recipe of my own.

Peanut butter is a lot like Biscoff spread in texture and consistency, so I researched peanut butter cake recipes.  I found this recipe for Peanut Butter Cake by Paula Deen that called for crushed graham crackers in the cake and thought that could be easily substituted for crushed Biscoff cookies and the peanut.  So I made it the batter, altered the sugar to include some brown sugar, substituted Biscoff for the peanut butter and crushed Biscoff cookies for the graham crackers.  The recipe FAILED miserably.  I think there was too much leavening (baking powder) in this recipe and the cupcakes all sank like the Titanic.

I seriously hate it when recipes fail.  I mean REALLY hate it.  It feels like such a waste of ingredients and like I should of known better or something.  Seems like lately I’ve just had too many epic fails with recipes.  (Most of those I don’t even mention on the blog or Facebook, btw.)

Well… I had about 2/3 cup of Biscoff spread left and decided to try again, but this time I’d make my chocolate cupcakes and top it with Biscoff buttercream.  I bought Milka chocolate cream cheese at the German store and thought that’d pair well with the Biscoff in the buttercream.  Damn.  This buttercream is so good…  definitely glad I decided to go with the chocolate cake though…. pairs perfectly with it!!

I created cute little tags and attached them to these cups with some ribbon and gave a cupcake to each of Emily’s 7th grade teachers at her Open House last night.  They were all very shocked and surprised and loved them!! I’m pretty sure that Emily’s teachers will be getting treats from me until she graduates from college!!

Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting
 
Decadent chocolate cake topped with a smooth frosting bursting with Biscoff flavor!
Serves: At least 12 cupcakes
Ingredients
Chocolate Cupcakes
  • 1 cup flour
  • ½ cup dark chocolate cocoa powder
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp espresso powder (optional)
  • ½ cup vegetable oil
  • 1 egg
  • 2 tsp vanilla
  • ¾ cup hot water
Biscoff Milka Cream Cheese Frosting
  • 1 package Philadelphia Cream Cheese with Milka
  • ½ cup unsalted butter, room temperature
  • ⅔ cup Biscoff spread
  • 1lb powdered sugar
  • 2 tsp vanilla
  • 2 Tbsp heavy cream
  • crushed Biscoff cookies (for garnish)
Instructions
Chocolate Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
  3. In a small bowl, whisk together the oil, egg and vanilla.
  4. Make a well in the center of the flour mixture and pour in the oil mixture. Whisk until you can't anymore.
  5. Add the hot water and whisk until smooth.
  6. Fill liners ⅔ full with batter. Bake about 16-18 minutes or until a toothpic comes out clean.
  7. Cool completely before frosting.
Biscoff Milka Cream Cheese Frosting
  1. Cream together the cream cheese, butter and Biscoff spread. Scrape the sides of the bowl.
  2. Add the sugar, vanilla and heavy cream. Mix until combined and crape the sides of the bowl again.
  3. Beat on high for 4-5 minutes or until light and fluffy.
  4. Pipe a swirl of frosting onto each cupcake and rim the sides with crushed cookies.

 

 

Death by Oreo Cupcakes

If you love Oreos, then you will LOVE these cupcakes.  With an Oreo baked into the bottom of each cupcake, Oreo cookies folded into the cake batter as well as the buttercream and an Oreo on top… these cupcakes are sure to satisfy any Oreo craving!

I used my favorite vanilla cake batter for the base of the cupcake then just added Oreos until I couldn’t see straight!

I brought about 50 of these Death by Oreo cupcakes to my husband’s work softball game and BBQ and they were gone within 10 minutes.  Actually, I think it was closer to 5 minutes.  People were taking them by the hand fulls.  I think when a soldier sees an Oreo, it’s like a switch in his head goes off and he becomes a glutton!

Death by Oreo Cupcakes
 
If you love Oreos... you'll love these cupcakes!
Serves: 3+ dozen cupcakes
Ingredients
Oreo Cupcakes
  • 2 packages Oreo cookies
  • Vanilla cupcake batter using THIS recipe, doubled.
  • NOTE: You can use regular cream/milk, sugar and vanilla extract for this recipe. Don't worry about having to use all the fancy Madagascar vanilla bean stuff.
Oreo Buttercream
  • 1 cup (2 sticks) unsalted butter, room temp
  • 2 lbs powdered sugar
  • ½ cup heavy cream
  • ⅛ tsp salt
  • 1 Tbsp vanilla extract
  • 1 sleeve of Oreo cookies
  • 1 bag of Mini Oreo cookies - for garnish
Instructions
Oreo Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners and place a whole Oreo at the bottom of each liner.
  2. Prepare the vanilla cupcake batter as described in the directions above.
  3. Crush into chunks about 25 Oreo cookies. Fold this into the batter.
  4. Scoop batter into cups at least ¾ full.
  5. Bake for about 18 minutes or until a toothpick comes out clean.
  6. Cool in pan for a few minutes before removing to a wire rack to cool completely.
Oreo Buttercream
  1. Cream butter until smooth using an electric stand mixer.
  2. Add the sugar, 1 cup at a time, beating until smooth after each addition. If it becomes too difficult to make smooth, add a Tbsp of cream at a time to loosen it up.
  3. Mix in the vanilla and salt.
  4. Add more cream until you get a smooth or spreadable consistency. Beat on high for about 5 minutes.
  5. Using a food processor, blend the remaining whole Oreo cookies until no chunks remain. Add this to the buttercream and mix until combined.
  6. Top each cupcake with frosting and garnish with a Mini Oreo.